Ingredients
Ingredients
- 1/2 cup (113g) salted butter
- 1 3/4 cups (350g) granulated sugar
- 1/3 cup (32g) unsweetened cocoa powder
- 1/2 cup (120ml) milk
- 1 tsp vanilla extract
- 2/3 cup (160g) creamy peanut butter
- 3 cups (275g) quick oats (do not use old fashioned oats)
Instructions
- Prepare baking sheets: Line two baking sheets with parchment paper or set out approximately 29 cupcake liners to catch the cookies and prevent sticking.
- Combine ingredients in saucepan: In a medium 2.5 to 3 quart saucepan, combine the butter, granulated sugar, cocoa powder, and milk.
- Heat mixture: Place the saucepan over medium heat and stir frequently until the mixture comes to a full rolling boil.
- Boil mixture: Allow the mixture to boil undisturbed for 60 seconds to ensure the right consistency for the cookies.
- Add remaining ingredients: Remove the saucepan from the heat immediately, then stir in the vanilla extract, creamy peanut butter, and quick oats until fully combined.
- Form cookies: Using a medium 2 tablespoon cookie scoop or two spoons, drop spoonfuls of the mixture onto the prepared baking sheets or into the cupcake liners.
- Set cookies: Let the cookies rest at room temperature until set, about 20 to 30 minutes. To speed up the setting process, refrigerate the cookies.
- Storage: Store the no bake cookies in an airtight container at room temperature to keep them fresh.
Notes
- Use quick oats, not old fashioned oats, for the proper texture.
- The full boil for 60 seconds is crucial for the right cookie consistency.
- Refrigerating cookies accelerates setting time if you’re in a hurry.
- Store in an airtight container to maintain freshness and texture.
- You can use natural or creamy peanut butter depending on your preference, but creamy yields smoother cookies.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
