Ingredients
Dry Ingredients
- 3 cups quick-cook oats
- ¼ teaspoon salt
Wet Ingredients
- 1 stick butter (½ cup)
- 2 cups sugar
- ½ cup milk
- 1 cup peanut butter
- 2 teaspoons vanilla extract
Instructions
- Prepare Oats: In a large bowl, stir together the quick-cook oats and salt. Set this mixture aside to be combined later.
- Heat Butter, Sugar, and Milk: In a small saucepan over medium-high heat, whisk together the butter, sugar, and milk. Heat the mixture until it comes to a full rolling boil, and maintain the boil for about one minute while continuing to whisk.
- Add Peanut Butter and Vanilla: Remove the saucepan from heat and whisk in the peanut butter and vanilla extract until the mixture is smooth and fully combined.
- Combine with Oats: Pour the peanut butter mixture over the prepared oats and stir thoroughly until all oats are evenly coated and combined.
- Form Cookies: Line a baking sheet with wax paper. Using a medium cookie scoop or spoon, drop spoonfuls of the mixture onto the wax paper, shaping them into cookie forms.
- Cool and Set: Allow the cookies to cool at room temperature on the countertop until they are dry and set. Once cooled, store the cookies in the refrigerator to maintain firmness and freshness.
Notes
- For chewier cookies, use quick-cook oats rather than instant oats.
- You can substitute creamy peanut butter with natural peanut butter but the texture might differ slightly.
- Ensure the mixture reaches a full boil to help the cookies set properly.
- Store cookies in an airtight container in the refrigerator for up to one week.
- If you want to make it vegan, substitute butter with a plant-based margarine and use a non-dairy milk.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
