These classic no bake cookies can be made in minutes and are the perfect after-school treat, a must for holiday cookie trays, and the best “just because” cookie.
INGREDIENTS:
- ½ cup (113 grams) unsalted butter
- 2 cups (397 grams) granulated sugar
- ½ cup (120 ml) whole or 2% milk
- 4 tablespoons unsweetened cocoa powder
- Pinch of salt
- ½ cup (135 grams) peanut butter
- 2 teaspoons vanilla extract
- 3 cups (267 grams) quick-cooking oats
DIRECTIONS:
- Add the first five ingredients (through the salt) to a 4-quart saucepan.
- Bring to a rapid boil and let boil for 1 minute.
- Remove from heat.
- Stir in the peanut butter and vanilla extract until smooth, then stir in the oats.
- Using a medium cookie scoop (or 2 tablespoonfuls), drop onto parchment-lined baking sheets.
- Let cool until set, about 30 minutes. Cookies can be stored in an airtight container at room temperature (or in the refrigerator) for up to 2 weeks.
