Description
Delicious no-bake cookies made with chocolate, peanut butter, and oats.
Ingredients
Scale
- 6 Tablespoons (85g) unsalted butter
- 1 and 1/2 cups (300g) granulated sugar
- 1/2 cup (120g/ml) milk
- 1/4 cup (21g) unsweetened natural or Dutch-process cocoa powder
- 2/3 cup (170g) creamy peanut butter
- 1 Tablespoon (15ml) pure vanilla extract
- 3 cups (255g) old-fashioned whole rolled oats or quick oats
- 1/8 teaspoon salt
Instructions
- Combine the butter, sugar, milk, and cocoa powder together in a medium (about 3-quart) saucepan over medium heat. Whisk constantly until the butter melts. Whisking occasionally, bring to a boil. Once boiling, stop whisking and allow to boil for 1 minute.
- Remove from heat, then immediately stir in the peanut butter and vanilla extract until completely combined. Finally, stir in the oats and salt.
- Allow mixture to sit for 5 minutes. This allows the oats to soak up some moisture.
- During the 5 minutes, line two baking sheets with parchment paper or silicone baking mats. Make sure there is enough room in your refrigerator for the baking sheets.
- Using a 1-Tablespoon cookie scoop (or simply a Tablespoon), drop spoonfuls of dough onto the lined baking sheets. If desired, slightly flatten down with the back of a spoon. Repeat with the rest of the dough.
- Refrigerate the cookies for 30–60 minutes so they set. Remove from the refrigerator and enjoy!
- Cover and store leftover cookies in the refrigerator for up to 1 week.
Notes
- For best results, use an instant-read thermometer to ensure the mixture reaches 225°F (107°C).
- These cookies can be made with both old-fashioned and quick oats.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg