Description
These no-bake chocolate peanut butter oatmeal cookies are a quick and easy treat combining the rich flavors of cocoa and creamy peanut butter with hearty oats. Ready in just minutes, these cookies are perfect for satisfying your sweet tooth without turning on the oven.
Ingredients
Scale
Ingredients
- ½ cup (115 grams) unsalted butter
- 2 cups (400 grams) granulated sugar
- ½ cup (120 ml) milk
- ¼ cup (25 grams) unsweetened cocoa powder
- ½ cup (125 grams) creamy peanut butter
- 1 teaspoon vanilla extract
- 3 cups (300 grams) quick-cooking oats
- Pinch of salt
Instructions
- Prepare Baking Sheets: Line two large baking sheets with parchment or wax paper and set them aside to cool the cookies once they’re shaped.
- Combine Ingredients: In a medium saucepan, melt the butter over medium heat. Add sugar, milk, cocoa powder, and a pinch of salt, stirring frequently until the butter melts completely and the mixture is well combined.
- Boil Mixture: Bring the mixture to a rolling boil. Allow it to boil for exactly one minute without stirring to ensure the sugar is properly dissolved and the mixture thickens.
- Add Peanut Butter and Vanilla: Remove the saucepan from heat. Stir in the creamy peanut butter and vanilla extract until the mixture is smooth and homogeneous.
- Mix in Oats: Add the quick-cooking oats to the mixture and stir thoroughly until all the oats are evenly coated with the chocolate-peanut butter mixture.
- Shape Cookies: Using a spoon, drop spoonfuls of the mixture onto the prepared baking sheets, spacing them about 1 inch apart to allow for setting.
- Cool and Set: Let the cookies cool at room temperature for 20 to 30 minutes, or until they become firm and set. Once set, they are ready to be enjoyed.
Notes
- Use quick-cooking oats for best texture and binding.
- If you prefer a different nut butter, almond or cashew butter works as a substitute but may alter the flavor.
- Ensure to boil the mixture for a full minute for proper consistency.
- To speed up setting, you can refrigerate the cookies after dropping them onto the baking sheet.
- Store cookies in an airtight container at room temperature for up to 5 days.
