Peanut Butter No Bake (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
3 cups quick-cooking oats
02 -
¼ teaspoon salt
→ Wet Ingredients
03 -
½ cup unsalted butter
04 -
2 cups granulated sugar
05 -
½ cup whole milk
06 -
1 cup creamy peanut butter
07 -
2 teaspoons vanilla extract
# Instructions:
01 -
In a large bowl, mix the quick-cooking oats and salt together. Set aside.
02 -
In a small saucepan over medium-high heat, whisk together butter, sugar, and milk until combined.
03 -
Bring the mixture to a full rolling boil and maintain it for 60 seconds, then immediately remove from heat.
04 -
Whisk in peanut butter and vanilla extract until smooth and homogeneous.
05 -
Pour the peanut butter mixture over the oat mixture and stir thoroughly to combine all ingredients.
06 -
Line a baking sheet with wax paper. Using a medium cookie scoop, drop spoonfuls of the mixture onto the lined sheet.
07 -
Allow cookies to cool at room temperature until set, approximately 1 hour. Once cooled, transfer to refrigerator for storage.
# Notes:
01 -
Ensure the 60-second boil begins only after reaching a full rolling boil to guarantee proper setting. Cooling at room temperature before refrigeration prevents cookies from becoming too soft.
02 -
Over-boiling can lead to hard cookies, while under-boiling may result in a gooey texture.