These cookies have quite the reputation. Not only are they simple because they require no baking, but they are incredibly easy to put together and delicious to boot.
Be absolutely sure to boil the mixture for the full 90 seconds. If you don’t do this then the oats won’t be cooked at all. They won’t be cooked entirely anyways, but they should be softened. It’s the boiling that does that job.
Honestly since these cookies are so simple I can’t say much more about them…
Except that you should make them. They are delicious.
This fantastic recipe is courtesy of “Baked Explorations” by Matt Lewis and Renato Poliafito
- ½ cup whole milk
- 2 cups sugar
- ¼ cup unsweetened cocoa powder
- ½ cup (1 stick) butter, cut into ½” cubes, softened
- 1 cup peanut butter, smooth or chunky, but not natural
- 3 cups rolled oats
- 1 tsp vanilla extract
- Line two baking sheets with parchment paper.
- In a heavy saucepan over medium heat, stir together milk, sugar, cocoa powder, and butter until the butter is melted and the sugar is disolved. Bring the mixture to a boil, stop stirring, and boil for a full 90 seconds. Remove the pan from the heat and add the peanut butter, oats, and vanilla. Stir until the mixture is combined.
- Use a small ice cream scoop with a release mechanism or, alternatively, a tablespoon to drop the no-bake cookies onto the baking sheet (leave some room around them; they will spread). Let the cookies cool, the refrigerate them for at least 1 hour. They can be eaten directly from the refrigerator or at room temperature.
- Store the cookies between layers of parchment paper in a tightly sealed container for up to 3 days.