Description
Delicious and quick no-bake cookies made with cocoa, peanut butter, and oats. These cookies are perfect for a speedy sweet treat without needing an oven, combining rich flavors and a chewy texture.
Ingredients
Scale
Dry Ingredients
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 3 cups rolled or quick oats
Wet Ingredients
- 1/2 cup butter
- 1/2 cup whole milk
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
Instructions
- Prepare the mixture: In a saucepan over medium heat, combine the butter, granulated sugar, whole milk, and unsweetened cocoa powder. Stir frequently until all ingredients are fully melted and combined.
- Boil: Bring the mixture to a boil and allow it to boil for exactly 60 seconds, while stirring occasionally to prevent burning.
- Remove from heat: Take the saucepan off the heat and immediately stir in the creamy peanut butter and vanilla extract until the mixture is smooth and homogeneous.
- Add oats: Stir in the rolled or quick oats until they are fully coated with the chocolate mixture.
- Form cookies: Using a spoon, drop spoonfuls of the cookie mixture onto parchment paper. Allow the cookies to cool completely at room temperature until they firm up and set.
Notes
- For faster setting, you can place the cookies in the refrigerator for 15-20 minutes.
- Use either rolled oats or quick oats according to your preference; rolled oats will give a chewier texture.
- Ensure the mixture boils for exactly 60 seconds to achieve proper consistency and avoid graininess.
- Store cookies in an airtight container at room temperature for up to one week.
- For a nut-free version, substitute peanut butter with sunflower seed butter or omit entirely and add extra oats.
