Ingredients

• 1/2 cup peanut butter
• 1/2 cup butter
• 2 cups granulated sugar
• 1/2 cup cold milk
• 3 1/2 cups quick cooking oats
• 1 tablespoon vanilla extract

Instructions

Step 1: Prepare the Ingredients

1. Measure the Ingredients: Measure out all ingredients before you start, as the process moves quickly.
2. Line a Baking Sheet: Line a baking sheet with parchment paper or wax paper to place the cookies on once they’re ready.

Step 2: Heat the Peanut Butter Mixture

1. Combine Ingredients in a Pot: In a medium saucepan, combine the butter, granulated sugar, and cold milk.
2. Bring to a Boil: Place the saucepan over medium heat and stir occasionally as the butter melts and the ingredients combine. Once it starts to boil, allow the mixture to boil for exactly 1 minute without stirring. This is crucial for achieving the right texture.

Step 3: Mix in Peanut Butter, Vanilla, and Oats

1. Remove from Heat: After the mixture has boiled for 1 minute, remove the saucepan from heat.
2. Add Peanut Butter and Vanilla: Stir in the peanut butter and vanilla extract, mixing until smooth and fully combined.
3. Add Oats: Add the quick-cooking oats to the saucepan. Stir well until the oats are evenly coated with the peanut butter mixture.

Step 4: Form the Cookies

1. Scoop onto Baking Sheet: Using a spoon or cookie scoop, drop heaping spoonfuls of the mixture onto the prepared baking sheet. Shape each cookie slightly with the back of the spoon if desired.
2. Let Cool: Allow the cookies to cool and set at room temperature for about 20-30 minutes. You can also refrigerate them to speed up the setting process.

Step 5: Serve and Enjoy

1. Serve: Once the cookies are firm and set, they are ready to enjoy! Serve immediately or store for later.

Nutrition Facts (Approximate per Cookie, based on 20 cookies)

• Calories: 170 kcal
• Carbohydrates: 23g
• Protein: 3g
• Fat: 8g
• Saturated Fat: 3g
• Cholesterol: 10mg
• Sodium: 60mg
• Fiber: 2g
• Sugars: 14g

Note: Nutritional values may vary depending on the size and exact ingredients used.

FAQs

1. Can I use rolled oats instead of quick oats?

• Quick oats work best for this recipe, as they blend easily into the mixture and provide the right texture. Rolled oats will make the cookies chewier and may not hold together as well.

2. How can I make this recipe vegan?

• For a vegan version, use a dairy-free butter alternative and a non-dairy milk like almond or oat milk. Be sure your sugar is vegan as well.

3. Can I add chocolate?

• Absolutely! You can add mini chocolate chips, cocoa powder, or drizzle melted chocolate over the cookies once they’ve set for an extra indulgent twist.

4. What if my cookies aren’t setting?

• If the mixture wasn’t boiled for a full minute, it can prevent the cookies from setting. If this happens, you can refrigerate or freeze the cookies to help them firm up.

5. Can I use natural peanut butter?

• Yes, but be aware that natural peanut butter can make the cookies slightly more crumbly due to the higher oil content. If using natural peanut butter, mix it well to incorporate the oil before adding it to the recipe.

Tips for Success

• Boil for Exactly 1 Minute: Timing is key for the texture. Boiling for less than a minute can result in cookies that don’t set properly, while boiling for too long can make them hard.
• Use Quick Oats: Quick oats are smaller and softer than rolled oats, which gives these cookies their ideal texture. Rolled oats will create a chewier, less cohesive cookie.
• Line Your Baking Sheet: Use parchment or wax paper to prevent sticking and make cleanup easier.
• Work Quickly: Once you add the oats, work quickly to scoop the cookies onto the baking sheet. The mixture will start to thicken and set fast as it cools.
• Customize the Flavor: Add a sprinkle of cinnamon, a dash of cocoa powder, or a handful of shredded coconut for a fun flavor twist.

Storage Tips

• Room Temperature: Store no-bake peanut butter oatmeal cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.
• Refrigeration: If you prefer firmer cookies, store them in the refrigerator for up to a week. This is especially useful if you’re in a warmer climate.
• Freezing: These cookies can be frozen for up to 2 months. Place them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe container or zip-top bag. Let them thaw at room temperature or enjoy straight from the freezer for a cool treat.

Conclusion

No-Bake Peanut Butter Oatmeal Cookies are the perfect combination of simplicity and deliciousness. They require no baking, come together in a matter of minutes, and offer a rich peanut butter flavor with a chewy oat texture. These cookies are fantastic for meal prepping, a quick snack, or sharing with friends and family. Whether you enjoy them as an after-school treat, a dessert, or even a breakfast cookie, they’re sure to become a favorite. Whip up a batch in no time and savor the comfort and satisfaction these easy cookies bring!