These no bake cookies are by far our favorite cookie! I will make a batch up, put them in the fridge and they are ready for snacking any time. You can also make them gluten free by using gluten free oats.
Ingredients:
- 3 cups quick oats
- 1/4 cup unsalted butter
- 1 and 1/2 cups granulated sugar
- 1/2 cup milk 1/4 cup (21g) natural unsweetened or dutch-process cocoa
- 2/3 cup creamy peanut butter
- 1 Tablespoon pure vanilla extract (yes, a full Tablespoon)
Directions:
Place oats in a large bowl. Set aside.
Combine the butter, sugar, milk, and cocoa together in a medium saucepan over medium heat. Whisk until the butter has melted, then bring to a boil. Allow to boil for 1 minute without whisking. Remove from heat and, using a wooden spoon or rubber spatula, stir in the peanut butter and vanilla until completely combined. Pour this mixture over the oats, then stir to combine it all. Allow it to sit for 5 minutes. This allows the oats to soak up some moisture.
During the 5 minutes, line two baking sheets with parchment paper or silicone baking mats. And make sure there is enough room in your refrigerator for the baking sheets.
Using a 1-Tablespoon cookie scoop (or simply a spoon!), drop a Tablespoon of dough onto the lined baking sheets. If desired, flatten out and shape into a cookie. Repeat with the rest of the dough.
Refrigerate the cookies for at least 30 minutes. Remove from the refrigerator and enjoy! Store leftovers covered tightly in the refrigerator for up to 1 week.
Make ahead tip: You can prepare the dough through step 2. Then, cover tightly and store in the refrigerator for up to 3 days. The mixture will be very firm after spending time in the refrigerator, so allow it to come to room temperature before continuing with step 3. No-bake cookies can be frozen up to 3 months. Allow to thaw overnight in the refrigerator.
