20-Minute No-Bake Cookies

 

20 Minute No Bake Cookies Recipe

Ingredients

• 3 cups quick cook oats
• ¼ teaspoon salt
• ½ cup butter, unsalted
• 1 ⅔ cups sugar
• ½ cup milk
• ¼ cup cocoa powder
• 1 cup peanut butter
• 2 teaspoons vanilla extract

 

Instructions

• In a large bowl, stir together the oats and salt. Set aside.
• In a small saucepan, over medium-high heat, whisk together the butter, sugar, milk, and cocoa.
• Bring the mixture to a boil for about a minute and then remove from heat.
• Whisk in the peanut butter and vanilla until well combined.
• Pour the chocolate peanut butter mixture over the oats and stir until combined.
• Line a baking sheet with wax paper. Drop the cookies onto the wax paper using a medium cookie scoop.
• Let the cookies cool on the countertop. Store in the refrigerator once cookies are cool and dry.

Notes

• If using salted butter rather than unsalted butter, do not add any additional salt!
• Make sure you have your other ingredients measured and ready to stir in as soon as the chocolate comes off the heat.
• Don’t overcook the chocolate mixture. Otherwise, it will become too thick, and you will end up with crumbly cookies.
• It’s VERY important you let them cool on the countertop before putting them in the fridge, or they will become gooey.

 

Peanut Butter No Bake Cookie Recipe

 

see continuation on next page

 

Peanut Butter No Bake Cookie Recipe

Ingredients

• 3 cups quick-cook oats
• ¼ teaspoon salt
• ½ cup butter
• 2 cups sugar
• ½ cup milk
• 1 cup peanut butter
• 2 teaspoons vanilla

 

Instructions

• In a large bowl, stir together oats and salt. Set aside.
• In a small saucepan, over medium-high heat, whisk together butter, sugar, and milk.
• Bring the mixture to a boil for about a minute and then remove from heat.
• Whisk in peanut butter and vanilla until well combined.
• Pour the peanut butter mixture over oats and stir until combined.
• Line a baking sheet with wax paper. Drop the cookies onto the wax paper using a medium cookie scoop.
• Let the cookies cool on the countertop. Store in the refrigerator once cookies are cool and dry.

Notes

• It’s important to start the 60 seconds once you’ve reached a rolling boil, not when you see the first few bubbles. If you start counting too soon, your cookies may not set properly.
• If your cookies are too hard, you might have boiled your sugar mixture too long or at too high of a heat.
• If your cookies are too gooey, you might not have boiled your sugar mixture long enough.
• It’s VERY important you let them cool on the counter before putting them in the fridge or they will become gooey.