| Level: | Easy |
| Total: | 40 min |
| Active: | 10 min |
| Yield: | about 60 cookies |
Ingredients
- 2 cups sugar
- 1/2 cup milk
- 1 stick (8 tablespoons) unsalted butter
- 1/4 cup unsweetened cocoa powder
- 3 cups old-fashioned rolled oats
- 1 cup smooth peanut butter
- 1 tablespoon pure vanilla extract
- Large pinch kosher salt
Instructions
- Line a baking sheet with wax paper or parchment.
- Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
- Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
Nutrition Facts
| Serving Size | 1 of 60 servings |
| Calories | 83 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 2 g |
| Cholesterol | 4 mg |
| Sodium | 5 mg |
Reviews
2 cups oats, if anyone says 3, they have just copied it from somewhere else and never made them.
3 cups oats give you a dry crumbly pile of trash cookie.
2 cups gets you a lot closer to what is shown in the picture, that is probably less than that.
Don’t believe me? Make them both ways, or look at the oatmeal container, 1 cup oats to 1.75 cups liquid, even if the peanut butter, milk, butter , and sugar all reduce to their liquid size equal to their solid size, you have ~4 cups liquid, so enough for ~2cups of oats to make an oatmeal consistency cookie when hot, or just make it with 2 cups or maybe even 1.75 cups of QUICK oats and you will love them.
I’ve made my own adjustments (if think it’s too extra, then stop reading)…
I use only 2 cups of oats (they end up like the photo in the recipe when you only use two).
I’ve noticed with 3 cups it is really dry and it ends up crumbling.
After the 1 min of boiling (which is crucial because I’ve made the mistake not actually setting a timer),
I turn off the stove, but leave the pan on the burner.
While stirring, I add the peanut butter first, wait for it to melt completely, then vanilla, and oats.
Then remove it from the burner. I feel like the oats cook a little when I do this so it’s more soft than dry.
Anyways, if you made it this far, it’ll be worth it.
I like to add raisins. I do half with raisins.
You can spread them on a parchment lined baking sheet, then cut in squares for storage