Classic No-Bake Cookies
A cocoa-peanut butter syrup made with two sugars holds quick oats in twelve generous stovetop cookies.
Ingredients
Cookie Base
- ½ cup salted butter
- ½ cup milk
- 1 ½ cups white sugar
- ½ cup brown sugar packed
- ½ cup creamy peanut butter
- 3 cups quick oats
- 1 teaspoon vanilla extract
- 4 tablespoons unsweetened cocoa powder
- 1 dash cinnamon optional
Instructions
- Line trays with parchment. Measure quick oats, peanut butter, vanilla and the optional cinnamon before heating.
- In a medium saucepan stir butter, milk, white sugar, packed brown sugar and cocoa over medium heat until melted and blended. Bring to a rolling boil across the full surface. Stop stirring and boil for exactly 1 minute from that point, then remove from the burner.
- Stir peanut butter and vanilla into the hot syrup, followed by all 3 cups quick oats and optional cinnamon. Mix until every oat is coated.
- Share the full mixture between 12 large mounds on the lined trays. Allow approximately 30 minutes or until they can be lifted intact, refrigerating if needed in a warm room. Large portions may require longer. Cover once firm.
Notes
- The 12-cookie yield means large portions; smaller mounds increase the count.
- Allow extra setting time if needed and store covered in the refrigerator for up to 1 week.