Tuesday, July 17, 2018

Classic No-bake Cookies

These Classic No-Bake Cookies only require a few simple ingredients and are incredibly easy to make. Loaded with peanut butter, oats, and cocoa powder, these cookies are perfect for an easy dessert!

Do you have a favorite cookie? One that you absolutely love and could probably eat the entire batch if you’re left alone with them? Besides a good chocolate chip cookie, I’ve always loved no-bake cookies.

One thing that I love about these cookies is how easy they are to make. You can prepare a batch of these in about 15-20 minutes, then all you have to do is wait for them to cool. This is one of my go-to dessert recipes when I’m short on time or just want something easy to make.

And the best part? You probably have everything on hand to make these right now! And even if you don’t, once you make a batch you’ll make sure to have everything on hand for next time. Trust me.


Ingredients:


  • 1/2 cup (115 grams) butter, cut into pieces
  • 2 cups (400 grams) granulated sugar
  • 1/2 cup (120ml) milk
  • 1/4 cup (20 grams) unsweetened cocoa powder
  • 1/2 cup (125 grams) creamy peanut butter
  • 1 teaspoon vanilla extract
  • 3 cups (300 grams) quick-cooking oats

Instructions:


  1. Before getting started, make sure to gather all of your ingredients and measure everything out. Line two large baking sheets with parchment paper and set aside.
  2. Place the butter, sugar, milk, and unsweetened cocoa powder in a saucepan and heat over medium heat, making sure to stir often until the butter is melted and everything is well combined. Bring the mixture to a rolling boil and allow to boil for 60 seconds (make sure to set a timer!) stirring occasionally.
  3. Remove from the heat, and stir in the peanut butter and vanilla extract until fully combined. Stir in the oats and mix until all of the oats are coated with the mixture and everything is well combined.
  4. Drop spoonfuls of the mixture onto the prepared baking sheets (I like to use a 2 tablespoon cookie scoop). Allow to cool for 20-30 minutes, serve, and enjoy!

NOTES:

  • I use a two tablespoon cookie scoop when measuring out the cookies and usually get about 30-32 cookies.