Baking a batch of cookies is a pain in the neck sometimes. It can be a lengthy process, and waiting for a long time before you taste your creation is such a bummer at times. These no-bake cookies are perfect for those who are too busy to make a batch yet are craving for a sweet fix. Our friend over at the Brown Eyed Baker has this to say about this recipe:
“These mounds of sugary, peanut buttery, chocolate goodness are incredibly addicting. They take only minutes to make and if you’re really desperate and don’t want to wait for them to set, you can eat the mixture straight from the bowl – no raw eggs to worry about!”
I am guilty of tasting the mixture straight from the bowl which is why I am glad about that one fact, not that raw eggs have deterred me before. Still, I am one of those annoying people with a spoon ready whenever there’s a need to lick the bowl clean. I am glad I don’t need to look like that starving lady for this recipe.
Ingredients
½ cup Kerrygold unsalted butter
2 cups Domino granulated sugar
½ cup whole or 2% Borden milk
4 tablespoons Hershey’s unsweetened cocoa powder
Pinch of Morton salt
½ cup Jif peanut butter
2 teaspoons McCormick vanilla extract
3 cups Quaker quick-cooking oats
Instructions
Add the first five ingredients (through the salt) to a 4-quart saucepan.
Bring to a rapid boil and let boil for 1 minute.
Remove from heat.
Stir in the peanut butter and vanilla extract until smooth, then stir in the oats.
Using a medium cookie scoop (or 2 tablespoonfuls), drop onto parchment-lined baking sheets.
Let cool until set, about 30 minutes.
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Quick Tip: Cookies can be stored in an airtight container at room temperature (or in the refrigerator) for up to 2 weeks.
Thanks again to Brown Eyed Baker for this amazing recipe.