Ingredients
1/2 cup (1 stick) unsalted butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup milk (any kind)
1 cup creamy peanut butter
1 teaspoon vanilla extract
2 1/2 cups quick-cooking oats
Pinch of salt (optional)
Instructions
1. Line a baking sheet or large platter with parchment paper or wax paper. Have oats, peanut butter, and vanilla measured and ready.
2. In a medium heavy-bottomed saucepan, combine butter, granulated sugar, brown sugar, and milk. Place over medium heat, stirring constantly, until butter melts and sugars dissolve. Bring to a rolling boil (large, continuous bubbles that don’t disappear when stirred).
3. Boil for exactly one minute, stirring occasionally.
4. Remove from heat immediately. Stir in peanut butter and vanilla extract until smooth and glossy.
5. Quickly stir in quick-cooking oats and pinch of salt (if using) until all oats are coated.
6. Working quickly, drop spoonfuls (about 1.5 to 2 inches in diameter) onto prepared baking sheet. Gently flatten with back of spoon if desired.
7. Let cool completely at room temperature, or refrigerate 15-30 minutes until firm.
8. Peel from parchment and enjoy.
Notes
Use quick-cooking oats only; old-fashioned or steel-cut will not work. The one-minute boil is crucial – too short and cookies won’t set, too long and they become dry. Work quickly once mixture is off heat as it thickens fast. Store in airtight container at room temperature up to 4 days, refrigerated up to 1 week, or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12
- Sodium: 80
- Fat: 9
- Saturated Fat: 3
- Unsaturated Fat: 5
- Carbohydrates: 20
- Fiber: 1
- Protein: 4
- Cholesterol: 10