Ingredients
Scale
- 1/2 cup (115 g) unsalted butter, cut into small cubes
- 2 cups (400 g) granulated sugar
- 1/2 cup (120 ml) milk
- 1 cup (250 g) creamy peanut butter
- 2 teaspoons vanilla extract
- 3 cups (255 g) quick-cooking oats
Instructions
- Line two large cookie sheets with parchment paper and set aside.
- Add the cubed butter, sugar, and milk to a medium saucepan. Cook over medium heat, stirring constantly, until the butter is melted and the mixture reaches a full rolling boil.
- Once the mixture reaches a full rolling boil, start the timer and boil for exactly 1 minute, stirring constantly. Do not start timing when the first bubbles appear.
- Immediately remove the saucepan from the heat. Stir in the vanilla and peanut butter until smooth and fully combined.
- Add the quick-cooking oats and stir until evenly coated.
- Working quickly, scoop about 1½ tablespoons of the mixture onto the prepared cookie sheets.
- The cookies should spread slightly on their own. If the mixture has already thickened, gently flatten the tops as needed.
- Let the cookies cool and set completely at room temperature before storing.
Notes
- Boiling time matters: Start timing only when the mixture reaches a full rolling boil. Boil for exactly 1 minute.
- Don’t overcook: Boiling too long or too aggressively can make the cookies dry, crumbly, or grainy.
- Measure the oats accurately: Too many oats can make the cookies dry, while too few can prevent them from setting properly.
- Use quick oats: They give the best soft, chewy texture. Old-fashioned oats will produce a much chewier result.
- Peanut butter: Regular creamy or crunchy peanut butter works best. Natural peanut butter is not recommended.
- Work quickly: The mixture starts setting fast once the oats are stirred in.
- Yield: A 1½-tablespoon scoop makes about 30 cookies.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American