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This recipe is easy to make and doesn't take that much time!

Ingredients:
2 cups sugar

1/2 cup milk

1 stick (8 tablespoons) unsalted butter

1/4 cup unsweetened cocoa powder

3 cups old-fashioned rolled oats

1 cup smooth peanut butter

1 tablespoon pure vanilla extract

Large pinch kosher salt

Step 1: Gather It!

Gather all of the necessary ingredients and measuring tools.

Step 2: Line It!

Line a cookie sheet with parchment or wax paper. (You may need more than one)

Step 3: Add It!

Get a medium size pot, on medium heat and add 1/2 cup of milk

Step 4: Add It!

2 cups of sugar

Step 5: Add It!

1 stick (8 tablespoons) of unsalted butter

Step 6: Add It!

1/4 of unsweetened coco powder

Step 7: Mix It!

Mix all of the ingredients until combined

Step 8: Boil It!

Stirring occasionally, bring the mixture to a boil

Step 9: Time It!

When the mixture starts to boil, set a timer for 1 minute

Step 10: Move It!

Once the timer goes off, move the pot off of the heat. (Don't forget to turn the stove off!)

Step 11: Add It!

Add 3 cups of old-fashioned rolled oats

Step 12: Add It!

1 tablespoon of pure vanilla extract

Step 13: Add It!

1 cup of creamy peanut butter

Step 14: Add It!

Lastly, add a large pinch of salt

Step 15: Mix It!

Mix these ingredients until all of them are combined

Step 16: Place It!

Place teaspoonfuls of the mixture onto the prepared baking sheet

Step 17: Leave It!

Let the cookies sit at room temperature until cooled and hardened (about 30 minutes)

Step 18: Enjoy! :)

Store the cookies in an airtight container, refrigerated, for up to three days.

<p>love the format you used here. I thought, *oh no 18 steps!* But you just made each baby-step crystal-clear. Perfect for brand-new cooks, like kids, or for us old-timers who are a little burned out and distracted due to holiday madness. I'll be making this recipe later today -- looks delicious!</p>
<p>hmm... i made these but there was oil oozing out of the bottom of them and were pretty much un-eatable. could there be a typo in the butter or the peanut butter? looking around other similar recipes, i couldn't find any that had a full cup of pb and a full cube of butter. on the other hand, i used 'old fashioned peanut butter', which doesn't have any of the additives of typical store-bought. maybe that was the problem?</p><p>(i rescued them by returning the whole shebang to a large mixing bowl, adding another 3/4 C or so of the oats, mixing it with my hands till new oats were fully absorbed. gently reheat to get everything gluey again, shape by hand into balls. not perfect, but ok!)</p><p>let me know your solution, or confirm my senility, and i'll update these comments... still love the way you put this instructable together!</p>
<p>Great cookie recipe.</p>

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