No Bake Cookies

Ingredients

• 8 tablespoons (4 ounces/ 113 grams) unsalted butter
• 3/4 cup (150 grams) granulated sugar
• 3/4 cup (160 grams) brown sugar
• 1/2 cup + 2 tablespoons (5 ounces/ 142 grams) milk
• 1/4 cup (21 grams) unsweetened cocoa powder
• 1 teaspoon table salt, OR 1 1/2 teaspoons kosher salt
• 3 cups (267 grams) quick cooking or old fashioned oats
• 3/4 cup (203 grams) chunky peanut butter
• 1 tablespoon vanilla

Instructions

1. 1

   Cut the butter into chunks and put it...: Cut the butter into chunks and put it in a light-colored saucepan. (Dark pans make it difficult to tell when the butter is browned.)

2. 2

   Cook over medium heat, stirring constantly, until the...: Cook over medium heat, stirring constantly, until the butter is melted and begins to boil.

3. 3

   As you stir, pay attention to the color...: As you stir, pay attention to the color of the butter underneath the foam. When it's done, the butter beneath the foam will be golden brown with dark brown specks on the bottom of the pan and will smell nutty.

4. 4

   Remove the pan from the heat and immediately...: Remove the pan from the heat and immediately add both sugars, the milk milk, cocoa powder, and salt. Set the pan back over medium heat and, stirring constantly, bring the mixture to a boil. Boil, stirring, for about 1 minute.

5. 5

   Remove from the heat and stir in the...: Remove from the heat and stir in the oats, peanut butter, and vanilla.

6. 6

   Let the mixture cool in the pan for...: Let the mixture cool in the pan for 5 minutes then use a 1/4 cup measure to scoop the mixture into little mounds on a sheet of parchment paper or wax paper.

7. 7

   Use a spatula or a spoon to shape...: Use a spatula or a spoon to shape the mounds into balls and let sit until cooled to room temperature.

8. 8

   Once cool, use your hands to shape the...: Once cool, use your hands to shape the cookies, packing them into tight balls. Place on a parchment covered plate or tray, cover, and refrigerate for at least 3 hours.

9. 9

   Store the cookies in an airtight container at...: Store the cookies in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.