No Bake Cookies

Ingredients

• 2 cups granulated sugar
• 1/2 cup whole milk ((can also use evaporated milk))
• 1/2 cup (1 stick) unsalted butter ((sliced into 4 pieces))
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon sea salt
• 1/2 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 3 cups quick oats

Instructions

1. 1

   TIP : I recommend measuring out the peanut butter, vanilla extract, and quick oats so they are ready to go immediately when you take the pan off the stove top. You won't have much time to measure them once the mixture is off the heat.

2. 2

   Line two baking sheets with parchment paper so you are ready to scoop the no bake cookies as soon as the mixture is done. Set them aside for later. *You can also just lay parchment paper or wax paper on the countertop, and skip the cookie sheets.

3. 3

   In a saucepan, over medium heat, add the granulated sugar, whole milk, sliced butter, unsweetened cocoa powder, and salt. Stir constantly until the butter is melted and the mixture is smooth and glossy.

4. 4

   Once completely melted, keep stirring, and bring the mixture to a rolling boil. Once the whole surface is bubbly and boiling, set a timer for 1 minute and boil for 1 minute while stirring constantly.*The whole surface needs to be boiling and not just the edges. At first, the edges will be bubbly and boiling, but you need to keep stirring and cooking until the middle and surface are also bubbly and boiling.

5. 5

   Remove the saucepan from the heat and immediately stir in the creamy peanut butter and vanilla extract until the mixture is completely smooth and shiny.

6. 6

   Stir in the quick oats until thoroughly combined and every oat is coated, and it thickens into a spoonable, glossy batter.

7. 7

   Drop the mixture onto the parchment-lined baking sheets using a 2 tablespoon cookie scoop. Let the cookies rest at room temperature for about 15 minutes until set, then serve and enjoy!