These easy no-bake chocolate, peanut butter, and oatmeal cookies are a classic and they are quick, also freeze well.
- ½ cup unsalted butter
- 2 cups granulated sugar
- ½ cup whole or 2% milk
- 4 tablespoons unsweetened cocoa powder
- Pinch of salt
- ½ cup peanut butter
- 2 teaspoons vanilla extract
- 3 cups quick-cooking oats
- Add the butter, sugar, milk, cocoa powder, and salt to a 4-quart saucepan.
- Bring to a rapid boil and let boil for 1 minute.
- Remove from heat.
- Stir in the peanut butter and vanilla extract until smooth, then stir in the oats.
- Using a medium cookie scoop (or 2 tablespoonfuls), drop onto parchment-lined baking sheets.
- Let cool until set, about 30 minutes. Cookies can be stored in an airtight container at room temperature (or in the refrigerator) for up to 2 weeks. Makes 36.
