Melty chocolate flavor, no oven involved. Classic chocolate oatmeal no-bake cookies, the ones we all remember (and adore).
Yield: 24cookies
Ingredients
2cupsgranulated sugar
1/4cupcocoa powder
1/2cupunsalted butterone stick
1/2cupmilkany milk seems to work fine
1/2cuppeanut butterthe more processed stuff like Jif works better than the all-natural stuff
2teaspoonsvanilla
3cupsquick-cooking rolled oats
Instructions
Over medium heat, stirring frequently, bring the sugar, butter, cocoa, and milk to a low rolling boil.
Reduce the heat to low and let the mixture boil at a low rolling boil for three minutes.
Remove from heat and add the peanut butter, vanilla, and oats.
Scoop tablespoonfuls onto a sheet of waxed paper using a couple of spoons or your favorite cookie scoop. Feel free to flatten them a bit by pressing with your fingers or the bottom of a measuring cup if you prefer.
Let cool at room temperature. They should harden within about an hour. Cookies keep covered at room temperature for several days.
Notes
Cooking tip
Be sure not to let the mixture boil too hot or too long. This results in dry cookies.
Vegan option
I have substituted the butter with Miyoko's and the milk with unsweetened almond or oat milk and the result is pretty comparable to the real thing!