Ye In
Culinary Explorer
Sharing you my irresistible no-bake cookies! Easy, flavorful, and perfect for any occasion. Lets start cooking!
▢½ cup (120 ml) whole milk¹
▢1 cup (200 g) light brown sugar, firmly packed
▢1 cup (200 g) granulated sugar
▢¼ cup (25 g) cocoa powder
▢⅔ cup (165 g) creamy peanut butter²
▢1 ½ teaspoon vanilla extract
▢3 cups (285 g) instant/quick oats³
Cook Mode
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Instructions
1. Prepare two cookie sheets by lining with wax paper and set aside.
2. Combine butter, milk, sugars, and cocoa powder in a medium-sized saucepan over low heat. Don't bump up the heat to speed up the process or you run the risk of your ingredients not combining properly and your cookies not setting properly.
½ cup (113 g) salted butter,½ cup (120 ml) whole milk¹,1 cup (200 g) light brown sugar, firmly packed,1 cup (200 g) granulated sugar,¼ cup (25 g) cocoa powder
3. Stir ingredients frequently until butter is completely melted (I recommend using a long wooden spoon as a metal spoon can become really hot).
4. Increase heat to medium and, stirring constantly, bring to a boil.
5. Boil, still stirring constantly, for 1 minute (I recommend using a timer, see post for more details on why it’s important to not over or under-boil) then remove from heat. Continue to stir the mixture for several seconds.
6. Add peanut butter and vanilla extract, stirring until peanut butter is completely combined and melted into the mixture.
⅔ cup (165 g) creamy peanut butter²,1 ½ teaspoon vanilla extract
7. Add oats and stir until coated in chocolate.
3 cups (285 g) instant/quick oats³
8. Drop no bake cookie mixture by approximately 1 ½-2 Tablespoon-sized spoonfuls onto prepared cookie sheet.
9. Allow to cool (approximately 20-30 minutes) before serving, the cookies will harden as they cool.
Enjoy!
Ingredients
▢½ cup (113 g) salted butter cut into Tablespoon-sized pieces▢½ cup (120 ml) whole milk¹
▢1 cup (200 g) light brown sugar, firmly packed
▢1 cup (200 g) granulated sugar
▢¼ cup (25 g) cocoa powder
▢⅔ cup (165 g) creamy peanut butter²
▢1 ½ teaspoon vanilla extract
▢3 cups (285 g) instant/quick oats³
Cook Mode
Prevent your screen from going dark
Instructions
1. Prepare two cookie sheets by lining with wax paper and set aside.
2. Combine butter, milk, sugars, and cocoa powder in a medium-sized saucepan over low heat. Don't bump up the heat to speed up the process or you run the risk of your ingredients not combining properly and your cookies not setting properly.
½ cup (113 g) salted butter,½ cup (120 ml) whole milk¹,1 cup (200 g) light brown sugar, firmly packed,1 cup (200 g) granulated sugar,¼ cup (25 g) cocoa powder
3. Stir ingredients frequently until butter is completely melted (I recommend using a long wooden spoon as a metal spoon can become really hot).
4. Increase heat to medium and, stirring constantly, bring to a boil.
5. Boil, still stirring constantly, for 1 minute (I recommend using a timer, see post for more details on why it’s important to not over or under-boil) then remove from heat. Continue to stir the mixture for several seconds.
6. Add peanut butter and vanilla extract, stirring until peanut butter is completely combined and melted into the mixture.
⅔ cup (165 g) creamy peanut butter²,1 ½ teaspoon vanilla extract
7. Add oats and stir until coated in chocolate.
3 cups (285 g) instant/quick oats³
8. Drop no bake cookie mixture by approximately 1 ½-2 Tablespoon-sized spoonfuls onto prepared cookie sheet.
9. Allow to cool (approximately 20-30 minutes) before serving, the cookies will harden as they cool.
Enjoy!
Can't wait to give your recipe a whirl. Thanks for sharing, I'm already imagining the deliciousness melting in my mouth! 
