These classic no-bake cookies are chewy and fudgy, with a delicious peanut butter and chocolate flavor.
VVith just 10 minutes of cooking time, they come together quickly the stovetop_ Be sure to use an
instant-read thermometer for perfectly set cookies every time!
Can I use regular oats instead of quick oats?
Yes, you can substitute regular dd fashioned oats. Quick oats tend to work a liftle better since they
incorporate into the dough more easily, but regular oats can be used. Just pulse them in a food
processor to break them down slightly first.
Do I have to use an instant-read thermometer?
Ifs highly recommended to ensure the cookie dough reaches the proper temperature (240 T) to set up
properly. ‘Mthout one, the cookies may not set and wil remain sticky. So for best, most reliable results,
use a thermometer.

How long do tne cookies take to set up?
At room temperature, allo•.v at least 1 hour for the cookies to completely firm up. For faster resutts,
refrigerate them for 30 minutes after scooping onto the baking sheets_
Can I use crunchy peanut butter instead of creamy?
For the best texture, creamy peanut butter works best. The cookies wil be thicker and more dificult to
scoop if using crunchy style.
o
How do I store leftover cookies?
mow the cookies to completely cool and set first, then place them in an airtight container separating
layers wth parchment or wax paper. Stored this way at room temperature or in the fridge, the cookies
will keep fresh for up to 1 week.
What flavors can I swap for the peanut butter?
Peanut butter can be substituted for other nut butters or spreads like Nutella or Biscoff_ Get creative with
ycwr own favorite flavors!
Ingredients:
• 113 g (1/2 cup) unsalted buffer, diced
236 mL (1 cup) nonfat
200 g (1 cup) granulated sugar
200 g (1 cup) brown sugar
• 64 g (1/4 cup) unsweetened cocoa powder
236 mL (1 cup) creamy peanut butter
• 310 g (3 cups) quick cooking oats
1 tsp vanilla extract
1/4 tsp salt
Instructions:

1. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
2 Add “‘le diced butter to a medium saucepan over medium heat Melt the butter conWetely.
3 Pour irl the milk, granulated sugar, brovm sugar and cocoa powder. until smooth and
thoroughly combined.
o
4. Bring the mixture to a rolling boil over medium-high heat, stirring frequently
5. Once boiling, insert an instant-read thermometer and cook until the mixture reaches 115tC (240tF).
This ensures the cookies will property set_
6. Remove fre pan fronl the heat and quickly stir in the peanut butter until fuMy incorporated and
smooth.
7. lvlix in the vanilla extract and salt.
& Add the oats and stir vigorously for 1-2 minutes until well blended_ The mixture will be very thick

9. Working swiftly, use a cookie scoop or spoons to portion the dough onto the prepared baking
sheets. spacing about 5 cm (2 inches) apart
10_ Allow the cookies to cool conwetely, amut 1 hour, until set. For quicker results, refrigerate the
baking sheets fcy 30 minutes.
11. Enjoy the cookies stored in an airtight container for up to 1 week.
Tips:
• Use an instant-read thermometer to easily monitor the temperature and ensure perfectly set cookies
every time.
• Allow the baking sheets to cool completely before removing the cookies, to prevent breakage.
• Substitute the peanut butter for Nutella or Biscoff spread, if desired.
Make your own quick oats by pulsing old fashioned oats in a blender or food processor into a coarse
Let me know what your favorite no-bake cookie recipe isl These peanut butter chocolate oatmeal
cookies are super easy to whip up and make a perfect anytime treat.