These classic no-bake cookies are chewy and fudgy, with a delicious peanut butter and chocolate flavor.
With just 10 minutes of cooking time, they corne together quickly on 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 old fashioned oats. Quick oats tend to work a little 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 dmvn slightly first.
Do I have to use an instant-read thermometer?
Its highly recommended to ensure the cookie dough reaches the proper temperature (240ZF) to set up
property. Vvithout one, the cookies may not set ami vill remain sticky So for best most reliable results,
use a thermometer.

How long do the cookies take to set up?
At room allow at least 1 hour for the cookies to completely firm up. For faster results,
refrigerate them for 30 minutes after scooping onto the baking sheets.
Can I use crunchy peanut buter instead of creamy?
For the best texture, creamy peanut butter works best. The cookies wil be thicker and more difficult to
scoop if using crunchy style.
How do I store leftover cookies?
Allor,’ the cookies to completely cool and set first, then place them in an airtight container separating
layers with parchment or wax paper. Stored this way at room temperature or in the fridge, the cookies
vhll 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
your own favorite favors!
Ingredients:
• 113 g (1/2 cup) unsalted butter, diced
236 mL (1 cup) nonfat milk
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. I-me two large baking sheets with parchment paper or silicone baking mate Set aside.
2. Add the diced butter to a medium saucepan over medium heat. Mett the butter completely.
3. Pour in the milk, granulated sugar, sugar and cocoa powder. t'”‘hisk until smooth and
thoroughly combined_
o
4. Bring the mixture to a rolling boil over medium-high heat, stirring frequentty.
5 Once boiling, insert an instant-read thermometer and cook until the mixture reaches 115’C (240+F).
This ensures the cookies will properly set.
6. Remove the pan from the heat and quickly stir in tie peanut butter until fully incorporated and
smooth_
7. Mix in the vanilla e:dract arxi salt
8. Add the oats and stir for 1-2 nünutes until well blended. The mixture vÄl be very thick

9. Working swiftly, use a cookie scoop or two spoons to portion the dough onto the prepared baking
sheets, spacing about 5 cm (2 inches) apart
10. Allow the cookies to cool completely, about 1 hour, until set. For quicker results, refrigerate the
baking sheets for 30 minutes.
11_ Enjoy the cookies stored in an airtight container for up to 1 veek_
Tips:
• Use an instant-read thermometer to easily monitor the temperature and ensure perfectly set cookies
every the_
• 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 quick oats by pulsing old fashioned oats in a blender or food processor into a coarse
lour.
Let me knw.’ what your favorite no-bake cookie recipe is! These peanut butter chocolate oatmeal
cookies are super easy to whip up and make a perfect anytime treat.