No-Bake Chocolate Oatmeal Cookies

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Ingrediënten

De bereidingswijze

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1. 1

   Line a large baking sheet with parchment paper or wax paper.

   Ongeveer 1 min

2. 2

   In a medium saucepan, combine the granulated sugar, whole milk, unsalted butter, unsweetened cocoa powder, and salt.

   Ongeveer 2 min

   Tip van de kok: Combining the dry and wet ingredients off the heat prevents the cocoa powder from clumping.

3. 3

   Place the saucepan over medium heat, stirring frequently until the butter melts and the sugar dissolves completely.

   Ongeveer 3 min

4. 4

   Bring the mixture to a full, rolling boil that cannot be stirred down.

   Ongeveer 1 min

5. 5

   Once boiling, cook for exactly one minute without stirring. Set a timer for this step.

   Ongeveer 1 min

   Tip van de kok: Boiling for precisely one minute is key. Too little time and the cookies won't set; too much and they will be dry and crumbly.

6. 6

   Immediately remove the saucepan from the heat.

7. 7

   Stir in the creamy peanut butter and vanilla extract until the peanut butter is fully melted and the mixture is smooth.

   Ongeveer 1 min

8. 8

   Add the quick-cooking oats all at once and stir quickly to combine until every oat is coated.

   Ongeveer 1 min

   Tip van de kok: Work fast, as the mixture will begin to set as it cools.

9. 9

   Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet, leaving a little space between each cookie.

   Ongeveer 4 min

10. 10

    Let the cookies cool at room temperature for about 30 minutes, or until they are firm and set.

    Ongeveer 30 min

    Tip van de kok: You can speed up the setting process by placing the baking sheet in the refrigerator for 15 minutes.