Preacher No-Bake Cookies

Course Sweets & Dessert

Cuisine American

Prep Time 15

Chilling Time 30

Total Time 45

Servings cookies

Calories 91kcal

Author Kristine Underwood

Ingredients

▢ 1/4 cup salted butter (if using unsalted butter, add 1/8 tsp sea salt)
▢ 1 1/2 cup sugar
▢ 1/2 cup milk (any kind)
▢ 1/4 cup unsweetened cocoa powder
▢ 2/3 cup peanut butter (smooth, not natural peanut butter)
▢ 1 TBS vanilla extract
▢ 3 cup rolled oats (may use quick cooking oats)

Instructions

Line 2 baking sheets with parchment paper and set aside.
In a medium size saucepan over medium-high heat, combine the butter, sugar, milk, and cocoa powder. Whisk continuously until the butter has fully melted and then continue to whisk occasionally while brining the mixture to a boil.
1/4 cup salted butter, 1 1/2 cup sugar, 1/2 cup milk, 1/4 cup unsweetened cocoa powder
Once boiling, allow mixture to continue boiling for another minute or so, then remove from heat and stir in the peanut butter and vanilla extract. Mix well, until thoroughly combined.
2/3 cup peanut butter, 1 TBS vanilla extract
Fold in the oats, then allow the mixture to sit for 5 minutes or so to thicken.
3 cup rolled oats
Then, using a 1.5 tablespoon cookie scoop, scoop cookies onto a lined baking sheet. Gently flatten the tops cookies by pressing down with the back side of a spoon (optional).
Place cookies in the refrigerator for 30-60 minutes to harden.
Store leftover cookies in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.

Notes

*I like to make these cookies small-ish in size, but if you're into bigger cookies, you can use a 3 tablespoon scoop. This recipe will make about 20 3 tablespoon size cookies.

Nutrition