No-Bake Peanut Butter Oatmeal Cookies
Have a craving for something peanutty and brown sugary-sweet? Then stir up a batch of these quick and easy saucepan cookies!
1/2 cup butter
2 cups light brown sugar, firmly packed
1/2 cup 2% milk (or whole milk)
Pinch of salt
1/2 cup creamy peanut butter (preferably natural)
1 teaspoon vanilla extract
3 cups quick-cooking oats
- Have all ingredients pre-measured and ready. Line a baking sheet with plastic wrap or aluminum foil; set aside.
- In a large heavy saucepan combine the butter, milk, sugar and salt. Bring mixture to boil over medium heat, stirring constantly, until mixture comes to a full rolling boil; cook, without stirring, for exactly 3 minutes, no less - no more. Immediately remove from heat.
- Add peanut butter and stir until melted; stir in vanilla and oats, mixing well.
- Working fast, drop cookie mixture by spoonfuls* onto prepared baking sheet. Cool at room temperature until firm. (These cookies freeze well.)
Makes 2 dozen cookies.
*Spray a metal spoon with cooking spray and the cookie mixture will easily slide off the spoon.
Cook's Tip: Timing is essential when cooking saucepan cookies. Over-cooking will result in extremely dry cookies, sometimes so crumbly the mixture will not hold together enough to form a cookie. If this occurs after the oats have been added, then stir in 1 tablespoon of milk at a time until mixture is moist enough to work with. Under-cooking will result in cookies that will not setup properly.
Nutritional Information Per Serving (1/24 of recipe): 213.5 calories; 32% calories from fat; 8.0g total fat; 10.6mg cholesterol; 61.6mg sodium; 191.0mg potassium; 32.1g carbohydrates; 2.4g fiber; 18.4g sugar; 29.7g net carbs; 4.9g protein.