Description
Creamy peanut butter and oats sandwiched together in a chilled no‑bake cookie for a sweet, chewy treat.
Ingredients
- 1 cup creamy peanut butter
- ½ cup melted butter (or optional coconut oil)
- ½ cup milk
- 1 teaspoon vanilla extract
- 2½ cups old‑fashioned or quick oats
- ½ cup granulated sugar (or alternative sweetener/maple syrup/honey)
- Pinch of salt
Instructions
- Line a baking sheet or tray with parchment paper or wax paper.
- In a saucepan over medium heat, melt the butter. Add the milk and sugar; stir until sugar dissolves.
- Bring mixture to a rolling boil (or until it thickens slightly), stirring constantly. Let boil for about 1–2 minutes.
- Remove from heat. Stir in peanut butter and vanilla extract until smooth.
- Add the oats and salt; stir until oats are fully coated.
- Drop spoonfuls of the mixture onto the prepared sheet. Flatten slightly if desired.
- Chill in the refrigerator until set, about 30 minutes to an hour.
Notes
- You can use coconut oil instead of butter for a dairy‑free version.
- If you use quick oats, the texture will be softer; old‑fashioned oats give more chew.
- Sweetener can be adjusted: honey, maple syrup, or sugar alternatives work.
- Store in airtight container in fridge; they can also be frozen.
Nutrition
- Serving Size: 1 cookie (if recipe yields 12)
- Calories: ≈ 250 kcal
- Sugar: ≈ 15 g
- Sodium: ≈ 120 mg
- Fat: ≈ 14 g
- Saturated Fat: ≈ 6 g
- Unsaturated Fat: ≈ 6 g
- Trans Fat: ≈ 0 g
- Carbohydrates: ≈ 25 g
- Fiber: ≈ 3 g
- Protein: ≈ 6 g
- Cholesterol: ≈ 20 mg
