The classic quick and easy no-bake chocolate, peanut butter and oat cookie that we all grew up with. Nothing fancy about this, folks, but they are homemade cookies that take us back to a simpler day. Simple goodness, with their chewy, fudgy texture! If you want to dress them up for Christmas, throw some sprinkles on them before they harden. The peanut-free version with coconut are called “Frogs” and you can find that recipe here.
Ingredients
1/2 cup butter
2 cups light brown sugar, firmly packed
1/2 cup milk (or evaporated milk)
pinch of salt
1/2 cup peanut butter
1 teaspoon vanilla extract
3 cups quick-cooking rolled oats
Directions
- Line two baking sheets with waxed paper. In a large heavy saucepan combine the butter, brown sugar, milk, and salt. Bring mixture to boil over medium heat, stirring occasionally, until mixture comes to a full rolling boil. Without stirring, let mixture boil for exactly 3 minutes. Immediately remove from heat. Stir in peanut butter and vanilla, stirring until peanut butter has melted. Quickly stir in the oats, mix well. Working fast, drop mixture by heaping tablespoonfuls onto prepared baking sheets. Allow to cool and become firm, about 30 minutes.
