Directions:
Prepare Your Work Area:
Pull out 2 sheets of parchment or wax paper and set them aside on a flat surface.
Cook the Base Mixture:
Combine the butter, milk, sugar, and cocoa powder in a medium-sized saucepan over low heat. Stir with a wooden spoon until the butter is completely melted and the ingredients are well combined.
Boil the Mixture:
Increase the heat to medium and, while stirring constantly, bring the mixture to a boil. Boil for 1 minute, continuing to stir constantly, then remove the saucepan from the heat. Continue stirring the mixture for several seconds after removing it from the heat.
Add Peanut Butter and Oats:
Add the peanut butter and vanilla extract to the saucepan, stirring until the peanut butter is completely melted and fully incorporated.
Stir in the quick oats, mixing until all the oats are evenly coated.
Form the Cookies:
Using a spoon, drop approximately 2 tablespoons of the no bake cookie mixture onto the prepared parchment or wax paper. Repeat until all the mixture is used.
Set and Serve:
Allow the cookies to cool and set for about 20–30 minutes before serving.
Store the Cookies:
Store the cookies in an airtight container at room temperature for up to a week.
Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes
Servings: 28 cookies
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