Ingredients
- 3 cups quick cooking oats
- 1 cup shredded coconut (optional)
- ½ cup crunchy peanut butter
- 1 tablespoon vanilla extract
- 2 cups white sugar
- ½ cup milk
- ½ cup butter
- 3 tablespoons unsweetened cocoa powder
Instructions
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Prepare Ingredients: Measure out 3 cups of quick cooking oats and 1 cup of shredded coconut (if using). Set aside.
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Combine Base Ingredients: In a medium saucepan, combine 2 cups white sugar, ½ cup milk, ½ cup butter, and 3 tablespoons unsweetened cocoa powder.
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Boil Mixture: Bring the mixture to a rolling boil over medium heat, stirring occasionally.
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Boil for 1 Minute: Once it reaches a boil, let it continue to boil for exactly 1 minute. This ensures the cookies will set properly.
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Remove from Heat: Remove the saucepan from heat.
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Add Peanut Butter and Vanilla: Stir in ½ cup crunchy peanut butter and 1 tablespoon vanilla extract until the mixture is smooth.
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Mix in Oats and Coconut: Stir in the 3 cups of quick cooking oats and 1 cup shredded coconut (if using) until well combined.
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Drop Cookies: Using a spoon or cookie scoop, drop spoonfuls of the mixture onto wax paper or parchment paper-lined baking sheets.
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Flatten Cookies: Flatten the cookies slightly with the back of the spoon if desired.
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Cool and Set: Allow the cookies to cool and set at room temperature for about 30 minutes to 1 hour, or until firm.
Notes
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Boiling Time: Ensure you boil the mixture for exactly 1 minute after it reaches a rolling boil. Boiling for too short or too long can affect the texture of the cookies.
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Peanut Butter: You can use creamy peanut butter if you prefer a smoother texture. If you have nut allergies, consider using a peanut butter alternative like almond butter or sunflower seed butter.
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Add-Ins: Feel free to add other mix-ins such as chopped nuts, dried fruit, or chocolate chips for extra flavor and texture.
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Storage: Store the no-bake cookies in an airtight container at room temperature for up to a week. For longer storage, keep them in the refrigerator.
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Serving Size: This recipe makes approximately 24-30 cookies, depending on the size of the spoonfuls.
- Prep Time: 10
- Cook Time: 10
- Method: No-bake