The recipe should hopefully turn out perfect for you but if they’re a bit too wet, boil 15 seconds longer the next time, if they came out dry, boil 15 seconds under. The cookies won’t set up quite the same and they won’t be as tender. Don’t use old fashioned oats, I think quick oats are a must. Don’t just bring the mixture to a simmer (where the edges of the mixture bubbles up) it needs to start fully boiling (bubbling up in the middle) before counting down those 60 seconds. Store the cookies at room temp in an airtight container.Īfter 20 some odd years of making these I’ve learned a few things along the way. Let cookies set then enjoy! If you want to speed up setting transfer to refrigerator. And stir to blend well.ĭrop mixture onto prepared parchment dropping 2 Tbsp at a time (a medium cookie scoop works well here or just use two large spoons). Remove the mixture from heat then immediately add in vanilla, peanut butter and oatmeal. #Healthy no bake peanut butter crunch cookies full
Cook and whisk frequently until it reaches a boil, then once it reaches a full boil stop stirring and let it boil for 1 minute.
Set saucepan over medium heat (I like to use the largest burner on the stove) and begin whisking. Then in a 2.5 – 3 quart saucepan combine sugar, butter, cocoa powder and milk. This is almost the exact same recipe I had when I was younger but I did add in a little bit more cocoa and peanut butter here, because why not? It’s a flavor combo I never can resist!įirst line two baking sheets with parchment paper (or just spread a long sheet of the parchment onto the counter), or have 29 cupcake liners set out. Plus everyone in my family loved them, and me the most I’m sure.
They always filled the craving for something sweet and they were ready to eat in no time.
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