Classic No Bake Cookies

 

• 1/2 cup (113g) salted butter
• 1 3/4 cups (350g) granulated sugar
• 1/3 cup (32g) unsweetened cocoa powder
• 1/2 cup (120ml) milk
• 1 tsp vanilla extract
• 2/3 cup (160g) creamy peanut butter
• 3 cups (275g) quick oats (don't use old fashioned oats)

 

• Line two baking sheets with parchment paper or set out approximately 29 cupcake liners.
• In a 2.5 to 3 quart medium saucepan combine butter, sugar, cocoa, and milk. 
• Set over medium heat, and cook stirring frequently until it reaches a full boil. 
• Allow mixture to boil 60 seconds without stirring. 
• Remove from heat, immediately add in vanilla, peanut butter and quick oats. 
• Stir mixture until well combined then, using a medium (2 Tbsp) cookie scoop or two spoons drop mixture onto lined baking sheets or into cupcake liners. 
• Allow to rest at room temperature until set, about 20 - 30 minutes (to speed up setting refrigerate).
• Store cookies in an airtight container at room temperature.  Source: Cooking Classy