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Saturday, November 14, 2020

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

 

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