Peanut Butter No Bake Cookies

Instructions:

1. In a large bowl, stir together the oats and salt. Set aside.
2. In a medium saucepan over medium-high heat, combine butter, sugar, and milk. Stir frequently until the butter melts and the mixture comes to a boil.
3. Boil for exactly 1 minute, then remove from heat.
4. Stir in the peanut butter and vanilla until the mixture is smooth and creamy.
5. Pour the peanut butter mixture over the oats and stir until well coated.
6. Line a baking sheet with wax paper. Drop spoonfuls of the mixture onto the sheet using a cookie scoop or tablespoon.
7. Let the cookies cool at room temperature until firm, then transfer to the refrigerator to finish setting.

Variations

• Chocolate swirl: Melt 1/2 cup chocolate chips and drizzle over the cookies before chilling.
• Cinnamon twist: Stir 1/2 teaspoon cinnamon into the oat mixture for extra warmth.
• Crunchy version: Use crunchy peanut butter for added texture.
• Nutty mix-ins: Add chopped peanuts, almonds, or cashews to the oat mixture.

Tips

• Don’t overboil the sugar mixture — one minute is key for the perfect texture.
• Work quickly when mixing and scooping, as the mixture firms up fast.
• Use quick-cook oats, not old-fashioned rolled oats, for the right consistency.
• For a neater shape, use a medium cookie scoop instead of spoons.
• Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.