With this simple recipe, you will learn how to make delicious no-bake oatmeal cookies. The delightful treat’s traditional tastes and simplicity are sure to please. This recipe for ‘bakeless’ cookies is a personal favorite of mine.
These cookies are fantastic and easy to make. It was among the first things I ever learnt to “cook.” Oats—I find that 3 cups is the sweet spot—are adjustable. The consistency depends on the weather, so I recommend making them on a sunny day if you can. Be careful not to cook them for more than a minute, either.
Ingredients
- 30 ml of butter
- 1 1/2 cups of white sugar
- 1/2 cup of sugar, packed brown
- 1/2 cup of milk
- Chocolate, four teaspoons
- 1/8 teaspoon of kosher salt
- Creamy peanut butter, measuring 1/2 cup (or chunky, which results in a cookie that is more crumbly and dry).
- 2-Teaspoon Vanilla Extract
- 3 cups of quick-cook oats, dried
Directions
Step 1:
In a sauce pan with a capacity of four quarts, add the first six ingredients.
Step 2:
Maintain a boil for one minute after it has reached a full boil.
Step 3:
Take away from the heat.
Step 4:
After the liquid has been heated, add peanut butter and stir it until it has melted.
Step 5:
Stir in some vanilla. Almond extract is also a nice option; however, I only use a half teaspoon of almond extract in conjunction with one and a half teaspoons of vanilla extract.
Step 6:
Incorporate the dried oats into the mixture until they are thoroughly covered.
Step 7:
Drop tablespoonfuls of cookies onto wax paper in a single layer.
Step 8:
Allow to cool until it has set.
Step 9:
It is important to keep in mind that even if you follow the recipe to the letter, there is no guarantee that the dish will come out perfectly. It has happened to me that things have not been put up for me or that they have been dry and rough. Nevertheless, the recipe is perfect the vast majority of the time. I changed the amount of sugar in the recipe by exchanging half a cup of brown sugar for half a cup of white sugar; this resulted in the cakes having a higher moisture content.
Another thing that I have discovered is that the kind of oats you use—quick cooking or old fashioned—has an effect on the outcome. From my own experience, I have found that using rapid cooking necessitates using more traditional oats, and I personally like the texture of the quick cooking method. When you have accomplished anything a few hundred times, as I have, you will learn a few of things:) Additionally, larger chunks of peanut butter have a tendency to make them more crumbly and dry.
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