Quick sweet treats (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
3 cups quick-cook oats
02 -
¼ teaspoon salt
→ Wet Ingredients
03 -
½ cup butter
04 -
2 cups sugar
05 -
½ cup milk
06 -
1 cup peanut butter
07 -
2 teaspoons vanilla
# Instructions:
01 -
In a large mixing bowl, stir together the quick-cook oats and salt. Set this mixture aside while you prepare the wet ingredients.
02 -
Combine the butter, sugar, and milk in a small saucepan over medium-high heat. Whisk these ingredients together as they heat up.
03 -
Bring the mixture to a full rolling boil (not just a few bubbles) and let it boil for exactly 1 minute. Then immediately remove the saucepan from the heat.
04 -
While the mixture is still hot, whisk in the peanut butter and vanilla until everything is completely smooth and well combined.
05 -
Pour the hot peanut butter mixture over the oats in your large bowl. Stir everything together until the oats are evenly coated.
06 -
Line a baking sheet with wax paper. Use a medium cookie scoop to drop rounded portions of the mixture onto the wax paper, spacing them slightly apart.
07 -
Allow the cookies to cool completely at room temperature until they're set and dry to the touch. This is crucial - don't rush this step by refrigerating them before they're cool.
# Notes:
01 -
Make sure to boil the sugar mixture for a full minute once it reaches a rolling boil (not just the first few bubbles) for properly set cookies.
02 -
If your cookies turn out too hard, you likely boiled the sugar mixture too long or at too high heat.
03 -
If your cookies are too gooey, you probably didn't boil the sugar mixture long enough.
04 -
Let the cookies cool completely at room temperature before refrigerating, or they'll become gooey instead of firm.
05 -
Store cookies in the refrigerator once they're cool and dry for best texture and freshness.