No-Bake Cookies With Chocolate, Peanut Butter, and Chewy Oats Recipe
Prep: 10 mins
Cook: 15 mins
Active: 15 mins
Cooling Time: 25 mins
Total: 50 mins
Serves: 15 cookies
Ingredients:
7 ounces plain or lightly toasted sugar (about 1 cup; 200 g)
6 ounces milk (about 3/4 cup; 170 g); any percentage will do
1/2 ounce Dutched cocoa powder (about 2 tablespoons; 15 g), such as Cacao Barry Extra Brute
1/4 teaspoon (1 g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or use the same weight
1 ounce dark chocolate, about 72% (about 2 tablespoons; 30 g), melted
4 ounces creamy peanut butter (shy 1/2 cup; 110 g); commercial styles work best
1 teaspoon vanilla extract
2 ounces instant oatmeal (shy 2/3 cup; 55 g); see notes
1 ounce old-fashioned rolled oats (heaping 1/4 cup); see notes
Directions:
Whisk sugar, milk, cocoa, and salt together in a 3-quart stainless steel saucier. Bring to a boil over medium heat (this should take about 5 minutes), then clip-on a digital thermometer and continue cooking until mixture is bubbly, thick, and exactly 230°F (110°C), about 6 minutes longer.
For best results, avoid handheld thermometers, which may not perform well due to unsteady placement during long-term projects such as candy.
Off heat, whisk in melted chocolate, peanut butter, and vanilla extract. Using a flexible, heat-resistant spatula, fold in both types of oats. Stir just until the mixture begins to thicken, then drop onto a parchment-lined half sheet pan, using a pair of metal spoons.
Cool until cookies are firm and dry to the touch, about 25 minutes, and transfer to an airtight container. Store about 2 weeks at room temperature or up to 1 month in the fridge.
Notes:
I love these cookies best with a blend of instant and old-fashioned oats, but it’s fine to use just one or the other. Instant oats will produce a more homogeneous, cookie-like texture, while rolled oats will give them a heartier chew. You’ll still be using a total of 3 ounces (85g) either way, but the volume will differ. For instant oats, use about 3/4 cup; for old-fashioned rolled oats (not thick-cut), use about 1 cup.
Recipe courtesy of Serious Eats.com
