Recipe For Good Health
Make these cookies anytime, anywhere. No oven necessary. Allergies an issue? Use almond, cashew, or sunflower butter in place of the peanut butter. Substitute alternative sweetners or reduce total sugar to 1.5 cups.
- 2 cups sugar
- 1/2 cup milk
- 1 stick (8 tbsp) unsalted butter
- 1/4 cup unsweetened cocoa powder
- 3 cups old-fashioned rolled oats
- 1 cup creamy peanut butter or a substitute of your choice
- 1 tbsp vanilla extract
- Large pinch Kosher salt
Line a baking sheet with wax paper or parchment. Bring the sugar, milk, butter, and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally. Let it boil for 1 minute. Remove from heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
Drop teaspoonfuls of the mixture onto the prepared baking sheet. Let sit at room temperature until cooled and hardened — about 30 minutes. Refrigerate in an airtight container for up to 3 days.