Ingredients:
- 3 cups quick-cook oats
- ¼ teaspoon salt
- ½ cup butter
- 2 cups granulated sugar
- ½ cup milk
- 1 cup peanut butter
- 2 teaspoons vanilla extract
Instructions:
- Line two baking sheets with parchment paper or wax paper and set aside.
- In a large saucepan over medium heat, combine butter, sugar, milk, and salt.
- Bring mixture to a rolling boil, stirring constantly. Boil for 1 minute, then remove from heat.
- Immediately stir in peanut butter and vanilla until smooth and fully melted.
- Add oats and stir until evenly coated.
- Drop spoonfuls of the mixture onto prepared baking sheets.
- Let cookies cool and set at room temperature for 20–30 minutes, or until firm.
Tips for Success
- Measure ingredients ahead of time; timing matters once the mixture boils.
- Do not overboil, or cookies may turn dry and crumbly.
- For firmer cookies, refrigerate for 10–15 minutes after shaping.
Storage
Store cookies in an airtight container at room temperature for up to 5 days, or refrigerate for a firmer texture.
Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
Yield
24–30 cookies