No-Bake Cookies With Chocolate, Peanut Butter, and Chewy Oats Recipe

Name: No-Bake Cookies With Chocolate, Peanut Butter, and Chewy Oats Recipe
Total time: 40 min
Ingredients: 7 ounces plain or lightly toasted sugar (about 1 cup; 200g); 6 ounces milk (about 3/4 cup; 170g); any percentage will do; 1/2 ounce Dutched cocoa powder (about 2 tablespoons; 15g), such as Cacao Barry Extra Brute; 1/4 teaspoon (1g) 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; 30g), melted; 4 ounces creamy peanut butter (shy 1/2 cup; 110g); commercial styles work best; 1 teaspoon vanilla extract; 2 ounces instant oatmeal (shy 2/3 cup; 55g); see note; 1 ounce old-fashioned rolled oats (heaping 1/4 cup); see note

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Total: 40 minutes

Servings: 15

Cost: $1.76 /serving

Author : Stella Parks

chocolate cocoa cookie

No-Bake Cookies With Chocolate, Peanut Butter, and Chewy Oats Recipe

Ingredients

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7 ounces plain or lightly toasted sugar (about 1 cup; 200 grams)6 ounces milk (about 3/4 cup; 170 grams); any percentage will do1/2 ounce Dutched cocoa powder (about 2 tablespoons; 15 grams), such as Cacao Barry Extra Brute1/4 teaspoon (1 grams) Diamond Crystal kosher salt; for table salt, use about half as much by volume or use the same weight1 ounce dark chocolate, about 72% (about 2 tablespoons; 30 grams), melted4 ounces creamy peanut butter (shy 1/2 cup; 110 grams); commercial styles work best1 teaspoon vanilla extract2 ounces instant oatmeal (shy 2/3 cup; 55 grams); see note1 ounce old-fashioned rolled oats (heaping 1/4 cup); see note

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Instructions

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Step 1

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.

Step 2

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 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.