Ingredients
Equipment
Method
- In a large bowl, combine the oats and salt. Set aside.
- In a saucepan over medium heat, melt together the butter, sugar, milk, and vanilla. Stir constantly until the mixture comes to a boil.
- Once boiling, remove from heat and stir in the peanut butter until completely melted and smooth.
- Pour the peanut butter mixture over the oats and stir until everything is evenly coated and thick.
- Line a baking sheet with parchment paper and use a large cookie scoop to portion out mounds of the mixture.
- Let them cool at room temperature for 30 minutes, then refrigerate until firm.
Notes
- You can use creamy or crunchy peanut butter, both work beautifully.
- Add mix-ins like mini chocolate chips or chia seeds for extra texture.
- Store-bought quick oats will make them a little softer and denser.
Storage
- Keep these cookies stored in the fridge in a sealed container or ziplock bag with parchment between layers for up to a week.
- They also freeze well for up to 2 months, just thaw overnight before eating.
Nutrition information is automatically calculated, so should only be used as an approximation.