No-Bake Cookies With Chocolate, Peanut Butter, and Chewy Oats Recipe
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
7 ounces plain or lightly toasted sugar
6 ounces milk ; any percentage will do
1/2 ounce Dutched cocoa powder , such as Cacao Barry Extra Brute
1/4 teaspoon 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% , melted
4 ounces creamy peanut butter ; commercial styles work best
1 teaspoon vanilla extract
2 ounces instant oatmeal ; see note
1 ounce old-fashioned rolled oats ; see note
Directions
Whisk sugar, milk, cocoa, and salt together in a 3-quart stainless steel saucier. Bring to a boil over medium heat , then clip-on a digital thermometer and continue cooking until mixture is bubbly, thick, and exactly 230 degrees F , 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 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.