Why didn't my cookies set properly?

The most common reason is insufficient boiling time. The sugar mixture needs to reach the soft-ball stage (about 235°F) to set correctly. Use a candy thermometer if you're unsure. If it's humid out, you might need to boil slightly longer. Conversely, if they're too dry and crumbly, you likely boiled too long.

Can I use old-fashioned oats instead of quick oats?

While you can, the texture will be quite different. Old-fashioned oats are thicker and take longer to soften, resulting in a chewier, more substantial cookie. If that's all you have, you can pulse them briefly in a food processor to break them down slightly.

Is there a dairy-free version of this recipe?

Absolutely! Use plant-based butter and your favorite non-dairy milk (oat milk works particularly well). The cookies might take slightly longer to set, but they'll be just as delicious.

Why do I need to stir continuously while boiling?

Constant stirring prevents the mixture from burning on the bottom of the pan and ensures even heat distribution. It's critical for achieving that perfect texture—skip this step and you might end up with grainy or burnt-tasting cookies.

Peanut Butter No Bake Cookies Recipe

Description

No-bake cookies are a quick and delicious option when you’re craving something sweet, especially if you’re a peanut butter lover. These soft and chewy cookies combine the richness of peanut butter with the wholesome goodness of oats, and there’s no need for an oven. Simple to make, these cookies are perfect for a treat that the whole family will enjoy.

Ingredients

Units Scale

Sugar Mixture:

1 1/2 cups granulated sugar
1/2 cup (1 stick) butter
1/2 cup milk
1 tsp vanilla extract

Cookie Base:

1 cup peanut butter
2 1/2 cups quick oats

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Instructions

Prepare the Sugar Mixture
In a medium-sized saucepan over medium-high heat, combine the granulated sugar, butter, and milk. Stir continuously to prevent the mixture from sticking or burning. Bring it to a rapid boil and let it boil for exactly 2 minutes and 30 seconds. Be sure to set a timer for accuracy. This step ensures the right consistency for the cookies.
Add Flavors
Remove the saucepan from the heat and immediately mix in the vanilla extract and peanut butter. Stir well until the peanut butter is completely melted and incorporated into the mixture. This step adds flavor and creaminess to the cookies.
Incorporate the Oats
Gradually stir in the quick oats until the mixture is evenly combined. The oats help form the cookie base, providing texture and structure. Make sure to blend the ingredients thoroughly for uniform cookies.
Shape the Cookies
Using a tablespoon, drop portions of the mixture onto waxed paper. Make sure to work quickly before the mixture cools and begins to set. Leave about an inch of space between each cookie to allow for easy removal once they’re set.
Set and Cool
Let the cookies sit at room temperature for about 30 minutes or until they are fully set. Avoid handling them during this time to allow them to firm up properly. Once cooled, the cookies are ready to enjoy.

Notes

To achieve the perfect consistency, make sure to boil the sugar mixture for exactly 2 minutes and 30 seconds. Over- or under-boiling may affect the texture of the cookies.
Atmospheric conditions, such as humidity, can impact the results of this recipe. On rainy or humid days, the cookies may take longer to set, so be patient.
Avoid substituting quick oats with old-fashioned oats, as the texture may vary significantly.

Nutrition

Serving Size: 1 cookie
Calories: 110kcal
Sugar: 12g
Sodium: 65
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 2g
Cholesterol: 10mg