How To Make Chocolate Oatmeal No Bake Cookies?
3+1/2 CUPS.OF Quick-cooking Oats.
2 CUPS.OF white Sugar.
1/2 CUP.OF softened Butter
1/2 CUP.OF whole Milk.
1/2 CUP.OF Peanut Butter.
4 TABLESPOONS.OF UNSWEETENED Cocoa.
2 TEASPOONS.OF Vanilla EXTRACT.
I lined two baking sheets (or lay roughly 29 cupcake liners) with parchment paper.
I combined the butter, sugar, unsweetened cocoa, and whole milk in a 3-quart medium saucepan.
I placed it over medium heat and cooked until it reaches a full boil, stirring regularly.
Then I let 60 seconds for the mixture to simmer without stirring.
I removed from the heat, I added vanilla extract, peanut butter, and oats.
Using a medium cookie scoop or two spoons to lower the mixture into lined baking sheets or cupcake liners until well mixed.
I allowed resting at room temperature to set, for around 30 minutes.
I stored the cookies at room temperature in an air-tight jar
The need for something delicious was still satisfied, and they are ready to eat in no time. Also, everyone in my family loved them, and I’m sure I loved them the most.
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