Name: No-Bake Peanut Butter–Chocolate Cookies with Oats
Total time: 50 min
Ingredients: 1½ cups packed (10½ ounces/298 grams) dark brown sugar; ¼ cup (¾ ounce/21 grams) natural unsweetened cocoa powder; ½ teaspoon table salt; ½ cup whole milk; 8 tablespoons unsalted butter , cut into 8 pieces; 2½ cups (8½ ounces/241 grams) quick oats; ¾ cup peanut butter; 1 teaspoon vanilla extract

Why This Recipe Works

Also known as “preacher cookies,” “cow patties,” or simply “no-bakes,” these chocolate–peanut butter cookies are a nostalgic snack that comes together quickly on the stovetop. We opted for natural unsweetened cocoa powder, which we found yielded creamier no-bake cookies than Dutch-processed cocoa powder. We also used dark brown sugar, which yielded an extra-fudgy texture and a hint of molasses flavor. Boiling the mixture to 230 degrees ensured that all the sugar dissolved, and using quick oats allowed everything to meld and soften quickly. Once chilled, the result is a fudgy treat that tastes not unlike a peanut butter cup in cookie form.

Before You Begin

We recommend using natural unsweetened cocoa powder here (such as Hershey's brand); Dutch-processed cocoa powder will not work (it yields drier, more crumbly cookies). Creamy and chunky peanut butters will both work, though we do not recommend using natural peanut butter. Do not substitute old-fashioned oats in this recipe.

Instructions

Line 2 baking sheets with parchment paper. Whisk sugar, cocoa, and salt together in medium saucepan. Add milk and butter and bring to boil over medium-high heat, whisking constantly. Continue to cook, whisking often, until mixture reaches 230 degrees, 3 to 5 minutes; remove from heat.

Working quickly, stir in oats, peanut butter, and vanilla with rubber spatula until evenly combined. Using 1-tablespoon measure or #60 cookie scoop, scoop portions onto prepared sheets. Let cookies cool at room temperature until firm, about 30 minutes, before serving. (For a firmer texture, refrigerate cookies for 30 minutes before serving; cookies can be stored at room temperature for up to 3 days or refrigerated for up to 1 week.)