No Bake Chocolate Oatmeal Cookies

1. 1

   Add the oats and the peanut butter to a large mixing bowl. Set aside.

2. 2

   Set out an area for the cookies to cool: a sheet or two of waxed paper or a silicone baking mat big enough to hold 15 2-inch cookies.

3. 3

   In a small saucepan, combine the sugar, milk, butter, cocoa powder and salt over medium heat. Stir to combine with a wooden spoon or silicone spatula. Place a candy thermometer in the saucepan and, stirring frequently, bring the mixture to 235 degrees Fahrenheit. The mixture will boil vigorously and become foamy and glossy. Watch the thermometer closely and, once the mixture reaches 235-240 degrees, take it off the stove immediately. On my stove, this process usually takes between 4 and 6 minutes but will vary depending on your stove. (I know it feels like it is taking forever but it's better not to step away from the stove during this step. Wait it out.)

4. 4

   Pour the cocoa mixture into the mixing bowl containing the oats and peanut butter. Stir well to thoroughly combine the ingredients, working fairly quickly, so the mixture does not begin to set in the bowl.

5. 5

   Drop cookies by the tablespoonful onto the wax paper or silicone baking mat you set out earlier. Let cool until firm, approximately 5-10 minutes. The outer surface of the cookies will go from glossy/shiny to matte looking. I love eating them when they are still a little shiny but they will hold together better if they are matte. Store covered. These cookies keep for a day or two but are best eaten immediately.

* Per serving · 4 servings · Values may vary.