Description
These No Bake Preacher Cookies are rich, chocolaty, and packed with creamy peanut butter and oats. Ready in just 10 minutes and requiring no oven, they are perfect for a quick and easy treat that sets at room temperature.
Ingredients
Scale
Dry & Wet Ingredients
- 1/2 cup unsalted butter
- 2 cups granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 cup milk
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups quick or rolled oats
Instructions
- Prepare baking sheet: Line a baking sheet with parchment or wax paper and set aside. Gather and measure all ingredients before beginning the cooking process to ensure smooth preparation.
- Heat mixture: In a medium saucepan set over medium heat, combine the butter, granulated sugar, cocoa powder, and milk. Stir constantly until the butter melts and the mixture starts to boil.
- Boil precisely: Once the mixture reaches a boil, allow it to boil for exactly 60 seconds—timing is crucial for the perfect consistency. Use a timer to be exact.
- Add flavorings: Remove the saucepan from heat immediately. Quickly stir in the creamy peanut butter, vanilla extract, and salt until the mixture is smooth and well combined.
- Incorporate oats: Add the quick or rolled oats to the chocolate mixture, stirring thoroughly until every oat is coated and evenly mixed.
- Form cookies: Using a cookie scoop or spoon, drop spoonfuls of the mixture onto the prepared baking sheet, spacing them evenly.
- Cool and set: Allow the cookies to cool and set at room temperature for about 30 minutes. Once firm, they are ready to serve and enjoy.
Notes
- Use quick oats for a softer texture or rolled oats for chewier cookies.
- Do not skip the exact 60-second boil step; it ensures the cookies set properly.
- Store cookies in an airtight container at room temperature for up to one week.
- For a nut-free version, substitute peanut butter with sunflower seed butter.
- You can add chopped nuts or raisins to the mixture for added texture.
