No-Bake Chocolate Peanut Butter Oatmeal Cookies

Ingredients

For the recipe

• 400 g granulated white sugar (approximately 2 US cups)
• 20 g unsweetened cocoa powder (approximately 1/4 US cup), sifted if lumpy
• 120 ml whole milk (approximately 1/2 US cup)
• 113 g unsalted butter (1/2 US cup), cut into small pieces
• 1/4 teaspoon fine salt
• 128 g creamy, no-stir peanut butter (approximately 1/2 US cup)
• 2 teaspoons vanilla extract (10 ml)
• 240 g plain quick-cooking rolled oats (approximately 3 US cups; not steel-cut oats or flavored instant oatmeal)

Instructions

1. Line two baking sheets or large flat trays with baking parchment. Clear a level surface where the cookies can cool undisturbed. Have a tablespoon or small cookie scoop and a timer ready before heating the mixture.
2. Measure the quick oats into a bowl. Measure the peanut butter and vanilla separately and keep them beside the stove. These ingredients need to go into the hot mixture promptly after boiling.
3. In a heavy-based saucepan with a capacity of at least 2.5 litres, whisk together the sugar and sifted cocoa until the cocoa is distributed evenly and there are no large lumps.
4. Add the milk, butter and salt. Heat over medium-low heat, stirring and scraping the base of the pan, until the butter melts and the mixture becomes smooth. Allow approximately 3-4 minutes; keep the heat moderate during this stage.
5. Increase the heat to medium and bring the mixture to a full rolling boil, stirring steadily. Wait until bubbles cover the entire surface and continue bubbling while you stir; a few bubbles around the edges are not enough.
6. Start the timer once the full boil is established. Boil for 60 seconds, stirring continuously and scraping the bottom to prevent scorching. Keep the heat high enough to maintain the boil, but reduce it slightly if the mixture threatens to rise out of the pan.
7. Immediately remove the saucepan from the heat. Add the peanut butter and vanilla and stir for approximately 30 seconds, until the peanut butter melts completely and the mixture looks smooth and glossy.
8. Add all the quick oats. Fold and stir thoroughly for 30-45 seconds, scraping the sides and bottom so every oat is coated and no dry pockets remain.
9. Let the mixture stand in the saucepan for approximately 1 minute. It should thicken slightly while remaining soft enough to scoop. Begin portioning promptly so it does not set in the pan.
10. Working promptly, divide the mixture into 30 portions on the lined trays, using approximately 2 tablespoons per cookie. Leave a small gap between portions. Adjust the last few portions so the cookies are reasonably even in size.
11. Use the back of a spoon to press each mound gently into a thick, rounded cookie. Keep the cookies compact so the oats hold together; they will not spread further after shaping.
12. Leave the cookies undisturbed for approximately 45 minutes, or until completely cool and firm enough to lift from the parchment. A warm kitchen may require up to 60 minutes. The finished cookies should hold their shape while remaining tender and chewy.
13. Lift the cooled cookies from the parchment and serve. For storage, place them in an airtight container with parchment between layers and refrigerate. Allow refrigerated cookies to stand for 5-10 minutes before serving if you prefer a softer texture.