No-bake cookies make dessert a breeze

By Metro Creative

Thanks to their portability and diverse flavor profiles, cookies remain a favorite treat to enjoy at home or bring to parties at others’ homes. Cookies also frequently are go-to offerings at bake sales and school functions.

Although cookies are relatively easy to make, people sometimes find the end products does not turn out as expected. No-bake cookies, including this recipe for “Peanut Butter No-Bake Cookies” courtesy of “Live Well, Bake Cookies” (Rock Point) by Danielle Rye, are a perfect workaround for those who have previously had mixed results when baking cookies.

Peanut Butter No-Bake Cookies

Makes 32 to 34 cookies

1/2 cup (1 stick) unsalted butter, cut into tablespoon-size pieces

1¾ cups granulated sugar

1/2 cup whole milk

3/4 cup creamy peanut butter

1 teaspoon pure vanilla extract

3½ cups quick-cooking oats

1. Line two large baking sheets with parchment paper or silicone baking mats and set aside.

2. Place the unsalted butter, granulated sugar and milk in a saucepan and heat over medium heat, making sure to stir often until the butter is melted and the ingredients are well combined. Bring the mixture to a rolling boil and allow to boil for 1 minute without stirring.

3. Remove from the heat, and stir in the peanut butter and vanilla extract until fully combined. Stir in the quick oats and mix until all the oats are coated with the mixture.

4. Using a 11/2-tablespoon cookie scoop, drop scoops of the mixture onto the prepared baking sheets, and gently press them down to flatten them slightly. Allow to cool for 45 minutes to 1 hour, or until the cookies have firmed up. The cookies will continue to firm up the longer they cool.

5. Store the cookies in an airtight container at room temperature for up to 1 week.