No-Bake Chocolate Chip, Peanut Butter, & Oatmeal Cookies
Our favorite way to make cookie balls is to use an ice cream or cookie scoop. Some of our kitchen favorites are the OXO scoops. For these cookies the medium scoop is perfect!
Servings: 24 cookies (about)
Calories: 203kcal
Ingredients
- 1 1/4 cups (250 g) Sugar
- 1/2 cup (120 ml) Milk
- 1/4 teaspoon (1.25 ml) Salt
- 1/3 cup (30 g) Cocoa Powder
- 1/2 cup (115 g) Butter 1 stick
- 1 teaspoon (5 ml) Vanilla Extract
- 1/2 cup (130 g) Peanut Butter
- 3 cups (245 g) Instant Oats or quick oats
- 1 cup (150 g) chopped Roasted Peanuts
- 1/2 cup (90 g) Chocolate Chips
- flaky Sea Salt optional for sprinkling
Instructions
- Heat a saucepan over medium heat. Add sugar, milk, salt, cocoa powder, butter and vanilla.Stirring regularly, bring to a simmer and cook for 1-2 minutes, or until everything is well melted and combined.
- Remove mixture from heat. Stir in peanut butter and oats. Then fold in the peanuts and chocolate chips.
- Scoop dough into 1-2 tablespoon sized balls on to wax paper or parchment paper. Gently press to slightly flatten the balls and sprinkle with flaky sea salt (optional) on top of cookies.
- Chill for at least 20 minutes or until cookies are set firm.
Nutrition
Calories: 203kcal | Carbohydrates: 22g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 114mg | Potassium: 142mg | Fiber: 2g | Sugar: 13g | Vitamin A: 135IU | Calcium: 26mg | Iron: 0.9mg