No Bake Preacher Cookies
Chewy, fudgy, stovetop cookies with peanut butter, oats, and a simple chocolate topping.
Ingredients
Ingredients
- 3 cups quick cooking oatmeal uncooked
- 2 cups granulated sugar
- 1 stick unsalted butter cut into pieces
- 1/8 teaspoon salt
- 1/2 cup whole milk
- 1 teaspoon vanilla bean paste
- 1 cup creamy peanut butter
- 1/2 cup milk chocolate chips
- 1 tablespoon unsalted butter
Instructions
- Line a large section of countertop or a few baking sheets with wax paper and set aside.
- Place the quick cooking oatmeal in a large heat safe mixing bowl and keep it near the stove.
- In a medium saucepan, combine the sugar, 1 stick of unsalted butter, salt, and milk.
- Set the pan over medium high heat and cook, stirring frequently, until the butter melts and the sugar dissolves.
- Bring the mixture to a full rolling boil and boil for 1 minute, stirring constantly so it does not scorch.
- Remove the saucepan from the heat and immediately stir in the vanilla bean paste and creamy peanut butter until the mixture is smooth and glossy with no streaks.
- Pour the hot peanut butter mixture over the oatmeal in the bowl.
- Stir well, scraping the bottom and sides of the bowl, until all of the oats are evenly coated and the mixture thickens and holds its shape.
- Using a tablespoon or small cookie scoop, drop rounded portions of the mixture onto the prepared wax paper, spacing them slightly apart.
- Gently flatten the tops of the mounds with the back of the spoon if you prefer a flatter cookie shape.
- Place the milk chocolate chips and 1 tablespoon of unsalted butter in a small microwave safe bowl.
- Microwave in 20 second intervals, stirring after each interval, until the chocolate is completely melted and smooth.
- Spoon or drizzle the melted chocolate over the tops of the cookies, letting a little run down the sides.
- Let the cookies stand at room temperature until fully set and firm to the touch before serving or storing.
Notes
- Store fully set cookies in an airtight container at room temperature for up to 5 days.
- For warmer kitchens, refrigerate the cookies and let them sit at room temperature for 10 to 15 minutes before serving.
- Freeze set cookies in a single layer, then transfer to an airtight container with parchment between layers for up to 3 months.
- Make sure the sugar mixture boils for the full 1 minute so the cookies set properly and are not too soft.
- For warmer kitchens, refrigerate the cookies and let them sit at room temperature for 10 to 15 minutes before serving.
- Freeze set cookies in a single layer, then transfer to an airtight container with parchment between layers for up to 3 months.
- Make sure the sugar mixture boils for the full 1 minute so the cookies set properly and are not too soft.