These super soft cookies contain hints of caramel and molasses thanks to dark brown sugar. Using unsweetened peanut butter allows the other flavors to shine and keeps the sweetness in check. Old-fashioned rolled oats work best here, but you can also use quick-cooking oats—just don’t use instant. Give these ample time to set in the fridge. Otherwise, they’ll be difficult to eat.

Julia Levy
MyRecipes

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Credit: Ali Ramee

Recipe Summary

active:
10 mins
total:
1 hr 10 mins
Yield:
Makes about 50 cookies (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place brown sugar, milk, and butter in a large saucepan, and cook, stirring occasionally, over medium, until butter melts. Increase heat to medium-high, and bring to a boil. Boil 1 minute. Remove from heat, and stir in peanut butter, vanilla, and salt until smooth. Fold in oats. 

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  • Drop by level tablespoonfuls, about 1 inch apart, onto parchment paper-lined baking sheets. Chill until set, about 1 hour.

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