Looking for the ultimate easy cookie? These no-bake peanut butter wreaths should do the trick. The oats and peanut butter add buttery and salty notes, making these almost like a praline. Toasting the oats beforehand really enhances the flavor and prevents the oats from getting soggy. Since these cookies are so easy and make a huge batch, you can get creative with your toppings—try other candies, like chocolate chunks, or fun holiday sprinkles to give these some serious spirit. 

Sarah Epperson

Gallery

Antonis Achilleos; Food Styling: Margaret Dickey; Prop Styling: Kay Clarke

Recipe Summary

active:
30 mins
total:
1 hr
Yield:
Makes about 4 1/2 dozen cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Spread oats in an even layer on a rimmed baking sheet. Bake in preheated oven until oats turn light brown and have a strong, nutty aroma, 8 to 10 minutes, stirring once after 5 minutes. Remove from oven.

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  • Line 3 baking sheets with parchment paper. Whisk together granulated sugar, butter, milk, and brown sugar in a medium saucepan over medium until combined. Let mixture come to a boil; boil, undisturbed, 1 minute. Remove from heat; stir in peanut butter, vanilla, and salt until combined. Stir in oats. Let stand 5 minutes.

  • Drop tablespoonfuls of oat mixture onto prepared baking sheets (you will have about 54 cookies). Using your fingers, make a hole in the center of each cookie (to look like a wreath). Decorate with chocolate pieces. Let cookies cool until set, about 30 minutes.

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