No-Bake Peanut Butter Cookies
Heat peanut butter, brown sugar, butter and milk in a medium saucepan over medium heat, stirring, until the butter and sugar have melted. Stir in oats and vanilla. If using chocolate chips, let the mixture cool to room temperature before stirring them in.Advertisement
Drop the dough by the tablespoon onto a parchment-lined baking sheet. Press into 2-inch circles. Refrigerate until firm, about 30 minutes. Keep refrigerated.
To make ahead: Refrigerate for up to 5 days.
Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.
1 fat, 1/2 other carbohydrate, 1/2 starch