Chocolate-Peanut Butter No-Bake Cookies

2 2/3 cups uncooked “quick 1-minute” oats*
1 stick butter
1 3/4 cups granulated sugar
1/2 cup milk*
1/4 cup baking cocoa
Pinch of salt
1/2 cup smooth peanut butter*
1 teaspoon vanilla extract

Place 2 sheets of wax paper about 18 inches long on the counter. Measure out oats and set aside.

Cut butter into 4 pieces and place in a 2 1/2 to 3-quart (not larger) saucepan over medium heat. When butter starts to melt, add sugar, milk, cocoa and salt. Raise heat to medium-high. Stir, breaking up any cocoa lumps, until mixture just comes to a boil, about 2 to 3 minutes.

Set a timer for 2 minutes. Keeping the mixture at a moderate boil, cook and stir exactly 2 minutes. Immediately remove pot from heat and, working quickly, stir peanut butter until melted and completely incorporated. Stir in vanilla and oats, and stir until oats are thoroughly mixed in and covered with chocolate.

Use a cookie dough scoop or a tablespoon to drop the cookie mixture onto the wax paper. (Size can vary, but we use about 2 tablespoons for each.) Let stand at room temperature until firm, about 30 minutes, depending on the ambient temperature and humidity.

* Notes

Use only smooth peanut butter, not reduced-fat or crunchy.

Use only “quick 1-minute” oats, not old-fashioned oats or instant oatmeal.

Can use 1-percent, 2-percent or whole milk.

Approximate Values Per Cookie: 127 calories (40% from fat), 6 g fat (3 g saturated), 8 mg cholesterol, 2 g protein, 18g carbohydrates, 1 g dietary fiber, 28 mg sodium

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