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The process is pretty much foolproof, but be sure to follow these tips to really nail it. There is a “wrong” kind of peanut butter. We highly recommend insist upon using a smooth, processed peanut butter, like Skippy or Jif. Js, the natural stuff can be too runny and inconsistent. The lack of homogenization can really throw off the texture, which makes them fussy and hard to set properly. Even though most processed peanut butters already have salt added, it’s not quite enough to balance out the sugar here.
Do not use quick-cooking or steel cut! The former has an almost powdery chew, and the latter might crack a tooth or two. Regular, old-fashioned rolled oats are the way to go. It sounds weird, but it’s necessary. Believe it or not, they set up at room temperature! And they can be stored at room temperature too, for 3 to 4 days. If you want them to keep for longer, you can keep them in the fridge or freezer.
They’re kind of amazing when eaten cold, like dense fudge. Let us know how it went in the comment section below! Editor’s Note: The introduction to this recipe was updated on September 23, 2021 to include more information about the dish. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Line a large baking sheet with parchment paper. In a medium saucepan over medium heat, combine sugars, butter, and milk.
Bring mixture to a boil and boil 1 minute. Remove from heat and stir in peanut butter, vanilla, and salt until combined, then stir in oats. Drop tablespoonfuls of mixture onto prepared baking sheet and let set until cooled and hardened, about 30 minutes. You may be able to find the same content in another format, or you may be able to find more information, at their web site. Lauren Miyashiro is a contributing recipe developer at Delish, and our former Food Director.
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano. Delish participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. The next time you are craving a healthy dessert without the guilt, turn to this easy recipe. This no bake recipe is as ideal both for grownups looking for a healthy way to satisfy their sweet tooth and for after school snacks and lunchbox treats.
They were one of the first desserts I ever learned to make, a lesson imparted by a neighbor friend’s mother, no doubt to keep us from using the oven unsupervised after she’d gone to bed. Her original no bake cookie recipe involved two cups of sugar and a full stick of butter, a lofty undertaking for two small girls to devour in a single evening, but we persevered. For today’s recipe, I kept the classic no bake cookie ingredients—peanut butter, chocolate, and oatmeal—but made a few key changes to create a healthy no bake cookie recipe that would still score full marks at any sleepover. While you’ll find chocolate and peanut butter aplenty, these healthy no bakes are made without sugar.