Butterscotch No Bake Cookies
Servings 30
These butterscotch no-bake cookies are fudgy, rich, and chewy making them one of our favorite classic recipes.
Ingredients
- 1/2 Cup salted butter
- 2 Cups light brown sugar packed
- 1/2 Cup milk
- 3/4 Cup crunchy peanut butter
- 3 Cups quick rolled oats
- 1 teaspoon vanilla extract
Instructions
- Measure out the peanut butter, rolled oats, and vanilla. Set aside.
- In a large saucepan, combine the butter, brown sugar, and milk. Bring to a rolling boil for one minute.
- Remove pan from heat and add the peanut butter, rolled oats, and vanilla. Mix together well.
- Spoon onto wax paper using a cookie scoop. Let cool to harden.
Notes
Measure your ingredients ahead of time. Before starting the boiling process, measure out your oats, vanilla, and peanut butter and set aside. You can then quickly and easily add them when ready.
Make sure to get your butter mixture to a rolling boil before counting to 60 seconds. Little bubbles around the edges of the pan are not enough. You need to get it hot enough so that the cookies will harden.
Make ahead the cookies to freeze for the future. Once hardened, store in an air tighter container in the freezer for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 153kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 62mg | Potassium: 103mg | Fiber: 1g | Sugar: 15g | Vitamin A: 101IU | Calcium: 25mg | Iron: 1mg