Description

These No-Bake Caramel Cookies are a quick and easy treat perfect for satisfying your sweet tooth without turning on the oven. Made with a rich caramel base, creamy peanut butter, oats, and optional chocolate chips and nuts, they offer a delicious mix of chewy and crunchy textures. Ideal for a simple homemade dessert or snack, these cookies set firmly in the refrigerator, delivering a delightful caramel peanut butter flavor in every bite.

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter
1/2 cup milk
1 teaspoon vanilla extract
1 cup creamy peanut butter

Dry and Mix-ins

1 cup brown sugar, packed
1/2 cup granulated sugar
3 cups quick oats
1 cup chocolate chips (optional)
1/2 cup chopped nuts (optional)

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Instructions

Melt the Butter: In a medium saucepan, melt 1 cup of unsalted butter over medium heat, stirring occasionally until fully melted.
Add Sugars and Milk: Add 1 cup of packed brown sugar and 1/2 cup granulated sugar to the melted butter. Pour in 1/2 cup milk and stir continuously until sugars dissolve and the mixture reaches a gentle boil.
Boil the Mixture: Let the mixture boil for about 2 minutes while stirring constantly to develop a rich caramel flavor. Then remove from heat.
Incorporate Vanilla: Stir in 1 teaspoon vanilla extract into the hot caramel mixture for added depth of flavor.
Add Quick Oats: Gradually stir in 3 cups of quick oats, ensuring they are well-coated with the caramel mixture.
Incorporate Peanut Butter: Add 1 cup of creamy peanut butter and mix thoroughly until the mixture becomes thick and sticky.
Add Chocolate Chips and Nuts (Optional): Fold in 1 cup chocolate chips and 1/2 cup chopped nuts if desired for extra texture and taste.
Prepare the Baking Sheet: Line a baking sheet with parchment paper to prevent sticking.
Scoop the Mixture: Drop spoonfuls of the cookie mixture onto the prepared sheet, spacing them evenly.
Flatten the Cookies: Gently press each cookie down with the back of a fork or fingers to flatten slightly.
Chill the Cookies: Refrigerate the baking sheet for 30 minutes to 1 hour, allowing the cookies to firm up.
Check for Firmness: Ensure cookies are set but retain a slightly soft center. Refrigerate longer if needed.
Transfer to a Plate: Once firm, move the cookies to a serving plate. They are ready to eat immediately or can be left to rest for a few hours for enhanced flavor.
Storing Leftovers: Store leftover cookies in an airtight container at room temperature for up to one week.

Notes

Use quick oats for best texture; old-fashioned oats can make the cookies too chewy.
Adjust the chilling time depending on your refrigerator and desired firmness.
Peanut butter can be substituted with almond or sunflower butter for variation.
For a vegan version, substitute butter with coconut oil, milk with a plant-based alternative, and use vegan chocolate chips.
These cookies do not contain eggs or flour, making them suitable for those with some dietary restrictions, but check individual ingredient labels if necessary.