Ingredients
2 cups sugar
½ cup milk
8 Tbsp unsalted butter
large pinch kosher salt
½ tsp pure vanilla extract
½ cup creamy peanut butter
3 cups old-fashioned rolled oats
Variation, see note
Directions
Line a baking sheet with wax paper, parchment paper, or silicone baking mat.
Bring the sugar, milk, butter, and salt to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from heat.
Add vanilla and peanut butter. Stir until smooth then mix in oats.
Drop tablespoonfuls of the mixture onto the prepared baking sheet and let sit at room temperature until cooled and hardened, about 30 minutes.
Refrigerate in an airtight container for up to 3 days.
Note: For No-Bake Cookies of the chocolate variety, add ¼ cup of unsweetened cocoa powder when bringing the sugar and milk to a boil and double the vanilla extract to 1 tsp.