1 stick - 1 tablespoon unsalted butter, divided ½ cup milk 1 teaspoon vanilla
½ cup milk
1 teaspoon vanilla
½ cup chocolate chips
Instructions
Pour oats into a large bowl and set aside. Line a
baking sheet with parchment paper. Note- A baking
sheet isn’t “required” - a flat surface, like a
countertop, works.
Melt 1 stick butter in a saucepan on medium-
high heat, stirring frequently to melt butter.
Bring to a boil for 1 minute, then remove from
heat. Add peanut butter and vanilla extract and
stir to combine.
Pour peanut butter mixture over reserved oats.
Add milk and sugar, and stir until fully
incorporated.
Scoop 1 tablespoon full of batter onto baking
sheet, pressing down to flatten.
Melt chocolate chips with 1 tablespoon unsalted
butter in a microwave safe dish, 20 second
intervals on medium heat, stirring after each
interval, until chocolate is completely melted.
Use a spoon to drizzle chocolate over top of
cookies. Cookies are ready to eat once
chocolate has cooled and set. Or, chill in
refrigerator for 1 hour. Transfer cookies to a
serving platter, or store in an airtight
container.
Originally Submitted
7/26/2017
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