No Bakes

Recipe View 5 mins Prepare Baking Sheets: Line two rimmed baking sheets with parchment paper. This prevents sticking and makes for easy cleanup. (Prep time: 5 minutes)

Recipe View 10 mins Combine Dry Ingredients: In a large bowl, combine the quick-cooking oats and shredded coconut. Add the peanut butter and vanilla extract. Mix with a sturdy spatula until evenly distributed. (Prep time: 5 minutes)

Recipe View 10 mins Create Chocolate Base: In a medium saucepan, whisk together the granulated sugar, milk, butter, and cocoa powder. (Prep time: 2 minutes)

Recipe View 2 mins Boil Chocolate Mixture: Place the saucepan over medium heat, stirring occasionally until the butter melts and the sugar dissolves. Gradually bring the mixture to a rolling boil, stirring constantly to prevent scorching. Once boiling, continue to stir constantly for precisely 90 to 120 seconds. Timing is critical here; over-boiling will result in dry, crumbly cookies. (Cook time: 5-7 minutes)

Recipe View 5 mins Combine Wet and Dry: Remove the saucepan from the heat and immediately pour the hot chocolate mixture over the oat mixture. Stir quickly and thoroughly until all the dry ingredients are evenly coated. (Prep time: 3 minutes)

Recipe View 10 mins Shape and Cool: Using a large spoon or cookie scoop, drop rounded mounds of the mixture onto the prepared baking sheets. Lightly spray the back of a spoon with cooking spray to prevent sticking, and gently flatten each mound to your desired thickness, re-spraying as needed. (Prep time: 10 minutes)

Recipe View 1 hrs Set and Enjoy: Allow the cookies to cool completely at room temperature until firm. This typically takes about 30-45 minutes. Once set, they are ready to be devoured! (Cool time: 30-45 minutes)