Peanut Butter No-Bake Cookies

I grew up eating no bake cookies my mom would make me all the time. It was one night, though, when I was alone at her house with our dog, when I craved something sweet, and full of peanut butter. Going to the pantry, you had your usual suspects, and then my eyes landed on a package of rolled oats. Lightbulb time, and then these happened. They’re not terribly sweet, but they are full of peanut butter. The oats and sunflower seeds are there to create the perfect texture. You can create between nine and twelve cookies with this recipe. I hope you find yourself reaching for these ingredients when you need a peanut buttery snack!

Ingredients:

2 cups creamy peanut butter

1 cup rolled oats

1/4 cup sunflower seeds

4 tablespoons light brown sugar

3 tablespoons wildflower honey

Half & Half, for thinning

Directions:

Line a baking tin with parchment paper.

Heat up the creamy peanut butter in a small sauce pan. Add the sugar and honey. Stir until everything is melted together. Add sunflower seeds and rolled oats. Stir until combined. It will be very, very dry. Add a splash of half and half, and keep stirring. If you need more so they aren’t so dry, add as much half and half as you need, going a little bit at a time, until the batter looks like they can form small cookies. 

Scoop enough batter for cookies that are about an inch by inch in diameter into each cookie, and separate them on the baking sheet by at least an inch a apart on all sides. Slide into fridge. Allow to set for at least twenty minutes in the refrigerator, on the baking tin, on a cleared shelf.

Serving Suggestions:

Chocolate milk shake, chocolate milk, whole milk.