Reindeer Poop Cookies: Easy No Bake Recipe in 45 Minutes

Instructions:

1. Prepare Work Surface: Line two large baking sheets with parchment paper or silicone mats. Measure the peanut butter, vanilla, and oats into separate bowls and set them aside. Speed is key once the base is ready!
2. Combine Wet Base: In a heavy-bottomed saucepan, combine the butter, granulated sugar, milk, cocoa powder, and salt.
3. Melt and Dissolve: Place the saucepan over medium heat. Stir constantly until the butter is completely melted and the sugar is mostly dissolved (you shouldn't feel much grit when you rub a tiny bit between your fingers).
4. Achieve Rolling Boil: Increase the heat slightly and bring the mixture to a rapid, rolling boil—a boil that continues vigorously even when stirring.
5. The 60-Second Set: Once the mixture hits a rolling boil, start a timer immediately and boil for precisely 60 seconds. Do not stir during this minute. (This step ensures the proper crystallization needed for the cookies to set.)
6. Remove from Heat: Immediately remove the saucepan from the heat source.
7. Add Flavour: Stir in the peanut butter and vanilla extract until the peanut butter is completely melted and the mixture is smooth and glossy.
8. Incorporate Oats: Working quickly, dump the 3 cups of quick oats into the chocolate mixture. Fold the oats in gently but swiftly, ensuring they are evenly coated. Do not overmix; the mixture will start to set almost immediately.
9. Scoop the Droppings: Using two spoons or a small scoop, immediately drop irregular, lumpy spoonfuls of the mixture onto the prepared parchment paper. Aim for a rustic, organic “droppings” appearance.
10. Set and Chill: Allow the cookies to cool completely at room temperature until firm, about 30 minutes, or speed up the process by placing them in the refrigerator for 15 minutes.
11. Serve and Store: Once fully set, peel the “Reindeer Poop” cookies off the parchment paper and store them in an airtight container.