I'm giving this recipe three stars because I had to adjust the amount of peanut butter. 1/2 cup simply wasn't enough, and I don't think it would have been possible to mix 3 cups of oats with that little peanut butter. I doubled the peanut butter to one cup, and I used creamy peanut butter because I don't like crunchy. Also, make sure to measure the ingredients as accurately as possible. I made them once with just a tiny bit too much milk, and the cookies were extremely soft and fell apart too easily (basically, you couldn't hold one like a normal cookie and expect it not to break in half under its own weight). That being said, only adjusting the peanut butter, these were the best no bakes I've had in a long time. They remind me of the ones I used to make in school. Just be sure to bring the chocolate mixture to a rolling boil all the way through before timing it for two minutes. I have made this recipe about five times now. The cookies have taken anywhere from 45 minutes to an hour and a half to set depending on composition and ingredients. I also recommend using pancake or maple syrup as a substitute for vanilla because it gives these cookies a distinct difference in flavor that I believe has more body instead of just being "sweet chocolate-peanut butter cookie." It makes them taste more interesting and have a slight toastiness to them. Either way, these are excellent cookies if made right! I can't stop eating them.
P.S. DO NOT use almond milk. It will ruin them!
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I'm giving this recipe three stars because I had to adjust the amount of peanut butter. 1/2...