Description
These soft, chewy cookie butter oat drops give classic stovetop cookies a flavorful upgrade. Instead of peanut butter, rich cookie butter melts into a sweet base and coats tender oats, creating a dessert that’s smooth, spiced, and incredibly satisfying. Once you try them, they’ll become a repeat favorite whenever you want homemade cookies without turning on the oven.
Ingredients
Scale
- 1½ cups (300 g) white sugar
- 10 tablespoons (141 g) unsalted butter, cut into chunks
- ½ cup (120 ml) whole milk
- ½ cup (118 g) cookie butter spread
- 1 teaspoon vanilla extract
- 2¾ cups (245 g) quick oats
Instructions
- Prepare pans: Line two baking trays with parchment paper and keep them nearby — the cookie mixture sets quickly once ready.
- Cook the base: In a medium saucepan over medium heat, combine sugar, butter, and milk. Stir occasionally as the butter melts. Once the mixture reaches a steady boil, allow it to bubble for exactly one minute.
- Add flavor and oats: Remove the pan from the heat. Stir in the cookie butter and vanilla until the mixture looks smooth and glossy. Fold in the oats and mix thoroughly. Let it rest for 1–2 minutes so the oats absorb moisture and the mixture thickens slightly.
- Shape the cookies: Scoop spoonfuls of the mixture onto the prepared trays using a medium cookie scoop or spoon. Gently flatten or tidy the edges if desired.
- Set and cool: Leave the cookies undisturbed for about 30 minutes, or until firm enough to handle.
Notes
- Milk choice matters: Whole milk provides the proper fat balance needed for the cookies to set correctly. Reduced-fat or non-dairy options may change the texture.
- Oat texture: Quick oats work best for smooth, cohesive cookies. If you only have rolled oats, pulse them briefly in a food processor to break them down.
- Prep Time: 15 minutes
- Cook Time: 1 minute
- Category: Desserts
Nutrition
- Serving Size: 1 cookie
- Calories: 145 kcal
- Sugar: 13 g
- Sodium: 3 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.4 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 12 mg