1/4cup + 2 tablespoonsmilk of choiceI used almond milk
2 1/4cupsquick oatsgluten free, if needed
In a small saucepan, add the sugar, butter, and milk, and place over medium heat. Once the sugar dissolves, stir regularly. When it starts to simmer, mix several more times for an extra two minutes.
Remove the saucepan from the heat. Add the peanut butter and whisk well, until melted. Add the quick oats and mix very well, until a relatively thin cookie dough remains.
Using a cookie scoop, scoop out portions of the dough and place them onto a lined plate or baking sheet. Refrigerate for at least an hour, to firm up.
TO STORE: No bake cookies can be stored at room temperature, covered, for up to 2 weeks. Store them in the refrigerator if you'd like them to keep longer. TO FREEZE: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months.