Ingredients
•1 cup white chocolate chips
•1/2 cup peanut butter (or almond butter)
•1/4 cup honey
•2 cups old-fashioned rolled oats
•1/2 cup dried cranberries, chopped if large
•1/4 cup chopped nuts (optional, such as pecans or almonds)
•1 teaspoon vanilla extract
•Pinch of salt
Instructions
- Prepare the Ingredients: Start by lining a baking sheet with parchment paper or a silicone baking mat. This will prevent the cookies from sticking and make cleanup easier.
- Melt the White Chocolate and Peanut Butter: In a medium saucepan, melt the white chocolate chips and peanut butter together over low heat. Stir constantly until both ingredients are fully melted and smooth.
- Add the Sweeteners: Once the white chocolate and peanut butter are melted, stir in the honey, vanilla extract, and a pinch of salt. Mix until everything is well combined.
- Combine with Oats and Cranberries: Remove the mixture from heat and fold in the oats, dried cranberries, and chopped nuts (if using). Stir everything together until all ingredients are evenly coated in the white chocolate mixture.
- Form the Cookies: Using a spoon or cookie scoop, drop spoonfuls of the mixture onto the prepared baking sheet. Flatten the cookies slightly with the back of the spoon to help them set evenly. You should have about 12-15 cookies, depending on size.
- Chill to Set: Place the baking sheet in the refrigerator and allow the cookies to chill for at least 30 minutes, or until they have firmed up and are set.
- Serve and Enjoy: Once the cookies are set, remove them from the refrigerator and serve immediately. These no-bake cookies can be stored in an airtight container in the fridge for up to a week.
- Prep Time: 15 minutes