No Bake Cookies

Ingredients

• 2 cups brown sugar, firmly packed
• ½ cup (1 stick) salted butter
• ½ cup whole milk
• ¼ teaspoon kosher salt
• ¾ cup creamy peanut butter
• 2 teaspoons vanilla extract
• 2½ cups quick oats
• 1 cup chopped pretzel sticks

Instructions

1. Line two baking sheets with parchment paper.
2. In a medium saucepan, combine the brown sugar, butter, milk, and salt. Heat over medium-high, stirring frequently, until the mixture comes to a rolling boil. Allow it to boil for about 2 minutes, or until large, rapid bubbles cover the surface and the temperature reaches 230°F on an instant-read thermometer. Remove from heat.
3. Mix in the peanut butter and vanilla, stirring until smooth and fully combined. Fold in the oats and chopped pretzel sticks.
4. While the mixture is still warm, quickly drop about 1½ tablespoons onto the prepared baking sheets. Press slightly to flatten if desired. Let the cookies set at room temperature until firm, roughly 30 minutes.
5. Store the cookies in an airtight container at room temperature for up to one week.