# Classic No-Bake Cookies Recipe

## Ingredients:
- 2 cups granulated sugar
- 1/2 cup milk
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/2 cup creamy peanut butter
- 3 cups quick-cooking oats
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt

## Instructions:

1. Preparation: Line two baking sheets with wax paper.

2. Create base mixture: In a medium saucepan, combine sugar, milk, butter, and cocoa powder. Bring to a rolling boil over medium heat, stirring occasionally.

3. Achieve proper consistency: Once boiling, cook the mixture until it reaches the soft-ball stage (235°F at sea level, slightly lower at high altitudes). This usually takes about 1-2 minutes. If you don't have a thermometer, drop a small amount of the mixture into cold water. It should form a ball that flattens when removed from the water.

4. Add remaining ingredients: Remove from heat. Stir in peanut butter until smooth, then add vanilla and salt. Gradually stir in oats until the mixture reaches a thick, sticky consistency that holds its shape when dropped from a spoon.

5. Form cookies: Working quickly, drop spoonfuls of the mixture onto the prepared wax paper. If the mixture is too runny, let it cool slightly. If too stiff, stir in a splash of hot milk.

6. Cool and set: Allow cookies to cool at room temperature until firm, about 20-30 minutes.

## Notes:
- Consistency is key: The final mixture should be thicker than cake batter but not as stiff as cookie dough.
- Oats: Quick-cooking oats are ideal, but you can use old-fashioned oats pulsed briefly in a food processor.
- High altitude adjustments: You may need to cook the mixture slightly longer or reduce liquids by 1-2 tablespoons.
- Texture adjustments: For firmer cookies, cook the mixture slightly longer or use a bit less milk. For softer cookies, do the opposite.
- Storage: Keep in an airtight container at room temperature for up to a week.

## Troubleshooting:
- If cookies don't set: The mixture may not have cooked long enough. Next time, boil for 30 seconds longer.
- If cookies are too dry or crumbly: The mixture may have cooked too long. Reduce boiling time in your next batch.
- If too sweet or grainy: Try reducing sugar to 1 3/4 cups in your next batch.

Remember, factors like humidity, altitude, and personal preference can affect the outcome. Don't be afraid to make small adjustments to suit your taste and environment.