Ingredients:

  • 1/2 cup (1 stick or 113g) unsalted butter, cut into cubes
  • 2 cups (400g) granulated sugar
  • 1/2 cup (50ml) milk (whole or 2%)
  • 1/4 cup (20g) unsweetened cocoa powder
  • 1/4 teaspoon kosher salt
  • 3 cups (270g) quick-cooking oats (not instant)
  • 1/2 cup (128g) creamy peanut butter (smooth or crunchy)
  • 1 teaspoon vanilla extract

Instructions:

  1. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large saucepan, combine butter, sugar, milk, cocoa powder, and salt.
  3. Bring the mixture to a rolling boil over medium heat, stirring constantly.
  4. Once boiling, continue to cook for exactly 1 minute, stirring constantly to prevent burning.
  5. Remove the saucepan from the heat.
  6. Immediately stir in the oats, peanut butter, and vanilla extract until well combined. The mixture will be thick.
  7. Quickly drop spoonfuls of the mixture onto the prepared baking sheet. You can use a cookie scoop for uniform cookies.
  8. Allow the cookies to cool and set at room temperature for 30 minutes to 1 hour, or until firm. For faster setting, you can refrigerate them.
  9. Once set, serve immediately or store in an airtight container at room temperature for up to 3 days.