Ingredients:

  • 1/2 cup (115g) unsalted butter
  • 2 cups (400g) granulated white sugar
  • 1/4 cup (60ml) whole milk
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1/2 cup (125g) creamy peanut butter
  • 3 cups (270g) old-fashioned rolled oats
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Combine the butter, sugar, milk, and cocoa powder in a saucepan over medium-high heat. Stir constantly until the butter melts and the mixture reaches a full, rolling boil.
  2. Once boiling, set a timer for exactly 60 seconds and continue to boil.
  3. Remove the pan from the heat immediately. Stir in the peanut butter, vanilla extract, and salt until the mixture is smooth and glossy.
  4. Fold in the rolled oats quickly, stirring until every oat is coated in the syrup.
  5. Scoop rounded tablespoons of dough onto a baking sheet lined with parchment paper and smooth the tops slightly with the back of a spoon.
  6. Let the cookies sit at room temperature for 15–30 minutes until firm and matte.