Ingredients:

  • 1/2 cup (113g) unsalted butter
  • 2 cups (400g) granulated sugar
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/2 cup (128g) creamy peanut butter
  • 1 tablespoon (15ml) pure vanilla extract
  • 1/4 teaspoon salt
  • 3 cups (270g) quick-cooking oats

Instructions:

  1. Line a large baking sheet with parchment paper or a silicone mat to ensure the cookies do not stick.
  2. In a heavy-bottomed saucepan over medium heat, combine the unsalted butter, granulated sugar, whole milk, and sifted cocoa powder. Stir until the butter is melted.
  3. Bring the mixture to a full rolling boil (where bubbles break the surface continuously). Once reached, boil for exactly 60 seconds.
  4. Remove the saucepan from the heat immediately. Stir in the creamy peanut butter, vanilla extract, and salt until the mixture is smooth and glossy.
  5. Gently fold in the quick-cooking oats until they are thoroughly coated in the chocolate mixture.
  6. Using a 2-tablespoon cookie scoop, drop rounded portions of the mixture onto the prepared baking sheet.
  7. Allow the cookies to sit undisturbed at room temperature for at least 30 minutes to firm up and reach a fudgy consistency.