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 (125g) creamy peanut butter
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon salt
  • 3 cups (270g) quick-cooking oats

Instructions:

  1. Line two large baking sheets with parchment paper or silicone mats to prepare your station.
  2. In a medium heavy-bottomed saucepan, combine the unsalted butter, granulated sugar, whole milk, and cocoa powder. Bring the mixture to a rolling boil over medium-high heat.
  3. Once the mixture reaches a full rolling boil that cannot be stirred down, set a timer for exactly 60 seconds. This step is critical for the cookies to set properly.
  4. Immediately remove the saucepan from the heat. Stir in the creamy peanut butter, vanilla extract, and salt until the mixture is smooth and the peanut butter is fully melted.
  5. Fold in the quick-cooking oats using a spatula until every oat is thoroughly coated in the chocolate mixture.
  6. Using a 1.5-tablespoon cookie scoop, drop rounded portions of the dough onto the prepared baking sheets.
  7. Allow the cookies to sit at room temperature for at least 30 minutes until they are firm and set.