Ingredients:

  • 400g granulated sugar
  • 113g unsalted butter
  • 120ml whole milk
  • 32g unsweetened cocoa powder
  • 125g creamy peanut butter
  • 5ml pure vanilla extract
  • 1.5g kosher salt
  • 240g quick-cooking oats

Instructions:

  1. Combine the base. Place 400g sugar, 113g butter, 120ml milk, and 32g cocoa powder in your saucepan.
  2. Apply heat. Set the burner to medium and stir constantly until the butter is completely liquefied.
  3. Reach the boil. Bring the mixture to a full, rolling boil where the bubbles don't disappear when stirred.
  4. Start the timer. Boil for exactly 60 seconds until the mixture looks glossy and thickens slightly.
  5. Remove from heat. Take the pan off the burner immediately to stop the cooking process.
  6. Add the binders. Stir in 125g peanut butter, 5ml vanilla, and 1.5g salt until the peanut butter is fully melted.
  7. Fold in oats. Dump in 240g quick cooking oats and stir until every oat is coated in chocolate.
  8. Drop the cookies. Use a spoon to drop mounds onto parchment paper until all the mixture is used.
  9. Set and cool. Leave them at room temperature for 30-35 minutes until they are firm to the touch.