Ingredients:

  • 1/2 cup (113g) unsalted butter
  • 2 cups (400g) granulated sugar
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/2 cup (120ml) whole milk
  • 1/2 cup (125g) creamy peanut butter
  • 3 cups (270g) quick-cooking oats
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Combine the unsalted butter, granulated sugar, cocoa powder, and whole milk in a medium saucepan.
  2. Bring the mixture to a rolling boil over medium-high heat; once it reaches a full boil, let it bubble for exactly 60 seconds without stirring excessively.
  3. Remove the pan from the heat immediately and stir in the creamy peanut butter, vanilla extract, and salt, whisking until the peanut butter is fully melted and the mixture is glossy.
  4. Fold in the quick-cooking oats using a spatula until every oat is thoroughly coated.
  5. Using a cookie scoop, drop rounded mounds of the mixture onto a parchment-lined baking sheet.
  6. Let the cookies sit at room temperature for 10 minutes, then transfer the sheet to the refrigerator for 20 minutes to set.