Ingredients:

  • 2 cups (200g) quick-cooking rolled oats
  • 2 cups (200g) granulated sugar
  • ½ cup (60g) unsweetened cocoa powder
  • ¼ teaspoon (1.5ml) salt
  • ½ cup (113g) unsalted butter, cut into pieces
  • ½ cup (120ml) milk
  • ½ cup (128g) creamy peanut butter
  • 1 teaspoon (5ml) vanilla extract

Instructions:

  1. Line a baking sheet with parchment or wax paper. Lightly grease the paper with butter.
  2. In a large saucepan, combine the oats, sugar, cocoa powder, and salt.
  3. Add the butter and milk to the saucepan. Cook over medium heat, stirring constantly, until the butter is melted and the mixture is smooth and simmering.
  4. Once simmering, bring the mixture to a full rolling boil and boil for exactly 1 minute. Set a timer!
  5. Remove the saucepan from the heat. Immediately stir in the peanut butter and vanilla extract until everything is completely combined and smooth.
  6. Working quickly, drop spoonfuls of the mixture onto the prepared baking sheet.
  7. Let the cookies cool completely at room temperature (about 15 mins) before placing in the refrigerator for at least 30 minutes, or until firm.