Ingredients:

  • 1/2 cup (115g) unsalted butter
  • 2 cups (400g) granulated sugar
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/2 cup (130g) creamy peanut butter (or natural peanut butter)
  • 2 teaspoons pure vanilla extract
  • 3 cups (240g) old-fashioned rolled oats
  • Pinch of salt

Instructions:

  1. Prepare your workspace: Line a baking sheet with parchment or wax paper; set aside.
  2. In a medium saucepan, add butter, sugar, milk, cocoa powder, and salt.
  3. Heat over medium, stirring frequently until butter melts and mixture comes to a rolling boil.
  4. Let mixture boil gently for 1-2 minutes, stirring constantly to dissolve sugar and form proper consistency.
  5. Remove the saucepan from heat.
  6. Stir in peanut butter and vanilla extract until smooth.
  7. Add rolled oats and mix well until fully combined and coated with chocolate mixture.
  8. Using a tablespoon or cookie scoop, drop spoonfuls of mixture onto prepared baking sheet.
  9. Let cookies cool and firm up at room temperature for 30 minutes, or place in fridge for 15-20 minutes to speed setting.
  10. Once set, enjoy immediately or store in an airtight container at room temperature for up to 5 days.