Ingredients:

  • 2 cups (400g) Granulated Sugar
  • ½ cup (113g or 1 stick) Unsalted Butter, cut into cubes
  • ½ cup (120ml) Milk (whole milk or 2%)
  • ¼ cup (60ml) Unsweetened Cocoa Powder
  • ½ cup (128g) Creamy Peanut Butter
  • 1 teaspoon (5ml) Vanilla Extract
  • 3 cups (240g) Quick-Cooking Oats (not instant!), Gluten Free Oats optional.
  • Pinch of Sea Salt

Instructions:

  1. In a medium saucepan, combine sugar, butter, milk, and cocoa powder.
  2. Bring the mixture to a rolling boil over medium heat, stirring constantly to prevent scorching.
  3. Once boiling, set a timer and boil for exactly 1 minute, stirring continuously. This is crucial!
  4. Immediately remove the saucepan from the heat.
  5. Quickly stir in the peanut butter and vanilla extract until smooth and fully incorporated.
  6. Add the oats and salt, and stir until everything is evenly coated. Don't overmix.
  7. Drop spoonfuls of the mixture onto a baking sheet lined with parchment paper. Aim for about 2 tablespoons per cookie.
  8. Refrigerate the cookies for at least 30 minutes, or until they are firm and set.