Ingredients:

  • 2 cups (180g) Quick-cooking oats
  • 1/4 cup (25g) Unsweetened cocoa powder
  • 1/4 teaspoon Salt
  • 1/2 cup (113g) Unsalted butter, cut into cubes
  • 2 cups (400g) Granulated sugar
  • 1/2 cup (120ml) Milk (whole milk is recommended, but any kind will work)
  • 1/2 cup (128g) Creamy peanut butter
  • 1 teaspoon Vanilla extract

Instructions:

  1. Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, mix together the oats, cocoa powder, and salt. Set aside.
  3. In a medium saucepan, combine the butter, sugar, and milk.
  4. Cook over medium heat, stirring constantly, until the mixture comes to a rolling boil.
  5. Once boiling, cook for exactly 1 minute, continuing to stir constantly.
  6. Remove the saucepan from the heat. Stir in the peanut butter and vanilla extract until fully combined and smooth.
  7. Immediately pour the wet mixture over the dry ingredients. Stir quickly and thoroughly until everything is well coated.
  8. Using a cookie scoop or two spoons, drop spoonfuls of the mixture onto the prepared baking sheet.
  9. Place the baking sheet in the refrigerator and chill for at least 30 minutes, or until the cookies are firm.
  10. Once set, remove the cookies from the baking sheet and serve.