Ingredients:

  • 115g unsalted butter
  • 400g granulated sugar
  • 120ml whole milk
  • 250g creamy peanut butter
  • 1 tsp vanilla extract
  • 1/2 tsp fine sea salt
  • 300g quick-cooking oats
  • 1 tsp flaky sea salt (optional finishing)

Instructions:

  1. In a 3-quart heavy-bottomed saucepan, combine the butter, sugar, and milk over medium-high heat. Stir constantly until the butter is melted and the mixture reaches a full, vigorous rolling boil.
  2. Once the mixture reaches a rolling boil that cannot be stirred down, start a timer and boil for exactly 60 seconds.
  3. Immediately remove the pan from the heat. Stir in the peanut butter, vanilla extract, and sea salt until the mixture is completely smooth and glossy.
  4. Fold in the quick-cooking oats quickly until every oat is thoroughly coated in the syrup.
  5. Using a spoon or scoop, drop mounds onto a parchment-lined baking sheet. Sprinkle with flaky salt if desired and allow to set at room temperature for at least 30 minutes until the cookies are firm to the touch and matte in appearance.