Ingredients:

  • ½ cup (113g / 4 oz) unsalted butter, cut into cubes
  • 2 cups (400g / 14 oz) granulated sugar
  • ½ cup (120 ml / 4 fl oz) whole milk
  • ¼ cup (20g / 0.7 oz) unsweetened cocoa powder
  • ½ cup (128g / 4.5 oz) creamy peanut butter (not natural)
  • 1 teaspoon (5 ml) vanilla extract
  • 3 cups (270g / 9.5 oz) quick-cooking oats (not instant)

Instructions:

  1. Line a baking sheet with parchment paper or wax paper.
  2. In a medium saucepan, combine butter, sugar, milk, and cocoa powder.
  3. Bring the mixture to a rolling boil over medium heat, stirring constantly to prevent scorching.
  4. Once boiling, continue to boil for exactly 1 minute, stirring constantly. This step is crucial!
  5. Remove the saucepan from the heat immediately after the minute.
  6. Stir in the peanut butter and vanilla extract until smooth and fully incorporated.
  7. Add the quick-cooking oats to the saucepan and stir until evenly coated.
  8. Drop rounded tablespoons of the mixture onto the prepared baking sheet.
  9. Let the cookies cool and set at room temperature (or in the refrigerator) for at least 30 minutes, or until firm.