Ingredients:

  • 2 cups granulated sugar
  • 0.5 cup unsalted butter
  • 0.5 cup whole milk
  • 0.25 cup unsweetened cocoa powder
  • 0.5 cup creamy peanut butter
  • 1 tablespoon vanilla extract
  • 0.25 teaspoon fine sea salt
  • 3 cups old-fashioned rolled oats

Instructions:

  1. Line two large baking sheets with parchment paper or silicone mats to prepare your landing zone.
  2. In a large, heavy-bottomed saucepan, combine the granulated sugar, unsalted butter, milk, and cocoa powder over medium heat.
  3. Stir until the butter is melted and the mixture reaches a full rolling boil (where bubbles cannot be stirred down). Immediately set a timer and boil for exactly 60 seconds.
  4. Remove the saucepan from the heat immediately. Stir in the creamy peanut butter, vanilla extract, and sea salt until the mixture is smooth and the peanut butter is fully melted.
  5. Fold in the old-fashioned rolled oats until all flakes are thoroughly coated in the chocolate syrup.
  6. Using a 2-tablespoon cookie scoop, drop portions of the mixture onto the prepared baking sheets. Allow to sit at room temperature for 30 minutes until fully set and firm.