Ingredients:

  • 1/2 cup (115g) unsalted butter
  • 2 cups (400g) granulated sugar
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1/2 cup (120ml) whole milk
  • 1/2 cup (125g) creamy peanut butter
  • 1 tsp (5ml) vanilla extract
  • 3 cups (270g) quick-cooking oats
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Combine the butter, sugar, cocoa powder, and milk in a large heavy-bottomed saucepan.
  2. Place the pan over medium-high heat and whisk constantly until the mixture reaches a full, rolling boil.
  3. Set a timer and maintain the rolling boil for exactly 60 seconds.
  4. Remove the pan from the heat immediately. Stir in the peanut butter, vanilla extract, and salt until the mixture is smooth and glossy.
  5. Fold in the quick-cooking oats using a spatula, stirring until the oats are fully coated in the syrup.
  6. Drop rounded tablespoons of the mixture onto a parchment-lined baking sheet, spacing them 1 inch apart.
  7. Allow cookies to sit at room temperature for 15 minutes, then transfer the tray to the refrigerator for an additional 15 minutes to lock in the structure.