Ingredients:

  • 115 g (1/2 cup) Unsalted Butter
  • 400 g (2 cups) Granulated Sugar
  • 120 ml (1/2 cup) Whole Milk (or 2%)
  • 50 g (1/2 cup) Unsweetened Cocoa Powder (Natural)
  • 3 g (1/4 tsp) Kosher Salt
  • 180 g (3/4 cup) Creamy Peanut Butter
  • 5 ml (1 tsp) Pure Vanilla Extract
  • 270 g (3 cups) Quick-Cooking Rolled Oats

Instructions:

  1. Line two baking sheets with parchment paper. Measure out all ingredients accurately before starting, especially the oats and peanut butter, as the final mixing stage is very fast.
  2. In a small bowl, whisk together the sugar, cocoa powder, and salt to ensure there are no cocoa lumps.
  3. In the heavy-bottomed saucepan, combine the butter, milk, and the cocoa/sugar/salt mixture. Place over medium-high heat.
  4. Stir continuously until the butter is melted and the mixture is uniform. Once combined, stop stirring. Allow the mixture to come to a full, rolling boil (a boil that continues even when you try to stir it).
  5. Once the mixture hits a rolling boil, set a timer and let it cook for exactly 60 seconds.
  6. Immediately remove the saucepan from the heat source.
  7. Quickly stir in the vanilla extract.
  8. Add the creamy peanut butter and stir vigorously until it is fully melted and smoothly incorporated into the chocolate mixture.
  9. Working quickly, dump all 3 cups of quick oats into the chocolate mixture. Stir just until the oats are evenly coated—do not overmix.
  10. Working rapidly, drop large spoonfuls (approximately 2 tablespoons) of the mixture onto the prepared parchment paper. Leave about 4 cm (1.5 inches) between cookies.
  11. Allow the cookies to cool completely at room temperature for 30–45 minutes until they are firm to the touch.
  12. Once set, store in an airtight container at room temperature.