Ingredients:

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

Instructions:

  1. Combine the butter, sugar, and milk in a medium saucepan over medium-high heat, stirring constantly until the butter is melted.
  2. Bring the mixture to a full, rolling boil and maintain for exactly 60 seconds.
  3. Remove the pan from heat immediately and whisk in the cocoa powder, peanut butter, vanilla, and salt until the mixture is smooth and uniform.
  4. Fold in the quick-cooking oats using a spatula until every oat is thoroughly coated.
  5. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them 1 inch apart.
  6. Allow cookies to set at room temperature for 30 minutes, or refrigerate for 15 minutes for a faster set.