Ingredients
Equipment
Instructions
- Line two baking sheets or a large counter space with parchment or wax paper.
- In a medium saucepan, combine the butter, granulated sugar, whole milk, and cocoa powder.
- Place the saucepan over medium heat. Stir continuously until the butter melts and the sugar dissolves.
- Increase the heat to medium-high and bring the mixture to a full, rolling boil. Once it starts boiling vigorously, set a timer for exactly 60 seconds. Do not stir during this time.
- Immediately remove the pan from the heat. Stir in the peanut butter, vanilla extract, and salt until the peanut butter is mostly melted. Add the quick-cooking oats and stir until just combined.
- Working quickly, drop heaping tablespoons of the cookie mixture onto the prepared parchment paper. Let the cookies cool at room temperature for at least 30-45 minutes, or until they are completely firm and set.
Notes
Why Quick-Cooking Oats?: They have a finer texture and absorb the liquid mixture more effectively than old-fashioned oats, which can result in dry, chewy cookies that don't quite meld together.
Storage: Store in an airtight container at room temperature for up to a week. Separate layers with wax paper to prevent sticking.
Storage: Store in an airtight container at room temperature for up to a week. Separate layers with wax paper to prevent sticking.
