Ingredients
- 2 cups old-fashioned rolled oats (see notes below for details)
- 1/2 cup (1 stick) salted butter (or unsalted butter + 1/4 teaspoon salt)
- 1/2 cup whole milk or 2% milk (recommended for creaminess)
- 1/2 cup creamy or crunchy peanut butter (do not use natural peanut butter—see notes below)
- 2 cups granulated sugar
- 1/4 cup unsweetened cocoa powder (for rich chocolate flavor)
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Pan
- Line a baking sheet or large plate with parchment paper or wax paper. Set aside.
Step 2: Combine Ingredients in a Saucepan
- In a medium-sized saucepan, combine the sugar, cocoa powder, butter, and milk. Stir gently to mix.
- Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly to prevent burning. Once boiling, let it boil for exactly 1 minute , stirring occasionally. This step ensures the cookies set properly.
Step 3: Add Peanut Butter and Vanilla
- Remove the saucepan from the heat. Immediately stir in the peanut butter until it’s fully melted and incorporated into the mixture.
- Add the vanilla extract and mix well. The mixture will become thick and glossy.
Step 4: Fold in the Oats
- Stir in the rolled oats until they are evenly coated with the chocolate mixture.
Step 5: Shape the Cookies
- Drop spoonfuls of the mixture onto the prepared baking sheet or plate, spacing them apart to allow for cooling. Use a cookie scoop or tablespoon for uniform cookies.
Step 6: Cool and Set
- Let the cookies cool at room temperature for about 30 minutes, or place them in the refrigerator for 10–15 minutes to speed up the setting process.
Step 7: Serve and Enjoy
- Once the cookies are firm, serve and enjoy! Store leftovers in an airtight container at room temperature for up to 1 week or in the refrigerator for longer storage.
