Ingredients
- 2 cups granulated sugar
- 1/2 cup whole milk
- 1/4 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/2 cup creamy peanut butter
- 3 cups quick-cooking oats (not instant)
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Line two baking sheets with parchment or wax paper and measure all your ingredients.
- In a heavy-bottomed saucepan, combine the sugar, milk, butter and cocoa powder.
- Bring to a rolling boil over medium-high heat, stirring constantly, then boil for exactly 90 seconds.
- Remove from the heat and stir in the peanut butter until melted, then the vanilla and salt.
- Fold in the oats until fully coated.
- Working quickly, drop rounded tablespoons onto the lined sheets.
- Let the cookies set for 10 to 15 minutes until firm.
Notes
The 90-second boil is key: too short and they won’t set, too long and they’ll be crumbly. Store in an airtight container for up to 1 week.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American