Ingredients:

  • 1/2 cup (113g) unsalted butter
  • 2 cups (400g) granulated sugar
  • 1/2 cup (120ml) milk
  • 1/4 cup (60ml) unsweetened cocoa powder
  • 1/2 cup (128g) creamy peanut butter
  • 1 teaspoon (5ml) vanilla extract
  • 3 cups (270g) rolled oats (not instant)

Instructions:

  1. In a large saucepan, combine butter, sugar, milk, and cocoa powder.
  2. Bring the mixture to a rolling boil over medium heat, stirring constantly.
  3. Once boiling, reduce heat slightly to maintain a rolling boil and cook for 1 minute, stirring constantly.
  4. Immediately remove the saucepan from the heat.
  5. Stir in peanut butter and vanilla extract until smooth and fully incorporated.
  6. Add the rolled oats and stir until evenly coated.
  7. Drop by rounded tablespoons onto a parchment-lined baking sheet.
  8. Refrigerate for at least 30 minutes, or until cookies are firm.