Ingredients:

  • 1/2 cup (115g) unsalted butter
  • 2 cups (400g) granulated sugar
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/2 cup (125g) creamy peanut butter
  • 3 cups (270g) quick-cooking oats
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Combine the butter, sugar, milk, and cocoa powder in a heavy-bottomed saucepan. Heat over medium-high, stirring constantly, until the mixture reaches a rolling boil.
  2. Boil the mixture for exactly 60 seconds to reach the soft ball stage.
  3. Remove the pan from heat and stir in the peanut butter, vanilla extract, and salt until the mixture is velvety and glossy.
  4. Fold in the quick-cooking oats using a sturdy spoon, stirring until every oat is fully coated.
  5. Quickly scoop rounded tablespoons of the mixture onto a parchment-lined baking sheet, spacing them 1 inch apart.
  6. Let the cookies rest at room temperature for 30 minutes until firm and matte.