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Ingredients
1/2 cup (113 g) salted butter
1 1/2 cups (300 g) sugar
1/3 cup (32 g) unsweetened cocoa powder
1/2 cup (120 ml) milk
1 teaspoon (5 ml) vanilla extract
2/3 cup (160 g) creamy peanut butter, preferably natural-style
3 cups (270 g) quick oats
Directions
- Line two cookie sheets with silicon mats or parchment paper or spray with cooking spray.
- Melt butter in a medium saucepan over medium low heat. When butter is almost melted, stir in sugar, cocoa powder, and milk with a wooden spoon. Raise heat to medium. Bring to a boil, stirring frequently. Once the mixture reaches a boil, stop stirring. Boil without stirring for one minute.
- Remove from heat. Add vanilla and peanut butter and stir to combine. Add in quick oats. Stir until evenly coated.
- Scoop onto prepared cookie sheets using a small scoop (2 teaspoons) for small cookies or a medium scoop (2 tablespoons) for larger cookies. Allow to sit at room temperature until completely set, about 30-40 minutes. Store in an airtight container or freeze. Makes about 60 small cookies.
*Note: boiling without stirring helps ensure a smooth texture. If you stir while boiling, you may have a grainy texture.