Ingredients:

  • 1/2 cup (113g) unsalted butter
  • 2 cups (400g) granulated sugar
  • 1/2 cup (120ml) whole milk
  • 1/3 cup (30g) unsweetened cocoa powder
  • 3 cups (270g) old-fashioned rolled oats
  • 1/2 cup (125g) creamy peanut butter
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Combine butter, sugar, milk, and cocoa powder in a large heavy-bottomed saucepan.
  2. Bring the mixture to a rolling boil over medium-high heat, stirring constantly.
  3. Once it reaches a full, frothy boil, boil for exactly 1 minute and 30 seconds.
  4. Remove the pan from the heat immediately.
  5. Stir in the peanut butter, vanilla extract, and salt until the mixture is a smooth, glossy mahogany paste.
  6. Fold in the rolled oats quickly until thoroughly coated.
  7. Drop rounded mounds of dough onto a parchment-lined baking sheet using a cookie scoop or tablespoon.
  8. Let the cookies sit at room temperature for 10 minutes, then transfer the sheet to the refrigerator for 30 minutes to set.