Ingredients:

  • 2 cups (400g) granulated sugar
  • 1/2 cup (115g) unsalted butter, cubed
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (25g) unsweetened Dutch-process cocoa powder
  • 1/4 tsp salt
  • 1/2 cup (130g) creamy peanut butter
  • 1 tsp (5ml) pure vanilla extract
  • 3 cups (270g) quick-cooking oats

Instructions:

  1. In a heavy-bottomed 3-quart saucepan, combine the granulated sugar, cubed butter, whole milk, cocoa powder, and salt.
  2. Set the saucepan over medium-high heat and stir frequently until the butter is melted and ingredients are combined. Bring the mixture to a full rolling boil (bubbles that cannot be stirred down).
  3. As soon as the rolling boil is reached, start a timer and boil for exactly 60 seconds. Remove from heat immediately.
  4. Stir in the creamy peanut butter and vanilla extract until the mixture is smooth and glossy.
  5. Fold in the quick-cooking oats until thoroughly coated. Use a medium cookie scoop to drop 2-tablespoon mounds onto a parchment-lined baking sheet.
  6. Allow the cookies to rest undisturbed for approximately 20 minutes until firm and set.