Ingredients:

  • 2 cups granulated sugar
  • 0.5 cup unsalted butter
  • 0.5 cup whole milk
  • 0.5 tsp fine sea salt
  • 1 cup creamy peanut butter
  • 1 tbsp pure vanilla extract
  • 3 cups quick-cooking oats

Instructions:

  1. Line two large baking sheets with parchment paper or silicone mats and pre-measure the peanut butter, oats, and vanilla.
  2. In a 3-quart heavy-bottomed saucepan, combine the sugar, butter, milk, and sea salt over medium heat.
  3. Stir the mixture constantly until the butter is fully melted and the liquid reaches a rolling boil—a state where the bubbles cannot be stirred down.
  4. Once the rolling boil is achieved, boil for exactly 60 seconds to ensure proper sugar concentration.
  5. Remove the saucepan from the heat immediately to prevent over-crystallization.
  6. Quickly stir in the creamy peanut butter and vanilla extract until the mixture is smooth and emulsified.
  7. Fold in the quick-cooking oats until every grain is thoroughly coated in the syrup.
  8. Using a 2-tablespoon cookie scoop, drop the mixture onto the prepared baking sheets.
  9. Allow the cookies to rest at room temperature for 30 minutes until they achieve a matte finish and are firm to the touch.