Ingredients
Scale
- 6 Tablespoons (85g) unsalted butter
- 1 and 1/2 cups (300g) granulated sugar
- 1/2 cup (120ml) milk
- 1/4 cup (21g) unsweetened natural or Dutch-process cocoa powder
- 2/3 cup (170g) creamy peanut butter
- 1 Tablespoon (15ml) pure vanilla extract
- 3 cups (255g) old-fashioned whole rolled oats or quick oats
- 1/8 teaspoon salt
Instructions
- In a medium saucepan, combine the butter, sugar, milk, and cocoa powder over medium heat. Whisk constantly until the butter melts, then bring to a boil.
- Once boiling, let it boil for 1 minute without stirring. If using a thermometer, aim for 225°F (107°C).
- Remove from heat and stir in the peanut butter and vanilla until smooth. Then add the oats and salt, stirring well.
- Let the mixture sit for 5 minutes to allow oats to absorb moisture.
- While waiting, line two baking sheets with parchment paper or silicone mats, and make space in the refrigerator.
- Using a tablespoon, drop spoonfuls of the mixture onto the lined baking sheets, slightly flattening with the back of the spoon if desired.
- Refrigerate the cookies for 30 to 60 minutes until set. Enjoy your cookies!
- Store any leftovers in the refrigerator for up to 1 week.
Notes
Make sure to measure the ingredients accurately for the best texture.
For a fun variation, add in some chocolate chips or chopped nuts before setting the cookies.
These cookies are best enjoyed chilled for a firmer texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Sugar: 9g
- Sodium: 38mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 8mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.