Ingredients
Scale
- ½ cup butter, cut into pieces
- 2 cup granulated sugar
- ½ cup whole milk
- ¼ cup unsweetened cocoa powder
- ½ cup creamy peanut butter
- 1 tsp vanilla extract
- 3 cup rolled or quick cooking oats, For courser texture, use rolled. For less course and more chewy, use quick cooking
Instructions
- Place the butter, sugar, milk, and unsweetened cocoa powder in a saucepan and heat over medium heat.
- Stir often until the butter is melted and all ingredients are combined.
- Bring the mixture to a boil and allow to boil for 60 seconds (please watch the time…timing is important) stirring occasionally. In fact, set a timer!
- Remove saucepan from heat.
- Stir in peanut butter and vanilla extract until fully combined.
- Stir in oats and mix until all of the oats are coated with the mixture.
- Drop spoonfuls of mixture onto parchment paper.
- Cool cookies completely before serving or storing. Cookies gently harden as they cool.
Nutrition
- Serving Size: 1 grams
- Unsaturated Fat: 0