Ingredients:

  • 2 cups granulated sugar
  • 1/2 cup unsalted butter
  • 1/2 cup whole milk
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup creamy peanut butter
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 3 cups quick-cooking oats

Instructions:

  1. In a 3-quart heavy-bottomed saucepan, combine the granulated sugar, unsalted butter, whole milk, and cocoa powder over medium-high heat. Stir constantly until the butter is fully melted and the mixture begins to bubble.
  2. Once the mixture reaches a full rolling boil (one that doesn't stop when stirred), start a timer and boil for exactly 60 seconds.
  3. Immediately remove the pan from the heat. Stir in the creamy peanut butter, vanilla extract, and salt, mixing vigorously until the peanut butter is completely melted and the syrup is smooth.
  4. Quickly fold in the quick-cooking oats until every flake is thoroughly coated in the chocolate-peanut butter mixture.
  5. Using a 2-tablespoon cookie scoop, drop mounds of the mixture onto parchment-lined baking sheets. Allow the cookies to set at room temperature for at least 10 minutes until firm.