Ingredients
Equipment
Method
- Before you start cooking, prepare your workspace by laying out two large sheets of parchment paper or wax paper for the cookies to cool and set on. Measure out the peanut butter, vanilla extract, and oats into separate bowls, placing them near your stove.
- In a medium-sized saucepan, combine the granulated sugar, cut butter pieces, milk, and cocoa powder. Put the pan on medium heat. Constantly stir the ingredients together with a spatula or wooden spoon to melt the butter and prevent the sugar from burning on the bottom.
- Once the mixture reaches a full rolling boil (bubbles breaking across the entire surface), set a timer for 60 seconds exactly. This is crucial. If the mixture boils for too short a time, the cookies will remain gooey, whereas boiling too long will dry them out.
- Immediately remove the saucepan from the heat once the timer rings. Add pre-measured peanut butter, vanilla extract, and salt. Stir vigorously until the peanut butter is completely melted and the mixture becomes smooth, creamy, and glossy — resembling thick liquid fudge.
- Pour all 3 cups of old-fashioned rolled oats into the saucepan. Fold the oats into the chocolate peanut butter mixture using a spatula until fully coated. Work quickly here since the mixture starts to thicken as it cools.
- Using a tablespoon or cookie scoop, drop heaping spoonfuls onto the prepared parchment paper. Allow the cookies to cool and set at room temperature for at least 30 to 45 minutes before serving. They're ready when they're firm and easy to peel off the paper.
Nutrition
Calories: 180kcalCarbohydrates: 22gProtein: 4gFat: 10gSaturated Fat: 6gCholesterol: 10mgSodium: 115mgPotassium: 85mgFiber: 3gSugar: 12gVitamin A: 50IUCalcium: 70mgIron: 1.2mg
Notes
These cookies hold especially well in the fridge, so if you're planning on storing a batch, they’ll stay fresh for up to two weeks.
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