Ingredients
Scale
- ½ cup (113g) butter
- 1¾ cups (350g) granulated sugar
- â…“ cup (28g) unsweetened cocoa powder
- ½ cup (120ml) milk
- â…” cup (160g) creamy peanut butter
- 1 teaspoon vanilla extract
- 3 cups (275g) quick-cooking oats
Instructions
- Line two large cookie sheets with parchment paper and set aside.
- Add the cubed butter, sugar, cocoa powder, and milk to a medium saucepan. Cook over medium heat, stirring constantly, until the butter is melted and the mixture reaches a full rolling boil.
- Once the mixture reaches a full rolling boil, start the timer and boil for exactly 1 minute, stirring constantly. Do not start timing when the first bubbles appear.
- Remove the saucepan from the heat immediately. Stir in the vanilla extract and peanut butter until smooth and fully combined.
- Add the quick-cooking oats and stir until evenly coated with the chocolate mixture.
- Working quickly, scoop about 1½ tablespoons of the mixture onto the prepared cookie sheets.
- The cookies should spread slightly on their own. If the mixture has already thickened, gently flatten the tops as needed.
- Let the cookies cool and set completely at room temperature before storing.
Notes
- Boiling time matters: Start timing only when the mixture reaches a full rolling boil. Boil for exactly 1 minute.
- Don’t overcook: Boiling too long or too aggressively can make the cookies dry, crumbly, or grainy.
- Measure the oats accurately: Too many oats can make the cookies dry, while too few can keep them from setting properly.
- Use quick oats: They give the cookies their soft, chewy texture. Old-fashioned oats will make them much chewier.
- Peanut butter: Regular creamy or crunchy peanut butter works best. Natural peanut butter is not recommended.
- Work quickly: The mixture starts setting fast once the oats are stirred in.
- Cookie size: A 1½-tablespoon scoop makes about 30 cookies.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert, Cookies
- Method: No Bake, Stovetop
- Cuisine: American