Instructions
1. Prep your surface:
Line a baking sheet or countertop with wax paper or parchment paper — this is where the cookies will cool and set.
2. Boil the chocolate mixture:
In a medium saucepan, add the butter, sugar, milk, and cocoa powder.
Heat over medium heat, stirring often until the butter melts.
Once everything is combined, bring the mixture to a rolling boil and let it boil for exactly 1 minute (use a timer — this part is important!).
3. Mix in the good stuff:
Remove the saucepan from heat.
Immediately stir in the peanut butter, vanilla, and a pinch of salt (optional). Mix until fully melted and smooth.
4. Add oats:
Stir in the oats until they are fully coated and the mixture thickens.
5. Scoop and shape:
Using a spoon or cookie scoop, drop spoonfuls of the mixture onto the prepared wax paper. You can shape them into circles if desired, or leave them rustic.
6. Let them cool:
Allow cookies to cool and set for about 20–30 minutes at room temperature (or pop them in the fridge to speed it up).
Ingredients
| Name |
Count |
| Milk |
120 ml |
| Butter |
115 g |
| Cocoa powder |
45 g |
