Tips for Success
Use quick oats for a better texture—they hold together more easily than old-fashioned oats. Make sure the sugar mixture reaches a full boil and cook for one full minute to help the cookies set properly. Work quickly once the mixture is removed from heat, as it sets fast. Let cookies cool completely before moving or storing.
Ingredients
1/2 cup unsalted butter
2 cups granulated sugar
1/2 cup milk
1/4 cup unsweetened cocoa powder
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
3 cups quick oats
Pinch of salt
Directions
Line a baking sheet or countertop with wax or parchment paper. In a medium saucepan over medium heat, combine butter, sugar, milk, and cocoa. Stir constantly until the mixture reaches a rolling boil. Boil for exactly 1 minute, then remove from heat. Immediately stir in peanut butter, vanilla, and salt until smooth. Mix in the oats until fully coated. Drop spoonfuls of the mixture onto the prepared surface. Let cool and set at room temperature for about 30 minutes until firm.
Additional Tips or Variations
Add shredded coconut, chopped nuts, or mini chocolate chips for extra texture. For a healthier twist, use natural peanut butter and reduce the sugar slightly. Try substituting almond or sunflower butter for a peanut-free version. These cookies can also be made with gluten-free oats to accommodate dietary needs.