Ingredients:
- 2 cups granulated sugar
- ½ cup peanut butter (creamy or crunchy, your choice)
- ½ cup milk
- ½ teaspoon salt
- 4 tablespoons unsweetened cocoa powder
- 2½ cups quick oats
- 1 teaspoon vanilla extract
Directions:
Start the base: In a cast iron skillet (or any heavy-bottomed pan), combine sugar, peanut butter, milk, salt, and cocoa powder. Stir well to mix everything evenly.
Boil the mixture: Bring the mixture to a full boil over medium heat while stirring constantly. Once it reaches a steady boil, continue boiling for exactly 1 minute, still stirring constantly to prevent burning.
Remove from heat: Take the pan off the heat immediately after 1 minute.
Add the oats and vanilla: Stir in the quick oats and vanilla extract. Mix quickly and thoroughly until all the oats are coated in the chocolate mixture.
Form the cookies: Drop spoonfuls (about 1 tablespoon each) onto a sheet of foil or parchment paper. You can also use a silicone baking mat for easy release.
Let cool: Allow the cookies to cool and set at room temperature for about 20–30 minutes, or until firm to the touch.
Tips:
- If your cookies don’t firm up, the mixture may not have boiled long enough.
- For extra flair, sprinkle a pinch of flaky salt or shredded coconut on top while they’re still soft!
Prep Time: 5 minutes | Cooking Time: 5 minutes | Total Time: 30 minutes (including cooling)Calories per cookie (approx.): 120 | Servings: About 24 cookies
