Why You’ll Love This Recipe
- No baking required
- Ready in minutes
- Made with simple pantry ingredients
- Perfect for gifting and sharing
Ingredients:
- 3 cups quick-cook oats
- ¼ teaspoon salt
- ½ cup unsalted butter
- 1⅔ cups granulated sugar
- ½ cup milk
- ¼ cup cocoa powder
- 1 cup peanut butter
- 2 teaspoons vanilla extract
Instructions:
- Line two baking sheets with parchment paper and set aside.
- In a large saucepan, combine the butter, sugar, milk, and cocoa powder.
- Bring the mixture to a rolling boil over medium heat, stirring constantly.
- Boil for exactly 1 minute, then remove from heat.
- Stir in the peanut butter and vanilla extract until smooth.
- Add the oats and salt, mixing until fully combined.
- Drop spoonfuls of the mixture onto the prepared baking sheets.
- Let cookies cool at room temperature for 20–30 minutes, or until set.
Tips for Success
- Use quick-cook oats for the best texture; old-fashioned oats will be too firm.
- Boiling longer than 1 minute can cause the cookies to become dry and crumbly.
- For easier scooping, use a cookie scoop or tablespoon.
Variations
- Add ½ cup chopped peanuts for extra crunch.
- Swap peanut butter for almond or sunflower butter if needed.
- Stir in a handful of mini chocolate chips after cooling slightly.
Storage
Store cookies in an airtight container at room temperature for up to 5 days, or refrigerate for a firmer texture.