3 cups quick cook oats
¼ teaspoon salt
½ cup butter, unsalted
2 cups sugar
½ cup milk
¼ cup cocoa powder
1 cup peanut butter
2 teaspoons vanilla extract
In a large bowl, stir together the oats and salt. Set aside.
In a small saucepan, over medium-high heat, whisk together the butter, sugar, milk, and cocoa.
Bring the mixture to a boil for about a minute and then remove from heat.
Whisk in the peanut butter and vanilla until well combined.
Pour the chocolate peanut butter mixture over the oats and stir until combined.
Line a baking sheet with wax paper. Drop the cookies onto the wax paper using a medium cookie scoop.
Let the cookies cool on the countertop. Store in the refrigerator once cookies are cool and dry.
If using salted butter rather than unsalted butter, do not add any additional salt!
Make sure you have your other ingredients measured and ready to stir in as soon as the chocolate comes off the heat.
Don’t overcook the chocolate mixture. Otherwise, it will become too thick, and you will end up with crumbly cookies.
It’s VERY important you let them cool on the countertop before putting them in the fridge, or they will become gooey.