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Ingredients
Scale
- 6 tablespoons (85g) unsalted butter
- 1 and 1/2 cups (300g) granulated sugar
- 1/2 cup (120g/ml) milk
- 1/4 cup (21g) unsweetened natural or dutch-process cocoa powder
- 2/3 cup (170g) creamy peanut butter
- 1 tablespoon (15ml) pure vanilla extract
- 3 cups (255g) old-fashioned whole rolled oats or quick oats
- 1/8 teaspoon salt
Instructions
- In a medium saucepan, melt the butter, sugar, milk, and cocoa powder over medium heat, whisking constantly until well combined.
- Once it starts boiling, allow it to boil for 1 minute without whisking. Aim for a temperature of 225°F (107°C).
- Remove from heat and stir in peanut butter and vanilla extract until mixed thoroughly.
- Add the oats and salt, combining well, and let it sit for 5 minutes to allow the oats to absorb moisture.
- While the mixture rests, line two baking sheets with parchment paper and prepare your fridge for the trays.
- Using a tablespoon or cookie scoop, drop spoonfuls onto the lined sheets, flattening slightly if desired.
- Chill the cookies in the refrigerator for 30-60 minutes to set, then enjoy!
- Store leftovers in an airtight container in the refrigerator for up to a week.
Notes
Make sure to use old-fashioned oats for the best texture in your cookies.
These cookies can be customized with add-ins like chocolate chips or nuts if desired.
Allow enough time for the cookies to chill before serving to get the best texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 12g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg