Ingredients:

  • 1/2 cup unsalted butter
  • 1.5 cups granulated sugar
  • 1/2 cup whole milk
  • 1/4 cup unsweetened cocoa powder
  • 2/3 cup creamy peanut butter
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 3 cups quick-cooking oats

Instructions:

  1. In a medium heavy-bottomed saucepan, combine the butter, sugar, milk, and cocoa powder.
  2. Turn the heat to medium and stir constantly until the butter is melted and the mixture is smooth.
  3. Bring the mixture to a full rolling boil (where bubbles continue to pop even while stirring). Set a timer and boil for exactly 60 seconds.
  4. Remove the pan from the heat immediately after the 60-second boil is complete.
  5. Quickly stir in the peanut butter, vanilla extract, and salt until the mixture is velvety and fully emulsified.
  6. Fold in the quick oats until the oats are thoroughly coated in the chocolate syrup.
  7. Using a 1.5 tablespoon cookie scoop, drop portions onto baking sheets lined with parchment paper.
  8. Allow the cookies to rest and chill for at least 30 minutes at room temperature or in the refrigerator until firm.