Ingredients:

  • 1/2 cup (115g) unsalted butter
  • 1.5 cups (300g) granulated sugar
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/2 cup (120ml) whole milk
  • 1/2 cup (125g) creamy peanut butter
  • 3 cups (300g) old fashioned rolled oats
  • 1 tablespoon (15ml) pure vanilla extract
  • 1/4 teaspoon sea salt
  • 1/2 cup (80g) mini dark chocolate chips

Instructions:

  1. Line two large baking sheets with parchment paper or silicone mats to prevent sticking.
  2. In a large heavy-bottomed saucepan over medium heat, combine the butter, sugar, milk, and cocoa powder. Bring the mixture to a full rolling boil and boil for exactly 60 seconds.
  3. Remove the pan from the heat immediately. Stir in the creamy peanut butter, vanilla extract, and sea salt until the mixture is completely smooth.
  4. Fold in the rolled oats until they are thoroughly coated in the chocolate syrup. If using chocolate chips, allow the mixture to cool for 2 minutes before stirring them in.
  5. Using a 2-tablespoon cookie scoop, drop rounded mounds of the dough onto the prepared baking sheets.
  6. Allow the cookies to set at room temperature for at least 30 minutes, or refrigerate for 15 minutes until firm.