Ingredients:

  • 2 cups (400g) granulated sugar
  • 1/2 cup (115g) unsalted butter
  • 1/2 cup (120ml) whole milk
  • 1/4 cup (25g) unsweetened Dutch-process cocoa powder
  • 1/2 cup (125g) creamy peanut butter
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1.5g) fine sea salt
  • 3 cups (270g) quick-cooking oats

Instructions:

  1. Line two large baking sheets with parchment or wax paper to prepare the setting station.
  2. In a heavy-bottomed saucepan, combine the granulated sugar, unsalted butter, whole milk, and cocoa powder over medium-high heat.
  3. Stir the mixture constantly until the butter melts and the liquid reaches a full, rolling boil that cannot be stirred down.
  4. Set a timer and boil the mixture for exactly 60 seconds.
  5. Immediately remove the saucepan from the heat. Stir in the peanut butter, vanilla extract, and sea salt until smooth.
  6. Fold in the quick-cooking oats until they are thoroughly coated in the chocolate mixture.
  7. Using a 1.5 tablespoon mechanical cookie scoop, drop dollops of the mixture onto the prepared baking sheets.
  8. Allow the cookies to sit at room temperature for at least 20-30 minutes until fully set and firm.