Ingredients
Scale
- 6 Tablespoons (85g) unsalted butter
- 1 and 1/2 cups (300g) granulated sugar
- 1/2 cup (120ml) milk
- 1/4 cup (21g) unsweetened cocoa powder
- 2/3 cup (170g) creamy peanut butter
- 1 Tablespoon (15ml) pure vanilla extract
- 3 cups (255g) old-fashioned whole rolled oats
- 1/8 teaspoon salt
Instructions
- In a medium saucepan over medium heat, combine the butter, sugar, milk, and cocoa powder, whisking constantly until melted.
- Once melted, bring the mixture to a boil, whisking occasionally; let it boil for 1 minute.
- Remove from heat and mix in the peanut butter and vanilla extract until well blended.
- Stir in the oats and salt, then let the mixture sit for 5 minutes to absorb moisture.
- While waiting, line two baking sheets with parchment paper and prepare the refrigerator for cooling.
- Scoop tablespoons of dough onto the lined sheets, flattening if desired, until all dough is used.
- Refrigerate for 30-60 minutes until set before enjoying fresh cookies.
- Store leftover cookies covered in the refrigerator for up to one week.
Notes
Allow the cookies to cool completely for best texture.
Use a cookie scoop for even-sized cookies.
Feel free to add nuts or chocolate chips for extra flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 40mg
- Fat: 4.5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 10mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.