Ingredients
Method
- Line two baking sheets with parchment or wax paper
- In a medium saucepan, combine the sugar, cocoa powder, butter, and milk. Stir over medium heat until the butter melts and everything blends into a smooth mixture.
- Continue stirring gently until the mixture comes to a full rolling boil.
- Let it boil without stirring for exactly 1 minute.
- Remove from heat. Quickly add the peanut butter, vanilla extract, and salt. Stir until smooth and fully combined.
- Stir in the rolled oats until they’re evenly coated. Work quickly to make sure all the oats are covered in the chocolate mixture.
- Use a spoon or cookie scoop to drop heaping tablespoons of the mixture onto your prepared baking sheets.
- Allow the cookies to cool and set at room temperature for about 30 minutes.
Notes
Timing is crucial when boiling the sugar mixture. Too little and the cookies stay sticky; too long and they get dry. One minute of full rolling boil is the sweet spot.
Old-fashioned rolled oats work best for chewy texture. Quick oats can make them too soft, while steel-cut oats won’t soften enough.
Customize your batch easily. Swap peanut butter for almond or cashew butter, add chopped nuts, or sprinkle in shredded coconut for extra fun. For dairy-free, use coconut oil and non-dairy milk — they’ll still set up beautifully with rich, chocolatey flavor.