Ingredients
Scale
- 6 tablespoons (85g) unsalted butter
- 1 and 1/2 cups (300g) granulated sugar
- 1/2 cup (120g/ml) milk
- 1/4 cup (21g) unsweetened natural or dutch-process cocoa powder
- 2/3 cup (170g) creamy peanut butter
- 1 tablespoon (15ml) pure vanilla extract
- 3 cups (255g) old-fashioned whole rolled oats or quick oats
- 1/8 teaspoon salt
Instructions
- In a medium saucepan over medium heat, combine butter, sugar, milk, and cocoa powder. Whisk constantly until butter melts. Bring to a boil and let it boil for 1 minute without stirring.
- Remove from heat and stir in peanut butter and vanilla extract until fully combined. Then add oats and salt, mixing well.
- Let the mixture sit for 5 minutes to allow the oats to absorb moisture.
- While waiting, line two baking sheets with parchment paper or silicone mats, and ensure you have space in your refrigerator.
- Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the lined sheets, slightly flattening them if desired.
- Refrigerate cookies for 30 to 60 minutes until set, and then enjoy!
- Store leftover cookies in the refrigerator for up to 1 week.
Notes
For a chewier texture, use quick oats instead of rolled oats.
Ensure the mixture is properly cooled before shaping for easier handling.
These cookies can be customized with nuts or chocolate chips for added flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 109
- Sugar: 8g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.