Description
Ingredients
Units
Scale
- 2 cups sugar
- 1/2 cup milk
- 1/2 cup unsalted butter
- 1/4 cup cocoa powder
- 3 cups quick oats
- 1 cup creamy peanut butter
- 1 tablespoon vanilla extract
Instructions
- Line a countertop or baking sheet with parchment paper
- In a large pot, combine sugar, milk, butter, and cocoa powder
- Heat slowly over medium, whisking constantly. Once it reaches a full boil, let it boil for exactly 1 minute without stirring
- Immediately remove from heat
- Add quick oats and mix thoroughly
- Stir in peanut butter until fully melted and smooth
- Mix in vanilla extract
- Drop spoonfuls onto the parchment and let rest for 15–30 minutes to firm up
Notes
Store in an airtight container at room temperature for up to 5 days, or freeze with parchment between layers for up to 2 months. No reheating needed—just thaw at room temp for 10–15 minutes. Sprinkle with sea salt or shape for holidays to customize.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
