Ingredients
Wet Ingredients
- 1/2 cup butter
- 1/2 cup milk
- 1/2 cup peanut butter
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups sugar
- 4 tablespoons cocoa powder
- 3 1/2 cups quick oats (can substitute 1/2 cup shredded coconut for 1/2 cup oats if desired)
- Dash of salt
Instructions
- Measure Ingredients: Measure out the peanut butter, quick oats, and vanilla extract, then set them aside for later use.
- Prepare Baking Sheet: Line a baking sheet with parchment paper or wax paper to prevent sticking once the cookies are dropped.
- Cook Sugar Mixture: In a medium saucepan over medium heat, combine butter, sugar, milk, and cocoa powder. Bring the mixture to a rolling boil. Once it starts boiling, let it continue boiling for 1 full minute, stirring constantly to prevent burning, then promptly remove from heat.
- Add Remaining Ingredients: Stir in the vanilla extract, peanut butter, quick oats, and a dash of salt until everything is thoroughly combined and the mixture is uniform.
- Form Cookies: Quickly drop spoonfuls of the hot mixture onto the prepared baking sheet, shaping them into individual cookies as desired.
- Cool and Set: Allow the cookies to sit at room temperature until completely cooled and firm to the touch. This typically takes about 20-30 minutes.
- Store: Once set, store the cookies in an airtight container to maintain freshness.
Notes
- You can substitute half a cup of shredded coconut for half a cup of oats for a different texture and flavor.
- Make sure to boil the sugar mixture for a full minute to ensure proper cookie consistency.
- Work quickly when dropping the cookies onto the sheet as the mixture hardens fast.
- Store cookies in an airtight container at room temperature for up to one week.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
