Ingredients:

  • 2 cups (400g) Granulated sugar
  • 1/2 cup (115g) Unsalted butter
  • 1/2 cup (120ml) Whole milk
  • 1/4 cup (25g) Unsweetened cocoa powder
  • 1/2 cup (125g) Creamy peanut butter
  • 1 tsp (5ml) Pure vanilla extract
  • 1/4 tsp (1.5g) Fine sea salt
  • 3 cups (270g) Quick-cooking oats

Instructions:

  1. In a medium heavy-bottomed saucepan, combine the sugar, butter, milk, and cocoa powder. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
  2. Once the mixture reaches a vigorous boil that cannot be stirred down, set a timer and boil for exactly 60 seconds.
  3. Immediately remove the pan from the heat. Stir in the peanut butter, vanilla extract, and salt until the mixture is smooth and the peanut butter is fully emulsified.
  4. Fold in the quick-cooking oats until they are thoroughly coated in the chocolate syrup.
  5. Using a 1.5 tablespoon cookie scoop, drop rounded mounds onto parchment paper or silicone mats. Allow to cool and set at room temperature for at least 30 minutes until firm.