Ingredients

The following ingredients have 4 Servings
  • 8 tablespoons unsalted butter
  • 1 ¾ cup granulated sugar
  • ⅓ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ½ cup milk
  • ½ cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 3 cups quick-cooking oats, ((certified gluten free))

Instruction

  • It's best to have your ingredients measured out and prepared beforehand. Place the sugar, cocoa powder, butter, milk, and salt in a medium saucepan. Measure out the peanut butter, quick oats, and vanilla. Line two baking sheets with parchment or wax paper and set aside. 
  • Bring the sugar / butter mixture to a full boil over medium heat, stirring frequently. Once it begins to boil, cook and stir constantly for 1 minute. It's best to set a timer to be very precise so they cookies set properly.
  •  Immediately remove the mixture from the heat and stir in peanut butter and vanilla until smooth. Stir in oats. 
  • Drop cookies by 1 ½-2 tablespoonfuls onto the prepared cookie sheets. To do this quickly and evenly, use a medium cookie scoop. Set aside for 15-20 minutes to cool and harden.