Ingredients

The following ingredients have 18 Servings
  • 4 ounces (1/2 cup) unsalted butter
  • 1/3 cup unsweetened cocoa powder
  • 4 ounces (1/2 liquid cup) milk (I used unsweetened almond milk)
  • 7.5 ounces (1 cup) granulated sugar (I used a cup-for-cup (low glycemic sugar substitute))
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup natural (low sugar peanut butter)
  • 3 cups old fashioned rolled oats (don't use instant oats)

Instruction

  • In a 2 quart saucepan over medium-high heat, stir together butter, cocoa powder, milk, sugar, and salt. Stir constantly until mixture comes to a rolling boil. Continue boiling for 1 minute.
  • Remove pan from heat and stir in vanilla extract and peanut butter until smooth. Fold in oatmeal to coat.
  • Drop by 2 tablespoon fulls (or use a large cookie scoop) onto sheets of parchment or waxed paper. Let cookies set up for 30-45 minutes before serving.
  • Cookies can be stored in refrigerator or at room temperature in an airtight container for up to 5 days. If well wrapped, they can also be frozen for up to 4 months.
  • If large cookie scoop is used, this recipe will make 18 cookies. If small cookie scoop is used, you'll get approximately 3 dozen cookies.