Ingredients
1/4 cup (4 Tbsp; 56g) unsalted butter (or coconut oil)
1 1/2 cups (300g) granulated sugar
1/2 cup (120ml) milk (dairy or non-dairy)
1/4 cup (21g) unsweetened cocoa powder
2/3 cup (170g) creamy peanut butter
1 Tbsp (15ml) pure vanilla extract
3 cups (255g) old-fashioned rolled oats or quick oats
1/8 tsp salt
Instructions
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In a medium saucepan, combine butter, sugar, milk, and cocoa powder. Whisk over medium heat until butter melts.
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Bring mixture to a boil, whisking occasionally. Once boiling, allow to boil for 1 minute.
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Remove from heat and immediately stir in peanut butter and vanilla extract until smooth.
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Add oats and salt, stir until evenly coated. Let mixture sit 4–5 minutes (10 minutes if using thin natural peanut butter).
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Line baking sheets with parchment paper or silicone mats. Scoop 1 Tbsp of mixture onto sheets, flatten slightly if desired.
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Refrigerate 30–60 minutes until firm.
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Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
Notes
- Milk substitute: Any plant-based milk works for dairy-free cookies.
- Oats: Both quick oats and rolled oats work; avoid steel-cut oats.
- Peanut butter: Non-natural peanut butter gives the best texture; if using natural, let mixture sit longer to thicken.
- Freezing: Fully set cookies can be frozen in an airtight container for up to 3 months.
- Prep Time: 15 min