Ingredients
Method
Step-by-Step
- Line two baking sheets with parchment paper or wax paper. Measure the quick oats before you begin so they can be stirred into the hot mixture immediately.
- Place the butter, granulated sugar, whole milk, and unsweetened cocoa powder in a saucepan over medium heat. Stir as the butter melts and the mixture becomes smooth.
- Bring the mixture to a full rolling boil, then boil for exactly 1 minute, stirring occasionally. Use a timer because boiling for too little or too long can affect the final texture.
- Remove the saucepan from the heat immediately after the 1-minute boil. Stir in the creamy peanut butter and vanilla extract until the mixture is smooth and glossy.
- Fold in the quick oats until every oat is evenly coated. Work promptly because the mixture thickens quickly as it cools.
- Drop heaping tablespoonfuls onto the prepared baking sheets, leaving a little space between each mound. Let the cookies stand at room temperature until firm, or refrigerate them for faster setting.
Notes
Quick oats provide the most compact, tender texture. Under-boiling may leave the cookies soft and sticky, while boiling too long may make them dry and crumbly. Store the set cookies in a covered container.