Instructions
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In a large bowl, stir together the oats and salt. Set aside.
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In a small saucepan, over medium-high heat, whisk together the butter, sugar, milk, and cocoa.
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Bring the mixture to a boil for about a minute and then remove from heat.
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Whisk in the peanut butter and vanilla until well combined.
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Pour the chocolate peanut butter mixture over the oats and stir until combined.
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Line a baking sheet with wax paper. Drop the cookies onto the wax paper using a medium cookie scoop.
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Let the cookies cool on the countertop. Store in the refrigerator once cookies are cool and dry.
Notes
- If using salted butter rather than unsalted butter, do not add any additional salt!
- Make sure you have your other ingredients measured and ready to stir in as soon as the chocolate comes off the heat.
- Don’t overcook the chocolate mixture. Otherwise, it will become too thick, and you will end up with crumbly cookies.
- It’s VERY important you let them cool on the countertop before putting them in the fridge, or they will become gooey.
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