👩🍳 Instructions
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1
Line a baking sheet with parchment paper or wax paper and set aside.
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2
In a medium saucepan, combine the sugar, milk, butter, cocoa powder, and salt. Place over medium heat.
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3
Bring the mixture to a full rolling boil, stirring constantly. Once boiling, continue to boil for exactly 1 minute, stirring throughout.
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4
Remove the saucepan immediately from the heat. Stir in the creamy peanut butter and vanilla extract until completely melted and smooth.
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5
Add the rolled oats to the mixture and stir well until all the oats are thoroughly coated.
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6
Working quickly, drop spoonfuls (about 1.5-2 inches wide) of the mixture onto the prepared baking sheet.
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7
Allow the cookies to set at room temperature for 30-60 minutes, or refrigerate for 15-20 minutes to speed up the process, until firm.
💡 Notes
Ensure the mixture reaches a rolling boil for the full minute to guarantee proper setting. For a gluten-free option, use certified gluten-free rolled oats. Store in an airtight container for up to 5 days at room temperature or up to a week in the refrigerator.
🥗 Nutrition (per serving)
Calories
200 kcal
Protein
5g
Total Fat
11g
Saturated Fat
5g
Carbs
23g
Fiber
2g
Sugar
17g
Sodium
100mg
Cholesterol
12mg
