quick oatsIf using rolled oats instead, pulse briefly in a food processor for a better texture; cookies will be chewier250 g
smooth peanut butter200 g
vanilla extract2 tsp
mix-ins (optional, e.g. chocolate chips or toasted nuts)Optional, add to tasteup to 3/4 cups
Steps
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1
Line two baking sheets with parchment paper and set aside, since you'll need to portion the cookies quickly once they're ready.
2
In a medium pot, combine the granulated sugar, cocoa powder, and milk, and stir to mix.
3
Add the unsalted butter to the pot, and measure out the quick oats and peanut butter separately to have ready.
4
Place the pot over medium heat, stirring occasionally until the butter melts and the mixture comes to a boil.
5
Once boiling, stop stirring and set a 60-second timer, letting it boil undisturbed — this raises the temperature and dissolves the sugar so the cookies set properly.
6
After the 60 seconds are up, remove the pot from heat and stir in the oats, peanut butter, and vanilla extract until everything is well combined and the oats are fully coated.
7
If desired, fold in optional mix-ins like chocolate chips or toasted nuts for extra flavor.
8
The mixture sets quickly, so work fast to scoop out roughly two-tablespoon portions onto the lined baking sheets.
9
For a neater shape, you can use a round cookie cutter to shape the edges, though this step is optional.
10
Let the cookies sit for about 20 minutes to set and cool before enjoying; they can be frozen for up to 3 months or kept in an airtight container at room temperature for 5 days.
PrimedTableBETA
