Ingredients
Method
- Line two baking sheets with parchment paper.
- In a saucepan combine sugar cocoa powder butter and milk.
- Bring the mixture to a rolling boil over medium heat stirring constantly.
- Boil for 1 minute then remove from heat.
- Stir in vanilla extract peanut butter and salt until smooth.
- Fold in quick oats until fully coated.
- Drop spoonfuls of mixture onto prepared baking sheets.
- Let cookies cool at room temperature until set.
Notes
- Use quick oats for best texture not old-fashioned oats.
- Boil exactly 1 minute to ensure proper setting.
- Store in an airtight container at room temperature for up to 5 days.
- Refrigerate for firmer cookies.