I’ve probably made hundreds of dozens of these cookies in my lifetime. They are a fickle cookie and can be messed up easily. When I was a young teenager I would waste SO much sugar, oats, and butter trying to get these to turn out right and…no one in my family even liked them. This is most likely because of my horrible attempts. Haha.
Without further ado – here’s one of our favorite cookies to have only once in a while. (TONS of sugar!!)
2 cups sugar
1/2 cup milk
1 stick (8 tablespoons) unsalted butter
1/4 cup unsweetened cocoa powder
3 cups old-fashioned rolled oats
1 cup smooth peanut butter
1 tablespoon pure vanilla extract
Large pinch kosher salt
Line a baking sheet with wax paper or parchment.
Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.