Ingredients
- \1 1/2 cup spacked (1\1 1/2 ounce s1/298 grams) dark brown sugar
- 1/4 cup (3/4 ounce1/21 grams) natural unsweetened cocoa powder
- 1/2 teaspoon table salt
- 1/2 cup whole milk
- 8 tablespoon sunsalted butter , cut into 8 piece s
- \1 1/2 cup s (\1 1/2 ounce s1/241 grams) quick oats
- 3/4 cup peanut butter
- 1 teaspoon vanilla extra ct
Instructions
- Line 2 baking sheets with parchment paper. Whisk sugar, cocoa, and salt together in medium saucepan. Add milk and butter and bring to boil over medium high heat, whisking constantly. Continue to cook, whisking often, until mixture reaches 230 degrees, 3 to 5 minutes; remove from heat.
- Working quickly, stir in oats, peanut butter, and vanilla with rubber spatula until evenly combined.
- Using 1 tablespoon measure or #60 cookie scoop, scoop portions onto prepared sheets.
- Let cookies cool at room temperature until firm, about 30 minutes, before serving. (For a firmer texture, refrigerate cookies for 30 minutes before serving; cookies can be stored at room temperature for up to 3 days or refrigerated for up to 1 week.)
