Ingredients

• ½ cup (1 stick / 115g) unsalted butter
• 1 cup (200g) granulated sugar
• ½ cup (120ml) milk
• ¼ cup (60g) unsweetened cocoa powder
• ½ cup (130g) creamy peanut butter
• ½ tsp vanilla extract
• 3 cups (240g) quick-cooking oats (not instant)
• Optional: pinch of salt (if using unsalted peanut butter)

Instructions

Line a baking sheet with parchment paper or wax paper.
In a medium saucepan, combine butter, sugar, milk, and cocoa powder. Bring to a full rolling boil over medium heat, stirring constantly.
Boil exactly 1 minute, then remove from heat.
Stir in peanut butter and vanilla until smooth.
Add oats; mix until fully incorporated.
Drop by tablespoonfuls onto prepared sheet.
Let cool at room temperature 15–20 minutes until set. For firmer cookies, chill 10 min.

TIPS:

Too dry? Add 1–2 tbsp milk next time.
Too soft? You likely didn’t boil the mixture long enough—timing is key!
Store in an airtight container at room temp for up to 5 days.