Ingredients
Scale
(Makes 18–20 cookies)
- ½ cup (1 stick / 115g) unsalted butter
- 2 cups (400g) granulated sugar
- ½ cup (120ml) milk
- ¼ cup (60g) unsweetened cocoa powder
- ½ cup (125g) creamy peanut butter
- 1 tsp vanilla extract
- 3 cups (270g) quick-cooking oats (certified gluten-free if needed)
- Optional: pinch of salt, chopped peanuts, or a sprinkle of flaky sea salt on top
Instructions
- Prep: Line baking sheets with parchment or wax paper.
- Make syrup: In a medium saucepan, combine butter, sugar, milk, and cocoa powder. Bring to a full rolling boil over medium-high heat, stirring constantly.
- Boil 1 minute exactly—set a timer! (This ensures proper setting.)
- Remove from heat. Stir in peanut butter and vanilla until smooth.
- Add oats: Fold in quick oats until fully coated.
- Drop cookies: Use a tablespoon or small scoop to drop mounds onto prepared sheets.
- Cool 15–20 minutes at room temperature until set.
💡 Pro Tips:
– Use quick oats (not old-fashioned)—they absorb the syrup better.
– If cookies don’t set, syrup wasn’t boiled long enough.
– For extra richness, use dark cocoa powder!
Prep Time & Nutrition (per cookie):
Prep Time: 10 min | Cook Time: 5 min | Total Time: 20 min
Servings: 20 | Calories: 120 | Net Carbs: 18g | Fats: 5g | Protein: 3g
Servings: 20 | Calories: 120 | Net Carbs: 18g | Fats: 5g | Protein: 3g