Ingredients:

  • 1/2 cup (113g) unsalted butter
  • 1 1/2 cups (300g) granulated cane sugar
  • 1/4 cup (25g) unsweetened Dutch-process cocoa powder
  • 1/2 cup (120ml) whole milk
  • 2/3 cup (165g) creamy natural peanut butter
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups (120g) quick-cooking oats
  • 1 1/2 cups (120g) old fashioned rolled oats

Instructions:

  1. Before starting, measure out all ingredients and line two large baking sheets with parchment paper or silicone mats. This recipe requires rapid execution once the syrup reaches a boil.
  2. In a 3-quart heavy-bottomed saucepan, combine the unsalted butter, granulated sugar, whole milk, and cocoa powder. Heat over medium while stirring until the butter is completely melted.
  3. Bring the mixture to a full rolling boil (where bubbles cannot be stirred down). Immediately start a timer for exactly 60 seconds. Stir constantly during this minute to prevent scorching.
  4. Remove the pan from the heat immediately when the timer goes off. Stir in the peanut butter, vanilla extract, and sea salt until the mixture is completely smooth and emulsified.
  5. Add both the quick-cooking oats and old-fashioned rolled oats. Fold with a spatula until every oat is thoroughly coated in the chocolate syrup.
  6. Using a 2-tablespoon cookie scoop, drop rounded portions of the mixture onto the prepared baking sheets. Allow the cookies to cool and set at room temperature for at least 30 minutes until firm.