Ingredients
Equipment
Method
- Line a baking sheet with parchment paper.
- In a medium saucepan, mix together the granulated sugar and cocoa powder.
- Pour in the milk and add the butter to the saucepan.
- Stir the mixture over medium heat until it starts to boil.
- Allow it to boil for 1 minute.
- Remove from heat and let the mixture cool slightly.
- Add the peanut butter and vanilla extract, and stir until smooth.
- Fold in the quick oats until evenly coated.
- Drop spoonfuls of the mixture onto the prepared baking sheet.
- Let them cool at room temperature until set, about 15 minutes.
Notes
These cookies can be stored in an airtight container for up to a week.
