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Line a baking sheet with wax paper or parchment paper. Set aside.

In a medium saucepan, combine the granulated sugar, milk, unsalted butter, and unsweetened cocoa powder. Place the saucepan over medium heat.

Bring the mixture to a rolling boil, stirring constantly to prevent scorching. Once boiling, continue to boil for exactly 1 minute.

Remove the saucepan from the heat. Immediately stir in the creamy peanut butter and vanilla extract until completely smooth and well combined.

Add the quick-cooking oats to the mixture. Stir vigorously until the oats are fully incorporated and coated.

Working quickly, drop spoonfuls of the mixture onto the prepared baking sheet. You can use a tablespoon or a small cookie scoop for uniform size.

Allow the cookies to cool completely at room temperature, or place them in the refrigerator for faster setting, until firm. This usually takes about 30 minutes to 1 hour.


Line a baking sheet with wax paper or parchment paper. Set aside.

In a medium saucepan, combine the granulated sugar, milk, unsalted butter, and unsweetened cocoa powder. Place the saucepan over medium heat.

Bring the mixture to a rolling boil, stirring constantly to prevent scorching. Once boiling, continue to boil for exactly 1 minute.

Remove the saucepan from the heat. Immediately stir in the creamy peanut butter and vanilla extract until completely smooth and well combined.

Add the quick-cooking oats to the mixture. Stir vigorously until the oats are fully incorporated and coated.

Working quickly, drop spoonfuls of the mixture onto the prepared baking sheet. You can use a tablespoon or a small cookie scoop for uniform size.

Allow the cookies to cool completely at room temperature, or place them in the refrigerator for faster setting, until firm. This usually takes about 30 minutes to 1 hour.
