Ingredients
Equipment
Method
- Line two baking sheets with parchment or wax paper. Measure out all ingredients before starting—the recipe moves quickly.
- In a medium saucepan, combine sugar, milk, butter, and cocoa powder. Heat over medium, stirring until melted. When the mixture reaches a full rolling boil, start a timer and boil for exactly 60 seconds.
- Remove from heat immediately. Stir in the peanut butter and vanilla until melted and smooth.
- Add quick oats and stir until every flake is coated and the mixture thickens.
- Quickly drop spoonfuls (or use a cookie scoop) onto prepared baking sheets. Let cool 20–30 minutes until set.
Notes
For best results, use quick oats—not rolled oats. Natural peanut butter can cause oily or crumbly cookies; creamy commercial brands work best. The 60-second boil is crucial: boil too short and cookies won't set; too long and they'll turn dry and crumbly.
