Ingredients:

  • 2 cups (400g) Granulated Sugar (Caster Sugar in the UK)
  • ½ cup (113g) Unsalted Butter (cut into cubes)
  • ½ cup (120ml) Milk (Whole or Semi-Skimmed will work)
  • ¼ cup (25g) Unsweetened Cocoa Powder (Dutch-processed recommended for a richer flavour)
  • ½ teaspoon Fine Sea Salt
  • 1 teaspoon Vanilla Extract (good quality, if you've got it!)
  • 3 cups (255g) Quick-Cooking Oats (not instant!)
  • ½ cup (128g) Creamy Peanut Butter (smooth as you like)

Instructions:

  1. In a large saucepan, combine sugar, butter, milk, cocoa powder, and salt.
  2. Bring the mixture to a rolling boil over medium heat, stirring constantly.
  3. Once boiling, cook for exactly 1 minute, continuing to stir constantly. Set a timer! This is crucial for the right texture.
  4. Remove the saucepan from the heat.
  5. Quickly stir in the vanilla extract, oats, and peanut butter until everything is well combined. Don't overmix!
  6. Drop spoonfuls of the mixture onto a baking sheet lined with parchment paper. Use a cookie scoop or two spoons to portion them out.
  7. Let the cookies cool and set at room temperature for about 30 minutes, or chill in the refrigerator for faster setting.
  8. Once set, peel the cookies off the parchment paper and serve. They're brilliant with a cuppa.