Ingredients
- 1 stick salted butter ½ cup
- 1 cup milk
- ½ cup unsweetened cocoa powder
- 4 cups granulated sugar
- 1 cup creamy peanut butter
- 1 tsp vanilla
- 6 cups quick oats
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- In a large saucepan, combine butter, milk, cocoa powder, and sugar. Stir to mix.
- Turn heat to high and bring to a full rolling boil, stirring constantly.
- Once boiling, stir continuously for exactly 1 minute — don't stop and don't rush this step.
- Remove from heat immediately. Add peanut butter, vanilla, and oats.
- Mix very well until everything is fully combined and the oats are completely coated.
- Working quickly, drop spoonfuls onto sheets of aluminum foil.
- Let cool for 10–15 minutes until set, then enjoy!
Nutrition
Video
Notes
The 1-minute boil is the key — too little and the cookies won't set; too much and they'll be dry and crumbly. Use a timer.
Make sure you have a full, rolling boil before you start counting your minute — not just little bubbles around the edges.
This recipe makes a large batch, perfect for potlucks and bake sales. Double it if you're feeding a really big crowd.
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Swap creamy peanut butter for almond butter or sunflower seed butter if you need a peanut-free version.
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