Ingredients
Equipment
Method
- Line two baking sheets with parchment paper or wax paper. This will prevent the cookies from sticking and make for easy removal once they've set.
- In a medium saucepan over medium heat, combine the butter, granulated sugar, milk, and cocoa powder. Stir constantly until the butter is melted and the sugar has dissolved.1 cup unsalted butter, 2 cups granulated sugar, 1/2 cup milk, 1/4 cup unsweetened cocoa powder
- Bring the mixture to a rolling boil. Once it reaches a boil, continue to boil for exactly 1 minute, stirring occasionally. Be precise with this timing as it's crucial for the cookies to set properly.
- Immediately remove the saucepan from the heat. Stir in the vanilla extract and the peanut butter until both are completely incorporated and the mixture is smooth.1 teaspoon vanilla extract, 1/2 cup creamy peanut butter
- Add the certified gluten-free rolled oats and the salt (if using) to the saucepan. Stir everything together until the oats are evenly coated with the chocolate mixture. It's important to work quickly from this point on, as the mixture will start to set.3 cups certified gluten-free rolled oats, 1/4 teaspoon salt
- Using two spoons, drop rounded tablespoonfuls of the cookie mixture onto the prepared baking sheets. Try to make them as uniform in size as possible for even setting.
- Allow the cookies to cool completely on the baking sheets at room temperature for at least 30-60 minutes, or until they are firm to the touch. You can speed this up by placing them in the refrigerator for about 20 minutes.
Notes
Store in an airtight container at room temperature for 3-4 days, or in the refrigerator for up to a week. Can be frozen for up to 2-3 months.
