Prep Time: 10 Cook Time: 5 Total Time: 1 Hour 15 Minutes Yield: 30
266 grams (1 ⅓ Cups) Granulated/ Caster Sugar
4oz (½ Cup) Salted Butter
4 Tablespoons Natural or Dutch Process Cocoa Powder, I use Bensdorp Dutch Cocoa Powder
4oz (½ Cup) Milk, any
300 grams (3 Cups) Quick or Rolled Oats
6oz (¾ Cup) Creamy Peanut Butter
2 Teaspoons Pure Vanilla Extraxt
85 grams (½ Cup) Chocolate Chips, I use Callebaut Chocolate Callets
Store leftover cookies in the fridge in an air-tight container for up to 1 week.
Line two cookie sheets with parchment paper or a Silpat liners and set aside.
In a medium saucepan mix together the sugar, butter, cocoa powder, and milk. Once all melted together let come to a slight boil for 1-2 minutes.
Remove pot from heat and add the peanut butter and vanilla extract, mix until the peanut butter has completely melted. Gently fold in the oats. Let the mixture sit for 5-8 minutes so the oats can soak up the liquid.
Add chocolate chips and stir to combine, they will probably melt but that is just fine! Use a medium cookie scoop to place cookies on prepared baking pan. Use the back of a spoon to gently flatten the cookies. Let the cookies cool for at least 1 hour, you can place the tray in the fridge for 30 minute
