Chocolate Peanut Butter Cookies {No Bake}

▢3 cups (270 g) quick-cooking oats▢¼ teaspoon kosher salt▢½ cup (1 stick / 113g) unsalted butter▢2 cups (400 g) brown sugar, packed▢¼ cup cocoa powder▢½ cup (122.5 g) whole milk▢1 cup (258 g) creamy peanut butter▢1 tablespoon vanilla extract

Instructions

Line two baking sheets with parchment paper. Set aside.

In a large mixing bowl, add quick oats and salt. Stir to combine. Set aside.

In a medium saucepan, over medium-high heat, melt butter.

Add brown sugar, cocoa powder, and milk whisking until sugar is dissolved. The mixture will boil slightly, then, promptly remove from heat. (Over-boiling will cause a dry/crumbly cookie)

Add peanut butter and vanilla and whisk until smooth and creamy.

Pour peanut butter mixture over the oats and fold in with a wooden spoon until incorporated. Make sure all oats are fully coated.

Use a 2-3 tablespoon cookie scoop and drop the mixture onto the lined baking sheet, leaving 1-2 inches between each cookie.

Let the cookies completely cool on the counter. (They will flatten out a bit as they cool.)

Store cooled cookies in the refrigerator until ready to serve.