One-half cup unsalted butter Two cups of polished sugar half a cup milk one-fourth cup cocoa powder
One teaspoon Vanilla Extract half a cup of peanut butter Three cups of traditional rolled oats Pinch of Salt
Melt the Basine: Over medium heat in a medium saucepan, melt the butter. Once melted, toss in the sugar, milk, cocoa powder, and a little of salt.
Put to a boil. Just slightly raise the heat to get the mixture to boiling point. Stirring continuously will help to prevent burning or sticking. To guarantee the proper consistency, boil it exactly one minute.
Add the flavour: Turn off the pan's heat. Once the batter is smooth and creamy, stir in the vanilla essence and peanut butter.
Combine the oats: Fold in the oats, mixing till the chocolate mixture coats everything well.
Shape the cookies. Spoon mixture drop-wise onto a parchment-lined baking sheet to form cookie-sized chunks.
Let set: The cookies should cool and set at room temperature for roughly half an hour, or until firm.