Ingredients (US Cups)
Here’s what you’ll need to make about 24 cookies:
1¾ cups white granulated sugar
½ cup milk (whole milk preferred, but any works)
½ cup margarine (or unsalted butter for a richer flavor)
¼ cup unsweetened cocoa powder
3 cups quick-cooking oats
½ cup creamy peanut butter
1 teaspoon vanilla extract
Optional Add-ins:
Pinch of salt (enhances flavor)
¼ cup chopped peanuts for crunch
½ cup shredded coconut
¼ cup mini chocolate chips (add after dough cools slightly)
Equipment You’ll Need
Medium-to-large saucepan
Mixing spoon or spatula
Measuring cups and spoons
Baking sheet
Waxed paper or parchment paper
Step-by-Step Directions
Let’s walk through this process to ensure success.
Step 1: Prepare Your Baking Surface
Line a large baking sheet with waxed paper or parchment paper. This makes cleanup easier and prevents the cookies from sticking.
Pro Tip: If your kitchen is warm, refrigerate the baking sheet before using to help cookies set faster.
Step 2: Heat the Base Ingredients
In a large saucepan over medium heat, combine:
1¾ cups sugar
½ cup milk
½ cup margarine or butter
¼ cup cocoa powder
Stir constantly until the mixture comes to a rolling boil. Once it begins boiling, let it bubble for 1½ minutes. Timing is crucial here; under-boiling will result in runny cookies, while over-boiling can make them dry and crumbly.
Step 3: Remove from Heat and Mix
Immediately remove the pan from the heat and stir in:
½ cup creamy peanut butter
1 teaspoon vanilla extract
3 cups quick-cooking oats
Mix until everything is well incorporated. The peanut butter should melt into the hot syrup, and the oats should be completely coated.
Step 4: Drop and Shape
Using a tablespoon or small cookie scoop, drop spoonfuls of the mixture onto your prepared baking sheet. Space them about 1 inch apart.
You can leave them as rustic mounds or use the back of the spoon to gently shape them.
Step 5: Let Set
Allow the cookies to cool and set at room temperature for about 50 minutes. They should firm up completely but still remain chewy.
For faster results, place the tray in the fridge for 20–30 minutes.
