Ingredients

• ½ cup (113g) unsalted butter, diced
• 1 ¾ cups (350g) granulated sugar
• ½ cup (118ml) nonfat milk
• ½ cup (133g) creamy peanut butter
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 3 cups (243g) quick-cooking oats

Instructions:

1. Line two cookie sheets with parchment paper.
2. Ensure all ingredients are measured and ready before starting. This will help the process move quickly, as it’s important to follow the recipe closely.
3. In a 3-quart saucepan, melt the butter over medium heat.
   • Stir in the sugar and milk.
   • Whisk until smooth, then bring the mixture to a boil.
   • Allow it to boil for about 1 ½ minutes, stirring occasionally.
     • Tip: The mixture should reach 230°F on a candy or instant-read thermometer. If you don’t have one, it should take about 1 ½ minutes over medium heat.
4. Remove the saucepan from the heat. Stir in the peanut butter, salt, vanilla extract, and oats.
5. Use a cookie scoop to form 2-tablespoon-sized balls and drop them onto the prepared baking sheets.
6. Let the cookies set at room temperature, or chill them in the fridge to speed up the hardening process.

Recipe Tips

• You can use either creamy or crunchy peanut butter, but avoid natural peanut butter.
• Make sure you measure all your ingredients before starting. This recipe is best when everything is prepped in advance.
• A candy or instant-read thermometer will make it much easier to get the boiling time right, so you don’t need to worry about undercooking the mixture.
• Feel free to add mix-ins like chopped nuts or M&Ms for extra flavor and texture!

Nutrition