A super fast, super easy to make cookie made with chewy oatmeal, rich cocoa and creamy peanut butter. They're perfectly fudgy and always just too good to resist! A childhood favorite that I'm still making all the time.
Ready in: 33minutes
1/2cup (113g)salted butter
1 3/4cups (350g)granulated sugar
1/3cup (32g)unsweetened cocoa powder
2/3cup (160g)creamy peanut butter
3cups (275g)quick oats(don't use old fashioned oats)
Line two baking sheets with parchment paper or set out approximately 29 cupcake liners.
In a 2.5 to 3 quart medium saucepan combine butter, sugar, cocoa, and milk.
Set over medium heat, and cook stirring frequently until it reaches a full boil.
Allow mixture to boil 60 seconds without stirring.
Remove from heat, immediately add in vanilla, peanut butter and quick oats.
Stir mixture until well combined then, using a medium (2 Tbsp) cookie scoop or two spoons drop mixture onto lined baking sheets or into cupcake liners.
Allow to rest at room temperature until set, about 20 - 30 minutes (to speed up setting refrigerate).
Store cookies in an airtight container at room temperature.