Ingredients:
- 2 cups Granulated Sugar
- 1/2 cup Unsalted Butter (1 stick)
- 1/2 cup Whole Milk
- 1/4 cup Unsweetened Cocoa Powder (Natural)
- 1/4 teaspoon Fine Sea Salt
- 1 cup Creamy Peanut Butter (Smooth style)
- 1 teaspoon Vanilla Extract
- 3 cups Quick-Cooking Rolled Oats
Instructions:
- Prep the Mix-Ins: Place the peanut butter, vanilla extract, and quick oats into a large, heatproof mixing bowl. Ensure all components are measured and ready, as you must work quickly later.
- Prep the Tray: Line two baking sheets with parchment paper or silicone mats.
- Combine Wet Ingredients: In a heavy-bottomed saucepan, combine the sugar, butter, milk, cocoa powder, and salt.
- Dissolve and Melt: Place the saucepan over medium heat. Stir constantly until the butter is completely melted and the sugar is dissolved (the mixture should look uniform, not gritty).
- Bring to a Boil: Increase the heat to medium-high. Bring the mixture to a rapid, rolling boil—this means the bubbles cannot be stirred down.
- The 60-Second Rule (Crucial Step): Once the rolling boil is reached, start a timer and boil the mixture for exactly 60 seconds. Do not stir during this minute.
- Remove from Heat: Immediately remove the saucepan from the burner.
- Add Peanut Butter and Vanilla: Pour the boiling mixture over the peanut butter and vanilla in the prepared mixing bowl. Stir vigorously until the peanut butter is completely melted and incorporated, creating a smooth, glossy fudge.
- Fold in Oats: Quickly dump the measured oats into the wet mixture. Stir rapidly but thoroughly until all the oats are coated and the mixture is uniform. Do not overmix.
- Scoop Quickly: Working very fast (as the mixture will set rapidly), use a tablespoon or a small ice cream scoop to drop rounded portions onto the prepared baking sheets.
- Set: Allow the cookies to set at room temperature for 30–45 minutes, or until completely firm to the touch.
- Store: Once set, transfer the cookies to an airtight container.