Ingredients
Method
- Line the counter with parchment paper or a sheet pan
- In a medium saucepan, combine the butter, sugar, milk, and cocoa. Bring to a rolling boil over medium heat, stirring constantly so it melts the sugar evenly and doesn't burn.
- Once it's boiling, let it boil for exactly 1 minute and then turn off the heat.
- Stir in vanilla and peanut butter and stir until it's well combined.
- Fold in oats and mix to combine and to make sure all the oats are coated.
- With a spoon or scooper, drop the mixture onto the prepared parchment paper, but work quickly as they will set up fast.
- Allow to cool for about 30 minutes and then you can store them in an airtight container.
Notes
I use Almond or cashew milk when I make these, but you can use whatever milk you would like. I also use Teddie's Natural Peanut butter but my Mama always used Jif Crunchy Peanut Butter.
I also use Gluten Free quick cook oats, but you can use any brand of the quick cook kind that you have.