Recipe adapted from browneyedbaker.com

Prep 15 min
Refrigeration Time 30 min
Total 45 min

Ingredients

• ½ c. unsalted butter
• 2 c. sugar
• ½ c. whole or 2% milk
• 4 tbsp Cocoa Powder
• Pinch of Salt
• ½ c. Peanut Butter
• 2 tsp. vanilla extract
• 3 c. quick-cooking oats

Instructions

1. Add the butter, sugar, milk, Sarris Cocoa Powder and salt to a 4-quart saucepan
2. Bring to a rapid boil and let boil for 1 min. Remove from heat.
3. Stir in the peanut butter and vanilla extract until smooth, then stir in the oats.
4. Using a medium cookie scoop, drop onto parchment-lined baking sheets.
5. Let cool until set (about 30 minutes). Cookies can be stored in airtight container at room temperature (or in the refrigerator) for up to 2 weeks.