I can't leave these in the fridge where my husband can see them. I have to hide them or he will eat them all in one sitting. That's how addictive these are! The trick is to not make it so it's a runny mix that can happen if you don't use enough oatmeal. I leave the option for the amount open because, well, things cook differently in different places.
- 1/2 cup unsalted butter
- 2 cups granulated sugar
- 1/2 cup whole or 2% milk
- 4 tablespoons unsweetened cocoa powder
- Pinch of salt
- 1/2 cup peanut butter
- 2 teaspoons vanilla extract
- 3- 4 (or more) cups quick-cooking oats
- In a large saucepan over medium heat (spray the pan first) melt butter, sugar, peanut butter and milk.
- Stirring constantly, raise temperature to medium-high once it's all melted and allow it to bubble for 1 minute.
- Remove from heat and add in salt, extract, cocoa powder and stir.
- Allow it to cool slightly and then add in, the oats 1/2 cup at a time until the batter is firm and difficult to mix. Make sure all the oats are coated.
- While still slightly warm, grease your hands and begin forming them into 1 or 2 inch balls, depending on your taste.
- Set them on a wax paper-lined sheet and place in the fridge to completely chill.
Cookies can be stored in an airtight container at room temperature (or in the refrigerator) for up to 2 weeks. You can, if they're still warm, roll them in coconut flakes. Never place them in a place where the temperature is hot.