Ingredients:

• ½ cup (113g) unsalted butter, diced
• 1 ¾ cups (350g) granulated sugar
• ½ cup (118ml) nonfat milk
• ½ cup (133g) creamy peanut butter
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 3 cups (243g) quick-cooking oats

Instructions:

1. Prep Ahead:
   Measure out all your ingredients before starting. This recipe comes together quickly, so you’ll want everything ready to go.
2. Prepare Baking Sheets:
   Line two cookie sheets with parchment paper.
3. Cook the Base Mixture:
   In a 3-quart saucepan, melt the butter over medium heat. Stir in the sugar and milk, and whisk until the mixture is smooth. Bring it to a boil and cook for about 1 ½ minutes, stirring occasionally.
   • Important: The mixture needs to reach 230°F to set properly. Use a candy thermometer or instant-read thermometer if possible. If you don’t have one, 1 ½ minutes at a steady boil on medium heat should do the trick.
4. Mix the Cookie Dough:
   Remove the pan from the heat. Stir in the peanut butter, salt, vanilla extract, and oats. Mix until fully combined.
5. Scoop and Shape:
   Use a cookie scoop or spoon to drop 2-tablespoon-sized portions onto the lined baking sheets.
6. Let Set:
   Let the cookies sit at room temperature until firm, or place them in the fridge to set more quickly.

• You can use creamy or crunchy peanut butter—just avoid natural kinds with oil separation.
• Chopped nuts or mini M&Ms make great mix-ins if you want to switch things up.
• Using a thermometer helps guarantee perfect texture every time.

Nutrition

Calories: 161kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 3g
Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg
Sodium: 52mg | Potassium: 80mg | Fiber: 1g | Sugar: 15g | Vitamin A: 129IU | Calcium: 15mg | Iron: 1mg