Active time: 10 min. Total time:1 hour, 10 min.
Yield: Makes about 50 cookies (serving size: 1 cookie)
These super soft cookies contain hints of caramel and molasses thanks to dark brown sugar. Using unsweetened peanut butter allows the other flavors to shine and keeps the sweetness in check. Old-fashioned rolled oats work best here, but you can also use quick-cooking oats—just don’t use instant. Give these ample time to set in the fridge. Otherwise, they’ll be difficult to eat.
Ingredients
- 1 1/2 cups packed dark brown sugar
- 1/2 cup whole milk
- 1/2 cup (4 oz.) unsalted butter
- 1 cup unsweetened creamy peanut butter
- 1 teaspoon vanilla extract
- 3/4 teaspoon kosher salt
- 3 cups old-fashioned regular rolled oats
How to Make It
Step 1
Place brown sugar, milk, and butter in a large saucepan, and cook, stirring occasionally, over medium, until butter melts. Increase heat to medium-high, and bring to a boil. Boil 1 minute. Remove from heat, and stir in peanut butter, vanilla, and salt until smooth. Fold in oats.
Step 2
Drop by level tablespoonfuls, about 1 inch apart, onto parchment paper-lined baking sheets. Chill until set, about 1 hour.
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