INGREDIENTS :

• 3+1/2 CUPS.OF Quick-cooking Oats.
• 2 CUPS.OF white Sugar.
• 1/2 CUP.OF softened Butter
• 1/2 CUP.OF whole Milk.
• 1/2 CUP.OF Peanut Butter.
• 4 TABLESPOONS.OF UNSWEETENED Cocoa.
• 2 TEASPOONS.OF Vanilla EXTRACT.

INSTRUCTIONS:

STEP 1:

I lined two baking sheets (or lay roughly 29 cupcake liners) with parchment paper.

STEP 2:

I combined the butter, sugar, unsweetened cocoa, and whole milk in a 3-quart medium saucepan.

STEP 3:

I placed it over medium heat and cooked until it reaches a full boil, stirring regularly.
Then I let 60 seconds for the mixture to simmer without stirring.

STEP 4:

I removed from the heat, I added vanilla extract, peanut butter, and oats.

STEP 5:

Using a medium cookie scoop or two spoons to lower the mixture into lined baking sheets or cupcake liners until well mixed.

STEP 6:

I allowed resting at room temperature to set, for around 30 minutes.

STEP 7:

I stored the cookies at room temperature in an air-tight jar
The need for something delicious was still satisfied, and they are ready to eat in no time. Also, everyone in my family loved them, and I’m sure I loved them the most.

ENJOY !