Ingredients
Method
Preparation
- In a large mixing bowl, stir together the oats and salt, setting them aside.
Cooking
- In a small saucepan over medium-high heat, whisk together the butter, sugar, and milk until it bubbles and reaches a rolling boil for about one minute.
- Remove from heat and whisk in the peanut butter and vanilla until the mixture is luxuriously smooth.
Mixing
- Pour the mixture over the oats and stir until everything is beautifully combined.
Cooling
- Drop spoonfuls of the mixture onto a lined baking sheet and let cool. Refrigerate until set.
Notes
Store these cookies in an airtight container in the refrigerator for up to a week. For longer storage, freeze them separated by parchment paper.