Ingredients
2 cups granulated sugar
2 tablespoons unsalted butter
3 tablespoons unsweetened cocoa powder
1/2 cup whole milk
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
3/4 cup creamy peanut butter (or almond butter)
2 cups uncooked quick-cooking oats
Instructions
Line two baking sheets with parchment paper; set aside.
In a medium saucepan, add in the sugar, butter, cocoa powder, and milk. Over medium heat, bring the ingredients to a boil, stirring constantly, until butter is melted, sugar is dissolved, and mixture has thickened, for 60 seconds.
Remove from the heat and add in the salt, vanilla, and almond butter until combined. Stir in the oats until completely combined and coated.
Working quickly before the mixture starts to harden, using a tablespoon sized cookie scoop, drop batter onto the prepared baking sheets, a couple inches apart since they will spread slightly.
Allow to cool completely.
Once they have hardened (about 25 minutes) serve and enjoy!
