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INGREDIENTS

3 cups quick-cooking oats

1 1/2 cups sugar

1/2 cup milk

1/3 cup unsweetened cocoa powder

1 stick butter, cubed

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup peanut butter, optional

PREPARATION

Line 1-2 baking sheets with parchment paper.

Combine sugar, milk, butter and cocoa powder in a large saucepan over medium-high heat.

Bring mixture to a boil and book for 3-4 minutes.

Stir in oats, vanilla and salt (and peanut butter, if using) and stir vigorously until everything is thoroughly combined and coated.

Use a spoon or ice cream scoop to drop equal amounts of “batter” onto parchment paper.

Let cool and set for 10-15 minutes. Refrigerate to speed up the process.

Serve immediately or refrigerate in an air-tight container for 7-10 days.