01 -
Once they've cooled down, pop the cookies in a sealed container. They'll be good on the counter for about a week, or stash them in the fridge if that's how you like them.
02 -
Let everything sit out for twenty to thirty minutes, or just check for a firm feel before moving them.
03 -
Use two spoons or a medium cookie scoop to quickly plop the mixture onto your lined pans as soon as you're done mixing.
04 -
Blend in the rest of the quick oats after folding in 160 g. Then stir through the vanilla, salt, and creamy peanut butter till everything's barely pulled together.
05 -
Keep an eye out for bubbles all around the pan. As soon as it's been boiling for a minute, take it off the stove.
06 -
Toss the sugars, butter, milk, and cocoa into your saucepan. Let it warm up over medium heat while you stir every now and then.
07 -
First things first—cover two big pans with parchment or silicone mats. Put them aside for now.