Ingredients
Equipment
Method
- In a medium mixing bowl, combine the peanut butter and sugar. Use a spatula to stir until the mixture is smooth, creamy, and slightly fluffy, about 2 minutes. You’ll notice the aroma of peanut and vanilla starting to fill the air.
- Add the milk and vanilla extract to the bowl. Stir everything together until the mixture is shiny and starts to hold together, about 1-2 minutes. If it feels too stiff, add a tiny splash more milk to loosen it up.
- Fold in the oats, stirring gently until they’re evenly coated and the mixture is thick but scoopable. It should be slightly sticky but hold its shape when pressed.
- Using a spoon or your hands, scoop out about a tablespoon of the mixture. Roll it into a ball, then gently flatten it into a disc about half an inch thick on a parchment-lined baking sheet. Repeat with the remaining mixture, leaving space between each cookie.
- Press a few chocolate chips into the tops of each cookie if desired. Place the tray in the fridge and chill for at least 30 minutes, allowing the cookies to set and firm up. The aroma of peanut and vanilla will intensify as they chill.
- Once firm, remove the cookies from the fridge. They should be chewy, with a shiny surface and a rustic, slightly oily appearance from the peanut butter. Serve directly or store in an airtight container in the fridge for up to a week.
Notes
For a softer, more tender cookie, use instant oats instead of old-fashioned. Feel free to customize with nuts or dried fruit for added texture and flavor.