Instructions
In a medium saucepan, add the butter, sugar, and milk.
Place the saucepan over medium heat and stir occasionally until the butter melts and the mixture begins to boil.
Once boiling, let it boil for 1 full minute, stirring gently to prevent scorching.
Remove the pan from the heat immediately.
Stir in the peanut butter, vanilla extract, and salt until smooth and fully combined.
Add the quick-cook oats and mix until all oats are evenly coated.
Drop spoonfuls of the mixture onto parchment paper or wax paper.
Let the cookies cool and set at room temperature for about 20–30 minutes.
Method & Key Tips
Boil Time Matters: Boiling for exactly one minute ensures the cookies set properly—too short and they stay soft, too long and they become dry.
Use Quick Oats: Old-fashioned oats won’t bind the same way.
Room Temperature Setting: No fridge required, but chilling speeds things up.
