In a large bowl stir together oats and salt. Set aside.
In a small saucepan, over medium-high heat, whisk together butter, sugar, and milk.
Bring the mixture to a boil for about a minute and then remove from heat.
Whisk in peanut butter and vanilla until well combined.
Pour the peanut butter mixture over oats and stir until combined.
Line a baking sheet with wax paper. Drop cookies onto the wax paper using a medium cookie scoop.
Let the cookies cool on the countertop. Store in the refrigerator once cookies are cool and dry.
Storage:When you’re not enjoying them, it’s best to store your cookies in the fridge. You can also store them in the freezer if you plan to save them for a future occasion. Just make sure they are in an air-tight container or freezer bag to prevent them from getting freezer burn.Tips:
I recommend pulsing your oats in the food processor to make them smaller before adding them into the mix. This step isn’t necessary but I do think it makes your cookies better in the end!
When brining your mixture to a boil in the instructions above, it’s important that you start to time out your 1 minute when you’ve already reached a rolling boil, not when you initially see bubbles forming. If you start the minute countdown too soon, your cookies may not set correctly.
If your cookies are too hard you likely boiled the mixture too long. If your cookies are too gooey, you likely did not boil the mixture long enough. This can take a couple of tries to get it down just right, so it’s good to make notes on your own recipe!
It’s very important that you leave the cookies out to let them cool on the countertop before putting them in the fridge or it can cause your cookies to become gooey.