Ingredients:
- 2 cups Standard white granulated sugar
- 1/2 cup Full-fat oat milk (or other plant-based milk)
- 1/2 cup Vegan butter sticks or refined coconut oil
- 1/4 cup Dutch-process cocoa powder
- 1/4 teaspoon Fine Sea Salt
- 1 cup Creamy Peanut Butter (Natural, unsweetened, and well-stirred)
- 1 teaspoon Pure Vanilla Extract
- 3 cups Quick-cooking or Old-Fashioned Rolled Oats
Instructions:
- Line and Measure: Line one or two large baking sheets with parchment paper or silicone mats. Measure all ingredients and place them near the hob, as speed is key once the boiling stage is complete.
- Combine the Base: In a heavy-bottomed saucepan, combine the granulated sugar, plant milk, vegan fat, cocoa powder, and salt.
- Melt and Whisk: Place the pan over medium heat. Stir constantly until the fat is completely melted and the sugar begins to dissolve.
- Achieve Rolling Boil: Bring the mixture to a full, rolling boil—this means the bubbles cannot be stirred down.
- Timing is Everything: Once the mixture reaches a full, rolling boil, start a timer and boil for exactly 60 seconds. Do not stir during this 60-second period. (Boiling timing is critical for setting.)
- Remove from Heat: Immediately remove the saucepan from the hob and turn the heat off.
- Add Flavour Binders: Quickly stir in the peanut butter and vanilla extract. Stir vigorously until the peanut butter is completely melted and the mixture is smooth, glossy, and uniform in colour.
- Incorporate Oats: Add the 3 cups of rolled oats. Fold them in quickly but gently with a spatula until they are evenly coated in the peanut butter-chocolate mixture. Work fast, as the mixture will begin to thicken almost immediately.
- Scoop and Shape: Using a standard cookie scoop (about 2 tablespoons capacity), drop rounded tablespoonfuls of the mixture onto the prepared baking sheets.
- Chill: Allow the cookies to cool completely at room temperature for 45 minutes, or transfer them to the refrigerator for 30 minutes, until they are firm and set.