makes
24
prep
5 minutes
cook
5 minutes
difficulty
Easy
makes
24
serves
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- ¼ cup (56 g) unsalted butter
- ¼ cup (60 ml) milk
- 1 cup (200 g) sugar
- 2 tbsp + 1 tsp (22 g) cocoa powder
- ½ cup (140 g) natural peanut butter
- 1 tsp vanilla extract
- 1½ cups (135 g) rolled oats
- 1½ tbsp (12 g) ground flax seed
- ¼ tsp kosher salt
Chilling time: 15 minutes.
Instructions
- Line two baking sheets with parchment paper and set aside.
- In a medium saucepan, combine the butter, milk, sugar and cocoa and bring to a boil over high heat. Boil for 2 minutes.
- Remove from heat and stir in the peanut butter and vanilla until uniform. Add the oats, flax seed and salt and stir well to combine.
- Immediately drop about 24 rounded tablespoons onto the prepared baking sheets and allow the cookies to cool and set for about 15 minutes. The cookies will keep in a sealed container at room temperature for 1 week. If you’d like a chewier cookie, store in the fridge.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
