No Bake Cookies

Line two large baking sheets with parchment paper or wax paper and set them near the stove — you'll need to work fast once the mixture is ready.

Combine the 2 cups granulated sugar, ½ cup unsalted butter, ½ cup whole milk, ¼ cup unsweetened cocoa powder, and ¼ tsp salt in a medium heavy-bottomed saucepan over medium heat.

Stir constantly until the butter melts and the sugar dissolves, then bring the mixture to a full rolling boil.

Once boiling, stop stirring and let the mixture boil for exactly 60 seconds — use a timer. This is the critical step that determines whether the cookies set properly.

Remove the saucepan from the heat immediately after 60 seconds. Stir in the ½ cup creamy peanut butter until fully melted and smooth.

Add the 2 tsp vanilla extract and stir to combine.

Add the 3 cups old-fashioned rolled oats and stir quickly until every oat is coated and the mixture is uniform.

Working quickly, drop heaping tablespoons of the mixture onto the prepared baking sheets, spacing them about 1 inch apart.

Let the cookies sit at room temperature, undisturbed, for at least 30 minutes until fully set and firm before serving.