Ingredients
3 cups quick-cooking oats, uncooked
2 cups sugar
1 cup peanut butter
1 stick + 1 tablespoon unsalted butter, divided
½ cup milk
1 teaspoon vanilla
½ cup chocolate chips
Directions
Pour oats into a large bowl and set aside. Line a baking sheet with parchment paper. Note: A baking sheet isn’t “required” – a flat surface, like a countertop, works.
Melt 1 stick butter in a saucepan on medium-high heat, stirring frequently to melt butter. Bring to a boil for 1 minute, then remove from heat. Add peanut butter and vanilla extract and stir to combine.
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Pour peanut butter mixture over reserved oats. Add milk and sugar, and stir until fully incorporated.
Scoop 1 tablespoon full of batter onto baking sheet, pressing down to flatten.
Melt chocolate chips with 1 tablespoon unsalted butter in a microwave safe dish, 20 second intervals on medium heat, stirring after each interval, until chocolate is completely melted.
Use a spoon to drizzle chocolate over top of cookies. Cookies are ready to eat once chocolate has cooled and set. Or, chill in refrigerator for 1 hour. Transfer cookies to a serving platter, or store in an airtight container.