Ingredients
1 cup packed light-brown sugar
1/4 cup whole milk
2 tablespoons unsalted butter
1 1/2 cups quick-cooking oats
1/2 cup creamy natural peanut butter, such as Justin's
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Melted dark chocolate, slightly cooled but still pourable
Preparation
Bring brown sugar, milk, and butter to a boil in a small saucepan, stirring occasionally. Boil 1 minute, then remove from heat. Stir in oats, peanut butter, vanilla, and salt until well combined. Transfer dough to a small heatproof bowl.
Drop level tablespoons of dough onto a parchment-lined baking sheet, pressing down slightly. Let stand, uncovered, at room temperature until cool and set, at least 1 hour. Drizzle with chocolate; refrigerate until chocolate is set, about 5 minutes. Cookies can be refrigerated in an airtight container up to 3 days. Bring to room temperature before serving.
