A fast and simple 'cookie' that's made on the stove.
1/2 ounce Dutched cocoa powder , such as Cacao Barry Extra Brute
1/4 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or use the same weight4 ounces creamy peanut butter ; commercial styles work best1 ounce old-fashioned rolled oats ; see noteWhisk sugar, milk, cocoa, and salt together in a 3-quart stainless steel saucier. Bring to a boil over medium heat , then clip-on a digital thermometer and continue cooking until mixture is bubbly, thick, and exactly 230°F , about 6 minutes longer.
Off heat, whisk in melted chocolate, peanut butter, and vanilla extract. Using a flexible, heat-resistant spatula, fold in both types of oats. Stir just until mixture begins to thicken, then drop onto a parchment-lined half sheet pan, using a pair of metal spoons. Cool until cookies are firm and dry to the touch, about 25 minutes, and transfer to an airtight container. Store about 2 weeks at room temperature or up to 1 month in the fridge.
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