No-Bake Cookies with Chocolate, Peanut Butter, and Chewy Oats

Ingredients

• 7 ounces plain or lightly toasted sugar (about 1 cup; 200g)
• 6 ounces milk (about 3/4 cup; 170g); any percentage will do
• 1/2 ounce Dutched cocoa powder (about 2 tablespoons; 15g), such as Cacao Barry Extra Brute
• 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or use the same weight
• 1 ounce dark chocolate, about 72% (about 2 tablespoons; 30g), melted
• 4 ounces creamy peanut butter (shy 1/2 cup; 110g); commercial styles work best
• 1 teaspoon vanilla extract
• 2 ounces instant oatmeal (shy 2/3 cup; 55g); see note
• 1 ounce old-fashioned rolled oats (heaping 1/4 cup); see note

Directions

1. 1. Whisk sugar, milk, cocoa, and salt together in a 3-quart stainless steel saucier. Bring to a boil over medium heat (this should take about 5 minutes) and continue cooking until mixture is bubbly, thick, and exactly 230°F (110°C) on a digital thermometer, about 6 minutes longer.
2. 2. 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 spoons. Cool until cookies are firm and dry to the touch, about 15 to 25 minutes, and transfer to an airtight container. Store about 2 weeks at room temperature or up to 1 month in the fridge.