These easy drop biscuits are made on the stovetop and refrigerated, saving your oven. If your household has peanut allergies, try almond, cashew, or sunflower butter.
-2 cups sugar -1/2 cup milk -1 stick (8 tablespoons) unsalted butter -1/4 cup unsweetened cocoa powder -3 cups old-fashioned rolled oats -1 cup smooth peanut butter -1 tablespoon pure vanilla extract -Large pinch kosher salt
Put parchment or wax paper on a baking pan. In a medium saucepan, over medium heat, bring the sugar, milk, butter, and cocoa to a boil, stirring occasionally.
Boil for one minute. Take off the heat source. Stir together the oats, peanut butter, vanilla, and salt.
Spoonfuls of the mixture should be dropped onto the baking sheet that has been ready, and they should be let to cool and
Solidify at room temperature for about half an hour. For up to three days, store refrigerated in an airtight container.