# What You’ll Need:
→ Oats
01 - 2 cups old-fashioned oats
→ Peanut Butter
02 - 1 cup creamy or chunky peanut butter
→ Dairy
03 - 4 tablespoons unsalted butter
04 - 60 ml whole milk
→ Sweeteners
05 - 100 g brown sugar
06 - 1 cup caramel sauce, store-bought or homemade
→ Flavorings
07 - 1 teaspoon vanilla extract
→ Chocolate
08 - 1 cup chocolate chips, melted
→ Garnish
09 - Sea salt, optional, for garnish
# How to Make It:
01 - In a medium saucepan over medium heat, combine unsalted butter, brown sugar, and whole milk. Stir gently until the butter has fully melted and the mixture begins to bubble. Once the brown sugar has dissolved, remove the pan from the heat. Stir in peanut butter and vanilla extract until smooth and blended. Gradually add oats, mixing thoroughly until all oats are evenly coated and the mixture holds when pressed.
02 - Using a tablespoon or a small cookie scoop, portion the oat mixture onto a parchment-lined tray. Flatten each portion gently into a circular cookie shape and create a shallow indentation in the center of each with the back of a spoon.
03 - Spoon approximately one teaspoon of caramel sauce into each cookie’s center indentation, ensuring each is generously filled to form the caramel core.
04 - Melt chocolate chips in a microwave-safe bowl using 20-second intervals, stirring between bursts until smooth. Transfer melted chocolate to a piping bag or use a spoon to drizzle over the cookies in sweeping lines for an even coating.
05 - Place the tray in the refrigerator and chill the cookies for at least 30 minutes, allowing both the caramel and chocolate to set, enhancing the finished texture.
