Best No-Bake Cookies

• 6 tablespoons (85 grams) unsalted butter, at room temperature
• 1/4 cup (57 grams) whole milk
• 1/2 cup (100 grams) granulated sugar
• 3 tablespoons (16 grams) Dutch-process cocoa powder
• 1/2 teaspoon kosher salt
• 1/2 cup (132 grams) sweetened, creamy peanut butter, like Skippy's
• 4 ounces (113 grams, about 3/4 cup) semi-sweet or dark chocolate chips, or chopped-up bar (50-65% cacao)
• 1 teaspoon pure vanilla extract
• 2 cups (176 grams) quick-cooking oats
• Flaky sea salt, like Maldon

1. Line a plate or baking sheet with parchment paper or a silicone mat, and place a timer set for one minute or a clock with second hands nearby.
2. In a medium saucepan over medium-low heat, melt the butter. Add the milk, sugar, cocoa powder, and salt, and whisk together. Continue whisking until the sugar dissolves and the contents of the pan come to a rolling simmer throughout (not just at the sides). At this point, use your timer or clock to let the mixture bubble, uninterrupted, for exactly one minute.
3. When the timer rings, immediately cut the heat and add the peanut butter, chocolate chips, vanilla, and oats. Stir with a wooden spoon until the chocolate and peanut butter melt and everything's fully combined.
4. Use a 2-tablespoon scoop (or two spoons) to make little mounded cookies on the wax paper. If you like these flatter, use the back of your scoop to gently press them down at this stage. Sprinkle the middle of each with a small pinch of flaky salt, and let sit out on the countertop for about an hour or stick in the fridge until they've firmed up.

unsalted butter, milk, sugar, dutch, kosher salt, peanut butter, semisweet, vanilla, oats, salt

Taken from food52.com/recipes/81610-best-no-bake-cookie-recipe (may not work)