Ingredients
1 cup Granulated Sugar
1 cup Packed Brown Sugar
1/2 cups Butter
1/2 cups Evaporated Milk
1/2 cups Peanut Butter
1 teaspoon Vanilla Extract
3 cups Oats, Either Old Fashioned Or Quick Cooking
2 Tablespoons Sea Salt
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Argentinian milk caramel — alfajores, churros, ice cream, filling
Filipino caramel custard mix — denser and richer than crème caramel
Ceramic mechanism grinds wet and dry salt without corroding
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Argentinian milk caramel — alfajores, churros, ice cream, filling
Filipino caramel custard mix — denser and richer than crème caramel
Ceramic mechanism grinds wet and dry salt without corroding
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Combine the sugars, butter and milk in a saucepan. Cook on medium-high heat, stirring constantly, until the mixture comes to a boil. Boil for 1 minute. Remove from heat. Add peanut butter, vanilla and oats. Stir well. Working quickly, drop by teaspoonfuls onto waxed paper. Sprinkle a pinch of sea salt on each cookie before it starts to harden. Cool completely. Makes about 50 cookies.