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.
Published at Fri, 21 Jul 2017 10:28:00 +0000