Instructions

• Line two large baking sheets with parchment paper or silicone baking mats and set aside.
• Place 1/2 cup unsalted butter (cut into tablespoon pieces), 2 cups granulated sugar, 1/2 cup milk, and 1/4 cup unsweetened cocoa powder in a medium saucepan.
• Heat the saucepan over medium heat, stirring frequently to dissolve the sugar and prevent scorching, until the mixture comes to a rolling boil (boiling around the edges and in the middle).
• Once it reaches a rolling boil, continue boiling for 1 minute, stirring occasionally; start timing when the mixture is fully boiling.
• Remove the pan from the heat and immediately stir in 1/2 cup creamy peanut butter, 2 teaspoons pure vanilla extract, and 1/2 teaspoon kosher salt until the peanut butter is melted and the mixture is smooth.
• Stir in 3 cups quick oats until they are evenly coated and fully incorporated.
• Drop rounded 2-tablespoon spoonfuls of the mixture onto the prepared baking sheets (about 2 tablespoons per cookie), spacing them slightly apart.
• Let the cookies sit at room temperature until cooled and hardened, about 20 to 30 minutes.