Line baking sheets with parchment paper or wax paper and set aside. This will prevent the cookies from sticking and make cleanup a breeze.
Combine Sugar, Butter, Milk, and Cocoa:
In a medium saucepan, combine the sugar, butter, milk, and unsweetened cocoa powder. Place the saucepan over medium heat, stirring frequently to combine the ingredients and prevent burning.
Boil the Mixture:
Once the mixture reaches a rolling boil, allow it to boil for 1 minute. Be sure to time this precisely to ensure the cookies set properly. After 1 minute, remove the saucepan from heat.
Add Peanut Butter and Vanilla:
Stir in the peanut butter and vanilla extract. Mix until the peanut butter is completely melted and the mixture is smooth and creamy.
Mix in Oats:
Add the quick-cooking oats and a pinch of salt to the saucepan. Stir well until the oats are thoroughly coated with the chocolate-peanut butter mixture and everything is well combined.
Form the Cookies:
Drop spoonfuls of the mixture onto the prepared baking sheets. You can use a cookie scoop or two spoons to shape the cookies. The size of the cookies can vary based on your preference.
Cool and Set:
Allow the cookies to cool at room temperature until they are set and firm. This usually takes about 30 minutes to 1 hour, depending on the temperature and humidity.
