Step 1

Line two baking sheets with parchment paper. Set aside.

Step 2

In a large mixing bowl, add quick oats and salt. Stir to combine. Set aside.

Step 3

In a medium saucepan, over medium-high heat, melt butter.

Step 4

Add brown sugar, cocoa powder, and milk whisking until sugar is dissolved. The mixture will boil slightly, then, promptly remove from heat. (Over-boiling will cause a dry/crumbly cookie)

Step 5

Add peanut butter and vanilla and whisk until smooth and creamy.

Step 6

Pour peanut butter mixture over the oats and fold in with a wooden spoon until incorporated. Make sure all oats are fully coated.

Step 7

Use a 2-3 tablespoon cookie scoop and drop the mixture onto the lined baking sheet, leaving 1-2 inches between each cookie.

Step 8

Let the cookies completely cool on the counter. (They will flatten out a bit as they cool.)

Step 9

Store cooled cookies in the refrigerator until ready to serve.