Step 1

Combine the butter, sugar, milk, and cocoa powder together in a medium saucepan (about 3 quart) over medium heat. Whisk until the butter melts, then bring to a simmer. Allow to simmer for 1 minute without whisking. Remove from heat, then immediately stir in the peanut butter and vanilla extract until completely combined. Stir in the oats and salt.

Step 2

Allow mixture to sit for 5 minutes. This allows the oats to soak up some moisture.

Step 3

During the 5 minutes, line two baking sheets with parchment paper or silicone baking mats. And make sure there is enough room in your refrigerator for the baking sheets.

Step 4

Using a 1-Tablespoon cookie scoop (or simply a spoon!), drop a Tablespoon of dough onto the lined baking sheets. If desired, slightly flatten down with the back of a spoon. Repeat with the rest of the dough.

Step 5

Refrigerate the cookies for 30-60 minutes so they set. Remove from the refrigerator and enjoy!

Step 6

Cover and store leftover cookies in the refrigerator for up to 1 week.