Step 1

Line two baking sheets with parchment paper or set out approximately 29 cupcake liners.

Step 2

In a 2.5 to 3 quart medium saucepan combine butter, sugar, cocoa, and milk.

Step 3

Set over medium heat, and cook stirring frequently until it reaches a full boil.

Step 4

Allow mixture to boil 60 seconds without stirring.

Step 5

Remove from heat, immediately add in vanilla, peanut butter and quick oats.

Step 6

Stir mixture until well combined then, using a medium (2 Tbsp) cookie scoop or two spoons drop mixture onto lined baking sheets or into cupcake liners.

Step 7

Allow to rest at room temperature until set, about 20 - 30 minutes (to speed up setting refrigerate).

Step 8

Store cookies in an airtight container at room temperature.