Step 1

Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Step 2

Place granulated sugar, brown sugar, butter, milk and cocoa powder in a 3 quart saucepan.

Step 3

Bring to a boil over medium heat, stirring occasionally.

Step 4

Once the mixture is boiling (in the middle and around the edges of the saucepan) set a timer and boil for exactly one minute.

Step 5

Remove from heat and stir in 2 cups of the quick oats just until coated. Add in peanut butter, vanilla extract, salt, and remaining quick oats. Stir just until combined.

Step 6

Immediately begin scooping out mixture using a medium cookie scoop or two spoons.

Step 7

Drop the mixture onto the prepared baking sheets and let sit at room temperature for about 20 to 30 minutes or until the cookies are set up and firm to the touch.

Step 8

Cookies should be stored in an airtight container at room temperature for up to 1 week. They can also be stored in the fridge.