Step 1

Line two baking sheets with parchment paper and set them aside.

Step 2

In a medium saucepan, over medium heat, combine sugar, milk, butter, salt, and cocoa. Stir until the butter has melted. Bring the mixture to a full boil and allow to boil for 1½ minutes, stirring constantly. Immediately remove the pan from the heat.

Step 3

Add the peanut butter and vanilla and stir until the peanut butter is melted and fully incorporated.

Step 4

Add the oats and stir to combine. Allow the mixture to cool for 10 to 15 minutes, stirring a few times. This allows the oats to absorb some of the moisture so the cookies don't spread out too much.

Step 5

Using a 1.5 tablespoon cookie scoop or a spoon, drop cookies onto the prepared baking sheets. If desired, flatten the cookies slightly with the bottom of a glass or measuring cup.

Step 6

Allow to cool completely. The cookies will firm up as they cool. *To cool quicker, place the pan of cookies in the refrigerator for 30 minutes.

Step 7

Store in an air-tight container in the refrigerator for up to one week.