Step 1

In a medium saucepan, melt 1/2 cup butter over medium high heat. (I like salted butter, but unsalted works great too!)

Step 2

Add 1/2 cup milk, 1 cup brown sugar, 1 cup granulated sugar, and 1/3 cup cocoa powder. Stir well until combined and continue over medium high heat.

Step 3

Bring the mixture to a rolling boil. This means bubbles all across the surface, not just the edges. Once it is boiling, set a timer for 1 minute.***

Step 4

Remove from heat and add 1/4 teaspoon kosher salt, 2/3 cup peanut butter, 2 and 1/2 cups quick oats, and 1/2 cup old fashioned oats. Then add in 1 teaspoon vanilla. Stir it all together.

Step 5

Line a baking sheet with parchment paper or a silicone mat. Use a cookie scoop or just a spoon to drop cookies onto the baking sheet.

Step 6

Work quickly to avoid having the mixture set up before you can shape the cookies. You want to drop them on the baking sheet while the mixture is still hot. You can make them any size you want. I used my fingers to nudge them into more of a cookie shape.

Step 7

Let cool at room temperature for about 30-60 minutes, or you can chill them in the fridge or freezer for an even faster cool. The cookies will maintain their shape at room temperature.

Step 8

Store leftovers in an airtight container on the counter for 3-5 days. These cookies freeze very well. You could stash some in a ziplock in the freezer and always have them on hand! Let thaw in the sealed bag at room temperature.