Preparation

• In a large mixing bowl, combine 3 cups of quick oats with ¼ teaspoon of salt. Stir well to ensure the salt is evenly distributed.
• In a medium saucepan, add 1 stick of butter, 1⅔ cups of granulated sugar, ½ cup of milk, and ¼ cup of unsweetened cocoa powder. Place the saucepan over medium heat.
• Stir the mixture continuously until the butter melts and the sugar dissolves. Once everything is combined, bring it to a boil. Allow it to boil for 1 minute without stirring.
• Remove the saucepan from heat once the minute is up. Add 1 cup of creamy peanut butter and 2 teaspoons of vanilla extract to the chocolate mixture. Stir until smooth and fully combined.
• Pour the warm chocolate mixture over the oats in the mixing bowl. Using a spatula or wooden spoon, mix everything until the oats are fully coated.
• Prepare a baking sheet lined with parchment paper. Using a spoon, drop spoonfuls of the cookie mixture onto the parchment paper. Shape them into rounds or mounds.
• Allow the cookies to cool at room temperature for about 30 minutes. After they have set, place them in the refrigerator for an additional hour.