Line a sheet pan with parchment paper. Set aside.
In a saucepan over medium heat, add
Unsalted Butter (1/2 cup)
Milk (1/2 cup)
Brown Sugar (2 cups)
Unsweetened Cocoa Powder (1/2 cup)
. Stir it all together and bring it to a boil for about 3 minutes. Remove from heat.
In the same saucepan, stir in the
Peanut Butter (1/2 cup)
Quick Cooking Oats (3 cups)
Salt (1/2 tsp)
Vanilla Extract (1/2 Tbsp)
. Mix until everything is combined.
Using an ice cream scoop, scoop the mixture and place them on the prepared sheet pan. Use the back of the ice cream scoop to slightly flatten the cookies to about half an inch thick.
Let them sit in the fridge until cool and firm, about 30-40 minutes. Enjoy right away and store the rest in an airtight container.