01 -
In a large bowl, combine quick-cooking oats and salt; mix well and set aside.
02 -
In a small saucepan over medium-high heat, whisk together butter, sugar, milk, and cocoa powder until smooth.
03 -
Bring the mixture to a rolling boil; maintain boiling for approximately one minute, then remove from heat.
04 -
Whisk in peanut butter and vanilla extract until fully incorporated and smooth.
05 -
Pour the chocolate-peanut butter mixture over the prepared oats and stir thoroughly until evenly coated.
06 -
Line a baking sheet with wax paper. Using a medium cookie scoop, drop portions onto the prepared sheet.
07 -
Allow cookies to cool on the countertop until firm. Once cooled, transfer to refrigerator for storage to maintain texture.