Instructions

• Line two baking sheets with parchment paper and set aside.
• In a medium saucepan combine 2 cups sugar, ½ cup milk, 1 stick (½ cup) butter, and ¼ cup cocoa powder.
• Place the saucepan over medium heat and stir occasionally until the mixture reaches a full, rolling boil.
• Once at a full, rolling boil, continue boiling and stir constantly for 1 full minute, then remove the pan from the heat.
• Immediately add 3 cups quick oats (NOT old fashioned), 1 cup smooth peanut butter, and 1 tablespoon vanilla. Stir until the mixture is uniformly combined.
• Using a tablespoon measure or a medium cookie scoop (about 1 tablespoon), drop rounded tablespoons of the mixture onto the prepared baking sheets, spacing them about 1–2 inches apart. Work quickly, as the mixture will begin to set as it cools.
• Let the cookies cool at room temperature on the baking sheets until firm and set (about 20–30 minutes), then serve.