1-Combine Ingredients in Saucepan: In a medium saucepan, combine the unsalted butter, granulated sugar, milk, and cocoa powder over medium heat. Whisk constantly until the butter melts and the mixture begins to boil, then let it boil for exactly 1 minute without stirring. Once it’s done, remove it from the heat and stir in the creamy peanut butter and pure vanilla extract until everything is smooth and well mixed.

2-Add Oats and Salt: Next, add the old-fashioned whole rolled oats or quick oats along with the salt, and mix thoroughly to coat the oats evenly. Let the mixture sit for 4-5 minutes to absorb the liquid, or 10 minutes if you’re using natural peanut butter for the best results.

3-Drop and Chill: Drop spoonfuls of the dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart, and press them slightly if you like. Finally, pop them in the refrigerator for 30-60 minutes to set, and they’ll be ready to enjoy.