01 - Line two baking sheets with parchment paper and set aside.
02 - In a medium saucepan over medium heat, combine the butter, sugar, milk, and cocoa powder. Stir frequently until the butter melts and the mixture is smooth.
03 - Bring the mixture to a rolling boil and maintain it for exactly 1 minute, stirring constantly to prevent scorching.
04 - Remove the saucepan from heat. Immediately stir in the peanut butter, vanilla extract, and a pinch of salt until completely smooth and well blended.
05 - Add the quick-cooking oats to the saucepan and fold them in thoroughly, ensuring every oat is evenly coated with the chocolate mixture.
06 - Using a tablespoon or cookie scoop, drop rounded spoonfuls onto the prepared baking sheets. Gently shape into rounds if desired.
07 - Allow the cookies to cool and set at room temperature for 15 to 20 minutes, or place in the refrigerator for faster setting.