Have all of your ingredients measured out and ready to go before you begin. Also have a parchment lined baking pan or other surface ready for the cookies to be scooped onto.

Measure the oats into a large mixing bowl and set them aside.

In a large sauce pan, melt the butter over medium heat.

Whisk in the sugar until dissolved.

Whisk in the salt, cocoa powder, milk, and peanut butter. Whisk continuously until the mixture smooths out.

Stir frequently over medium heat starting to simmer.

The mixture will eventually come to a roiling boil, with the bubbles all throughout, and will keep boiling as you stir. When that happens, set a timer for 3 minutes, stirring frequently, scraping the sides of the pan.

When the timer goes off, take the pan off of the heat and stir in the vanilla. It might bubble up a little, but that's okay. Just stir it in.

Immediately pour the chocolate mixture over the oats and mix until all of the oats are coated with the chocolate.

Using an ice cream scoop, immediately scoop the cookies onto the parchment lined baking sheet. Don't press them. They should be warm enough that they will flatten out a little bit.

Allow the cookies to cool fully before enjoying. It takes about 25 minutes.

Store in an air tight container.