1. Grab a medium saucepan and pour in 2 cups of sugar, 1/2 cup of milk, and 1/4 cup of cocoa powder. Whisk it together over medium heat.
2. Stir constantly with a whisk or spoon, keep an eye on it!
3. Once it starts bubbling, keep it boiling gently for 2–3 minutes. This step is important.
4. Remove the pan from the heat and quickly add 2 tablespoons of butter and 1/2 cup of peanut butter. Mix until smooth.
5. Stir in 1 teaspoon vanilla extract and 3 cups quick-cooking oats until everything is evenly coated.
6. Using a spoon, drop the cookie mixture onto waxed paper.
7. Let them cool for at least 20 minutes to firm up before enjoying.

Tips & Quirks:

1. I sometimes leave a few tiny lumps of peanut butter.
2. Quick-cooking oats work best, but old-fashioned oats are okay if you prefer a chewier texture.