1/2 c. peanut butter
2 c. uncooked quick oats
1 stick unsalted butter
2 c. granulated sugar
2 1/2 tsp. cocoa
1/2 c. low-fat milk
pinch of salt
1 tsp. vanilla extract (optional for even sweeter cookies)

You will also need wax paper. Measure oats and peanut butter. Set aside. Cut butter and place in 4 1/2-quart pot over medium low heat. Add sugar, cocoa, milk and salt. Raise heat to medium high and stir until well combined. Continue to stir frequently until mixture comes to a boil, about 4 minutes. Reduce heat to medium and boil mixture for exactly 2 minutes, stirring constantly. Remove pot from heat and stir in peanut butter and vanilla until completely incorporated. Stir in the oats until completely mixed. Place 2 sheets of wax paper about 18-inches long on the counter. With tablespoon drop cookies onto wax paper. Let cookies stand at room temperature until firm or if you're like me and can't wait, eat them fresh and warm!