½ cup (113 g) salted butter, cut into pieces

½ cup (120 ml) whole milk

1 cup (200 g) light brown sugar, packed

1 cup (200 g) granulated sugar

¼ cup (25 g) cocoa powder

⅔ cup (165 g) creamy peanut butter

1 ½ teaspoons vanilla extract

3 cups (285 g) quick/instant oats

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Line a baking sheet with parchment or wax paper and set aside.
In a medium saucepan over medium heat, combine butter, milk, brown sugar, granulated sugar, and cocoa powder. Stir until butter is melted and mixture is smooth.
Bring to a boil and let boil for exactly 1 minute without stirring.
Remove from heat and stir in peanut butter and vanilla until smooth.
Add oats and stir until fully coated.
Drop spoonfuls of the mixture onto the prepared baking sheet.
Let sit at room temperature for 20–30 minutes, or until firm.

Boil mixture for exactly 1 minute to avoid crumbly or overly soft cookies.

Quick oats give the best texture, though old-fashioned oats can be used for chewier cookies.

Mix-ins like coconut, nuts, or mini chocolate chips can be added.

For a firmer cookie, refrigerate after setting.

Nut butters like almond butter or Nutella can replace peanut butter.