Prep your surface. Line two baking sheets or your counter with parchment paper or silicone mats. Clear a space so you can scoop quickly once the mixture is ready.

Combine the base. In a medium saucepan, add butter, sugar, milk, cocoa powder, and salt. Set over medium heat and stir gently until the butter melts and everything looks smooth.

Bring to a full boil. Once the mixture starts to bubble, let it reach a rolling boil—steady, vigorous bubbles across the surface. Boil for 60 seconds, stirring occasionally. This timing is crucial for the cookies to set.

Remove from heat and flavor. Take the pan off the heat. Stir in vanilla and peanut butter until completely blended and glossy.

Fold in the oats. Add oats and stir until every flake is coated. The mixture should be thick and scoopable.

Scoop the cookies. Using a tablespoon or cookie scoop, drop mounds onto the prepared parchment. Work fairly quickly before the mixture starts to firm up.

Optional toppings. While still warm, sprinkle with a pinch of flaky sea salt, mini chocolate chips, or chopped peanuts for texture and contrast.

Let them set. Allow cookies to cool at room temperature for 20–30 minutes, or refrigerate for 10–15 minutes if you want them to firm up faster.

Serve and enjoy. Once they’re set, the cookies should lift cleanly and hold their shape with a soft, fudgy chew.