• ½ cup salted butter cut into  Tablespoon-sized pieces (113g) • ½ cup whole milk¹ (120ml) • 1 cup light brown sugar,  firmly packed (200g) • 1 cup granulated sugar (200g) • ¼ cup cocoa powder (25g) • ⅔ cup creamy peanut butter² (165g) • 1 ½ teaspoon vanilla extract • 3 cups instant/quick oats³ (285g)

Combine butter, milk, sugars, and cocoa powder in a medium-sized saucepan over low heat.

Stir ingredients frequently until butter is completely melted ( I recommend using a long wooden spoon as a metal spoon can become really hot).

Increase heat to medium  and, stirring constantly, bring  to a boil.

Boil, still stirring constantly, for 1 minute (I recommend using a timer) then remove from heat. Continue to stir the mixture for several seconds.

Add peanut butter and vanilla extract, stirring until peanut butter is completely combined and melted into the mixture.

Add oats and stir until coated  in chocolate.

Drop no bake cookie mixture by approximately 1 ½-2 Tablespoon-sized spoonfuls onto prepared cookie sheet.

Allow cookies to cool (approximately 20-30 minutes) before serving. Once cooled, Enjoy!