3 cups quick-cooking oats
1 1/2 cups sugar
1/2 cup milk
1/3 cup unsweetened cocoa powder
1 stick butter, cubed
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup peanut butter, optional
Line 1-2 baking sheets with parchment paper.
Combine sugar, milk, butter and cocoa powder in a large saucepan over medium-high heat.
Bring mixture to a boil and book for 3-4 minutes.
Stir in oats, vanilla and salt (and peanut butter, if using) and stir vigorously until everything is thoroughly combined and coated.
Use a spoon or ice cream scoop to drop equal amounts of “batter” onto parchment paper.
Let cool and set for 10-15 minutes. Refrigerate to speed up the process.
Serve immediately or refrigerate in an air-tight container for 7-10 days.