01 - Line a baking sheet with parchment paper and set aside.
02 - In a medium saucepan over medium heat, combine the sugar, butter, milk, cocoa powder, and salt. Stir constantly until the mixture comes to a full rolling boil.
03 - Once boiling, continue stirring steadily for exactly 1 minute. Remove from heat immediately to prevent overcooking.
04 - Stir in the peanut butter and vanilla extract until the mixture is smooth and fully blended.
05 - Gently fold in the rolled oats until every oat is thoroughly coated with the chocolate mixture.
06 - Using a spoon, drop mounds of the mixture onto the prepared baking sheet, shaping into even rounds.
07 - Allow the cookies to cool at room temperature for about 20 minutes, or until firm and fully set.