In a large saucepan, combine 2 cups of granulated sugar, ½ cup of whole milk, ½ cup of unsalted butter, and ½ cup of unsweetened cocoa powder. Use a whisk to mix everything well, ensuring there are no lumps. Place the saucepan over medium heat and bring the mixture to a full boil, stirring occasionally.

Once the mixture reaches a rolling boil, set your timer for exactly 1 minute. Avoid stirring during this time to allow thicken.

After 1 minute, remove the saucepan from heat and stir in 3 cups of quick oats until fully coated.

Mix in ½ cup of creamy peanut butter and 1 teaspoon of vanilla extract until well blended.

Drop the mixture onto sheets of parchment paper, forming mounds about 2 inches apart. Allow to cool at room temperature for 15-30 minutes.

Transfer the cooled cookies to an airtight container for storage. Enjoy with a glass of milk!