In a large pot, combine 2 cups of sugar, ½ cup of milk, ½ cup of unsalted butter, and ½ cup of cocoa powder. Heat the pot over medium-low heat, whisking gently until the mixture begins to boil. Keep an eye on it as you want to achieve a smooth, blended texture without burning the bottom—this should take about 5 minutes.

Once boiling, let the mixture bubble without stirring for exactly 1 minute. Set a timer to ensure you don’t overcook; this is crucial for achieving the perfect chewy texture.

Remove the pot from heat and stir in 3 cups of quick oats. Use a sturdy spatula to mix well until the oats are evenly coated.

Next, add ½ cup of creamy peanut butter and 1 teaspoon of vanilla extract to the oat mixture. Stir vigorously until everything is thoroughly combined.

Using a spoon or a cookie scoop, drop dollops of the mixture onto parchment or wax paper. Each dollop should be about the size of a tablespoon.

Let the cookies set at room temperature for about 15-30 minutes. If your kitchen is warm, consider placing them in the refrigerator to speed up the setting process.