Begin by gathering all your ingredients and clearing a workspace.

In a medium saucepan over medium heat, combine the sugar, butter, and milk. Stir until the mixture comes to a rolling boil (about 2-3 minutes).

Once boiling, stir in the cocoa powder until fully dissolved (about a minute).

Remove the saucepan from heat and fold in the quick oats, peanut butter, and vanilla extract. Mix well until everything is thoroughly coated in chocolate.

Using a spoon or a small ice cream scoop, drop spoonfuls of the mixture onto a wax paper-lined baking sheet, spaced apart.

Allow the cookies to cool and set for about 30 minutes at room temperature, or refrigerate to speed up the process.

Once set, enjoy and store leftovers in an airtight container.