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In a large saucepan or high sided saute pan add your butter, sugar, milk and cocoa powder.
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Melt together and bring to a boil and boil for 1 minute then remove from heat.
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Add in your peanut butter and vanilla and whisk until smooth and combined.
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Add in your oats and stir until full covered and coated.
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Lay down a piece of parchement paper on a flat surface and using a cookie scoop or ice cream scoop, scoop about 2 heaping tablespoonfuls into mounds on your parchement paper and let set for about 20 minutes.