1. Line two baking sheets with parchment paper or wax paper. Measure all ingredients and arrange near stovetop in order of use. Set timer and two spoons within reach.

2. In a large, heavy-bottomed saucepan, combine sugar, milk, butter, and cocoa powder over medium heat.

3. Stir constantly with a wooden spoon or silicone spatula, scraping sides and bottom, until butter melts and sugar dissolves completely (3-5 minutes).

4. Continue stirring until mixture reaches a full rolling boil that you can’t stir down – vigorous, aggressive bubbling.

5. The moment it reaches full rolling boil, start timer immediately and let boil for exactly 3 minutes, stirring occasionally to prevent burning. Mixture will bubble vigorously and thicken slightly.

6. After exactly 3 minutes, remove pot from heat immediately. Work quickly from this point.

7. Add peanut butter, vanilla extract, and salt. Stir vigorously until peanut butter melts completely and mixture is smooth and glossy.

8. Add all quick-cooking oats at once. Stir thoroughly until every oat is coated and no dry spots remain. Mixture should be thick but still pourable.

9. Using two spoons, quickly drop heaping tablespoon-sized portions onto prepared parchment paper, spacing 2 inches apart. Work fast – you have 2-3 minutes before mixture sets in pot.

10. If mixture becomes too stiff before finishing, return pot to low heat for 30 seconds and stir to soften.

11. Let cookies sit undisturbed at room temperature for 30 minutes to 1 hour until completely set and firm to touch. Don’t refrigerate during initial setting.

12. Once set, store in airtight container at room temperature for up to 5 days.