Line two baking sheets with parchment paper, then set aside.
In a small saucepan combine, butter, cocoa powder, sugar, and milk over low heat until it melts.
½ cup butter, ¼ cup cocoa powder, 1.25 cups granulated sugar, ½ cup milk
After that, turn off the heat and stir in the vanilla extract and peanut butter.
1 teaspoon vanilla extract, ½ cup peanut butter
Next, after the peanut butter melts thoroughly stir in the oats.
3 cups quick oats
Spoon the mixture in the baking sheets (about 2tablespoons per cookie) then put the baking sheets in the fridge for an hour or until the cookies become firm.
Notes
You can use either quick oats or whole oats in making these cookies. Both will work fine.
I prefer to use creamy peanut butter in this recipe. However, if you want to use crunch peanut butter, go ahead.
Use a measuring spoon or dough scoop to have the perfectly sized cookies.
These oat cookies can be frozen for up to 2 months in a well-sealed container.
You can replace granulated sugar with brown sugar or coconut sugar.
Don't use ghee instead of butter. Using ghee will affect the taste and texture of these cookies badly.