In a medium saucepan over medium heat, whisk to combine sugar, butter, milk, and cocoa powder.
2 cups white granulated sugar, ½ cup unsalted butter, ½ cup milk, ¼ cup cocoa powder
Stir occasionally until it comes to a full boil with bubbles around the edges and in the middle of the pan (about 3½ minutes). Set a timer and boil without stirring for 1 minute. Remove from heat.
Immediately stir in peanut butter, vanilla extract, salt and oats with a heat proof spatula until combined.
½ cup creamy peanut butter, 1 teaspoon vanilla extract, ⅛ teaspoon salt, 3 cups quick oats
Working quickly, use a medium (1.5 inch) cookie scoop to spoon onto cookie sheet.
Notes
Prep - Prepare cookie sheets and prep ingredients and workspace.
Time - It's imperative to bring the mixture to a full boil, then set a timer for 1 minute and resist the temptation to touch. If you boil it too long, it will become crumbly, dry and hard. If you do not boil it long enough, the cookies will not set and hold together.
Work Quickly - This makes the cookies easier to to scoop. If you delay, your mixture may set in your pan.
How to Store
Room Temperature - These chocolate no bake cookies can be stored at room temperature in an airtight container for around a week.
Refrigerator - These will last up to two weeks in the refrigerator in an airtight container.
Freezer - For best results, you can place your no bake cookies on a cookie sheet, flash freezing them for approximately two hours. When they are fully frozen, transfer cookies to a sealed container and freeze for up to three months.