In a medium saucepan, combine sugar, butter, milk, and cocoa powder. Bring to a rolling boil over medium heat, stirring frequently.

Once boiling, continue to cook and stir for 1 minute (timed from when bubbles form around the edges).

Remove from heat and stir in peanut butter, oats, vanilla extract, and salt until fully incorporated.

Let the mixture cool slightly (about 30–60 seconds), then drop by rounded tablespoonfuls onto parchment‑lined baking sheets.

Allow cookies to set at room temperature for 20–30 minutes, or refrigerate for faster firming.

Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.