• 1/2 cup butter (1 stick) 
• 1-1/2 cups white sugar
• 1/2 cup packed brown sugar
• 1/2 cup milk
• 4 Tablespoons cocoa
• 1/4 teaspoon salt 

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• 1/2 cup creamy peanut butter
• 2-1/2 cups regular or quick-cooking oats (raw)
• 2 teaspoons vanilla

1. PLACE parchment or wax paper on a large baking sheet and set aside.
2. ADD the first six ingredients to a medium size saucepan. Use medium heat to bring the ingredients to a boil.
3. Meanwhile, SCOOP the peanut butter into a measuring cup so it can be quickly added to the boiling mixture. Set aside. 
4. STIR until the mixture comes to a rolling boil (large bubbles that can’t be stirred down).
5. BEGIN timing the rolling boiling mixture for 1 minute, stirring frequently. 
6. REMOVE from heat and ADD peanut butter into the pan containing the hot mixture. Stir until melted. 
7. MEASURE the oats and vanilla into the pan and stir the mixture with a heatproof rubber spatula until it is uniform in color. Continue stirring the mixture until it cools sightly and just begins to hold its shape, about 5 minutes. If stirred too long the mixture will lose it’s sheen and the cookies will be dull looking and have a dry texture.
8. DROP cookies by tablespoonfuls onto parchment or wax paper. 
9. Confidence Gained!