1. Line a baking sheet or countertop with parchment or wax paper. Measure the peanut butter, vanilla, and oatmeal before beginning so they're ready to add as soon as the chocolate mixture finishes boiling.

Stovetop Method

1. Add the sugar, milk, butter, and cocoa powder to a medium saucepan. Heat over medium heat, stirring as the butter melts.
2. Bring the mixture to a full rolling boil. Wait until bubbles are actively breaking across the entire surface and the mixture continues boiling while stirred.
3. As soon as the mixture reaches a full rolling boil, start a timer and boil for exactly 60 seconds.
4. Immediately remove the saucepan from the heat. Stir in the peanut butter and vanilla until smooth.
5. Stir in the oatmeal until evenly coated. Add enough oatmeal to reach your preferred consistency, using the amount listed in the recipe.
6. Working quickly, drop spoonfuls of the mixture onto the prepared parchment or wax paper.
7. Allow the cookies to cool completely at room temperature until firm and set.

Microwave Method

1. Add the sugar, milk, butter, and cocoa powder to a microwave safe mixing bowl. Whisk well and microwave for 2 minutes.
2. Stir the mixture and continue to microwave, 30 seconds at a time. Once the mixture begins to boil, watch it closely and set a timer for 1 minute. It's very important that the mixture boils continuously for a full minute without interruptions. TIP: Keep an eye on it so that it doesn't boil over!
3. Stir in the peanut butter and vanilla until smooth.
4. Stir in the oatmeal until evenly coated. Add enough oatmeal to reach your preferred consistency, using the amount listed in the recipe.
5. Working quickly, drop spoonfuls of the mixture onto the prepared parchment or wax paper.
6. Allow the cookies to cool completely at room temperature until firm and set.