Prepare a cookie tray by lining it with parchment paper or a silicone mat.

In a large pot over medium heat, add the sugar, milk, butter, vanilla, and cocoa powder. Bring to a boil and then cook for one minute.

Add the peanut butter to the chocolate mixture and stir until melted.

Pour in the quick cooking oats and stir to combine.

Drop spoonfuls of the oat mixture onto the prepared baking sheet. Allow the cookies to cool in the fridge for 30 minutes or flash freeze for 15 minutes. Serve immediately or store for later.