In a large mixing bowl, add oats and peanut butter. Set to side.

In a medium size sauce pan, add butter, sugar, cocoa powder and milk. Stir together. Cook over medium/high heat, stirring occasionally. Bring to a boil.

Leave mixture boil for one full minute. Do not stir.

Remove from heat. Stir mixture together. Add vanilla.

Add to wet mixture to dry ingredients. Stir together.

Stir together. Using a mini ice cream scoop or large tablespoon, spoon mixture one at a time onto wax or parchment paper.

Cool for about 15 minutes.

Store in air-tight container for up to one week.