01 -
In a large mixing bowl, stir together the quick-cook oats and salt until evenly distributed.
02 -
In a small saucepan set over medium-high heat, whisk together butter, sugar, and milk until fully blended.
03 -
Bring the mixture to a rolling boil and allow it to boil for approximately one minute, then remove from heat promptly.
04 -
Immediately whisk in the peanut butter and vanilla extract until the mixture is smooth and homogenous.
05 -
Pour the warm peanut butter mixture over the oat mixture, stirring thoroughly until all oats are coated.
06 -
Line a baking sheet with wax paper. Using a medium cookie scoop, drop the mixture into individual portions onto the lined sheet.
07 -
Allow cookies to cool at room temperature until firm. Once cooled, store them in the refrigerator to keep fresh.