One stick butter
1/2 cup milk
2 cups sugar
4 tbs bakers cocoa
3 cups quick-cooking (instant) oats
1 tsp vanilla extract
1/2 cup chunky peanut butter
In a medium saucepan bring butter, milk, sugar and cocoa to a boil. Boil for two minutes, stirring constantly.
Remove from heat and immediately add oats, vanilla and peanut butter. Stir well. Drop by 1/4 cup-fulls on to wax paper (use an ice cream scoop).
Allow to cool completely. The cookies will get firm as they cool.