3cupsoatsquick oats OR regular rolled oats (for chewier cookies)
8ounceschocolate chunksmilk OR dark chocolate, preferably frozen
Line two cookie sheets with waxed paper. Measure out all cookie ingredients and set aside.
Melt butter in a large pot set over medium-high heat. Stir in sugar and milk and bring to a rolling boil. Set timer and continue stirring as mixture boils for exactly 1 1/2 minutes.
Remove pot from heat. Stir in peanut butter, vanilla, salt, and oats until mixture is well combined. Add chilled chocolate chunks and stir just a few times so that chocolate is incorporated and starts to streak, but it should not melt completely.
Drop oatmeal mixture by tablespoonfuls into little mounds onto prepared cookie sheets. You may leave them rounded or use the back of a spoon to slightly flatten them. Allow cookies to set and cool. Store in an air-tight container at room temperature (for up to a few days) or in the refrigerator (if you prefer them firm and chilled).
You have to work quickly when making this recipe since it sets up quickly, so I recommend measuring out all ingredients ahead of time so that they're ready when you need them.
Sunflower seed butter may be used in lieu of peanut butter, for those with peanut allergies.
You may use quick oats for more tender cookies, regular rolled oats for chewier cookies, or a combination of the two.
If you use chocolate chips/small pieces of chocolate, or chocolate that hasn't been chilled/frozen, it may all melt when you stir it into the warm oatmeal mixture. It will still taste great, but you won't have any chunks of chocolate remaining in your cooled cookies.
I like to use a small cookie scoop to quickly scoop my cookies into little mounds.