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Line a baking sheet with waxed paper.
In a large saucepan, combine sugar, milk, margarine, and cocoa powder. Bring to a boil and cook for 1 1/2 minutes, stirring constantly.
Remove from heat and immediately stir in oats, peanut butter, and vanilla extract until well mixed.
Drop tablespoonfuls of the dough onto the prepared baking sheet.
Let cookies rest at room temperature until cooled and set, about 50 minutes.
Serving and Storage Tips:
Store cookies in an airtight container at room temperature for up to 1 week.
Perfect as a quick snack or dessert without the need for baking.
Variations:
Substitute peanut butter with almond or cashew butter for a different nutty flavor.
Add a handful of chocolate chips or chopped nuts for extra texture.
FAQ:
Q: Can I use old-fashioned oats instead of quick-cooking oats?
A: Yes, but the texture will be chewier and less smooth.
Q: Can these cookies be refrigerated?
A: Yes, refrigeration will firm them faster but may make them harder.
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