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Melt butter, sugar and milk together over medium heat in a pot.
Once the entire surface of the mixture comes to a rolling boil, set a timer for one minute.
Take pot off the heat and add vanilla and peanut butter. Stir.
Add salt, stir.
Stir in quick cooking oats.
Scoop with a 2 TB ice cream scoop and set on parchment paper.
Press down and form a mound.
Let rest at room temperature for one hour.