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Prepare two baking sheets and line them with wax paper.
Measure out the peanut butter, oats and vanilla and set aside.
In a medium sauce pan, add the stick of butter, sugar, milk and cocoa powder. Place the sauce pan over medium heat.
Bring the mixture in the sauce pan to a rolling boil. Once it is at a full boil start a timer that is set for exactly 1 minute and 15 seconds, stirring constantly.
As soon as the timer goes off, remove the pan from the heat and set on a hot pad away from the heat source.
Quickly add in the pre-measured peanut butter and stir until it melts.
Then working swiftly stir in the quick cook oats.
Finally, add in the pure vanilla extract and stir until the oats are well coated.
Using two large kitchen tablespoons, scoop out the mixture and drop them onto the baking sheets lined with wax paper.
Let the cookies cool for 30 minutes or until hard and set.
Store cookies in an air-tight container at room temperature or in the refrigerator.