Line two baking sheets with parchment paper. Measure the peanut butter, vanilla, salt and oats and set them next to the stove; the mixture sets fast once it comes off the heat.

In a medium saucepan combine the sugar, butter, milk and cocoa powder. Warm over medium heat, stirring, until the butter has melted and the sugar no longer feels gritty.

Raise the heat to medium-high and bring the mixture to a full rolling boil, with large bubbles breaking across the whole surface. Start a timer only now and boil for exactly 1 minute, stirring. Take the pan off the heat when the timer goes.

Off the heat, stir in the peanut butter, vanilla and salt until smooth.

Stir in the quick oats until every oat is coated. Let the mixture sit for 1 to 2 minutes so it thickens slightly and the scoops hold their shape.

Drop the mixture by rounded tablespoons (about 1 1/2 tablespoons each) onto the parchment. They do not spread much, so a little space between them is enough.

Leave the cookies at room temperature for about 30 minutes, or refrigerate for 30 minutes, until firm enough to lift with a spatula. On a hot or humid day allow up to an hour.