Gather all your ingredients and set them within reach. Measure out the cocoa powder, sugar, and oats, and have the peanut butter, vanilla, and melted butter or coconut oil ready to go.
In your medium saucepan, combine the cocoa powder, sugar, and melted butter or coconut oil. Turn the heat to medium and stir constantly as the mixture begins to bubble gently, releasing a rich chocolate aroma and turning shiny.
Once the mixture is bubbling steadily and smooth, remove the saucepan from the heat. Stir in the vanilla extract and peanut butter until the mixture is glossy and well combined, with no lumps.
Add the oats to the saucepan and fold them into the chocolate mixture, stirring thoroughly until all the oats are evenly coated and the mixture starts to look thick and sticky.
Line a baking sheet with parchment paper. Using a spoon, scoop out spoonfuls of the mixture and drop them onto the parchment, spacing them apart for spreading.
Gently press down on each spoonful to flatten slightly, creating a more uniform shape. Let the cookies sit at room temperature for about 30 minutes or refrigerate for 15 minutes until they are firm and glossy.
Once the cookies are set and firm to the touch, peel them carefully from the parchment paper. They should be chewy with a fudgy, shiny surface and slightly cracked tops.
Enjoy these nostalgic, no-bake treats as a quick, satisfying dessert. Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for longer freshness.
