Line a baking sheet with parchment paper, set aside

In a medium saucepan, combine the sugar, milk, cocoa powder (swissmiss packet) and margarine

Place the saucepan over medium heat, stirring frequently, until the margaine is melted and the ingredients are combined.

Bring the mixture to a rolling boil, where the bubbles don't don't disappear when stirred

Allow it to boil for 1 mintue, stirring constantly to prevent burning.

After 1 minutes, remove the saucepan from the heat.

Quickly stir in the peanut butter and vanilla until melted and well combined. Add the quick oats and stir until the oats are fully coated in the chocolate mixture.

Using a large cookie scoop - drop mixture ontothe prepared baking sheet.

Flatten each portion slightly to create cookie shapes.

Allow the cookies to cool and set at room temp for about 30 minutes or until firm.

Once set, enjoy the cookies right away!

Store any lleft overs in an airtight container at roomtemp for up to 1 week.