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2 c. sugar
1/2 c. milk
1 stick (8 Tbsp.) unsalted butter
1/4 c. unsweetened cocoa powder
3 c. old-fashioned rolled oats
1 c. smooth peanut butter
1 Tbsp. pure vanilla extract
large pinch kosher salt

Line a baking sheet with waxed paper or parchment. Bring sugar,
milk, butter, and cocoa to a boil in a medium saucepan over medium
heat, stirring occasionally; boil 1 minute. Remove from heat. Add
oats, peanut butter, vanilla, and salt; stir to combine. Drop by
teaspoonful onto the prepared baking sheet and let set at room
temperature until cooled and hardened, about 30 minutes.
Refrigerate in an airtight container for up to 3 days.

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