°2 c sugar
°½ c Butter (1 stick – salted)
°½ c milk
°4 tablespoon cocoa
°2 tsp vanilla extract
°3 c rolled oats (use quick oats, not old fashioned or steel cut oats)
Combine the butter, sugar and milk in a saucepan and bring to a boil over medium-high to high heat (enough to bring the syrup to a rapid boil).
Stir frequently to avoid burning or boiling!
Once the syrup is at a full boil, stir and cook for 1 minute then remove from the heat.
Add vanilla and cocoa, stir until syrup is smooth. Add oats and stir until evenly coated in syrup.
Drop in tablespoon-sized portions onto waxed paper, use the back of a spoon to make a cookie (rather than a mound of no-bake cookies) if desired. Leave in place for one hour.