Line two baking sheets with wax paper. Set aside.
In a large sauce pan, over medium heat, add the butter, sugar, cocoa powder, half + half and salt.
Whisk until the butter is melted and smooth.
Remove from heat and add the quick oats, peanut butter and vanilla. Stir until fully incorporated.
Using an ice cream scoop, drop dough balls onto the prepared baking sheets.
Refrigerate for one hour until chilled and set. Enjoy!
Store cookies in an airtight container in the refrigerator for up to one week.