In a medium saucepan, combine 1 cup of peanut butter, 1/2 cup of honey (or maple syrup), 1/4 cup of cocoa powder, and a pinch of salt over medium heat. Stir continuously for about 3-5 minutes until the mixture is smooth and starts to bubble gently.

After removing the saucepan from the heat, add 3 cups of oats and 1 teaspoon of vanilla extract to the chocolate mixture and stir well for about 2 minutes.

Using a tablespoon or cookie scoop, drop spoonfuls of the mixture onto a lined baking sheet or parchment paper, aim for evenly-sized dollops.

Place the baking sheet in the refrigerator and let the cookies chill for at least 30 minutes to firm up nicely.

Once chilled, gently peel the cookies off the parchment paper and arrange them on a serving plate.