1In a 4 quart dutch oven or saucepan, put in sugar and cocoa. Whisk until cocoa is mixed in sugar. (I try to get any cocoa lumps broken down.)
2Add milk and margarine. Cook over medium heat on oven burner stirring constantly.
3When it reaches a roiling boil, cook for 3-4 minutes.
4Remove from heat, and add vanilla, oats and peanut butter.
5Mix until peanut butter is melted and oats is distributed throughout chocalate mixture.
6Drop by tablespoonfuls onto wax paper. It sets up fast so work quickly. Let cool and enjoy. (Sometimes I put this in a greased 9"x13" pan.)