Line a baking sheet with parchment paper.
In a medium saucepan set over medium heat, combine sugar, milk, butter, cocoa and salt. Bring to a full boil, stirring frequently, and cook for 1 full minute.
Remove from heat, and stir in oats, nut butter, and vanilla.
Drop 2 tablespoonful-sized mounds of dough onto prepared baking sheet. Let cool at room temperature until hardened, about 30 minutes.
Store leftover cookies in an airtight container in the refrigerator for 3 to 4 days.
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.