Give me random cooking recipes, I don't have an oven so yeah?

Ingredients

• 1/2 cup (113g) salted butter
• 1 3/4 cups (350g) granulated sugar
• 1/3 cup (32g) unsweetened cocoa powder
• 1/2 cup (120ml) milk
• 1 tsp vanilla extract
• 2/3 cup (160g) creamy peanut butter
• 3 cups (275g) quick oats (don't use old fashioned oats)

Instructions

1. Line two baking sheets with parchment paper or set out approximately 29 cupcake liners.
2. In a 2.5 to 3 quart medium saucepan combine butter, sugar, cocoa, and milk.
3. Set over medium heat, and cook stirring frequently until it reaches a full boil.
4. Allow mixture to boil 60 seconds without stirring.
5. Remove from heat, immediately add in vanilla, peanut butter and quick oats.
6. Stir mixture until well combined then, using a medium (2 Tbsp) cookie scoop or two spoons drop mixture onto lined baking sheets or into cupcake liners.
7. Allow to rest at room temperature until set, about 20 - 30 minutes (to speed up setting refrigerate).
8. Store cookies in an airtight container at room temperature.