In a medium saucepan over medium heat, bring the sugars, milk, and butter to a boil, stirring occasionally.
Allow the mixture to boil for 2 minutes, then remove from the heat.
Add the peanut butter and vanilla extract and stir to combine.
Stir in the gluten free oats, salt, and chocolate chips until completely combined.
Using a 1.5-tablespoon cookie scoop, drop the mixture onto the prepared baking sheet.
Allow the cookies to set up, at room temperature, for about 30 minutes.
Serve immediately or store in the refrigerator in an airtight container.
Notes
Have all your ingredients measured and ready to go before you start making the cookies. Once you remove the mixture from the stove, you only have a few minutes to stir in the remaining ingredients and drop the mixture onto the wax paper.
Boil the butter, sugars, and milk mixture for 2 minutes before removing from the heat. If you remove the boiling mixture from the burner too soon, the cookies may not set up.
If you don’t have a 1.5-tablespoon scoop, try using 2 teaspoons from your flatware. Use one teaspoon to scoop the mixture and the other teaspoon to push the mixture onto the wax paper.