Combine the peanut butter, honey, and vanilla in your medium saucepan. Warm over medium heat, stirring constantly, until the mixture is smooth and fragrant, about 2-3 minutes. You'll notice it becomes glossy and starts to bubble slightly.
Remove the saucepan from heat and stir in the quick oats and chocolate chips until everything is evenly coated and well combined. The oats will absorb some of the mixture, creating a thick, sticky dough.
Line a baking sheet with parchment paper to prevent sticking. Using a spoon or small scoop, portion out spoonfuls of the mixture onto the sheet, about 2 inches apart. Gently flatten each cookie with the back of the spoon or your fingers for a classic shape.
Let the cookies set at room temperature for about 30 minutes, or place in the fridge for 15-20 minutes to speed up the process. You'll see the tops become shiny and the edges firm up as they set.
Once firm, carefully lift the cookies from the parchment and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
