In a microwave-safe bowl, combine the peanut butter and honey (or maple syrup). Microwave for about 30 seconds or until the mixture is melted and easily stirrable.
Stir in the cocoa powder, vanilla extract, and a pinch of salt (if using), until well combined and smooth.
Add the quick-cooking oats to the mixture and stir until all of the oats are coated with the chocolate mixture.
If desired, fold in any additional add-ins such as chopped nuts, shredded coconut, chocolate chips, or dried fruit.
Using a spoon or cookie scoop, drop spoonfuls of the mixture onto a baking sheet lined with parchment paper.
Let the cookies cool and set at room temperature for about 15-20 minutes, or place them in the refrigerator to speed up the process.
