Line wax paper or parchment paper on a full size sheet pan or 2 half sheet pans.

Combine sugar and milk in a microwaveable bowl and heat in 30 second intervals until hot and sugar dissolves. Set aside.

In a large microwaveable bowl, heat the peanut butter and chocolate for 1-2 minutes until softened and warm. You will notice the peanut butter starts to spread and the chips become shiny.

Pour the milk mixture into the chocolate mixture and stir until combined well and smooth. Add the oatmeal and stir to combine well. If the mixture looks too loose, feel free to add a little more oatmeal, no more than 2 Tbsp at a time and combine until it all holds together well, but is still scoopable.

Using a tablespoon or a medium sized scoop, drop the batter onto the prepared baking sheets. Gently press down with the spoon or scoop to help shape them the way you like.

Decorate with flaked salt (such as Maldon) and/or drizzle with peanut butter and white chocolate chips melted and combined after putting in the microwave for 15 second intervals (45 seconds total).

Put the cookies in the fridge until they lift easily from the paper (about 20-30 minutes). You can also let them "set" at room temp for about an hour. They will remain pretty soft at room temp, especially if you live in a warm climate.