Line two baking sheets with wax paper. Set aside.
In a large sauce pan, over medium heat, add the cultured butter, cacao butter, sugar, cacao powder, half + half and salt.
Whisk until the butters are melted and smooth.
Remove from heat and add the quick oats, peanut butter and vanilla bean paste. Stir until fully incorporated.
Using an ice cream scoop, drop dough balls onto the prepared baking sheets.
Refrigerate for one hour until chilled and set. Enjoy!
Store cookies in an airtight container in the refrigerator for up to one week.