• Gather your ingredients so that you have everything close at hand on the counter or table. Place a piece of waxed paper on the counter or table, about 24 inches long.

Prepare the Ingredients

• Using a knife or nut chopper, chop 1/2 cup dry roasted peanuts, if desired.
For this recipe, I like to premeasure the ingredients to make the process go more quickly and smooth.

Make the Cookies

• In a medium saucepan, melt 1/2 cup butter over medium-low heat. Once melted stir in 1/2 cup whole milk, 2 cups granulated sugar, 3 tablespoons baking cocoa, and 1 teaspoon salt. Bring to a rolling boil and continue to cook for one minute.
• Remove from heat and add 1 teaspoon vanilla extract and 1/2 cup creamy peanut butter. Stir until the peanut butter is incorporated.
• Add 1 cup sweetened coconut, chopped dry-roasted peanuts, and 3 cups old-fashioned oats. Mix well with a long-handled wooden spoon.
• As quickly as possible, drop mixture from teaspoonfuls into small mounds onto the prepared waxed paper. Let set until firm, about 30 minutes. Makes up to 44 cookies.