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 the 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 the butter over medium-low heat. Once melted stir in the whole milk, granulated sugar, baking cocoa, and salt. Bring to a rolling boil and continue to cook for one minute.
Remove from heat and add the vanilla extract and creamy peanut butter. Stir until the peanut butter is incorporated.
Add the sweetened coconut flakes, chopped dry-roasted peanuts, and 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.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.