2 cups white sugar 5 tablespoons unsweetened cocoa powder 1/2 cup milk 1/2 cup unsalted butter 1/2 cup crunchy peanut butter 1 teaspoon vanilla extract 3 cups quick-cooking oats 1/2 cup chopped walnuts
Cover baking sheets with wax paper and set aside.
Combine sugar and cocoa in a large saucepan. Stir in milk, butter and peanut butter. Cook and stir over medium heat until butter melts and mixture is combined, about 5-20 minutes. Remove from heat.
Stir in the vanilla, oats and nuts, and mix thoroughly. Take a teaspoon and scoop out a spoonful of the mixture; drop the spoonful onto the waxed paper-covered baking sheet. Repeat with the rest of the mixture.
Place in the refrigerator until the cookies are cooled and set. Store the cookies in an airtight container.