2 cups granulated sugar
5 tablespoons unsweetened baking cocoa
1/2 cup milk
1/2 cup butter
1/2 cup chunky peanut butter
1 teaspoon vanilla extract
3 cups quick-cooking oats
1/2 cup chopped nuts
Cover a baking sheet with waxed paper; set aside.
Combine sugar with cocoa in a large saucepan. Stir in milk, butter and peanut butter. Cook, stirring continuously, over medium heat until butter melts and mixture is combined, 5 to 10 minutes. Remove from heat and stir in vanilla. Add oats and nuts; mix thoroughly.
Once mixture has cooled slightly, drop by large spoonfuls 2 inches apart onto baking sheet. Refrigerate cookies until set, about 30 minutes. Store in an airtight container.
Makes 48 cookies.