Gather all your ingredients and line a baking sheet with parchment paper to prepare for shaping the cookies.
In a small saucepan, combine the butter, sugar, and cocoa powder. Turn the heat to medium and stir constantly as the mixture begins to melt and bubble gently, filling your kitchen with a rich chocolate aroma.
Once the mixture is bubbling and smooth, remove it from the heat and immediately stir in the vanilla extract, ensuring it’s evenly incorporated.
Next, add the rolled oats and chopped nuts or shredded coconut if using, and stir until the oats are fully coated and the mixture is thick and shiny. If it feels too stiff, stir in a splash of milk to loosen it slightly.
Using a spoon, drop spoonfuls of the mixture onto your prepared parchment-lined sheet. Use the back of your spoon to gently shape each into a rough cookie about 1-2 inches across. The mixture will be sticky but manageable.
Press a few chocolate chips or additional toppings into the tops of the cookies for added texture and visual appeal.
Let the cookies sit at room temperature for about 30 minutes until they firm up. For quicker setting, place the baking sheet in the fridge for 15-20 minutes.
Once the cookies are firm and hold their shape, gently lift them with a spatula and transfer to a plate or storage container.
Enjoy these chewy, fudgy treats immediately or store in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week. They taste especially good after a brief chill.
