• Prepare a large baking sheet by lining it with parchment paper or wax paper.
• In a large bowl, whisk together oats and salt. Set aside.
• In a large saucepan, over medium-low heat, whisk together coconut oil, dark cocoa powder, milk, peanut butter, sugar. Constantly whisking, bring the mixture to a boil. Vigorously whisking, cook for 3-5 minutes until it gets creamy, thick consistency. Add vanilla and mix again, then remove the mixture from the heat.
• Mix in oats and salt mixture into the saucepan with the liquid mixture. With the help of a rubber spatula, combine everything nicely.

Here are the two methods you can proceed with making the cookies:

• First one: right after the dough has been incorporated and is still hot, drop the cookies onto the prepared surface by using a 1 ½ tablespoon in size ice cream scoop. Shape them a little bit to give a cookie-like shape. Sprinkle with some additional oats and drizzle with melted chocolate, if desired.
• Second one: after the dough has been incorporated, let it sit in a saucepan at room temperature for about 5-7 minutes. As it chills, it thickens. Take an ice cream scoop that is 1 ½ tablespoons in size to help portion equal cookies. Roll each portion into a ball. The dough might be very warm but not super-hot that it will burn. Be careful, though. If it’s still super-hot to the touch, give it another minute or two to chill. Place onto the parchment paper and press the tops to form a cookie-like consistency. Sprinkle with some additional oats and drizzle with melted chocolate, if desired.