Step 1

Line large baking sheets with unbleached parchment paper and set aside. In a large mixing bowl, place the oats and cocoa powder, and toss to combine. Set the bowl aside.

Step 2

In a medium-size, heavy-bottom saucepan, place the butter or coconut oil, sugar, milk, and salt. Whisking frequently, bring the mixture to a rolling boil over medium-high heat.

Step 3

The mixture will bubble quite a lot. Just continue to whisk. Allow the mixture to boil for a full 2 minutes, whisking frequently.

Step 4

Remove the saucepan from the heat, add the chopped chocolate and mix until the chocolate is melted, and the mixture is smooth.

Step 5

Create a well in the center of the oats in the large bowl and pour in the sugar mixture. Mix to combine well.

Step 6

The mixture will be thick but soft. Allow it to sit at room temperature for 5 to 10 minutes to allow it to begin to firm up.

Step 7

Using a large ice cream scoop or two spoons, scoop the cookie dough in 2 tablespoon portions onto the prepared baking sheets, about 1-inch apart from one another. Spread each gently into an approximately 2-inch round.

Step 8

Allow the cookies to set at room temperature or in the refrigerator. After about 30 minutes, you should be able to peel them off the parchment paper.

Step 9

Store the finished cookies in a sealed glass container at room temperature or in the refrigerator.