Lay a 3-foot piece of waxed paper on a cookie sheet. Stir the sugar and cocoa together. Melt the butter in a 4-quart pan. Add milk and sugar/cocoa mix. Stir constantly and bring to a boil and let boil for 1 minute. Remove from heat and add the vanilla and rolled oats. ½ cup peanut butter can be added to make smoother.
Drop one cookie by the spoonful and see if there is any liquid that spreads from the cookie. If there is, add another ¼ cup of rolled oats at a time until no liquid runs from cookie. Let cookies set (may need to put in refrigerator). Store in an air tight container.
Preheat oven at 350 degrees. Beat the sugar, brown sugar and butter until creamy. Add eggs, vanilla and baking soda and mix well. Add peanut butter and mix. Stir in oats, chocolate chips and nuts.
Place teaspoon full of dough on a lightly greased cookie sheet about 2 inches apart.
Bake for 10-12 minutes until lightly brow around edges.