Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it. This ensures your cookies don’t stick and clean-up is a breeze.

In a large bowl, beat the softened butter, peanut butter, and honey together until smooth. Add in the sugar and continue beating until the mixture is fluffy. Pour in the milk and vanilla extract, then mix until well combined.

In a separate bowl, whisk together the oats, flour, baking soda, and ground cinnamon. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

Fold in the golden raisins, shredded coconut, beaten egg, and chopped dry roasted peanuts (if using). This is where the cookies get their delightful chewiness and flavor complexity.

Using a spoon or cookie scoop, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie lightly with the back of a spoon. Bake for 10-12 minutes or until the edges are golden brown.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and achieve that perfect texture.