Directions: 1. Place sugar, cocoa, butter and milk in a large saucepan. On medium heat, bring to a boil for one full minute, stirring constantly.
2. Remove from heat and stir in peanut butter, vanilla and oatmeal.
3. Drop by spoonfuls onto wax paper. Cool 30 minutes.

Directions: Preheat oven to 350. In a small bowl, stir together flour, baking soda, and salt and set aside. In a large bowl, cream together butter and sugars. Beat in egg and yolk. Add vanilla and coconut extract. With mixer on low, add flour mixture gradually until combined. By hand, stir in chips, coconut, and nuts. Roll into small balls and bake on greased or non-stick pans for 9 - 10 minutes until slightly golden.

Directions: 1. Combine butter and tea leaves in a small saucepan over medium heat. Melt the butter, stirring occasionally, until it just begins to sizzle around the edges. Remove from heat and cool for 5 minutes. 2. Heat oven to 350 and line two cookie sheets with parchment paper. Put 1/3 C granulated in a small bowl and set aside. 3. Add the tea butter to a large bowl, then add brown sugar, salt, zest and 3/4 C sugar. Use an electric mixer on medium speed to combine for 30 seconds; mixture will be grainy and separated. Add the egg and vanilla, then beat until combined and smooth, about 30 more seconds. 4. Add the flour, baking powder and baking soda to the bowl. Mix on low speed until just combined. Scrape the sides and bottom of the bowl with a spatula to combine. 5. Make dough balls using 1 1/2 - 2 tablespoons of dough. Roll dough balls in reserved granulated sugar. Place on cookies sheets 2 inches apart. 6. Bake until set, light brown around the edges and crackled on top, approx. 16 minutes. Rotate pans top to bottom and front to back halfway through baking. Remove sheets from the oven and let cookies cool on the baking sheets. 7. Store at room temperature in an airtight container for up to 3 days or freeze for up to 3 weeks.