Preheat oven to 375°F. In a large bowl combine the melted shortening, brown sugar, maple syrup, milk and egg. Use a hand mixer to beat well... or elbow grease and a whisk.
Cover the bowl and place in the fridge to cool down for about 10-15 minutes.
Remove the bowl from the fridge and add the oats, coconut, peanuts and chocolate chips. Mix until evenly distributed.
Place a large sieve over top of the bowl and add the flour, baking powder, baking soda and salt. Use a spoon to stir the dry ingredients through the sieve and into the wet ingredients below.
Then mix the dry ingredients into the wet ingredients until combined. Don't overmix.
Drop a rounded teaspoon at a time onto a parchment-lined or non-stick baking sheet. 12 per sheet. Bake for 12-15 minutes or until the edges of the cookie begin to turn golden brown.
Remove from the oven and transfer to a cooling rack. Enjoy once they cool enough to eat without burning the roof of your mouth or you can cool completely and store them for later.
Store in a tightly sealed container for up to 5 days or freeze for up to 3 months.The cookie dough can also be frozen uncooked. To do so freeze the dough into individual servings and then thaw at room temperature. If cooking from frozen add about 2 minutes of baking time to allow for the time to thaw.