You have to work quickly when making this recipe since it sets up quickly, so I recommend measuring out all ingredients ahead of time so that they're ready when you need them.
Sunflower seed butter may be used in lieu of peanut butter, for those with peanut allergies.
You may use quick oats for more tender cookies, regular rolled oats for chewier cookies, or a combination of the two.
If you use chocolate chips/small pieces of chocolate, or chocolate that hasn't been chilled/frozen, it may all melt when you stir it into the warm oatmeal mixture. It will still taste great, but you won't have any chunks of chocolate remaining in your cooled cookies.
I like to use a small cookie scoop to quickly scoop my cookies into little mounds.