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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 48 |
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These cookies are full of all my favourites-peanut butter, rolled oats, chocolate chips and coconut. They are sooo good and they freeze very well. The recipe is easily doubled or cut in half for a bigger or smaller yield. Read more . Originally the recipe said to use about 2tbsp dough per cookie and this will give you a yield of 4 dozen cookies. I don’t like them to be that big so I get about 5 dozen cookies. Adjust baking time if needed. Ingredients:
2 cups rolled oats, uncooked |
1 cup all-purpose flour |
1 tsp baking powder |
1/2 tsp salt |
1 cup chunky peanut butter |
1/2 cup unsalted butter, softened |
1/2 cup brown sugar, firmly packed |
1/2 cup granulated sugar |
3 large eggs (at room temp) |
1 tbsp vanilla extract |
2 cups milk chocolate chips (or dark or white or butterscotch) |
1 1/2 cups shredded coconut |
Directions:
1. Preheat oven to 350F.
2. Stir together the oats, flour, baking powder and salt in a large bowl.
3. Beat the peanut butter, butter and the two sugars together until combined.
4. Add the eggs one at a time, beating well after each addition. Add the vanilla.
5. Gradually add the oat mixture until combined. (A stand mixer makes this easier)
6. Stir in the chocolate chips and the coconut on low speed or by hand.
7. Drop dough by heaping tablespoon onto an ungreased cookie sheet. I use a small food portioner (looks like a miniature ice cream scoop) Leave about 1 inch between the mounds.
8. Bake for 15 to 18 minutes or until they are lightly browned. Pack into an airtight container when they are cool.
9. These cookies freeze very well.
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