With the perfect combination of chocolate, peanut butter, oats, and coconut, these are some of the best cookies you will ever consume.
Ingredients
1cupunsalted butter (two sticks), slightly softened but not room temperature
1cupsugar
3/4cupbrown sugar
3/4cupcreamy peanut butter*
2large eggs
1teaspoonvanilla
2 cupsall purpose flour
1 1/2cupsold fashioned oats**
1teaspoonbaking soda
1teaspoonsalt
1cupsemisweet chocolate chips
1cuppeanut butter chips
1/2cupsweetened coconut flakes
Instructions
Preheat the oven to 350 degrees Fahrenheit, and line 4 cookie sheets with parchment paper.
In a stand mixer, use the paddle attachment to cream the butter and the sugars together until smooth (about 1 minute). Add creamy peanut butter and mix until combined and smooth. Add eggs and vanilla and mix until ingredients are just combined. Add the flour, oats, baking soda, and salt, and mix until ingredients are barely combined (it's okay to still see streaks of flour in your dough at this point). Remove bowl from stand mixer and add chocolate chips, peanut butter chips, and coconut, and hand stir with a spatula until combined.
Using a size 16-inch cookie scoop (1/4 cup of cookie dough), scoop cookie dough onto parchment-lined cookie sheets, 6 per pan. Bake each pan for 9-12 minutes, until slightly golden brown on the top and edges of the cookies. If baking with a convection oven, flatten the dough balls slightly with the palm of your hand, and then bake for 8-10 minutes, also until the cookies are slightly golden brown on the tops and edges of the cookies. Enjoy warm or completely cooled; cookies are best consumed the day of.
Notes
*Make sure to use a sugary, creamy peanut butter for this recipe rather than a natural peanut butter. We recommend Jif or Skippy. **Our preferred brand of old fashioned oats for most recipes (including this one) is Quaker Oats.