Peanut Butter Oatmeal Chocolate Chip Coconut Cookies
Why settle for just a few ingredients when you can jam pack as much flavor and texture combos into one delicious cookie? These Peanut Butter Oatmeal Chocolate Chip Coconut Cookies are a tongue twister, in more ways than one!Peanut butter oatmeal chocolate chip coconut cookies. Now say that three times fast. I guess this is why some bakers who like to load up their cookies with tons of ingredients end up giving them cute names like the Chunky Lola or Sausalito. I like to just tell it how it is with my cookies – straight up ingredients. Also I don’t think anyone is going to want to bake a cookie called the Chunky Becca. Ba da zing!
So I’m aware that I’ve been leaving you guys hanging with blog posts the past few weeks, but I’m here now and that’s all that matters. I’ll write up a Nutshell recap this week so I can list out all of the excuses why I’m a few weeks behind in these posts even though I tease you with preview pics on Insta.
At my friend Allie’s bachelorette, I met one of the other bridesmaids Ashley who is a super amazing chef in NYC. As part of our Bachelorette goodie bags she hooked us up with a jar of amazing granola from her restaurant. I really can’t put into words how good this stuff is, but if there was a black market for it, I’d absolutely be selling it on the street corners.
I legit consumed an entire Mason jar worth of it in an embarrassingly short period of time. So when I ended up in NYC shortly after meeting Ashley for work, I visited her at her restaurant and she gave me another jar of this addicting goodness and the secret recipe. Which I can’t tell you, or I’d have to kill you.
So last week when I was making a batch of the granola at home to give to some of my friends (and some for myself) I decided to mix up some of the extra ingredients I had and throw it into a cookie to see how it would turn out. I have a few other variations in my head that are a little more granola-ey but for this batch I decided to use some of the extra oatmeal and coconut flakes and put them into a peanut butter cookie. I’m not sure it is quite as healthy as the granola, but these cookies are certainly just as addicting!
- 1 stick butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup old-fashioned oats
- 1 cup toasted coconut
- 2 cups milk chocolate chips
Step 1: Heat the oven to 350°F. Line a baking sheet with parchment and spread coconut evenly. Bake for 7 to 8 minutes stirring occasionally until lightly golden. Set aside to cool.
Step 3: Sift together the flour, baking soda and salt and slowly add to the batter while mixing on a low speed. Add in the oats and mix just until incorporated.
Step 5: On a sil-pat or parchment-lined baking sheet, use a medium cookie scoop to place even-size balls of dough at least two inches apart. Bake at 350°F for 10 to 12 minutes just until the edges are lightly golden. Let the cookies set on the baking sheet for a few minutes before transferring to a wire rack to cool.
These cookies have the best of both worlds of lots of flavor and great texture. The peanut butter cookie base is soft and chewy while the toasted coconut adds a nice little crunch. And you can never go wrong with the peanut butter and chocolate combo.
Luckily as soon as I photographed these I packaged them up and had Skip drop them off at our neighbor’s house since they had a full house for the long weekend and I needed these cookies to be out of arm’s reach.
For some reason oatmeal cookies always feel like a fall cookie to me, so I’m already starting to curb my end-of-summer-depression with some new fall recipe planning. Bring on the apples and salted caramel! What are some of your favorite fall flavors?