Oatmeal Peanut Butter Coconut Cookies

Cookies, Unfussy
This is a great cookie jar cookie that can be enjoyed literally any time of day. I recommend a cookie for breakfast, a cookie for lunch and then a sensible dinner- it’s really working for me. A little coconut oil makes the texture perfect and they stay that way for days.

  • 1/2 cup butter, softened
  • 1/2 cup coconut oil
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup peanut butter
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp. baking soda
  • 3 cups old-fashioned oats
  • 1 cup shredded sweetened coconut
  • 1/2 cup salted peanuts

Preheat oven to 350°F. Line baking sheets with parchment.

Cream butter, coconut oil, sugar and brown sugar together until very light and uniform in color, scraping bowl when necessary. Add peanut butter and mix to combine.

Add eggs, one at a time, and beat to blend well, then vanilla, scraping bowl as needed.

Add flour and baking soda and mix until well blended.

Finally, add oats, coconut and peanuts and stir to combine well.

Scoop or shape into balls (whatever size you like- I like golf-ball size at the very least) and place on prepared baking sheets. Press down with a fork in a criss-cross pattern so they are about 1/2″ thick.

Bake at 350°F for 10-12 minutes (or longer, depending on the size), until just starting to brown on the edges. Let cool before removing from cookie sheet.

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