Rating: 4.5 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

An old favorite with the added goodness of gooey chocolate chips and coconut to make a delicious snack for lunch time.

Recipe Summary

cook:
10 mins
additional:
30 mins
total:
1 hr
prep:
20 mins
Servings:
24
Yield:
2 dozen cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line are large baking sheet with parchment paper.

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  • Whisk flour, baking powder, and baking soda together in a bowl.

  • Beat butter, peanut butter, brown sugar, and white sugar together in a bowl using an electric mixer until smooth. Beat eggs, 1 at a time, into butter mixture, beating well after each addition, until smooth and creamy.

  • Stir oats into butter mixture until incorporated. Stir coconut into butter mixture until incorporated; fold in chocolate chips. Stir butter mixture into flour mixture until dough is smooth.

  • Roll about 1 tablespoon dough per cookie in your hands and arrange balls on baking sheet about 2 inches apart. Press each ball with a flour-coated fork to flatten dough.

  • Bake in the preheated oven until lightly browned, about 10 minutes. Cool cookies on baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

180 calories; protein 3.6g; carbohydrates 23.2g; fat 8.7g; cholesterol 25.7mg; sodium 132.5mg. Full Nutrition
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