Rating: 4.5 stars
27 Ratings
  • 5 star values: 18
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

A unique blend of salted peanuts, chocolate chips, espresso and coconut result in a crispy, crunchy cookie. Great for traveling or camping because the cookie maintains its crispness for several days.

Recipe Summary

prep:
15 mins
cook:
12 mins
total:
27 mins
Servings:
60
Yield:
5 dozen cookies
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and espresso powder. Combine the flour and baking soda; blend into the sugar mixture until just moist. Stir in the oats, peanuts, chocolate chips and coconut until evenly mixed. Drop by heaping teaspoonfuls onto ungreased cookie sheets.

  • Bake for 12 minutes in the preheated oven, or until the edges are golden. Cool for 5 minutes on the baking sheets before removing to wire racks to cool completely.

Nutrition Facts

135 calories; protein 2.3g; carbohydrates 17.5g; fat 6.7g; cholesterol 15.6mg; sodium 83.3mg. Full Nutrition
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