Originally from The Happy Baker by Erin Bolger, these cookies are a combination of peanut butter, oat, chocolate chip and coconut. You really can’t go wrong. They can be made as written, or you can jazz them up like I do by adding broken pretzels, mini peanut butter cups and chopped candy bars. I mix some in with the dough, and then stick more candy on the cookies when they come out of the oven.
Happy Baker Cookies
- 1 stick 114 grams unsalted butter, at room temperature
- 1/2 cup granulated sugar 100 grams
- 1/2 cup packed light brown sugar 100 grams
- 1/2 cup smooth peanut butter
- 1 large egg
- 1 teaspoon vanilla
- 3/4 cup all-purpose flour 100 grams
- 3/4 cup quick-cooking oats
- 1 tsp baking soda
- 1/2 tsp salt
- 6 oz 170 g semisweet chocolate chips (about 1 cup)
- 1/2 cup unsweetened desiccated coconut
- Preheat oven to 375 degrees F.
- In a mixing bowl, beat butter and both sugars until fluffy, using electric mixer on medium speed. Add peanut butter, egg and vanilla and beat until blended.
- In a second bowl, whisk together flour, oats, baking soda, salt, chocolate chips and coconut. Add to butter mixture. Using wooden spoon, stir just until moistened and blended.
- Drop by rounded tablespoons onto baking sheets lined with parchment. Gently press into rounds (just flatten slightly)
- Bake 1 sheet at a time at 375 for 8 to 10 minutes or until cookies are golden brown at edges, 8 to 10 minutes.
- Let cool on baking sheet for 1 minute. Transfer cookies to rack and cool completely.
- Makes about 3 dozen.