1stick114 grams unsalted butter, at room temperature
½cupgranulated sugar100 grams
½cuppacked light brown sugar100 grams
½cupsmooth peanut butter
1large egg
1teaspoonvanilla
¾cupall-purpose flour100 grams
¾cupquick-cooking oats
1tspbaking soda
½tspsalt
6oz170 g semisweet chocolate chips (about 1 cup)
½cupunsweeteneddesiccated coconut
Instructions
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.