Cookie Carnival—Chewy Peanut Butter Coconut Oat Cookies Recipe

Whew!  I’m in just under the wire again for June’s Cookie Carnival.  I’m glad I remembered this afternoon and decided to whip out half a batch of one of our choices, the Chewy Peanut Butter Cookies.  The recipe (on the link) are actually cookies from the Smucker’s website.  But I didn’t use Smucker’s peanut butter and I made a few other changes, so I’ll leave you with the recipe as I made them.  These cookies are fantastic and just what they claim to be—chewy!  I love the addition of oats and coconut in these.

Right after I decided to make these, I realized I am completely out of all purpose flour.  I know—pretty much a cardinal sin here.  The half recipe for these cookies only needed half a cup of flour, so I looked at my choices of other flours I had on hand and decided to use bread flour.  I also just realized that when halving the recipe, I didn’t halve the amount of oats, but the cookies are so good, I’m sticking with it!  Here’s my version--

Chewy Peanut Butter Coconut Oat Cookies, by Katrina, Baking and Boys!

2 ounces unsalted butter, softened (4 tablespoons)

6 tablespoons creamy peanut butter (96 grams) (I used Jif Natural)

1/2 cup granulated sugar (100 grams)

1/2 cup light brown sugar (110 grams)

1 large egg

1 tablespoon milk

1/2 teaspoon vanilla extract

1/2 cup bread flour (all purpose flour is fine, too)  60 grams

1/2 teaspoon baking powder

1/2 teaspoon baking soda

pinch salt

1  1/2 cups quick cooking oats* (120 grams)

1/2 cup flaked coconut

.  Line two baking sheets with parchment paper.  Set aside. 

In the bowl of an electric mixer, beat the butter, peanut butter and both sugars until creamy, about two minutes.  Beat in egg, milk and vanilla.  Mix well.  In a small bowl, whisk together the flour, baking powder, baking soda and salt.  Stir in oats and coconut.  Add the dry ingredients to the wet and mix just until all combined.  Cover and chill the dough for 30 minutes, during the last 15 minutes of chilling time or so, preheat oven to 350 degrees.

Drop by heaping tablespoonful (or with a cookie scoop) onto baking sheets.  Bake for 12 minutes.  Cool on the baking sheet for a couple minutes, then move cookies to a wire rack to cool completely.  Makes 18 cookies (or more if smaller, these were about 1 ounce each).