I’m always striving to make the perfect crispy but chewy oatmeal cookie. I’m not fond of raisins, so I add other things to my oatmeal cookies, sometimes coconut and sometimes peanut butter chips, but today I thought why not both? Nothing says Autumn like oatmeal cookies right?
makes 3 1/2 dozen cookies
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup ( 2 sticks) unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 cup sugar
1 large egg, at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 cups rolled oats ( not quick cooking )
3/4 cup peanut butter chips
3/4 cup sweetened shredded coconut
Preheat the oven to 375 degrees.
In a small bowl, combine the flour, baking soda, cinnamon, and salt. Set aside.
In a large bowl, cream the butter with the sugars until smooth, about 2 minutes. Add the egg and vanilla, and beat well. Add the dry ingredients and mix thoroughly. Stir in the oats, peanut butter chips, and coconut. Scoop the cookies with a small ice cream scoop or drop by rounded teaspoonfuls onto ungreased baking sheets, leaving several inches betweeen for expansion. Bake for 12-14 minutes, or until lightly golden.
Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely.