Peanut Butter Cowboy Cookies

• Vegetarian

• Produce

  • 1 cup Cocktail peanuts

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 2/3 cup Peanut butter, smooth

• Pasta & Grains

  • 2 cup Oats, quick-cooking

• Baking & Spices

  • 2 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Brown sugar, light
  • 1 cup Granulated sugar
  • 12 oz Milk chocolate chips
  • 1 tsp Salt
  • 2 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1 cup Coconut, sweetened flaked

• Dairy

  • 1 cup Butter

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 2 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 cup butter, softened
• 1 cup light brown sugar
• 1 cup granulated sugar
• ⅔ cup smooth peanut butter
• 2 tsp pure vanilla extract
• 2 large eggs
• 2 cup quick cooking oats
• 1 cup cocktail peanuts, roughly chopped
• 1 cup sweetened flaked coconut
• 12 oz milk chocolate chips

Directions

• Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
• Sift together the all-purpose flour, baking powder, baking soda and salt. Set aside.
• In the bowl of a stand mixer, cream together the softened butter, light brown sugar, granulated sugar, peanut butter and vanilla. Beat for 3 minutes until smooth, fluffy and light beige in color. Add the eggs one at a time beating well after each addition. Stop to scrape the bowl periodically so all of the ingredients fully combine.
• Add the dry ingredients gradually while beating on low speed, mixing well between each addition.
• Repeat until all of the dry ingredients have been added, stopping to scrape the sides of the bowl as needed.
• After all of the dry ingredients have been added, increase the speed of the mixer and beat for 1 minute.
• Use a large non-stick spatula to mix in the quick-cooking oats, peanuts, milk chocolate chips and sweetened flaked coconut by hand. The batter will be stiff.
• Use a 4 oz ice cream scoop to separate the dough. Place the dough rounds at least 3-inches apart on the baking sheet. Press the centers to flatten slightly for even baking.
• Bake for 16-18 minutes until lightly golden.
• Cool on the cookie sheet for 5 minutes, then remove to a cooling rack to cool completely.