Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup unsalted butter, (at cool room temperature)
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup creamy peanut butter
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 2 cups old fashioned oats
  • 1 cup semisweet chocolate chips
  • 1 cup peanut butter chips
  • 1/2 cup sweetened coconut flakes
  • Extra sea salt, (for sprinkling on cookies)

Instruction

  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  • In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
  • In the bowl of a stand mixer, cream together the butter and sugars until creamy, about 1 minute. Scrape down the sides of the bowl with a spatula and add the peanut butter. Beat until smooth and creamy.
  • Add in the eggs and vanilla extract and mix until well combined.
  • With the mixer off, add the dry ingredients. Mix on low until just combined, don’t over mix.
  • Stir in the oats, chocolate chips, peanut butter chips, and coconut.
  • Use a cookie scoop or spoon to scoop the cookie dough onto the prepared baking sheet, about 3 tablespoons of dough per cookie. Leave about 2-inches between each cookie because they will spread as they bake.
  • Bake for 10 to 12 minutes or until slightly golden brown around the edges but still soft in the center. Don’t over bake.
  • Remove from the oven and sprinkle with the tops of the cookies with a little sea salt. Let the cookies cool on the baking sheet for 5 minutes or until set. Transfer to a cooling rack and let cool completely.