Peanut Butter Cowboy Cookies
Big, bold cookies packed with peanut butter, oats, chocolate chips, coconut, and crunchy peanuts. Perfect for snacking, sharing, or freezing for later!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup butter softened
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- ⅔ cup smooth peanut butter
- 2 teaspoon vanilla extract
- 2 large eggs
- 2 cups quick-cooking oats
- 1 cup cocktail peanuts chopped
- 1 cup sweetened flaked coconut
- 12 oz milk chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment.
- Whisk flour, baking powder, salt, and baking soda in a bowl.
- Cream butter, brown sugar, and granulated sugar until fluffy.
- Beat in peanut butter, vanilla, and eggs one at a time.
- Gradually mix in dry ingredients until just combined.
- Fold in oats, peanuts, coconut, and chocolate chips.
- Scoop dough onto baking sheets, spacing 2 inches apart.
- Bake 10–12 minutes until edges are golden.
- Cool 5 minutes on sheet, then transfer to rack.
Notes
- For extra crunch, use toasted coconut or crunchy peanut butter.
- Chill dough for thicker cookies.
- Substitute sunflower seed butter and omit peanuts for nut-free version.
- Cookies freeze well before or after baking.