Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened
  • 1 cup Creamy Peanut Butter
  • 3/4 cup Granulated Sugar
  • 3/4 cup Light Brown Sugar, firmly packed
  • 2 Large Eggs, room temperature
  • 2 teaspoons Pure Vanilla Extract
  • 2 1/4 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt
  • 1 1/2 cups Old-Fashioned Rolled Oats (not instant)
  • 1 cup Sweetened Shredded Coconut
  • 1 cup Semi-Sweet Chocolate Chips
  • 1/2 cup Chopped Pecans or Walnuts

Instructions:

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Set aside.
  2. In the bowl of a stand mixer, cream the softened butter, peanut butter, granulated sugar, and brown sugar on medium-high speed until light, fluffy, and visibly paler (3–4 minutes).
  3. Beat in the eggs one at a time, ensuring each is fully incorporated. Scrape down the bowl, then mix in the vanilla extract.
  4. Reduce mixer speed to low. Gradually add the whisked dry ingredients (flour mixture) until just combined. Stop mixing immediately once no dry streaks remain.
  5. Remove the bowl from the mixer. Use a rubber spatula to gently fold in the rolled oats, shredded coconut, chocolate chips, and chopped nuts until evenly distributed.
  6. Cover the mixing bowl with cling film and refrigerate the dough for a minimum of 45 minutes (up to 2 hours) to solidify the fats and prevent spreading.
  7. Using a 2-tablespoon cookie scoop, portion the chilled dough and place the mounds onto the prepared baking sheets, leaving at least 2 inches (5 cm) between each.
  8. Bake for 12–14 minutes, rotating the pan halfway through. Cookies are done when the edges are set and golden brown, but the centres still look slightly soft.
  9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.