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Peanut, Coconut, and Chocolate Cookies

Charles E. Walton IV
Prep time 30 mins
Bake time 12 mins
Yield Makes 32 cookies
Bake these cookies right before serving, or reheat them in the oven or microwave.


  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup firmly packed dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsweetened coconut
  • 1/2 cup coarsely chopped salted dry-roasted peanuts, toasted
  • 1/2 cup regular oats
  • 1/3 cup semisweet chocolate morsels

How to Make It

  1. Preheat oven to 350°.

  2. Beat together butter and sugars at high speed with an electric mixer until smooth and creamy. Stir in vanilla and egg.

  3. Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour and next 3 ingredients. Add to butter mixture, beating well. Stir in remaining ingredients.

  4. Drop by level tablespoonfuls 2 inches apart onto parchment-lined baking sheets.

  5. Bake at 350° for 12 minutes or until golden brown. (Cookies will be slightly soft in center.) Cool for 3 minutes on baking sheet before removing to wire racks.

A Passion for Dessert,

Four Star Desserts