Peanut, Coconut, and Chocolate Cookies

Peanut, Coconut, and Chocolate Cookies Recipe
Charles E. Walton IV
Bake these cookies right before serving, or reheat them in the oven or microwave.

Yield:

Makes 32 cookies

Recipe from

Recipe Time

Prep: 30 Minutes
Bake: 12 Minutes

Ingredients

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

Preparation

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.

Note:

Emily Luchetti,

A Passion for Dessert,

Four Star Desserts

July 2010
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