These cookies combine the nutty richness of peanut butter with the hearty texture of oats, creating a delightful treat perfect for any occasion.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the peanut butter, butter, brown sugar, and granulated sugar until smooth and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the vanilla extract and mix until incorporated.
Vanilla enhances the flavor profile of the cookies.
In a separate bowl, combine the flour, oats, and baking soda.
Sifting the dry ingredients ensures even distribution.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the shredded coconut and chocolate chips.
Gently folding prevents breaking the chocolate chips.
Scoop tablespoons of dough onto the prepared baking sheet, spacing them evenly.
Using a cookie scoop ensures uniform cookie sizes.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
For chewier cookies, bake for the shorter time.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on the sheet helps the cookies set properly.
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