1. Prepare the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Cream the Butter and Peanut Butter
In a large mixing bowl, beat the softened butter and peanut butter until smooth and creamy.
Add the granulated sugar and brown sugar, then beat until light and fluffy.
3. Add the Wet Ingredients
Beat in the eggs gradually, followed by the vanilla extract, until everything is well combined.
4. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, rolled oats, baking soda, and salt.
Gradually add the dry mixture to the peanut butter mixture, stirring just until incorporated.
5. Add the Good Stuff
Fold in the chocolate chips, chopped nuts, and shredded coconut. The dough should be thick and chunky.
6. Shape the Cookies
Scoop generous spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
For thicker cookies, gently shape each scoop without flattening it too much.
7. Bake
Bake for 10–13 minutes, until the edges are golden brown while the centers still look slightly soft.
Don’t overbake them—the cookies will continue firming up as they cool.
8. Cool
Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
These cookies are especially delicious while slightly warm, when the chocolate chips are still soft and melty. Store leftovers in an airtight container for several days.
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