I’m usually drawn to salty snacks versus sweets. Yes I’m that girl, the one reaching for the bag of chips instead of the M&M’s or candy bar. Unless it’s cookies, then all bets are off! I must confess, cookies are my kryptonite. Not the store bought overly sweet ones that make your teeth hurt and your stomach ache. I just can’t seem to pass up any homemade cookies, and if they are still warm and freshly baked…swoon!
These cookies are packed with all the yummy ingredients that make a really good cookie; salty peanuts and chocolate chips, with rolled oats and sweetened coconut to give them a great chew and lovely texture. You won’t be able to stop at just one cookie. Wear stretchy pants when you make these. You’ve been warned.
Preheat the oven to 350°F. Line cookie sheet with a silpat liner or a sheet of parchment paper. Set aside.
Stir together flour, baking powder, baking soda and salt in a mixing bowl. Set aside.
In the bowl of a stand mixer, cream together butter with sugar and brown sugar on high speed until light and fluffy, about 2-3 minutes.
Add peanut butter and vanilla and beat for another 1-2 minutes, scraping down the sides of the bowl as needed.
Add the eggs one at a time beating mixture well after adding each one.
Reduce speed to low and add flour mixture a cup at a time until combined with the wet ingredients, scraping down the sides of the bowl as needed.
Increase speed to high and beat batter for an additional minute.
Add the rolled oats, chopped peanuts, coconut flakes and chocolate chips to the bowl.
Use a rubber spatula and stir until all the ingredients are evenly distributed and combined in the dough.
Use a large (4 oz) cookie scoop to scoop up dough.
Flatten dough slightly into round discs and place 3 inches apart on cookie sheet.
Bake for 18-20 minutes or until the edges are a light golden brown.
Remove cookies from the oven and allow them to cool on the cookie sheet for 5 minutes.
Use a spatula to transfer cookies from the cookie sheet to a cooling rack to cool completely.
Being a self proclaimed cookie aficionado, I’m not gonna lie to you, these cookies are insanely good! A HUGE-HUGE-HUGE shout out and thank you to Melissa at Melissa’s Southern Style Kitchen for the inspiration for this fantastic cookie recipe! I switched out the milk chocolate chips for semi-sweet chocolate chips so they wouldn’t be too sweet. I also used old fashioned rolled oats instead of the quick cooking oats because that was what I had on hand. It actually gives these cookies the most wonderful chewy texture that is utterly irresistible.
I love the giant size of these cookies so when I tell anyone I only had two cookies I’m not ashamed to admit it. No-one has to know two of these cookies is more like eating half a dozen. It can be our little secret…ok? I won’t tell if you won’t tell. You’ll just have to excuse me while I go change into my stretchy pants…LOL
Monster Big Cowboy Cookies
Equipment
- Silpat liner(s)
Ingredients
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 sticks butter, softened
- 1 cup sugar
- 1 cup brown sugar
- ⅔ cup creamy peanut butter
- 2 tsp vanilla
- 2 large eggs
- 2 cups old fashioned rolled oats
- 1 cup salted peanuts, roughly chopped
- 1 cup shredded sweetened coconut
- 12 oz semi sweet chocolate chips
Instructions
- Preheat the oven to 350°F.
- Line cookie sheet with a silpat liner. Set aside.
- Stir together flour, baking powder, baking soda and salt in a mixing bowl. Set aside.
- In the bowl of a stand mixer, cream together butter with sugar and brown sugar on high speed until light and fluffy, about 2-3 minutes.
- Add peanut butter and vanilla and beat for another 1-2 minutes, scraping down the sides of the bowl as needed.
- Add the eggs one at a time beating mixture well after adding each one.
- Reduce speed to low and add flour mixture a cup at a time until combined with the wet ingredients, scraping down the sides of the bowl.
- Increase speed to high and beat batter for an additional minute.
- Reduce speed to lowest setting and stir in rolled oats, chopped peanuts, coconut flakes and chocolate chips. Stir until combined.
- Use a large (4 oz)cookie scoop to scoop up dough.
- Roll dough into a ball with your hands. Flatten slightly into a round disc and place 3 inches apart on cookie sheet.
- Bake for 18-20 minutes or until edges are a light golden brown.
- Remove cookies from the oven and allow them to cool on the cookie sheet for 5 minutes.
- Use a spatula to transfer cookies from the cookie sheet to a cooling rack to cool completely.
Did You Make This?
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Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”
John 6:35