Aside from the fantastic taste and texture, there are two things I love about these cookies: (1) I finally used up the chopped peanuts that were hanging out in my fridge for about 10 years, and (2) they’re doubly peanut buttery because they have real live peanuts, not the peanut butter chips that I wish were sold in Israel but aren’t.
Plus (if you need more convincing than that), they’re pretty low-guilt, though I guess everyone has their own yardsticks for measuring health. Personally, when cookies use just 1/3 cup sugar and zero oil or butter, it’s a reason to make them. I guess the peanut butter has some fat, but it also has protein. And that totally outweighs anything else. Right?
- One year ago: Honey-glazed garlic & ginger sugar snaps (guest post by Overtime Cook)
- Two years ago: Potato, panir, and pea curry
Yield: 16 cookies
- 2/3 cup quick-cooking oats
- 1/3 cup unsweetened shredded coconut
- 1/3 cup granulated sugar
- ¾ cup unsweetened peanut butter
- 2 eggs
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ cup chopped peanuts
- ½ cup chocolate chips, plus a handful to top
1. Preheat the oven to 350 F/180 C. Line a baking sheet with parchment paper.
2. Place the oats, coconut, sugar, peanut butter, eggs, baking soda, and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until evenly incorporated. (A hand mixer and a large bowl are fine, too.) Add peanuts and chocolate chips and stir by hand.
3. Roll heaping tablespoonfuls of the batter into balls (this should be easy if you wet your hands) and place them 2 inches apart on the baking sheet. Top each with an extra 2-3 chocolate chips. Bake for 10 minutes and let cookies cool on the sheet for 5 minutes before transferring to a wire rack. Delicious at room temp or straight from the freezer.