A unique blend of salted peanuts, chocolate chips, espresso and coconut result in a crispy, crunchy cookie. Great for traveling or camping because the cookie maintains its crispness for several days.
Original recipe makes 5 dozen cookies
Ingredients
1 cup butter
1 1/2 cups white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 teaspoons instant espresso powder
1 3/4 cups all-purpose flour
1 teaspoon baking soda
3 cups old-fashioned oats
1 1/2 cups salted peanuts
1 1/3 cups milk chocolate chips
1/2 cup flaked coconut
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PREP
15 mins
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COOK
12 mins
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READY IN
27 mins
Directions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and espresso powder. Combine the flour and baking soda; blend into the sugar mixture until just moist. Stir in the oats, peanuts, chocolate chips and coconut until evenly mixed. Drop by heaping teaspoonfuls onto ungreased cookie sheets.
- Bake for 12 minutes in the preheated oven, or until the edges are golden. Cool for 5 minutes on the baking sheets before removing to wire racks to cool completely.
Nutrition
Calories: 135 kcal
Carbohydrates: 17.5 g
Cholesterol: 16 mg
Fat: 6.7 g
Fiber: 0.9 g
Protein: 2.3 g
Sodium: 83 mg