CHEWY PEANUT BUTTER COOKIES *team creamy or extra crunchy?!
2 ½ cup all-purpose flour 1 tsp baking powder 1 tsp baking soda ½ tsp kosher salt 1 cup unsalted butter, softened 1 ½ cup granulated sugar, divided ¾ cup light brown sugar, packed 2 large eggs 2 cups creamy or extra crunchy peanut butter 1 tsp vanilla extract
made by: us most of the chocolate chips eaten by: Henry & Luci
3 c all purpose flour (I used gluten free 1:1 baking flour) 1 tablespoon baking powder 1 tablespoon baking soda 1 tablespoon ground cinnamon 1 teaspoon salt 1 1/2 cups butter, room temp 1 1/2 cups light brown sugar, packed 1 1/2 cups granulated sugar 3 eggs 1 tablespoon vanilla 3 c semi sweet choc chips 3 c regular old fashioned rolled oats (not instant) 2 c sweetened flake coconut 2 c chopped pecans
1. Preheat oven to 350 F 2. Mix flour, baking powder, baking soda, cinnamon, & salt & set aside 3. Cream butter 1 min. Add sugars and cream 2 more min on medium speed. Add eggs one at a time until blended. Add vanilla and mix until blended. 4. Gradually add flour and mix just until blended. 5. Remove bowl from mixer and add choc chips, nuts, coconut, oats & pecans. Mix by hand until blended. 6. Drop or roll into balls spaced 2” apart. Use parchment paper for easy, no stick clean up. 7. Bake for about 11-12 min until golden brown on top.
CHEWY PEANUT BUTTER 
COOKIES
