When I was expecting my son, a dear friend sent me a big batch of these cookies in the mail. What makes a pregnant lady more happy than getting a surprise cookie delivery? I dare say — NOTHING!
Since, I’ve made the recipe myself a few times and every time I realize just how fantastic it is. These cookies are dense, delicious, and have such a distinct flavor profile. And those tablespoons of flax pretty much make them healthy 🙂 At least that’s what I tell myself!
- 1 stick butter
- 1 1/4 cup brown sugar
- 1 cup white sugar
- 3 eggs
- 1 teaspoon vanilla
- 12 ounces peanut butter
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 3 Tablespoons ground flax seed
- 4 1/2 cups quick oats
- 1 cup unsweetened, shredded coconut
- 3/4 cup unsalted cashews
- 1/2 cup chocolate chips
Preheat oven to 350 degrees.
In a large mixing bowl, cream together butter and sugars. Add eggs and vanilla. Gently mix. Add peanut butter and fully incorporate. In a separate bowl, whisk together dry ingredients – salt, baking soda, flax seed, and quick oats. Stir into wet ingredients.
With a spatula fold in coconut, cashews, and chocolate chips… and anything else that sounds delicious! We’ve tossed in dried cranberries and other nuts before too! You can’t go wrong with these cookies!
Line a cookie sheet with parchment paper and scoop dough balls onto it. Bake for 12-13 minutes, until the tops are golden brown.
Lately, I’ve been making a batch of the dough and baking just a dozen. With the remaining dough I scoop dough balls and place them on a second cookie sheet without spaces. That cookie sheet goes in the freezer for an hour or two. Once firm, I place each frozen cookie dough ball in a large plastic bag and store that in the freezer for easy cookies later on. The only baking directions I change are that I place them in the oven while it’s preheating (around 250 degrees) to begin thawing and add 2-3 minutes to the bake time.