From Castle Rock, Colorado, Connie Colgan sent this yummy recipe. "It's my husband's favorite," she says, "but I hope your experts can lighten it up for me." See the recipe for Makeover Chunky Peanut Butter Cookies to see how we trimmed down these crunchy bites.
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- 1 cup butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 1 cup creamy peanut butter
- 2 eggs
- 1-1/2 cups all-purpose flour
- 1 cup quick-cooking oats
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup (6 ounces) semisweet chocolate chips
- 1 cup raisins
- 1 cup dry roasted peanuts, chopped
- 1 cup sweetened shredded coconut
- In a large bowl, cream the butter, sugars and peanut butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, oats, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the chocolate chips, raisins, peanuts and coconut.
- Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Yield: 6 dozen.
Originally published as Chunky Peanut Butter Cookies in Light & Tasty
Reviews forChunky Peanut Butter Cookies
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MY REVIEW
Reviewed Sep. 7, 2014
"Outstanding cookies. The only thing I will change, when I make them again, is to decrease the salt. The peanuts seemed to provide enough salt."
MY REVIEW
Reviewed Aug. 23, 2013
MY REVIEW
Reviewed Jul. 11, 2012
"This recipe is easy and DELICIOUS! I didn't have any peanuts, so I added an extra half cup coconut. Very, very good cookies."
MY REVIEW
Reviewed Jan. 28, 2010
"These cookies have a very good buttery flavor. I will definetly make them again. However I dropped the dough by heaping teaspoons and I got 48 cookies that were abut 11/2 inches across. Not large cookies at all. No way can you get 72 cookies. I also cooked all batches at 350 for 12 minutes. That seemed to be perfect for my oven . Watch your time on your first batch."
