Loaded Peanut Butter Cookies

Ingredients

• 1 1/2 cups rolled oats
• 1 cup creamy peanut butter (not natural)
• 4 tablespoons unsalted butter, at room temperature
• 2/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 large eggs
• 1 cup semisweet chocolate chips
• 2/3 cup sweetened shredded coconut
• 1/2 cup chopped mini peanut butter cups

Description

1. Preheat the oven to 350˚ F. Spread the oats on a large baking sheet and bake until lightly toasted, 10 to 12 minutes. Let cool. Line 2 separate baking sheets with parchment paper.
2. Combine the peanut butter and butter in a large bowl and beat with a mixer on medium speed. Add the brown sugar, granulated sugar, salt, baking powder and baking soda and beat until smooth, 1 to 2 minutes. Beat in the eggs, then with a rubber spatula, stir in the toasted oats, chocolate chips, coconut and peanut butter cups.
3. Scoop 12 mounds of dough (about 1/3 cup each), packing the dough together, and arrange about 2 inches apart on the baking sheets. Lightly flatten with your fingers.
4. Bake, switching the pans halfway through, until the edges of the cookies are set but still soft, 20 to 24 minutes. If any cookies are misshapen, use a spatula to press the edges back into a round shape. Let the cookies cool 10 minutes on the pans, then transfer to a rack to cool completely (the cookies will hold together best when fully cooled).