![](\"http:\/\/blog.taodekitchen.com\/pics\/PB%20Cookie.jpg\" "\\"Peanut")
<\/p>\nI hate it when I can’t decide what kind of cookie I want to eat. This dilemma was moot at a recent party I attended. Lucky for me it was put on by a fabulous chef with a few talented chefs in attendance. MG always brings sweet treats and he did not disappoint with his Peanut Butter “Plenty” Cookies.<\/p>\n
<\/p>\n
Not too far from the “Patti’s Favorite” cookies I like to make which have oatmeal, chocolate chips and shredded coconut, these cookies have the added addition of peanut butter and orange zest. Yum! Most peanut butter cookies are a bit rich and overly peanuty to me but these have a nice balance. I also love the textures that the coconut and oatmeal lend. These are the new favorite cookie in this house.<\/p>\n
I made a few changes to his original recipe…a bit less sugar, used semi-sweet chocolate chips instead of chopped bittersweet chocolate and baked them a tad darker.<\/p>\n
Here is the recipe:<\/p>\n
Peanut Butter ‘Plenty’ Cookie<\/p>\n
1\/2 lb slightly chilled unsalted butter, diced
\n3\/4 cup granulated sugar
\n1 cup firmly packed brown sugar
\n2 large eggs
\n1 teaspoon vanilla extract
\n1 cup crunchy or smooth peanut butter (9 wt oz or 256 g)
\n1 3\/4 cups all purpose flour
\n2 teaspoon baking soda
\n1\/2 teaspoon sea salt
\n1 1\/2 cups old fashion oatmeal
\n1 1\/2 cup semi sweet chocolate chips
\n1 cup shredded sweetened coconut
\nfinely grated zest of 1 orange or tangerine<\/p>\n
Preheat oven to 350F<\/p>\n
Beat butter and sugars with a mixer on high speed until light and fluffy, about 3 minutes. With the mixer on low speed, add eggs and vanilla, then add the peanut butter. Mix well. In a separate bowl, mix together the zest, flour, baking soda, and salt. Add to the peanut butter mixture and mix to a smooth dough. Now add by hand the oatmeal, chocolate and coconut – mix well.<\/p>\n
Using a tablespoon or a small ice cream scoop (#70), form the dough into 1\/2 inch balls and place on baking sheet lined with parchment (or silicon mat.) Flatten the balls with a fork (dip the fork in water if it sticks to the dough.) Bake until golden brown, about 10-14 minutes. Cool for about 5 minutes on the pan, then transfer to a rack to cool completely.<\/p>\n","protected":false},"excerpt":{"rendered":"
I hate it when I can’t decide what kind of cookie I want to eat. This dilemma was moot at a recent party I attended. Lucky for me it was put on by a fabulous chef with a few talented chefs in attendance. MG always brings sweet treats and he did not disappoint with his […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,8],"tags":[],"class_list":["post-111","post","type-post","status-publish","format-standard","hentry","category-general","category-recipes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/111","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/comments?post=111"}],"version-history":[{"count":0,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/111\/revisions"}],"wp:attachment":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/media?parent=111"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/categories?post=111"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/tags?post=111"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}