Prep Time 20m
Cook Time 12m
Ready Time 60m
Yield 4 1/2 dozen


Ingredients
  • 1 cup sugar
  • 1 cup firmly packed light brown sugar
  • 1/2 cup butter, softened
  • 3/4 cup Smucker's® Natural Creamy Peanut Butter, stirred
  • 2 large eggs
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 cups quick rolled oats
  • 1 cup flaked coconut
Preparation Directions
  • Step 1Heat oven to 350°F. Beat sugar, brown sugar, butter and peanut butter in large mixing bowl on medium speed of electric mixer until creamy. Beat in eggs, milk and vanilla. Mix well. Combine flour, baking powder and baking soda; stir in rolled oats and coconut. Add to peanut butter mixture and beat on low speed until well blended. Cover and chill 30 minutes.
  • Step 2Drop by heaping tablespoonful, 2 inches apart, onto ungreased cookie sheets. Bake 10 to 12 minutes or until light brown around edges. Cool 2 minutes before removing to wire rack to cool completely.
VARIATION:
  • Step 1Jumbo CHEWY PEANUT BUTTER COOKIES: Prepare dough as directed above. Drop by 1/4-cupfuls, 3 inches apart, onto ungreased cookie sheets. Bake 14 to 17 minutes or until light brown around edges. Makes 1 1/2 dozen.
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