A unique blend of salted peanuts chocolate chips espresso and coconut result in a crispy crunchy cookie Great for traveling or camping because the cookie maintains its crispness for several days
Prep Time
27 mins
Dificult
Medium
Servings
60
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl
cream together the butter
brown sugar
and white sugar until smooth. Beat in the eggs one at a time
then stir in the vanilla and espresso powder. Combine the flour and baking soda; blend into the sugar mixture until just moist. Stir in the oats
peanuts
chocolate chips and coconut until evenly mixed. Drop by heaping teaspoonfuls onto ungreased cookie sheets.
Bake for 12 minutes in the preheated oven
or until the edges are golden. Cool for 5 minutes on the baking sheets before removing to wire racks to cool completely.
