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CHEWY PEANUT BUTTER COOKIES

Active Time : 20 Minutes
Total Time : 35 Minutes
Serves : 24
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
DIRECTIONS

Heat oven to 350 degrees 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. Heat oven to 350 degrees 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.

Drop by heaping tablespoonful, 2" apart, onto ungreased cookie sheets. Bake 10-12 minutes or until light brown around edges. Cool 2 minutes before moving to wire rack; cool completely.

Variation: Jumbo Cookies: Prepare dough as directed above. Drop by 1/4-cupfuls, 3" apart, onto ungreased cookie sheets. Bake 14-17 minutes or until light brown around edges. Makes 1 1/2 dozen.