Oatmeal Peanut Butter Cookies With Bittersweet Chocolate

Submitted by an anonymous baker. Thanks for being part of Bake A Batch for Wings of Providence!

Oatmeal Peanut Butter Cookies with Bittersweet Chocolate

1 cup unsalted butter, softened (about 225 gr)
2/3 cup raw peanut butter
1 cup agave nectar or honey
2 large eggs
1/2 tsp baking soda
1/2 tsp salt
1 cup whole wheat flour
3 1/4 cups old-fashioned oats
1/2 cups shredded unsweetened coconut
100 g bittersweet chocolate (at least 65% cut into small chunks – about ¼”)
100 g pecans toasted and chopped
9 tbs protein powder, pumpkin or rice

  1. Preheat oven to 375°F.
  2. Beat together butter, peanut butter and agave with an electric mixer at high speed until fluffy.
  3. Add eggs one at a time and beat until just blended.
  4. Add the baking soda and salt and beat to combine well.
  5. Add flour and mix at low speed until just blended.
  6. Add the oats, coconut, chocolate, and nuts and mix at low speed until just blended.
  7. Line a pan with parchment paper. Scoop the dough into 1 tbsp or 2tbsp balls and place on sheet. Cover with plastic wrap and chill in the fridge at least 3 or 4 hours until firm (best if overnight).
  8. Line baking pans with parchment paper. Place cold dough balls about 2″ apart. With wet hands, gently press down cookies to flatten slightly.
  9. Bake in upper and lower thirds of oven, switching position and rotating pans halfway through baking, until golden, 11 to 16 minutes total.
  10. Cool cookies on sheets 1 minute, then transfer with a spatula to racks to cool completely.

Makes 2 to 3 dozen cookies.