Chewy drop cookies loaded with oats, peanut butter, shredded coconut, chopped peanuts, and melty chocolate chips for a hearty, flavor-packed treat.

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup (113 g) unsalted butter, softened

½ cup (100 g) light brown sugar, packed

½ cup (100 g) granulated sugar

1 cup (240 g) creamy peanut butter

1 teaspoon pure vanilla extract

2 large eggs

1½ cups (135 g) quick-cooking oats

1 cup (100 g) chopped cocktail peanuts

1 cup (80 g) sweetened flaked coconut

1 cup (175 g) milk chocolate chips

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Preheat oven to 350 °F (175 °C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
In a stand mixer (or large bowl), beat butter, brown sugar, granulated sugar, peanut butter, and vanilla on medium speed until light and fluffy, about 3 minutes.
Add eggs one at a time, beating well after each and scraping down sides.
Reduce mixer speed to low; gradually add dry ingredients until just combined. Increase speed to medium and beat 1 minute more.
Remove bowl and fold in oats, peanuts, coconut, and chocolate chips by hand.
Using a 3 Tbsp (2–4 oz) scoop, drop mounds of dough 3 inches apart on prepared sheets. Gently flatten each slightly.
Bake 16–18 minutes until edges are set and lightly golden.
Cool on sheets 5 minutes, then transfer to wire racks to cool completely.

Swap semi-sweet or dark chocolate chips for milk chocolate for deeper flavor.

Use chopped walnuts or pecans instead of peanuts for a classic cowboy cookie twist.

Fold in 1 cup corn flakes or bran flakes for extra crunch.

Substitute crunchy peanut butter to intensify nutty texture.

Shape smaller cookies (1 Tbsp dough) and reduce bake time by 2–3 minutes.

For softer centers, remove from oven as soon as edges set; cookies firm up as they cool.