Peanut Butter Oatmeal Cookies

Preheat your oven to 375 degrees Fahrenheit, or 190 degrees Celsius. To prevent cookies from sticking, line a large baking sheet with parchment paper.

In a bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda. Whisk these dry ingredients together until well combined.

In a separate bowl, use an electric mixer to cream 1 cup of butter and 1/2 cup of peanut butter until smooth. Add 1/2 cup of brown sugar and 1/4 cup of white sugar, mixing until well combined. Gradually add 2 large eggs to the mixture, beating thoroughly after each addition until you achieve a smooth and creamy consistency.

Mix in 1 cup of rolled oats into the butter mixture until they are fully incorporated. Then, add 1/2 cup of shredded coconut and fold it into the mixture until well combined. Fold in 1 cup of chocolate chips to add flavor and texture.

Gradually add the dry ingredients to the butter mixture, stirring until a smooth dough forms.

Scoop out small balls of dough, about 1 tablespoon each, and arrange them on the prepared baking sheet. Leave a space of about 2 inches between each cookie.

Using a fork coated with flour, gently press each dough ball onto the baking sheet to flatten it slightly.

Bake the cookies in a preheated oven for about 10 minutes, or until they are lightly browned. Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.