This weekend I made a batch of these hearty cookies for my husband. He can't do dairy, so I needed to develop a recipe that used oil rather than butter. Here's the recipe I came up with.
Preheat oven to 350 degrees
1 1/4 cup of all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup of rolled oats
1/4 cup of chopped roasted, salted peanuts
1/2 cup of canola or vegetable oil
1/2 cup of granulated sugar
1 Tablespoon of molasses
1/4 cup of shredded coconut
1/4 cup of peanut butter
Whisk dry ingredients together until combined, then whisk wet ingredients together. Incorporate the dry ingredients into the wet ingredients until thoroughly mixed. With a one inch ice cream scoop portion the cookies onto a parchment lined sheet pan. Bake for 13-15 minutes.
I keep thinking the next time I make these I'll add semisweet chocolate chips. I'll report back if I do, but I bet it would be delicious.