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Everyday Peanut Butter Chocolate Chip Cookies

Heat oven to 350 degrees. Line two baking sheets (cookies) or a rimmed baking sheet (bars) with parchment. Cream together oil, butter, peanut butter, and sugar (I use a stand mixer) until light and fluffy, scraping down the sides as needed. Add in eggs and vanilla extract. Add oats, one cup at a time on a low speed or with a wooden spoon, then coconut, flax seed, baking soda, and salt. Stir in cho. . .

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Servings: 20

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

4 tablespoons coconut oil

4 tablespoons butter, softened

1 1/2 cup creamy peanut butter

1 cup brown sugar

3 eggs 2 teaspoons vanilla

3 cups old fashioned oats

1 cup unsweetened flaked coconut

1/2 cup ground flax seed

1 teaspoon baking soda

1/2 teaspoon salt

1 - 2 cups

Preparation

1Heat oven to 350 degrees. Line two baking sheets (cookies) or a rimmed baking sheet (bars) with parchment.

2Cream together oil, butter, peanut butter, and sugar (I use a stand mixer) until light and fluffy, scraping down the sides as needed. Add in eggs and vanilla extract.

3Add oats, one cup at a time on a low speed or with a wooden spoon, then coconut, flax seed, baking soda, and salt. Stir in chocolate chips with spoon until combined.

4If making bars, spread dough into a rimmed baking sheet (this takes a bit of time). If making cookies, shape into balls and drop onto parchment lined baking sheet. Bake until cookies look just barely set or until bars are just barely browned on the outside, 15-20 minutes depending on your oven. Try not to overbake (always underbake, my personal life motto).

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