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In case you didn't hear, this past weekend the South got hit with a bit of snow. If you live in the North East or Midwest, you would laugh at what we consider snow. But here in the South, we go a little crazy. I stopped by the grocery store the night before the impending snow to stock up on some essentials: butter and eggs. If I am going to be stuck inside all weekend, you better believe I will be doing some baking! I made a lot of things that weekend, but my favorite were these amazingly random cookies! I didn't have enough chocolate chips for a full batch of chocolate chip cookies, but I did have a little bit of everything else. I pretty much threw everything except the kitchen sink in these cookies... ...coconut flakes, oats, milk chocolate, white chocolate, and peanut butter chips. Hence the name. I used my favorite chocolate chip cookie as a base, then added in all the goodies and hoped for the best! Because these cookies needed a little something more (obviously), I added some flaky sea salt to the tops them. All chocolate chip cookies should have some sea salt on top, if you ask me. There's nothing better than that salty sweetness. And despite the the completely random mix of ingredients in these cookies, they turned out amazing! Somehow all those flavors actually go together. Who would have thought!? I will definitely be making these cookies again. Probably tomorrow. PIN NOW, MAKE LATER


2 dozen cookies

Total time

25 minutes




  • 2 cups all-purpose flour
  • 1 cup rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter (softened)
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • ½ cups semi-sweet or milk chocolate chips
  • ½ cup white chocolate chips
  • ½ cup peanut butter chips
  • ½ cup unsweetened coconut flakes
  • sea salt


  1. In a large bowl, whisk together flour, oats, baking soda, and salt. Set aside.
  2. In a separate bowl, or bowl of a stand mixer, beat the butter and sugars until light and fluffy, about 1 minute. Then add in the eggs and extract and mix until combined.
  3. Pour in the flour mixture in two stages. Add in first half and mix until combined. Then add in second half and just barely mix in. There should still be a lot of flour that hasn’t been incorporated. Now add the coconut, chocolate and peanut butter chips and mix until flour is just barely combined.
  4. Dump the dough out onto a sheet of plastic wrap, flatten into a disk, then wrap and chill for about 1 hour.
  5. when ready to bake, preheat over to 350 degrees. Spoon about 1 tbsp of dough onto a baking sheet and sprinkle with a little bit of sea salt.
  6. Bake for 8 to 10 minutes until the edges are browned. Remove from the baking sheet while they are still warm from the oven and cool on a wire rack.
  7. View the recipe instructions at The Honey Blonde

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