This giant cookie literally has something for everyone. Sweet and salty, loaded with candy, chocolate and peanuts, this oatmeal cookie is the kid-friendly cookie grownups will love.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 stick unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup loosely packed light brown sugar
- 1/2 cup creamy peanut butter (not natural)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup rolled oats
- 1/2 cup dried cranberries
- 1/2 cup chocolate chips
- 1/2 cup honey-roasted peanuts, roughly chopped
Instructions
- Preheat the oven to 350˚ F. Line a baking sheet with parchment paper. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until smooth and light, 1 to 2 minutes. Add the peanut butter and mix until smooth. Scrape down the bowl. Add the egg and vanilla and beat until smooth, about 1 minute.
- Reduce the mixer speed to low. Add the flour, baking soda and salt and mix just until combined. Add the oats and mix just until combined.
- Combine the dried cranberries, chocolate chips and peanuts in a small bowl. Add all but a few tablespoons of the cranberry mixture to the dough and mix just until combined. Refrigerate the dough until slightly firm, about 15 minutes.
- Turn out the dough onto the baking sheet. Press into a 9-inch round, about 1/2 inch thick. Sprinkle the top with the reserved dried cranberry mixture and press to adhere. Bake until the cookie is crisp and golden around the edges and set in the center, 22 to 24 minutes. Transfer the pan to a rack and let the cookie cool completely on the pan. Cut into wedges.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 456 |
| Total Fat | 23 g |
| Saturated Fat | 10 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 3 g |
| Sugar | 33 g |
| Protein | 9 g |
| Cholesterol | 45 mg |
| Sodium | 166 mg |
Reviews
I’m going to preface this by saying that I am not a chocolate chip cookie fan. I do like peanut butter and oatmeal and this is the perfect marriage of the two. I too saw this in the magazine a couple years ago around Xmas and made the big ones and got some small pizza boxes from a local pizzeria and they were awesome gifts for my office ladies. Novelty of having a giant cookie to share was great. Today I made them again, but subbed dry roasted peanuts for honey roasted to cut the sugary with a little salt. They are divine. Not quite peanut butter and very interesting. I love them. I decided not to make the big one and used an ice cream scoop ( just larger than a #24 cookie scoop) and they look like cookies from a bakery. I smooshed them down with my hand a little but still left them about half an inch thick and cooked them about 13-15 or just until brown around the edges. Amazingly good cookie.
Actually, saw the recipe in food network magazine. I wanted to make several, and wondering if dough could be made ahead of time and baked within a couple days. It looks so delicious!!!! Cant wait to try. Mixer is out and plugged in!