Giant oatmeal cookies with chocolate chips, cranberries, and peanuts
Votes: 2
Time: 1 hour 10 min.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
Nutritional value per serving:
Serving size: 1 of 16 servings
Calories 285, total fat 15 G., saturated fats 6 G., proteins 6 G., carbohydrates 35 G., fiber 2 G., cholesterol 28 mg, sodium 104 mg, sugar 21 G.
Serving size: 1 of 16 servings
Calories 285, total fat 15 G., saturated fats 6 G., proteins 6 G., carbohydrates 35 G., fiber 2 G., cholesterol 28 mg, sodium 104 mg, sugar 21 G.
If you and your guests love a combination of sweet and savory in cookies, you'll be delighted with these giant oatmeal cookies. They're filled with a whole host of deliciousness, including hearty oatmeal, sweet chocolate chips, and crunchy honey-roasted peanuts, plus tart bits of dried cranberries to balance out the sweetness. Baked in one large circle and sliced like a pie, these cookies are a hit with both kids and adults.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g unsalted butter, room temperature
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar
- 0.5 cup creamy peanut butter (or natural)
- 1 large egg
- 1 tsp vanilla extract
- 1.5 cups premium flour
- 0.5 tsp of soda
- 1/4 teaspoon salt
- 3/4 cup rolled oats
- 0.5 cups dried cranberries
- 0.5 cup chocolate chips
- 0.5 cups chalk-coated peanuts, coarsely chopped
We recommend
Recipes with similar ingredients: rolled oats, Peanut butter, brown sugar, dried cranberries, chocolate chips (granules)
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Line a baking sheet with parchment paper.
- In a large bowl, beat the butter, granulated sugar, and brown sugar with a mixer on medium-high speed until smooth and fluffy, 1 to 2 minutes.
- Add the peanut butter and beat until smooth. Scrape down the sides of the bowl. Add the egg and vanilla extract and beat until smooth, about 1 minute.
- Reduce mixer speed to low. Add flour, baking soda, and salt and mix until the dough forms. Add the oats and mix until evenly distributed.
- Combine dried cranberries, chocolate chips, and peanuts in a small bowl. Add a few spoonfuls to the batter and stir to distribute evenly. Refrigerate the batter until firm, about 15 minutes.
- Place the dough on a baking sheet. Form it into a circle 22 cm in diameter and about 1 cm thick. Sprinkle with the reserved cranberry, chocolate, and peanut mixture and press to adhere.
- Bake until crisp and golden around the edges and set in the center, 22-24 minutes. Transfer the baking sheet to a wire rack and let the cookies cool completely. Slice into wedges and serve.
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