More is more when it comes to these loaded peanut butter-oat cookies! They’re crisp on the edges and chewy in the middle with a bite of tart dried cranberries. A high yield recipe like this one makes plenty to package and give.
Hello December! Today begins a month-long sweets fest here on the blog, and I could not be more excited to share some of my new favorite recipes with you. This year, let’s celebrate and take comfort in all the good food the holidays bring. I think we all deserve it!
This cookie recipe has been around for a while and originated from Taste of Home, but it was new to me. Talk about love at first batch! Ten Cup cookies are chock-full of chips, nuts, oats, and peanut butter. My variation uses dried cranberries instead of raisins, because they add a pop of color and taste a little more Christmassy to me.
My mode of sharing sweets this year is with cookie care packages, which will be sent via USPS or safely delivered to doorsteps by me (no contact delivery). This is one recipe that I’m counting on to fill a good portion of those parcels!
These stir together predictably, which I like – no weird or bad surprises here! A cookie scoop will make your life easier when portioning the dough, so I recommend using one.
Perfectly portioned! The cookie scoop I use and recommend can be found here.
I couldn’t help myself from having two of these with coffee for a quick breakfast. (Because oats = breakfast? Right?) They are wonderfully hearty and the tart dried cranberries balance the sweetness of semisweet chips.
If you’re looking for a cookie to share this season that will get rave reviews – this is it. Give some to your mailman, landscaper, dog groomer, neighbor, friend – any deserving person will love them!
10 Cup Cookies
- 1 cup butter 226g at room temperature
- 1 cup 270g creamy peanut butter
- 1 cup 200g sugar
- 1 cup 110g packed brown sugar
- 2 large eggs room temperature
- 1 cup 120g all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup 6 oz. semisweet chocolate chips
- 1 cup 105g quick-cooking oats
- 1 cup 85g sweetened shredded coconut
- 1 cup 114g chopped pecans
- 1 cup 114g dried cranberries
- Preheat oven to 350°. Line one or more baking sheets with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, peanut butter and sugars until well combined. Beat in the eggs.
- In a separate medium bowl mix together the flour, baking soda and baking powder; whisk to combine. Gradually beat the dry ingredients into the butter mixture. Stir in the chocolate chips, oats, coconut, pecans and dried cranberries.
- Using a cookie scoop (4 teaspoon capacity) or a slightly heaping tablespoon, portion dough 3 inches apart onto the lined sheets. Bake for 12 -14 minutes, or until golden brown and fragrant. Let cool on the pans for 5 minutes to firm, then remove to wire racks to cool completely.
- Kept airtight, these cookies will stay fresh for 5 days.