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.
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.
Tip: Immediately after the cookies are removed from the oven, place a few extra chocolate chips, pecans and cranberries on top of each. This makes them look beautiful and soo tasty!
Keyword cookie swap, easy christmas cookies, large batch cookies