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Photo: Victor Protasio
Active Time:20 minsTotal Time:1 hr 5 minsServings:30Jump to Nutrition Facts
Active Time:20 minsTotal Time:1 hr 5 minsServings:30
Active Time:20 mins
Active Time:
20 mins
Total Time:1 hr 5 mins
Total Time:
1 hr 5 mins
Servings:30
Servings:
30
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupsold-fashioned rolled oats¾cupall-purpose flour½teaspoonbaking soda½teaspoonground cinnamon¼teaspoonsalt½cupunsalted butter, softened½cupsmooth natural peanut butter½cuplight brown sugar½cupgranulated sugar1large egg1teaspoonvanilla extract¾cupdried cranberries¾cuplightly salted roasted peanuts¾cupdark chocolate chips¼cuppepitas, toasted
Cook Mode(Keep screen awake)
Ingredients
1 ½cupsold-fashioned rolled oats
¾cupall-purpose flour
½teaspoonbaking soda
½teaspoonground cinnamon
¼teaspoonsalt
½cupunsalted butter, softened
½cupsmooth natural peanut butter
½cuplight brown sugar
½cupgranulated sugar
1large egg
1teaspoonvanilla extract
¾cupdried cranberries
¾cuplightly salted roasted peanuts
¾cupdark chocolate chips
¼cuppepitas, toasted
DirectionsPreheat oven to 350°F with racks in top third and middle positions. Line 2 large rimmed baking sheets with parchment paper. Stir oats, flour, baking soda, cinnamon and salt together in a medium bowl.Beat butter, peanut butter, brown sugar and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until fluffy, about 3 minutes. Beat in egg and vanilla until just combined, about 15 seconds, stopping to scrape down the sides of the bowl as needed. With the mixer on medium-low speed, gradually add the oat mixture, beating just until combined, about 20 seconds. Fold in cranberries, peanuts, chocolate chips and pepitas until combined.Drop 2-tablespoon portions of the dough at least 1 1/2 inches apart on the prepared baking sheets; flatten slightly with your fingers or the bottom of a glass to form 3/4-inch-thick (about 2-inch-round) disks. Bake until very lightly browned around the edges, 10 to 14 minutes, rotating the pans between top and bottom racks halfway through. Let cool on the pans until set, about 2 minutes. Transfer to a wire rack to cool completely, about 30 minutes.To make aheadStore airtight at room temperature for up to 3 days.EquipmentParchment paperOriginally appeared: EatingWell.com, March 2021
Directions
Preheat oven to 350°F with racks in top third and middle positions. Line 2 large rimmed baking sheets with parchment paper. Stir oats, flour, baking soda, cinnamon and salt together in a medium bowl.Beat butter, peanut butter, brown sugar and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until fluffy, about 3 minutes. Beat in egg and vanilla until just combined, about 15 seconds, stopping to scrape down the sides of the bowl as needed. With the mixer on medium-low speed, gradually add the oat mixture, beating just until combined, about 20 seconds. Fold in cranberries, peanuts, chocolate chips and pepitas until combined.Drop 2-tablespoon portions of the dough at least 1 1/2 inches apart on the prepared baking sheets; flatten slightly with your fingers or the bottom of a glass to form 3/4-inch-thick (about 2-inch-round) disks. Bake until very lightly browned around the edges, 10 to 14 minutes, rotating the pans between top and bottom racks halfway through. Let cool on the pans until set, about 2 minutes. Transfer to a wire rack to cool completely, about 30 minutes.To make aheadStore airtight at room temperature for up to 3 days.EquipmentParchment paper
Preheat oven to 350°F with racks in top third and middle positions. Line 2 large rimmed baking sheets with parchment paper. Stir oats, flour, baking soda, cinnamon and salt together in a medium bowl.
Beat butter, peanut butter, brown sugar and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until fluffy, about 3 minutes. Beat in egg and vanilla until just combined, about 15 seconds, stopping to scrape down the sides of the bowl as needed. With the mixer on medium-low speed, gradually add the oat mixture, beating just until combined, about 20 seconds. Fold in cranberries, peanuts, chocolate chips and pepitas until combined.
Drop 2-tablespoon portions of the dough at least 1 1/2 inches apart on the prepared baking sheets; flatten slightly with your fingers or the bottom of a glass to form 3/4-inch-thick (about 2-inch-round) disks. Bake until very lightly browned around the edges, 10 to 14 minutes, rotating the pans between top and bottom racks halfway through. Let cool on the pans until set, about 2 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
To make ahead
Store airtight at room temperature for up to 3 days.
Equipment
Parchment paper
Originally appeared: EatingWell.com, March 2021
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Nutrition Facts(per serving)179Calories10gFat20gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
