Food Network Magazine - (12)December 2020

What’s better than

a holiday cookie?

A giant one!

S

U

PE

1. Preheat the oven to 350 ̊. 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.


2. 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.


3. 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.

4. Turn out the dough onto the baking
   sheet. Press into a 9-inch round, about
   ½ 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.

GIANT LOADED OATMEAL COOKIE

ACTIVE: 30 min l TOTAL: 1 hr 10 min (plus cooling) l SERVES: 8 to 10

1 stick unsalted butter, at room temperature

½ cup granulated sugar

½ cup loosely packed light brown sugar

½ cup creamy peanut butter (not natural)

1 large egg

1 teaspoon pure vanilla extract

1½ cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

¾ cup rolled oats

½ cup dried cranberries

½ cup chocolate chips

½ cup honey-roasted peanuts,

roughly chopped

RECIPES BY KHALIL HYMORE, STEVE JACKSON AND AMY STEVENSON

DECEMBER 2020 ●FOOD NETWORK MAGAZINE 137

PHOTOS: RALPH SMITH; FOOD STYLING: KAREN TACK; PROP STYLING: STEPHANIE YEH.