Giant oatmeal cookies with chocolate chips, cranberries, and peanuts

Ingredients:

• 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

Preparation:

1. Preheat oven to 175°C. Line a baking sheet with parchment paper.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.