Giant cookies packed full with dried cranberries; chunks of dark, milk and white chocolate; and a hint of peanut butter.


  • Makes approximately 12 - 14

  • 125 grams butter

  • 1/4 cup crunchy peanut butter

  • 1 cup brown sugar

  • 1 egg lightly beaten

  • 3/4 cup plain flour

  • 3/4 cup self raising flour

  • 1/2 cup rolled oats

  • 3/4 cup dark chocolate chunks

  • 1/2 cup milk chocolate chunks

  • 1/2 cup white chocolate chunks

  • 1/2-3/4 cup dried cranberries


  • 1.

    Preheat oven to 180. Line two baking trays with baking paper.

  • 2.

    Combine butter and peanut butter in a small saucepan over a medium heat. Cook, stirring frequently for 3/4 minutes or until melted and well combined. Allow to cool for 5 minutes.

  • 3.

    Add the cooled butter mixture to the brown sugar and egg and mix well. Add combined sifted flours, oats, chocolate chunks and cranberries. Mix well to combine.

  • 4.

    Roll 2-3 tablespoons of the mixture into a large ball. Place onto prepared trays and flatten slightly. Bake 12-14 minutes or until golden and firm to touch. Stand for 5 minutes on the tray before transferring to a wire cooling rack.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 315kj
  • Fat Total 16g
  • Saturated Fat 9g
  • Protein 4g
  • Carbohydrate 41g
  • Sugar 25g
  • Sodium 11mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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These are a truly decadent treat - and you can honestly say you only ate one cookie!

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