• 1 pound Peanut Butter Chocolate Chip Cookie Dough
  • 1/2 teaspoons Ground Cinnamon
  • 2- 1/2 cups Quick Oats
  • 23 cups Sliced Almonds
  • 1 cup Pecans, Halved
  • 1 cup Sweetened, Flaked Coconut
  • 1/2 cups Dried Cranberries
  • 1/2 cups Peanut Butter Baking Chips


  • Preheat oven to 325 degrees F. Set out the cookie dough to take the chill off, about 5-10 minutes.
  • Line a large cookie sheet, or two medium-sized sheets with parchment.
  • In a large bowl, combine all the ingredients and mix with your hands (you can use a spoon, but for this recipe, it really makes it easier).
  • Once everything is combined well, pour onto the cookie sheet(s) and bake for 17-22 minutes.
  • The mixture will turn golden brown.
  • Let completely cool on baking sheet(s).
  • This mix has never lasted more than 1-2 days in my home, but it can last stored in a plastic ziplock bag for up to a week.