Bigblastoatmealcookies Recipes

OATMEAL COOKIES

Steps:

• Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds. Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).
• Add eggs, one at a time, beating until combined.
• Stir in vanilla extract.
• In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.
• Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
• Gradually stir in oats until completely combined. If using raisins or chocolate chips, stir them in at this point.
• Chill dough in refrigerator for 30 minutes.
• Preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper.
• Drop cookie by rounded 2-3 Tablespoon-sized ball onto parchment paper, spacing at least 2" apart.
• Bake on 375F (190C) for 10-12 (edges should be slightly browned, centers may still be slightly underbaked but shouldn't be raw, they'll bake completely as they cool).
• Allow cookies to cool completely on cookie sheet before serving and enjoying.

BIG CHEWY OATMEAL COOKIES

Steps:

• Melt the butter in the microwave or in a saucepan. In a mixing bowl, whisk together hot melted butter and sugar, then mix in the molasses, vanilla and egg.
• In a second bowl mix together flour, salt, baking soda and cinnamon. Stir flour mixture into sugar mixture until thoroughly combined.
• Stir in milk, then stir in oats, pecans and raisins (or dried cranberries)
• At this point the dough should be a bit soft. Put the bowl in the refrigerator and chill the dough just until it is firm enough to hold its shape when scooped (about 30 minutes).
• Using a generous (heaping) 1/4 cup measure, scoop dough into 10 equal portions. Roll each portion into a ball and shape into a neat mound with a flat top. Place dough mounds in refrigerator and chill, covered, until ready to bake.
• Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or nonstick foil.
• Place 4 or 5 chilled dough mounds on a cookie sheet.
• Bake for about 15 minutes or until cookies appear brown and set. Let cool on the baking sheet for about 5 minutes, then transfer to a wire rack and let cool completely.minutes. Transfer cookies to a rack and let them cool and crisp on rack.
• Repeat with remaining cookies. The cookie get sturdier and sturdier the more they cool. The should be sturdy enough to be individually wrapped and propped up in an appealing manner. This one is not propped up, but it is individually wrapped.

SALTY OATMEAL CHOCOLATE CHUNK COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 3 sheet pans with parchment paper.
• In an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed for 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. On low speed, add the vanilla, then the eggs, one at a time. Scrape down the bowl again.
• Meanwhile, sift the flour, baking soda, and salt into a medium bowl. Mix in the oats. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Don't overbeat it! With a rubber spatula, stir in the chocolate and cranberries until the dough is well mixed. With a 1 3/4-inch ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with fleur de sel. Bake for 10 to 12 minutes, until nicely browned. Serve warm or at room temperature.

BIG FAT OATMEAL RAISIN COOKIES

Steps:

• In a small bowl mix flour, baking soda, cinnamon and salt.
• In a big bowl cream butter with sugar. Add egg and honey and beat well.
• Little by little add the flour mixture. Knead into a dough (should stick together well but still be a bit crumbly).
• Fold in oatmeal and raisins.
• Shape the dough into balls of desired size (I make these big and fat as stated above--> balls the size of an egg). Place on a paper-lined baking sheet and flatten lightly.
• Bake in the preheated oven at 180°C (~350°F) for 15-20 minutes (will vary according to size of your cookies).

GIANT OATMEAL-RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Beat in eggs, one at a time; add vanilla.
• In a medium bowl, whisk together flour, salt, cinnamon, baking soda, and baking powder. With mixer on low, gradually add flour mixture and beat until well combined. Beat in oats and raisins until just combined.
• Arrange 3/4-cup balls of dough on prepared baking sheets, about 3 inches apart. Use the palm of your hand to flatten into 4-inch rounds. Bake, rotating halfway through, until golden brown, about 16 minutes. Let cool on sheets 2 minutes, then transfer to a wire rack to cool completely.

COLOSSAL BATCH OF OATMEAL COOKIES

Steps:

• In a very large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in the eggs, buttermilk and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans. , Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks.

MONSTER COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
• Cream butter and peanut butter together. Add the sugars and stir until well mixed.
• Add eggs one at a time, then add vanilla.
• Mix oatmeal and baking soda separately, then stir into batter.
• Add chocolate chips last.
• Drop by heaping teaspoons onto cookie sheets. Bake for 12-15 minutes.

GIANT MONSTER COOKIES

Steps:

• In a large bowl, cream peanut butter, butter, sugar and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs, baking soda, vanilla and corn syrup. Add oats and mix well. Stir in chocolate chips and M&M's. Cover and refrigerate 1 hour., Preheat oven to 350°. Drop by 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake 14-18 minutes or until edges are lightly browned. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.

MONSTER COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the margarine, white sugar, brown sugar, and peanut butter until smooth. Beat in the eggs, two at a time, then stir in the corn syrup and vanilla. Mix in baking soda and oats until well blended. Stir in the chocolate candies and chocolate chips. Roll dough into 2 inch balls, and place 3 inches apart on an ungreased cookie sheet. Flatten slightly with a fork.
• Bake for 12 to 15 minutes in the preheated oven. Cool on cookie sheets for a few minutes, before transferring to wire racks to cool completely.

BIG BLAST OATMEAL COOKIES

Steps:

• Preheat oven to 350°F Line a baking sheet with parchment paper & set aside.
• Combine flour, oats, sugar, baking soda, salt and cinnamon in a medium bowl and stir with a fork to blend.
• Add butter and vanilla. Blend with fork until moist crumbs form. Add the egg white and beat with fork until stiff dough forms.
• Use your hands to mix in the raisins.
• Divide dough in half and place halves four inches apart on baking sheet. Bake until lightly browned (about 20 minutes).
• Remove sheet from oven & transfer the parchment to a cooling rack to cool for 15 minutes.
• Transfer cookies to wire rack and cool completely.