Colossal Batch Of Oatmeal Cookies Recipes

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COLOSSAL BATCH OF OATMEAL COOKIES



Colossal Batch of Oatmeal Cookies image

With a cookie-loving husband and seven kids, one batch of cookies doesn't last long here! When I make this colossal recipe, I divide it into thirds and make three different types to please everyone. One with chocolate chips and nuts, another with raisins and one with butterscotch chips. Everyone is happy! -Lisa Cooper, Paris, Texas

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 13-1/2 dozen.

Number Of Ingredients 13

2 cups butter, softened
3/4 cup butter-flavored shortening
3-1/4 cups packed brown sugar
1-1/4 cups sugar
5 eggs
2/3 cup buttermilk
4 teaspoons vanilla extract
6 cups quick-cooking oats
5-3/4 cups all-purpose flour
1 tablespoon baking soda
2-1/2 teaspoons salt
1 package (10 to 11 ounces) butterscotch chips
1 cup chopped pecans

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.

Nutrition Facts : Calories 95 calories, Fat 5g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 82mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

BUTTERSCOTCH OATMEAL COOKIES



Butterscotch Oatmeal Cookies image

With a cookie-loving husband and seven kids, one batch of cookies doesn't last long here! When I make this colossal recipe, I divide it into thirds and make three different types to please everyone. One with chocolate chips and nuts, another with raisins and one with butterscotch chips. Everyone is happy! -Lisa Cooper, Paris, Texas

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 6-3/4 dozen.

Number Of Ingredients 13

1 cup butter, softened
6 tablespoons butter-flavored shortening
1-2/3 cups packed brown sugar
2/3 cup sugar
3 eggs
1/3 cup buttermilk
2 teaspoons vanilla extract
3 cups quick-cooking oats
2-1/2 cups plus 2 tablespoons all-purpose flour
1-1/2 teaspoons baking soda
1-1/4 teaspoons salt
3/4 cup butterscotch chips
1/2 cup chopped pecans

Steps:

  • In a very large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 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.

Nutrition Facts :

GRANDMOTHER'S OATMEAL COOKIES



Grandmother's Oatmeal Cookies image

This is the best Oatmeal Cookie I have ever tasted and is my family's favorite. This is a recipe that I have had for years that a friend of mine gave me.

Provided by HAPPYGOLUCKY

Categories     Desserts     Cookies     Oatmeal Cookie Recipes     Oatmeal Raisin Cookie Recipes

Time 2h

Yield 48

Number Of Ingredients 12

3 eggs
1 cup raisins
1 teaspoon vanilla extract
1 cup butter flavored shortening
1 cup packed brown sugar
1 cup white sugar
2 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups quick cooking oats
½ cup chopped walnuts

Steps:

  • Beat eggs, and stir in raisins and vanilla. Refrigerate for at least an hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together shortening, brown sugar, and white sugar until light and fluffy. Combine flour, baking soda, salt, and cinnamon; stir into the sugar mixture. Mix in raisins and eggs, then stir in oats and walnuts. Roll dough into walnut sized balls, and place 2 inches apart on ungreased cookie sheets.
  • Bake for 10 to 12 minutes in preheated oven, or until edges are golden. Cool on wire racks.

Nutrition Facts : Calories 131.3 calories, Carbohydrate 18.5 g, Cholesterol 11.6 mg, Fat 5.9 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 1.3 g, Sodium 107.2 mg, Sugar 10.5 g

COLOSSAL COOKIES



Colossal Cookies image

These are a flourless cookie. Lots of oatmeal, peanut butter and chocolate. 3 of my favorite ingredients! Makes a lot. The dough freezes well. I usually pre-portion the dough and pull out just what I need.

Provided by The Family Maker

Categories     Drop Cookies

Time 15m

Yield 5 dozen, 30 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 1/2 cups sugar
1 1/2 cups brown sugar
4 eggs
1 1/2 teaspoons vanilla
2 cups peanut butter (crunchy or creamy)
2 1/2 teaspoons baking soda
6 cups quick oatmeal
2 cups chocolate chips

Steps:

  • Preheat oven to 350.
  • Cream together butter, sugar, brown sugar, eggs, vanilla and peanut butter.
  • Add baking soda; mix well.
  • Add Oatmeal.
  • Fold in chocolate chips.
  • Spoon dough onto greased cookie sheets.
  • Bake for 10-16 minutes depending on the size of your cookies.
  • ENJOY!
  • Servings and yield are approximate.

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Top Asked Questions

How do you make the perfect oatmeal cookies?
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.
What are small batch oatmeal cookies made of?
Small Batch Oatmeal Cookies give you four chewy, perfect cookies to satisfy your cravings. WET INGREDIENTS: Combine the brown sugar, white sugar, and room-temperature butter (not melted) in a bowl.
How long to bake oatmeal chocolate chip cookies?
These Small Batch Oatmeal Chocolate Chip Cookies are easy to make, only require one bowl, and ready in about 30 minutes! Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
Can I use steel cut oats for baking cookies?
I do not recommend using steel cut oats. These soft and chewy oatmeal chocolate chip cookies are slightly adapted from a little cookbook called Table Talk, which was written by the owner of a cute little bakery and café on the island of Martha's Vineyard.

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