Giant Confetti Oatmeal Cookies Recipes

GIANT LOADED OATMEAL COOKIE

Steps:

• Preheat the oven to 350˚ F. Line a baking sheet with parchment paper. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until smooth and light, 1 to 2 minutes. Add the peanut butter and mix until smooth. Scrape down the bowl. Add the egg and vanilla and beat until smooth, about 1 minute.
• Reduce the mixer speed to low. Add the flour, baking soda and salt and mix just until combined. Add the oats and mix just until combined.
• Combine the dried cranberries, chocolate chips and peanuts in a small bowl. Add all but a few tablespoons of the cranberry mixture to the dough and mix just until combined. Refrigerate the dough until slightly firm, about 15 minutes.
• Turn out the dough onto the baking sheet. Press into a 9-inch round, about 1/2 inch thick. Sprinkle the top with the reserved dried cranberry mixture and press to adhere. Bake until the cookie is crisp and golden around the edges and set in the center, 22 to 24 minutes. Transfer the pan to a rack and let the cookie cool completely on the pan. Cut into wedges.

GIANT OATMEAL COOKIES

Steps:

• Mix together softened butter and sugars.
• Add in egg and vanilla (lemon extract and zest).
• Add in dry ingredients and stir to combine.
• Mix in raisins and walnuts. (white chocolate chips)
• Form into a 3 1/2 inch round disc and place on a parchment lined baking sheet.
• Bake at 350 degrees F for 12-13 minutes or until lightly golden brown around the edges and soft in the middle.
• For salted white chocolate chip cookie sprinkle lightly with flaky salt before baking.

BIG GIANT OATMEAL COOKIE

Steps:

• Preheat oven to 325 degrees. Line a cookie sheet with parchment.
• Melt your butter in a heat-safe mixing bowl. Note: It doesn't need to be ALL the way. See photos for an example- I've found the best stage is when about half the butter is liquid, but the rest is super soft. Like the texture of pudding. You want it to easily stir completely smooth when you touch it.
• truction-step-3″>2. Mix in brown sugar, white sugar, egg yolk and vanilla.
• truction-step-4″>3. Measure your flour by spooning lightly into your measuring cup and then leveling with a knife. Sprinkle flour, baking soda, baking powder, and salt on top and then mix together. Stir in oats and chocolate chips. (Or raisins, if you are using those, instead)
• uction-step-5″>4. Form dough into one large ball and place on prepared baking sheet. Gently press down to about 3/4 inch thick. I like to press a few additional chocolate chips into the top of the dough before baking.
• tion-step-6″>5. Note: All ovens cook differently and baking time will vary depending on how much you press your cookie down. Set a timer for 10 minutes so you can keep a close watch for the remainder of the baking time. Bake for 11-14 minutes, until edges are set and center looks set, but still soft. Let cool for 10-15 minutes before using an extra large spatula to transfer to a cooling rack.

GIANT OAT COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat butter and sugar with electric mixer on medium speed until blended. Beat in oil, vanilla and eggs until well mixed. On low speed, beat in flour, oats, baking soda and salt until dough forms. Stir in cereal.
• For each cookie, roll 1/3 cup of dough into a ball; place balls 2 inches apart on 2 ungreased cookie sheets.
• Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes. Store in tightly covered container.

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.

GREAT BIG OATMEAL COOKIES ( THAT ARE BOTH GREAT AND BIG )

Steps:

• Preheat oven to 350°F.
• Spread the coconut and oats out on a large baking sheet - two sheets work better.
• Bake for 10 minutes or until lightly browned and toasted, stirring often.
• While the coconut and oats cool, mix the flour, baking soda and salt.
• Cream the butter and sugar together in a separate, large, bowl at medium speed for one minute.
• Add the eggs and vanilla to the butter mixture and beat until mixed; beat in the milk.
• Stir in the flour, then stir in the coconut and oats.
• I thought the dough looked pretty sticky, so at this point I put it in the refrigerator for an hour. It's not something that's called for in the original recipe, but I recommend it since it worked very well for me.
• Drop dough in 1/4 cup amounts, 3 inches apart, onto greased baking sheets. I used an ice cream scoop for this (filled so the scoop was rounded, but not heaping), and it worked perfectly.
• Bake for 12 minutes, or until they are set and lightly browned.
• Let the cookies cool on the cookie sheets for one minute before transfering to a rack to finish cooling.

GIANT CONFETTI OATMEAL COOKIES

Steps:

• 1. Heat oven to 325°F. In large bowl, combine sugar, brown sugar and margarine beat until light and fluffy. Add vanilla and eggs blend well.2. Add flour, baking soda and salt mix well. Stir in oats, chocolate pieces and raisins mix well. Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased cookie sheets.3. Bake at 325°F. for 18 to 22 minutes or until golden brown. Cool 2 minutes remove from cookie sheets.High Altitude (above 3500 feet): Increase flour to 2 cups. Bake as directed above.Nutrition Information Per Serving: Serving Size: 1 Large Cookie * Calories: 290 * Calories from Fat: 110 * % Daily Value: Total Fat: 12 g 18% * Saturated Fat: 4 g 20% * Cholesterol: 20 mg 7% Sodium: 210 mg 9% * Total Carbohydrate: 41 g 14% * Dietary Fiber: 2 g 8% * Sugars: 28 g * Protein: 4 g * Vitamin A: 8% * Vitamin C: 0% * Calcium: 4% * Iron: 6% * Dietary Exchanges: 1 Starch, 1 1/2 Fruit, 2 1/2 Fat or 2 1/2 Carbohydrate, 2 1/2 FatSee Cook's Note: Tips for Making Drop Cookies