BIG GIANT OATMEAL COOKIE
Makes a perfect, single GIANT Oatmeal cookie! As written, this is an Oatmeal Chocolate Chip Cookie, but if you want a Giant Oatmeal Raisin Cookie, see the notes below!
Provided by Sara Wells
Number Of Ingredients 12
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 OATMEAL CHOCOLATE COOKIES
These cookies are always served at our cafeteria, they are huge, moist, and full of chocolate!
Provided by leslie
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 35m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat brown sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs and vanilla extract until smooth. Mix oats, flour, baking soda, and salt into creamed butter mixture until dough is well-mixed; fold in semisweet chocolate chips and white chocolate chips. Scoop 1/4 cup batter per cookie and place on a baking sheet 3 inches apart, partially flattening the dough.
- Bake in the preheated oven until cookies are golden brown, 15 to 20 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack.
Nutrition Facts : Calories 324.9 calories, Carbohydrate 39.1 g, Cholesterol 44.9 mg, Fat 18.2 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 10.7 g, Sodium 329.5 mg, Sugar 24.2 g
GIANT OATMEAL-RAISIN COOKIES
Everyone will adore this outsize version of the classic treat. Each crisp-chewy cookie is spiced with cinnamon and studded with dark, golden, and Monukka raisins.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 8
Number Of Ingredients 12
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.
GIANT OAT COOKIES
Make cookies with double the oats, using both "O's" cereal and rolled oats.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 310, Carbohydrate 48 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Large Cookie, Sodium 270 mg, Sugar 25 g, TransFat 0 g
GIANT OATMEAL COOKIES
We've taken our favorite oatmeal cookie recipe and made three different variations. Each one is the perfect amount of cookie for 1-2 people. Enjoy an oatmeal raisin, lemon or salted white chocolate oatmeal cookie!
Provided by Leigh Anne Wilkes
Categories Dessert
Time 17m
Number Of Ingredients 37
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.
Nutrition Facts : Calories 379 kcal, Carbohydrate 52 g, Protein 5 g, Fat 18 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 59 mg, Sodium 260 mg, Fiber 2 g, Sugar 29 g, UnsaturatedFat 7 g, ServingSize 1 serving
GIANT LOADED OATMEAL COOKIE
This giant cookie literally has something for everyone. Sweet and salty, loaded with candy, chocolate and peanuts, this oatmeal cookie is the kid-friendly cookie grownups will love.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 13
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 PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES
When you just gotta have it all! These scrumptious cookies have a hint of every great flavor! Make the kids say the name of these cookies 3 times fast before they get one!
Provided by SharleneW
Categories Drop Cookies
Time 42m
Yield 30 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Grease 2 baking sheets.
- In large mixing bowl with electric mixer, mix granulated sugar, brown sugar, peanut butter and butter until creamy (about 1 minute).
- Mix in eggs and vanilla.
- In a medium bowl, stir together flour, cocoa powder, baking powder and salt.
- Gradually add to batter, mixing on low speed until blended.
- Mix in oats, then chocolate chips and peanuts.
- Drop 2 heaping tablespoons of batter onto prepared baking sheets about 3 inches apart.
- Flatten slightly into cookies about 2 1/2 inches across and 1/2 inch thick.
- Bake for 12 to 14 minutes or until tops are barely set when lightly pressed and color is golden.
- They will feel underdone but will firm up as they cool.
- Let stand 5 minutes and remove to racks to cool completely.
Nutrition Facts : Calories 239.7, Fat 12.8, SaturatedFat 5.2, Cholesterol 22.2, Sodium 101.5, Carbohydrate 29.5, Fiber 2.2, Sugar 18.4, Protein 5.1
GIANT CHERRY OATMEAL COOKIES
These colossal cookies taste best when golden around the edges and moist and chewy in the center. With a glass of milk, they're polished off in no time by my grandchildren. -Irene McDade, Cumberland, Rhode Island
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream shortening, butter and sugars. Beat in the eggs and vanilla. Combine the oats, flour, apple pie spice, baking powder, baking soda and salt; gradually add to the creamed mixture. Stir in cherries and orange zest., Drop by 1/3 cupfuls onto an ungreased baking sheet. Press to form a 4-in. circle. Bake at 375° for 9-12 minutes or until golden brown. Let stand for 1 minute before removing to wire racks to cool.
Nutrition Facts : Calories 402 calories, Fat 18g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 187mg sodium, Carbohydrate 56g carbohydrate (32g sugars, Fiber 3g fiber), Protein 6g protein.
GIANT MONSTER COOKIES
Who can resist gigantic monster cookies chock-full of goodies like chocolate chips, M&M's and peanut butter? If your appetite isn't quite monster-size, make them by heaping tablespoonfuls. This is the world's best monster cookies recipe. -Judy Fredenberg, Missoula, Montana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 11
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.
Nutrition Facts :
GIANT OATMEAL DROP COOKIES
You won't believe these are low-fat cookies! Recipe source: Cooking Light March 1999. Each cookie is 196 calories.
Provided by ellie_
Categories Drop Cookies
Time 30m
Yield 15 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Grease cookie sheets with cooking spray.
- Beat sugar and butter together until blended.
- Add applesauce and egg; beat well.
- Combine flour, oats, soda, cinnamon and salt in small bowl.
- Add flour mixture to sugar/butter mixture; beat until blended.
- Stir in raisins, walnuts and vanilla.
- Using 3 level tablespoon, drop dough 2- inches apart on prepared cookie sheets.
- Flatten slightly.
- Bake at 350°F for 10-15 minutes.
- Remove from pan; cool.
GIANT COWBOY COOKIES
Some claim cowboy cookies hail from Texas, a state many cowboys call home. Others say the treats were named for their ability to withstand long days in a saddlebag. Whatever its origin, the combination of oats, chocolate, pecans, and coconut is undeniably delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees with rack in top third. Whisk together flour, oats, baking soda, cinnamon, and salt. In a large bowl, beat butter with both sugars on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and gradually add flour mixture, beating until just incorporated. Beat in chocolate, pecans, and coconut until just combined. (Dough can be made up to this point, covered in plastic, and refrigerated up to 3 days.)
- Line baking sheets with parchment. Using a 1/4-cup ice cream scoop, drop dough onto prepared sheets, about 3 inches apart. Flatten each with palm of hand. Bake, rotating sheets halfway through, until edges of cookies begin to turn golden, 16 to 18 minutes. Transfer sheets to wire racks; let cool 5 minutes. Transfer cookies to racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.
GIANT HONEY AND OAT COOKIES
Enjoy these delicious cookies made with oats, honey and Gold Medal® all-purpose flour - perfect dessert treat that's drizzled with icings.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 18
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease cookie sheet. Beat sugar, butter, honey and egg whites in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except icings.
- Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 3 inches apart onto cookie sheet.
- Bake 11 to 14 minutes or until edges are light brown (centers will be soft). Cool 3 to 4 minutes; remove from cookie sheet to wire rack. Cool completely. Drizzle icings over cookies, using smallest tip of tube, in zigzag design.
Nutrition Facts : Calories 295, Carbohydrate 50 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 250 mg
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