Giant Skippy Oat Cookies Recipes

SKIPPY QUICK COOKIES

Steps:

• Preheat oven to 325°F.
• In medium bowl, combine all the ingredients.
• Shape dough into 1-inch balls and place on ungreased baking sheets, arrange cookies 2- inches apart.
• With fork, gently flatten cookie and press criss-cross pattern into top.
• Bake 8-10 minutes or until lightly browned and slightly puffed.
• Immediately top, if desired with sprinkles, chocolate chips or chocolate candies.
• Cool completely before removing from baking sheets.
• Note: You can put the sprinkles on the cookies before baking them.

GIANT SKIPPY OAT COOKIES

Steps:

• Preheat oven to 350.
• In medium bowl, stir flour, baking powder, baking soda, and salt.
• Mix in oats and set aside.
• In large bowl with mixer at medium speed, beat butter and peanut butter until smooth.
• Beat in sugars until blended.
• Beat in eggs and vanilla.
• Add flour/oat mixture. By hand, mix until well combined.
• Shape into 2 inch balls and place 6 balls on ungreased cookie sheet.
• Flatten each to 3 inch diameter.
• Bake 15 to 17 minutes or until golden.
• Remove from cookie sheet.
• Cool completely on wire rack.
• Store in tightly covered container.

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 CHOCOLATE COOKIES

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.

GIANT OATMEAL DROP COOKIES

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.

BEST EVER PEANUT BUTTER-OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°. In small bowl, combine oats, flour, baking powder, baking soda and salt; set aside.
• In large bowl, with electric mixer on medium speed, beat Spread and Skippy ® Creamy Peanut Butter until smooth. Beat in sugars, then eggs and vanilla until blended. Beat in flour mixture just until blended, then stir in chocolate.
• On ungreased baking sheets, drop dough by rounded tablespoonfuls, 2 inches apart.
• Bake 13 minutes or until golden. Remove cookies to wire rack and 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.

BIG OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Beat butter and brown sugar in large bowl of an electric mixer, until creamy; beat in eggs and vanilla.
• In separate bowl, stir together flour, baking soda, and salt; gradually add to butter mixture, blending thoroughly.
• Add oats, chocolate chips, and nuts; mix well.
• Shape each cookie by spooning dough into a 1/2-cup measure, level off, and turn out onto a greased baking sheet. Space cookies a minimum of 6 inches apart and 2 1/2 from edge of baking sheet.
• Lightly grease the bottom of a pie pan, dip in granulated sugar, and use to flatten each cookie into a 5 1/2-inch circle. To even each cookie's thickness, press it lightly with your finger, if necessary.
• Bake in a 350 degree farenheit oven for about 15 minutes or until edges are lightly browned. Place on baking sheets and allow to cool for 5 minutes; transfer to racks to cool completely.
• Store in airtight container.