Giantoatcookies Recipes

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.

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 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 CHOCOLATE CHIP COOKIE

Steps:

• In large bowl, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well.
• Gradually add flour, salt, and baking soda, beating until well blended. Stir in chocolate chips and nuts.
• Spread in greased 14 inch round pizza pan. Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Cool cookie in pan on a cooling rack. Decorate as desired.

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.

GIANT MULTI-FLAVOR COOKIE RECIPE BY TASTY

Steps:

• Make the base cookie dough. In a large bowl, whisk together the brown sugar, granulated sugar, salt, and butter until a paste has combined with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
• Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix. This will cause the gluten in the flour to toughen, which will result in cakier cookies.
• Divide the dough evenly between 6 medium bowls.
• Make chocolate chip cookie dough by adding the chocolate chips to the first bowl. Mix well and set aside.
• Make peanut butter cookie dough by adding the peanuts and peanut butter to the second bowl. Mix well and set aside.
• Make white chocolate macadamia nut cookie dough by adding the white chocolate chips and macadamia nuts to the third bowl. Mix well and set aside.
• Make chocolate candy cookie dough by adding chocolate candies to the fourth bowl. Mix well and set aside.
• Make double chocolate cookie dough by adding chocolate chips and cocoa powder to the fifth bowl. Mix well and set aside.
• Make caramel and pretzel cookie dough by adding chopped caramel and pretzels to the sixth bowl. Mix well and set aside.
• Line a 10-inch (30 cm) cast iron skillet with parchment paper. Make a triangular shape with the chocolate chip cookie dough and press into ⅙ of the pan. Repeat with the remaining doughs.
• Preheat the oven to 350°F (180°C).
• Chill the pan for at least 30 minutes, up to overnight.
• Bake the cookie for 30-45 minutes or stick a toothpick into the center of the cookie and the toothpick comes out clean
• Cool the cookie for 10-15 minutes before slicing and serving.
• Enjoy!

GIANT COOKIE

Steps:

• Heat oven to 180C/160C fan/gas 4. Tip the butter and sugar into a large mixing bowl, beat until combined, then stir in the yolks and vanilla. Tip in the flour, baking powder, chocolate chips, a pinch of sea salt and any other fillings you want to add. Mix until a crumbly dough forms.
• Lightly butter a 25cm ovenproof frying pan. Spoon in and flatten the cookie mixture. For a gooey dessert, bake for 20 mins, leave to rest for 5 mins, then scoop straight from the pan and serve with ice cream, if you like. For a firmer cookie you can cut, bake for 30 mins, then leave to cool completely before cutting into wedges.

GIANT COWBOY COOKIES

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 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.

GIANT HONEY AND OAT COOKIES

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.

GIANT'S THUMBPRINT COOKIES

Steps:

• Preheat the oven to 350°. Butter a baking sheet.
• In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter and sugar together until fluffy. Add the vanilla scrapings and salt and mix until incorporated. Add the flour and mix at low speed until incorporated. Using your hands, roll the dough into golf-ball-sized balls and arrange them 2-inches apart on the cookie sheet, flattening them out a bit as you go. Using your thumb, press the top of each cookie to make a shallow well. Roll your thumb back and forth to widen the well. Using a small spoon, fill the wells with jam.
• Bake until very lightly browned around the edges, 25 to 30 minutes. Let cool on the pan. Store in an airtight container.