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 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 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 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 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
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 SKIPPY OAT COOKIES
I love peanut butter and oatmeal. For me, this is an extremely dangerous cookie situation. See if you can make these without eating any dough (I sure couldn't). Recipe courtesy of Best Recipes of the Great Food Companies. The original recipe calls for Mazola Corn Oil Margarine, but I listed butter because that's my personal preference. Next time I make these (and I will make these again--I don't make very many recipes a 2nd time) I'm going to throw in a little coconut and some butterscotch chips.
Provided by AmyZoe
Categories Dessert
Time 30m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 260.7, Fat 14.1, SaturatedFat 6.2, Cholesterol 38, Sodium 205.5, Carbohydrate 30.1, Fiber 1.6, Sugar 18.3, Protein 5.3
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