Great Big Oatmeal Cookies That Are Both Great And Big Recipes

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BIG GIANT OATMEAL COOKIE



Big Giant Oatmeal Cookie image

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

4 tablespoons butter, melted (*see note in instructions before melting)
1/4 cup lightly packed dark brown sugar (light brown sugar will work just fine too)
2 tablespoons white sugar
1 egg yolk
1/2 teaspoon vanilla extract
1/2 cup all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup quick cooking oats*
1/2 cup chocolate chips
*I was out of quick cooking oats and used old fashioned rolled oats and it was delicious ????

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.

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



Great Big Oatmeal Cookies ( That are Both Great and Big ) image

There are tons of oatmeal cookie recipes and everyone has their favorite, but this one is different than any I've seen so far: It contains toasted coconut and oats. It also has a high oat and coconut to flour ratio, which I like. This is such a soft and chewy cookie! I like it as written, but you could certainly add in raisins, spices, or chocolate chips if you wanted. Oatmeal cookies are my favorite and I've found some great recipes for them, but this one is honestly the best oatmeal cookie I've eaten. I hope someone out there agrees with me! :)

Provided by Vino Girl

Categories     Drop Cookies

Time 42m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 10

1 1/2 cups flaked coconut
3 cups rolled oats
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter (I used 1/2 a cup of each) or 1 cup margarine, softened (I used 1/2 a cup of each)
1 3/4 cups dark brown sugar, packed
2 eggs
1 teaspoon vanilla
1/4 cup milk

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.

Nutrition Facts : Calories 232.6, Fat 10.4, SaturatedFat 6.6, Cholesterol 36.2, Sodium 129.5, Carbohydrate 32.5, Fiber 1.8, Sugar 17.7, Protein 3.1

THE BEST OATMEAL COOKIES



The Best Oatmeal Cookies image

Chewy oatmeal raisin cookies with lots of flavor. You can also substitute 1/2 cup of wheat germ in place of some of the oatmeal, for a different flavor.

Provided by Melanie

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 1h30m

Yield 36

Number Of Ingredients 12

3 eggs, beaten
1 cup raisins
1 teaspoon vanilla extract
1 cup butter, softened
1 cup brown sugar
1 cup white sugar
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons baking soda
2 cups rolled oats
¾ cup chopped pecans

Steps:

  • In a small bowl, combine the eggs, raisins, and vanilla. Cover and chill for 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together the butter, brown sugar, and white sugar. In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. Next, stir in the egg and raisin mixture, then stir in the rolled oats and pecans. Dough will be stiff. Drop by teaspoonfuls onto an unprepared cookie sheet.
  • Bake for 10 to 12 minutes in the preheated oven, until the edges are golden. Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 24.8 g, Cholesterol 29.1 mg, Fat 7.6 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 3.6 g, Sodium 179.3 mg, Sugar 14.1 g

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