Oats And Peanut Butter Giant Cookies Recipes

OATMEAL PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.

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 PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES

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.

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 PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°.
• In large bowl, combine sugars, margarine, peanut butter, vanilla and egg; beat well.
• Lightly spoon flour into measuring cup and level off.
• Add flour, baking powder, baking soda and salt; mix well.
• If you are making the large cookies, it helps to chill the dough for an hour or so at this point, before shaping. It seems to make a firmer cookie--less likely to break. If you aren't concerned about that, you can skip this step.
• Shape about 1/4 cup dough (for 3-inch cookie) into a ball and place 4 inches apart on ungreased cookie sheet (6 per sheet).
• Bake at 375° for 13-16 minutes.
• Remove from cookie sheet and cool completely on wire rack.