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 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.
SUPER-LOADED OATMEAL COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield about 36 cookies
Number Of Ingredients 19
Steps:
- Whisk the all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Beat the butter and coconut oil in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Add the granulated sugar and brown sugar and beat until smooth and fluffy, about 3 minutes. Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Beat in the oats, coconut, pepitas, sunflower seeds, flax seeds, walnuts and cranberries. Cover the dough with plastic wrap and refrigerate until firm, at least 2 hours.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into balls (about 2 tablespoons each) and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and dry around the edges, 18 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
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 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 CHERRY OATMEAL COOKIES
These colossal cookies taste best when golden around the edges and moist and chewy in the center. With a glass of milk, they're polished off in no time by my grandchildren. -Irene McDade, Cumberland, Rhode Island
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream shortening, butter and sugars. Beat in the eggs and vanilla. Combine the oats, flour, apple pie spice, baking powder, baking soda and salt; gradually add to the creamed mixture. Stir in cherries and orange zest., Drop by 1/3 cupfuls onto an ungreased baking sheet. Press to form a 4-in. circle. Bake at 375° for 9-12 minutes or until golden brown. Let stand for 1 minute before removing to wire racks to cool.
Nutrition Facts : Calories 402 calories, Fat 18g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 187mg sodium, Carbohydrate 56g carbohydrate (32g sugars, Fiber 3g fiber), Protein 6g protein.
GREAT BIG OATMEAL COOKIES ( THAT ARE BOTH GREAT AND BIG )
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
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
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