Best Giant Honey And Oat Cookies Recipes

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GIANT HONEY AND OAT COOKIES



Giant Honey and Oat Cookies image

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

1 1/2 cups sugar
3/4 cup butter or margarine, softened
2/3 cup honey
3 egg whites
4 cups quick-cooking or old-fashioned oats
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Red and green decorating icings (from 4.25-ounce tubes), if desired

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 LOADED OATMEAL COOKIE



Giant Loaded Oatmeal Cookie image

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

1 stick unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup loosely packed light brown sugar
1/2 cup creamy peanut butter (not natural)
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup rolled oats
1/2 cup dried cranberries
1/2 cup chocolate chips
1/2 cup honey-roasted peanuts, roughly chopped

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



Giant Oat Cookies image

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

1/4 cup butter or margarine, softened
1 1/2 cups sugar
1/3 cup vegetable oil
1 teaspoon vanilla
2 eggs
1 1/2 cups Gold Medal™ all-purpose flour
1 cup quick-cooking or old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon salt
3 cups Cheerios™ cereal

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

HEALTHY OATMEAL COOKIES WITH HONEY



Healthy Oatmeal Cookies with Honey image

These oatmeal cookies with honey have no raisins!

Provided by Brandon Bray

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 1h10m

Yield 12

Number Of Ingredients 12

1 ¼ cups quick oats
1 cup white whole wheat flour
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon kosher salt
½ cup honey
¼ cup unsweetened applesauce
4 tablespoons unsalted butter, melted and cooled
1 large egg
1 teaspoon vanilla extract
⅓ cup dark chocolate chips
¼ cup chopped walnuts

Steps:

  • Whisk oats, flour, baking powder, cinnamon, and kosher salt together in a large bowl.
  • Combine honey, applesauce, butter, egg, and vanilla extract in a medium bowl. Whisk until blended. Pour into the bowl with the flour mixture; stir until just combined. Fold chocolate chips and walnuts into the batter.
  • Place batter in the refrigerator and let chill at least 30 minutes or up to 3 days.
  • When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and place a rack in the center. Line a large, rimmed baking sheet with parchment paper or a silicone baking sheet.
  • Remove chilled dough from the refrigerator. Let sit for 5 to 10 minutes if very stiff.
  • Drop dough onto the prepared baking sheet in 1 1/2-inch balls using a cookie scoop or spoon, leaving 1 inch of space around each. Gently flatten each cookie with your fingers to 3/4-inch thick.
  • Bake in the preheated oven until golden, firm around the edges, and set on top, 9 to 10 minutes.
  • Place the baking sheet on a wire rack. Let cool on the baking sheet for 2 minutes before transferring cookies to the wire rack to cool completely.

Nutrition Facts : Calories 194.5 calories, Carbohydrate 29.9 g, Cholesterol 25.7 mg, Fat 7.8 g, Fiber 2.6 g, Protein 3.7 g, SaturatedFat 3.5 g, Sodium 149.8 mg, Sugar 12.3 g

HONEY OATMEAL COOKIES



Honey Oatmeal Cookies image

Soft and flaky. Good tasting.

Provided by Daniel

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Yield 30

Number Of Ingredients 8

1 cup honey
1 egg
¾ cup shortening
¼ cup water
1 teaspoon vanilla extract
3 cups rolled oats
1 ½ cups all-purpose flour
½ teaspoon baking soda

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat together shortening, honey, egg, water, and vanilla until creamy. Add combined remaining ingredients; mix well.
  • Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

Nutrition Facts : Calories 135.9 calories, Carbohydrate 19.6 g, Cholesterol 6.2 mg, Fat 5.9 g, Fiber 1 g, Protein 2 g, SaturatedFat 1.4 g, Sodium 24.4 mg, Sugar 9.4 g

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