Best Giant Oatmeal Cookies Recipes

GIANT OATMEAL-RAISIN COOKIES

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 CHOCOLATE COOKIES

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.

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 CHERRY OATMEAL COOKIES

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.

GIANT OATMEAL DROP COOKIES

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 CRANBERRY OATMEAL COOKIES

Steps:

• Preheat oven to 325 degrees. Line baking sheets with parchment. Toast the pecans and separately the coconut. In a bowl fitted with a paddle attachment, beat the butter and both sugars at medium speed until light and fluffy, about 2 minutes. Scrap the bowl. Add the egg, corn syrup and vanilla; beat for 1 minute on medium speed. Mix in half of the flour on low speed until combined, 30 seconds to a minute. Scrape the bowl. Briefly mix in remaining flour. Sprinkle in the cake flour, soda and salt and beat on low speed until well blended. With a wooden spoon stir in the cranberries, oats and coconut. Use your fingers to shape 2-oz pieces of dough (if doing giant cookies)into 2-inch disks. I usually shape into 1-inch balls. Bake until cookie edges and bottoms are golden and centers feel dry on the surface, but are still soft inside. About 15-16 minutes for giant cookies and 9-11 minutes for 1-inch balls. Let the cookies cool in the pan before transferring them to cool. These cookies will keep for three to four days at room temperature or for several weeks in the freezer.

GIANT OATMEAL DROP COOKIES

Steps:

• Preheat oven to 350°.
• Beat sugar and butter at medium speed of a mixer until well-blended (about 5 minutes). Add applesauce and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, soda, cinnamon, and salt. Add flour mixture to sugar mixture; beat at low speed until well-blended. Stir in raisins, walnuts, and vanilla. Using 3 level tablespoons per cookie, drop dough 2 inches apart onto baking sheets coated with cooking spray; flatten slightly. Bake at 350° for 10 to 15 minutes. Remove cookies from pans; cool on wire racks.

GIANT CHERRY OATMEAL COOKIES

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 creamed mixture. Stir in cherries and orange peel.
• Drop by 1/3 cupfuls onto an ungreased baking sheet. Press to form a 4 inch circle. Bake at 375F for 9-12 minutes or until golden brown. Let stand for 1 minute before removing to wire racks to cool.

GIANT OATMEAL COOKIES

Steps:

• Cream butter, sugar and brown sugar until light and fluffy. Beat in eggs and vanilla. Stir together flour, cinnamon, allspice, cloves, ginger, salt and baking soda. Stir flour mixture into butter mixture. Stir in oats. Let dough sit at room temperature for two hours. Drop about 1/4 cup of dough at a time onto lightly greated cookie sheet. Flatten cookies slightly with back of spoon. Bake in 375 over for 10 minutes. Do not overbake.