BIG CHEWY OATMEAL-RAISIN COOKIES
Make and share this Big Chewy Oatmeal-Raisin Cookies recipe from Food.com.
Provided by RecipeNut
Categories Dessert
Time 35m
Yield 16 cookies
Number Of Ingredients 10
Steps:
- Adjust oven racks to low and middle positions.
- Heat oven to 350°F (175 C).
- Beat butter until creamy.
- Add sugars and beat until fluffy, about 3 minutes.
- Beat in eggs one at a time.
- Mix flour, salt, baking powder, and nutmeg together.
- Stir flour mixture into butter-sugar mixture.
- Stir in oats and optional raisins.
- Form dough into 16 2-inch balls, placing each onto one of two parchment paper-covered, large cookie sheets.
- Bake until cookie edges turn golden brown, 22 to 25 minutes.
- Slide cookies on parchment onto cooling rack.
- Let cool at least 30 minutes before serving.
- Comments: Do not over bake.
- The edges should be brown but the rest of the cookie should still be very light in color.
- Parchment makes for easy cookie removal and cleanup, but it's not a necessity.
- If you don't use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack.
Nutrition Facts : Calories 311.8, Fat 13.2, SaturatedFat 7.7, Cholesterol 53.8, Sodium 99.6, Carbohydrate 45.3, Fiber 1.9, Sugar 26, Protein 4.1
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
BIG BECKY'S $1,000.00 OATMEAL COOKIES
My mom (Big Becky) was reading in a magazine a story of the Thousand Dollar cookie. It goes that a lady was out to lunch and for dessert ordered the cookie she loved it so much she asked for the recipe and they said they would sell it for a grand. Of course the unknowing patron didn't understand the slang for $1,000.00. She got...
Provided by Mistee Powers
Categories Cookies
Time 55m
Number Of Ingredients 13
Steps:
- 1. cream top 3 ingredients. Then add ingredients in order into the dough.
- 2. rolls into balls 2 inches apart on greased cookie sheet.
- 3. bake at 375 degree for 10 minutes Makes 110
BIG FAT OATMEAL RAISIN COOKIES
These are chunky yet crunchy oatmeal raisin cookies with a wonderful natural sweetness and a hint of cinnamon. I like these a lot and hope so will you! Feel free to add some chopped nuts of your choice if you like (but make sure to add some more liquid to the dough then).
Provided by Lalaloula
Categories Dessert
Time 30m
Yield 13 big fat cookies
Number Of Ingredients 10
Steps:
- In a small bowl mix flour, baking soda, cinnamon and salt.
- In a big bowl cream butter with sugar. Add egg and honey and beat well.
- Little by little add the flour mixture. Knead into a dough (should stick together well but still be a bit crumbly).
- Fold in oatmeal and raisins.
- Shape the dough into balls of desired size (I make these big and fat as stated above--> balls the size of an egg). Place on a paper-lined baking sheet and flatten lightly.
- Bake in the preheated oven at 180°C (~350°F) for 15-20 minutes (will vary according to size of your cookies).
Nutrition Facts : Calories 212.9, Fat 9, SaturatedFat 5.2, Cholesterol 34.9, Sodium 213.8, Carbohydrate 30.7, Fiber 2, Sugar 12, Protein 3.6
FAMOUS OATMEAL COOKIES
These big, spicy, oatmeal cookies, filled with raisins and chocolate, will instantly replace your favorite bakery cookie.
Provided by looneytunesfan
Categories Dessert
Time 29m
Yield 12 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 375*. In a large bowl, using electric mixer at high speed, beat butter until soft and smooth. Add brown sugar and sugar, beating until fluffy. stir in egg and vanilla.
- Stir in flour, cinnamon, cloves, baking soda and salt. Beat on low speed until combined. Stir in oats, then raisins and 1/2 cup chocolate chips.
- Drop 1/4 cup portions of batter, 3 inches apart, onto two ungreased baking sheets. Flatten cookies slightly. Bake until centers are puffy and edges start to brown, about 13 minutes. Cool cookies on baking sheets 2 minutes, then remove to wire rack to cool completely.
- Meanwhile, in microwave safe dish, place remaining 1/4 cup chocolate chips. Cook on HIGH 30 seconds or until melted when stirred. Spoon melted chocolate into a zippered bag, cut a small hole in a corner, and squeeze over cookies in a zigzag pattern.
Nutrition Facts : Calories 266.8, Fat 12, SaturatedFat 7, Cholesterol 38, Sodium 167.3, Carbohydrate 38.9, Fiber 2.2, Sugar 23.9, Protein 3.7
CRAZY OATMEAL RAISIN COOKIES (BIG BATCH )
This is a very flexible oatmeal raisin cookie recipe and if you would like to opt out two cups of the reasons you may put in Craisins which is what makes it crazy good!
Provided by Tonia S.
Categories Drop Cookies
Time 36m
Yield 144 dozen, 144 serving(s)
Number Of Ingredients 11
Steps:
- Mix the first four ingredients together using a whisk and then set aside in a separate Bowl.
- Cream together the ingredients five, six, seven, eight and nine any ingredients list now set aside.
- Last two ingredients on the ingredients list art of the start in last.
- Mixed together the Bulls of ingredients the wet ingredients and the dry ingredients in a stand mixer pour in the dry ingredients carefully.
- Stir in the oats and raisins last.
- Cook at 350 degrees for 11 to 13 minutes watch carefully do not over bake.
Nutrition Facts : Calories 159.3, Fat 5.8, SaturatedFat 3.4, Cholesterol 23.9, Sodium 117.2, Carbohydrate 25.5, Fiber 1, Sugar 15.2, Protein 2
BIG OATMEAL CHOCOLATE CHIP COOKIES
From Sunset's Cookies, cookbook. My DH thinks these are the greatest! I admit that they do make great gifts. From the intro: "Oversized cookies, often best-sellers at fund-raising events, are easy to make at home. [These...] reach a diameter of about 7 inches -- enough cookie to last all day! For variety, you can use butterscotch-flavored chips instead of chocolate."
Provided by mersaydees
Categories Dessert
Time 50m
Yield 1 dozen
Number Of Ingredients 11
Steps:
- Beat butter and brown sugar in large bowl of an electric mixer, until creamy; beat in eggs and vanilla.
- In separate bowl, stir together flour, baking soda, and salt; gradually add to butter mixture, blending thoroughly.
- Add oats, chocolate chips, and nuts; mix well.
- Shape each cookie by spooning dough into a 1/2-cup measure, level off, and turn out onto a greased baking sheet. Space cookies a minimum of 6 inches apart and 2 1/2 from edge of baking sheet.
- Lightly grease the bottom of a pie pan, dip in granulated sugar, and use to flatten each cookie into a 5 1/2-inch circle. To even each cookie's thickness, press it lightly with your finger, if necessary.
- Bake in a 350 degree farenheit oven for about 15 minutes or until edges are lightly browned. Place on baking sheets and allow to cool for 5 minutes; transfer to racks to cool completely.
- Store in airtight container.
WW BIG BREAKFAST COOKIES
Make and share this Ww Big Breakfast Cookies recipe from Food.com.
Provided by Amber Dawn
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Mix all ingredients together.
- Spoon out 4 big cookies on a baking sheet coated in Pam.
- Bake for 15-20 minutes.
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