Giant Honey And Oat Cookies Food

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.

HONEY OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F. Grease a cookie sheet. Using a mixer with the paddle attachment, mix together the butter, brown sugar, honey, egg and water thoroughly. Sift together the dry ingredients then stir in the oats. Add the dry ingredients to the wet and mix. Add any additional ingredients you've chosen. Drop by heaping teaspoonfuls onto the cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack.

CHEWY OATMEAL AND M&M COOKIES

Steps:

• Cream together butter and both sugars until light and fluffy.
• Add in egg and vanilla and mix well.
• Then add oats, flour, baking soda and salt, mixing well.
• Stir in M&M'S Baking Bits.
• Drop by rounded tbsp 2 inches apart onto ungreased cookie sheet.
• Bake 8 to 9 minutes at 375, or until cookies are set.
• Do not overbake.
• Cool 1 minute on cookie sheets then transfer to wire racks and cool completely.

GIANT SKIPPY OAT COOKIES

Steps:

• Preheat oven to 350.
• In medium bowl, stir flour, baking powder, baking soda, and salt.
• Mix in oats and set aside.
• In large bowl with mixer at medium speed, beat butter and peanut butter until smooth.
• Beat in sugars until blended.
• Beat in eggs and vanilla.
• Add flour/oat mixture. By hand, mix until well combined.
• Shape into 2 inch balls and place 6 balls on ungreased cookie sheet.
• Flatten each to 3 inch diameter.
• Bake 15 to 17 minutes or until golden.
• Remove from cookie sheet.
• Cool completely on wire rack.
• Store in tightly covered container.