Giant Loaded Oatmeal Cookie Food

SUPER-LOADED OATMEAL COOKIES

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.

BIG GIANT OATMEAL COOKIE

Steps:

• Preheat oven to 325 degrees. Line a cookie sheet with parchment.
• Melt your butter in a heat-safe mixing bowl. Note: It doesn't need to be ALL the way. See photos for an example- I've found the best stage is when about half the butter is liquid, but the rest is super soft. Like the texture of pudding. You want it to easily stir completely smooth when you touch it.
• truction-step-3″>2. Mix in brown sugar, white sugar, egg yolk and vanilla.
• truction-step-4″>3. Measure your flour by spooning lightly into your measuring cup and then leveling with a knife. Sprinkle flour, baking soda, baking powder, and salt on top and then mix together. Stir in oats and chocolate chips. (Or raisins, if you are using those, instead)
• uction-step-5″>4. Form dough into one large ball and place on prepared baking sheet. Gently press down to about 3/4 inch thick. I like to press a few additional chocolate chips into the top of the dough before baking.
• tion-step-6″>5. Note: All ovens cook differently and baking time will vary depending on how much you press your cookie down. Set a timer for 10 minutes so you can keep a close watch for the remainder of the baking time. Bake for 11-14 minutes, until edges are set and center looks set, but still soft. Let cool for 10-15 minutes before using an extra large spatula to transfer to a cooling rack.

GIANT GINGERBREAD COOKIE

Steps:

• Make the cookie: Line a baking sheet with parchment paper. Whisk the flour, ginger, cinnamon, allspice, nutmeg, salt and baking soda in a medium bowl.
• Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg until just combined. Mix in the molasses and vanilla. Reduce the speed to medium low and beat in the flour mixture until just combined.
• Turn out the dough onto the baking sheet. With lightly floured hands, press the dough into a 10-inch round, about 1/2 inch thick. Lightly cover with plastic wrap and refrigerate at least 30 minutes.
• Preheat the oven to 350˚ F. Uncover the dough. Bake until the cookie is slightly puffed and golden around the edges, 18 to 20 minutes. Let cool 5 minutes on the pan, then slide the cookie (on the parchment) onto a rack to cool completely.
• Meanwhile, make the icing: Whisk the confectioners' sugar and meringue powder in a large bowl. Add 4 tablespoons water and whisk until the mixture is smooth and stiff peaks form. Add more water, 1 teaspoon at a time, until the icing is thin enough to pipe.
• Transfer the icing to a piping bag with a small star tip. Pipe a snowflake design on the cookie. Sprinkle with granulated sugar and let the icing set, about 30 minutes. Cut the cookie into wedges.

PEANUT BUTTER FOOTBALL COOKIE

Steps:

• For the cookie: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and spray with nonstick cooking spray.
• Pulse the oats in a food processor or mini chopper until finely ground. Whisk the ground oats, flour, baking soda and salt in a medium bowl.
• Mix the butter and 1 cup of the granulated sugar on medium-high speed until light and fluffy, using either a hand mixer with a large bowl or a stand mixer with the paddle attachment, about 4 minutes. Add the egg and beat until well incorporated. Beat in the peanut butter and vanilla until smooth and creamy, about 2 minutes. With the mixer on low, gradually add the flour mixture until the dough is well combined.
• Scrape the dough onto the prepared baking sheet. Using your hands, flatten and form the dough into a football shape, about 1/2 inch thick. Sprinkle the remaining 2 teaspoons sugar over the surface. Bake until the cookie is light golden brown and set, 20 to 25 minutes. Allow to cool completely, about 15 minutes.
• For the frosting: Beat the butter until creamy on medium speed in a medium bowl. Add the confectioners' sugar, milk, vanilla and salt. Beat until thick and creamy. Spoon the frosting into a quart-size zippered bag. Snip a small piece from the corner and pipe to create football laces or any other desired decorations.

LOADED OATMEAL-RAISIN COOKIES

Steps:

• Preheat the oven to 375 degrees F. Spread the walnuts on a rimmed baking sheet and toast, stirring occasionally, until golden and fragrant, about 8 minutes. Spread the coconut on another rimmed baking sheet and toast, stirring occasionally, until golden brown, about 5 minutes. Let the nuts and coconut cool. Cover the raisins with hot water in a small bowl; set aside.
• Meanwhile, whisk the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl.
• Add the butter, brown sugar and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) and beat on medium speed until creamy. Beat in the eggs, one at a time, until incorporated. Beat in the milk and vanilla until blended. Reduce the speed to low and gradually beat in the flour mixture. Beat in the oats, raisins, walnuts and coconut.
• Drop the dough by rounded tablespoons onto ungreased baking sheets. Bake until golden brown, about 12 minutes, switching the positions of the baking sheets halfway through. Cool the cookies on the sheets on wire racks for 1 minute, then transfer to the racks to cool completely.

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.

LOADED OATMEAL COOKIES (PAULA DEEN)

Steps:

• Preheat oven to 350°F Lightly grease cookie sheets. With electric mixer cream together butter, shortening and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk (it will appear a little curdled at this stage, don't worry).
• Sift together flour, baking soda, salt, baking powder, ginger, nutmeg,cinnamon, cloves and allspice; stir into creamed mixture. Stir in oatmeal, raisins, walnuts and vanilla, blending well. (Dough will be soft and sticky).
• Drop by rounded teaspoons onto cookie sheet. (I use a small cookie dough scoop that looks like an ice cream scoop--makes this job easy and ensures uniformly rounded cookies).
• Bake for 12 to 15 minutes. Oven temperatures and size of cookies you make vary, so check your first batch at least by 9 to 10 minutes.
• For Brown Butter Glaze: In a small saucepan, melt butter over medium heat, then continue to cook, stirring occasionally until butter is a golden brown.
• Remove pan from heat and stir in the powdered sugar and vanilla. Stir in enough water to make the icing of drizzling consistency. Drizzle over warm cookies.
• *Cook's Note: Paula Deen's original recipe calls for 3 cups of sifted powdered sugar. I found that to be too much. I also found it easier to bake all of the cookies and line them up closely on cooling rack, then make glaze and drizzle cookies all at one time. You get a more consistent glaze this way as it tends to harden as it cools.