Jumbo Oatmeal Chocolate Chip Cookies Food

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.

JUMBO OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Cream together butter and firmly packed brown sugar, until mixture is light and fluffy.
• Mix in eggs and vanilla.
• Sift together flour, baking soda and salt. Add the dry ingredients and rolled oats to the creamed mixture. Mix until well blended.
• Stir in the chocolate chips and raisins.
• Drop dough onto lightly greased cookie sheets.
• Bake at 350F for 15-20 minutes.

JUMBO OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Cream together butter and firmly packed brown sugar until mixture is light and fluffy.
• Mix in eggs and vanilla.
• Sift together flour, baking soda and salt.
• Add the dry ingredients and rolled oats to the creamed mixture.
• Mix until well blended.
• Stir in the chocolate chips and raisins. I don't put raisins in mine (kids don't like them) so I double my chocolate chips instead).
• Drop dough onto greased cookie sheets.
• Bake at 350F for 15-20 minutes.

JUMBO STRAWBERRY AND CHOCOLATE OATMEAL COOKIES

Steps:

• Set oven 350°.
• Set oven rack to middle position.
• Line a large cookie sheet with parchment paper.
• With an electric mixer, cream melted butter with sugars until light and fluffy (about 5 minutes).
• Add in the eggs and vanilla; mix well.
• Mix together flour, baking soda, baking powder, cinnamon, oatmeal and salt; mix well to combine.
• Add in the dry mixture to the creamed mixture; mix well until combined.
• Fold in the chocolate chips, strawberries (care not to break too many of the the berries when mixing in) walnuts and raisins.
• Shape into golf ball size balls.
• Place on a cookie sheet (leaving 2-inches apart).
• Bake for 12-16 minutes or until set.
• Cool ten minutes before removing to a wire rack.

CHIPITS OATMEAL COOKIES

Steps:

• Beat butter&brown sugar with fork until well blended.
• Stir in eggs.
• Stir in flour, salt, baking soda and oats.
• Add chocolate chips.
• Drop by tbsp onto lightly greased cookie sheet.
• Bake at 350F for 10-12 mins.

JUMBO OATMEAL COOKIES

Steps:

• Preheat oven to 350°F; in a medium bowl, mix together flour, baking soda and salt; set aside.
• With an electric mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Stir in oats,raisins and coconut, beat just until combined.
• Drop level 1/4 cup measures of dough 1 1/2 inches apart onto baking sheets. (I use parchment paper).
• Bake until cookies have spread and are golden brown and soft to the touch, 18 to 20 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to wire rack to cool completely. Makes 20 large cookies.

JUMBO CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream shortening, butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine flour, baking soda and salt; add to creamed mixture and mix well. Fold in chocolate chips and pecans. Chill for at least 1 hour., Preheat oven to 375°. Drop dough by 1/4 cupfuls 2 in. apart onto greased baking sheets. Bake 13-15 minutes or until golden brown. Cool 5 minutes before removing to wire racks.

JUMBO CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375.
• Beat butter, sugar, and brown sugar at medium speed, until creamy.
• Add eggs and vanilla. Beat at medium until well mixed.
• Reduce speed to low. Stir flour, baking soda, and baking powder together and add gradually to butter mixture, until well mixed.
• Stir in chocolate chips.
• Drop dough by 1/4 cupfuls, 2 inches apart, onto ungreased cookie sheet.
• Bake for 10-14 minutes.
• Let stand for 1-2 minutes before removing from cookie sheets.

OATMEAL-CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
• Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

JUMBO OATMEAL-RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
• With an electric mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Add oats, raisins, and coconut; beat just until combined.
• Drop level 1/4-cup measures of dough, 1 1/2 inches apart, onto baking sheets.
• Bake until cookies have spread and are golden brown and soft to the touch, 18 to 20 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.