Jumbo Oatmeal Cookies Food

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.

OATMEAL JUMBLE COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses and vanilla. Combine the oats, flour, baking powder, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in walnuts, chips and cranberries., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.

JUMBO RAISIN COOKIES

Steps:

• Place water and raisins in a small saucepan, and bring to boil. Boil 3 to 4 minutes. Set aside to cool.
• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
• In a large bowl, cream together shortening and sugar. Beat in eggs and vanilla. Stir in raisins along with the liquid in which they were boiled. Blend in flour mixture, then mix in the walnuts. Drop by tablespoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.

JUMBO BREAKFAST COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a very large bowl, mix together the sugar, peanut butter, butter, water, vanilla and eggs until smooth. Combine the flour, baking soda and salt; stir into the batter. Mix in the oats and raisins, then carefully stir in the cereal. Drop 1/2 cupfuls of dough onto ungreased cookie sheets, spacing cookies about 4 inches apart. Flatten cookies to 1 inch thick.
• Bake for 12 minutes in the preheated oven, until cookies are lightly browned at the edges. Let stand on the cookie sheets for 5 minutes before removing to wire racks to cool completely. Store at room temperature. I like to put each cookie into a sandwich bag which makes them easy to grab on the way out the door.

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 RAISIN COOKIES

Steps:

• Heat oven to 400°.
• Combine flour, baking soda, baking powder and salt in a medium bowl; set aside.
• Beat butter in the bowl of an electric mixer until softened; beat in sugars until well blended; beat in the eggs, one at a time, blending well after each addition; beat in vanilla, fold in the flour mixture with a spatula.
• blend 5 seconds with the mixer on low; the batter will be thick; stir in the oats, raisins and nuts.
• Drop by rounded tablespoonful onto ungreased cookie sheets 2 inches apart.
• Bake until lightly browned and edges are set, 12-15 minutes.
• Cool cookie sheets on a wire cake rack 1-2 minutes; gently remove the cookies from the sheets to the rack; cool completely.

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 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 RAISIN COOKIES

Steps:

• In a saucepan, combine the water and raisins. Bring to a boil. Remove from the heat; cool to room temperature (do not drain). , In a large bowl, cream butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; gradually add to the creamed mixture. Stir in chocolate chips and raisins with any liquid. , Drop by heaping tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks to cool.

JUMBO OATMEAL-PEANUT BUTTER COOKIES

Steps:

• Combine first 4 ingredients in a large bowl.
• Set aside.
• Cream butter, peanut butter and sugars in another bowl until light and fluffy – using electric mixer at medium speed.
• Add eggs, one at a time to creamed mixture; beat well after each addition.
• Blend in vanilla and milk.
• Gradually stir in dry ingredients, blending well.
• Stir in oats and raisins.
• Drop by tablespoon onto well greased baking sheets (about 2" apart).
• Bake in preheated 350* oven for 15 minutes, or till light golden brown.