JUMBO OATMEAL COOKIES
Make and share this Jumbo Oatmeal Cookies recipe from Food.com.
Provided by Saguaro
Categories Drop Cookies
Time 35m
Yield 20 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 289.1, Fat 12.2, SaturatedFat 7.6, Cholesterol 45.5, Sodium 205.1, Carbohydrate 43.2, Fiber 2, Sugar 26.3, Protein 3.9
CHOCOLATE-PEANUT BUTTER OATMEAL MUFFINS
Steps:
- Preheat the oven to 400˚ F. Line 8 jumbo muffin cups with liners. In a medium bowl, combine the oats and milk and let soak, 20 minutes.
- In a separate medium bowl, whisk together the flours, baking powder, cinnamon and salt. In a large bowl, whisk together the butter, peanut butter, vanilla, eggs and maple syrup until smooth. Add the oat mixture and flour mixture; stir to combine. Fold in the dried fruit, chocolate and coconut. Scoop the batter into the prepared muffin cups about two-thirds of the way full. Sprinkle with seeds.
- Bake until a toothpick inserted into the center of the muffins comes out clean, 22 to 25 minutes. Let the muffins cool in the pans for a few minutes, then transfer to a rack to cool completely or enjoy warm!
JUMBO OATMEAL RAISIN COOKIES
From the Chicago Tribune - comfort food! These come out crispy on the outside and soft on the inside. Cook time is per batch.
Provided by Hey Jude
Categories Drop Cookies
Time 27m
Yield 3 dozen
Number Of Ingredients 12
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.
OATMEAL JUMBOS
These are giant cookies! Despite their size, they are still fairly sturdy, but yet nice and chewy. From Midwest Living. Enjoy!
Provided by Munchkin Mama
Categories Drop Cookies
Time 1h35m
Yield 26 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a mixing bowl, beat butter and peanut butter with an electric mixer for 30 seconds.
- Add sugars, baking powder, and soda; beat until combined.
- Beat in eggs and vanilla.
- Stir in oats, then nuts, then candy pieces.
- Drop dough by 1/4-cup measure 4" apart onto ungreased cookie sheets without sides (I can only fit 5 on each cookie sheet). Bake at 350 degrees for 15 minutes or until edges are light golden brown.
- Remove from oven and let stand for 1 minute before transferring to a wire rack to cool.
Nutrition Facts : Calories 292.7, Fat 14.5, SaturatedFat 5.4, Cholesterol 35.5, Sodium 137.5, Carbohydrate 35.9, Fiber 2.5, Sugar 25, Protein 6.8
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