Giant Oat Cookies

Make cookies with double the oats, using both "O's" cereal and rolled oats.

Giant Oat Cookies

CheeriosRecipe by Cheerios

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40 minutes

1 hour

12 large cookies

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Nutrition Info

  • 1 Large Cookie
  • 310
  • 12g
    (Saturated Fat 3 1/2g, Trans Fat 0g)
  • 45mg
  • 270mg
  • 48g
    (Dietary Fiber 4g, Sugars 25g)
  • 4g
  • Percent Daily Value*
  • 4%
  • 0%
  • 4%
  • 10%
  • Exchanges
  • 2 1/2
  • 2
  • 1
  • Carbohydrate Choices
  • 3

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Success

    Even though doing so may be difficult, letting these cookies cool a few minutes before removing them from the cookie sheets is important. Otherwise, the cookies can crumble.

Ingredients

  • 1/4  cup butter or margarine, softened
  • 1 1/2  cups sugar
  • 1/3  cup vegetable oil
  • 1  teaspoon vanilla
  • 2  eggs
  • 1 1/2  cups Gold Medal® all-purpose flour
  • 1  cup quick-cooking or old-fashioned oats
  • 1  teaspoon baking soda
  • 1/2  teaspoon salt
  • 3  cups Cheerios® cereal

Directions

  1. 1Heat oven to 375°F. In large bowl, beat butter and sugar with electric mixer on medium speed until blended. Beat in oil, vanilla and eggs until well mixed. On low speed, beat in flour, oats, baking soda and salt until dough forms. Stir in cereal.
  2. 2For each cookie, roll 1/3 cup of dough into a ball; place balls 2 inches apart on 2 ungreased cookie sheets.
  3. 3Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes. Store in tightly covered container.

Categories: Course, Desserts, Cookies

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