Giant Oatmeal Cookies
Yield
8 servingsPrep
15 minCook
20 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
brown sugar
firmly packed |
*
|
| ¾ | cup |
margarine
softened |
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ¼ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 2 ½ | cups |
rolled oats
|
|
| 6 | ounces |
chocolate chips (semi-sweet)
|
|
| ½ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
brown sugar
firmly packed |
*
|
| 177 | ml |
margarine
softened |
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 296 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 591 | ml |
rolled oats
|
|
| 173.4 | ml/g |
chocolate chips (semi-sweet)
|
|
| 118 | ml |
nuts
chopped |
|
Directions
Heat oven to 350℉ (180℃).
Lightly grease 2 large cookie sheets.
Beat sugar and margarine until fluffy.
Blend in eggs and vanilla.
Add combined flour, baking soda, salt and oats; mix well.
Stir in chocolate pieces and nuts.
Divide dough in half.
Press each half into circle about ¾ inches thick on prepared cookie sheets.
Bake 17 to 20 minutes or until lightly browned.
Cool 5 minutes on cookie sheets; remove to wire racks.
Cool completely.
Cut into wedges to serve.
Makes 2 giant cookies.
