Giant Honey and Oat Cookies

 

1 1/2

cups sugar

3/4

cup butter or margarine, softened

2/3

cup honey

3

egg whites

4

cups quick-cooking or old-fashioned oats

2

cups Gold Medal® all-purpose flour

1

teaspoon baking soda

1/2

teaspoon salt

Red and green decorating icings (from 4.25-ounce tubes), if desired

• 1 Heat oven to 350ºF. Grease cookie sheet. Beat sugar, butter, honey and egg whites in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except icings.
• 2 Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 3 inches apart onto cookie sheet.
• 3 Bake 11 to 14 minutes or until edges are light brown (centers will be soft). Cool 3 to 4 minutes; remove from cookie sheet to wire rack. Cool completely. Drizzle icings over cookies, using smallest tip of tube, in zigzag design.