Giant Oat Cookies

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

  • Prep Time 40 min
  • Total Time 60 min
  • Servings 12

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

  • 1 Heat 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 For each cookie, roll 1/3 cup of dough into a ball; place balls 2 inches apart on 2 ungreased cookie sheets.
  • 3 Bake 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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Large Cookie
Calories
310
(
Calories from Fat
100),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
270mg
270%;
Total Carbohydrate
48g
48%
(Dietary Fiber
4g
4%
  Sugars
25g
25%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
4%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.