Giant Oat Cookies

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

Prep Time

Minutes

Total Time

1:00

Hr:Mins

Makes

large

1/4

cup butter or margarine, softened

1 1/2

cups sugar

1/3

cup vegetable oil

teaspoon vanilla

eggs

1 1/2

cups Gold Medal® all-purpose flour

cup quick-cooking or old-fashioned oats

teaspoon baking soda

1/2

teaspoon salt

cups Cheerios® cereal

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

Makes 12 large cookies

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

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.

Nutrition Information:

1 Serving (1 Large Cookie)

Calories 310

(Calories from Fat 100),

Total Fat 12g

(Saturated Fat 3 1/2g,
Trans Fat 0g),

Cholesterol 45mg;
Sodium 270mg;
Total Carbohydrate 48g

(Dietary Fiber 4g,
Sugars 25g),

Protein 4g;

Percent Daily Value*:

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:

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

Giant Oat Cookies

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens