Giant Oat Cookies

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

By Betty Crocker Kitchens

April 21, 2009

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

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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.

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.