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Giant Oat Cookies

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Giant Oat Cookies
  • Prep 40 min
  • Total 60 min
  • Servings 12
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Make cookies with double the oats, using both "O's" cereal and rolled oats.
By Betty Crocker Kitchens
Updated Apr 21, 2009

Ingredients

  • 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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

310 Calories, 12g Total Fat, 4g Protein, 48g Total Carbohydrate, 25g Sugars

Nutrition Facts

Serving Size: 1 Large Cookie
Calories
310
Calories from Fat
100
Total Fat
12g
18%
Saturated Fat
3 1/2g
19%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
270mg
11%
Potassium
100mg
3%
Total Carbohydrate
48g
16%
Dietary Fiber
4g
19%
Sugars
25g
Protein
4g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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