Giant Oat Cookies
Recipe from
Betty Crocker
Make cookies with double the oats, using both "O's" cereal and rolled oats.
Servings:
12 large cookies
Prep Time:
40 mins
Total Time:
1 hr
Ingredients
-
1/4 cupbutter or margarine, softenedsee savings
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1 1/2 cupssugarsee savings
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1/3 cupvegetable oilsee savings
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1 teaspoonvanillasee savings
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2eggssee savings
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1 1/2 cupsGold Medal® all-purpose floursee savings
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1 cupquick-cooking or old-fashioned oatssee savings
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1 teaspoonbaking sodasee savings
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1/2 teaspoonsaltsee savings
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3 cupsCheerios® cerealsee savings
Directions
1.
Heat oven to 375 degrees 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.
Nutrition information
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. Daily Values: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 10%. Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 2 1/2 Fat. Carbohydrate Choices: 3.
Percent Daily Values are based on a 2,000 calorie diet
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