Giant Oat Cookies
Recipe from Betty Crocker

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

Giant Oat Cookies

by 4  people

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Servings: 12
Prep Time: 40 mins
Total Time: 1 hr
Related Categories: Cookies, Desserts, Oatmeal Cookies
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  • 1/4  cup 
    butter or margarine, softened
  • 1 1/2  cups 
  • 1/3  cup 
    vegetable oil
  • 1   teaspoon 
  • 2   
  • 1 1/2  cups 
    Gold Medal® all-purpose flour
  • 1   cup 
    quick-cooking or old-fashioned oats
  • 1   teaspoon 
    baking soda
  • 1/2  teaspoon 
  • 3   cups 
    Cheerios® cereal
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.
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.
Nutrition information
Per Serving: cal. (kcal) 310, Fat, total (g) 12, chol. (mg) 45, sat. fat (g) 4, carb. (g) 48, fiber (g) 4, sugar (g) 25, pro. (g) 4, vit. A (IU) 194, sodium (mg) 270, calcium (mg) 40, iron (mg) 2, Starch () 1, Other Carb () 2, Fat () 3, Percent Daily Values are based on a 2,000 calorie diet
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