Giant Oat Cookies

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

Recipe from Betty Crocker
Giant Oat Cookies
40 mins
1 hr
by 4.5 4  people
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Cookies, Desserts, Oatmeal Cookies
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  • 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
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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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