Post by wilderness on Mar 30, 2020 5:41:17 GMT -5
Giant Oatmeal Cookies Makes 2 dozen-cooktocook
Ingredients:
1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 1/2 cups flour
2 tsp. cinnamon
2 tsp. allspice
2 tsp. ground cloves
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. baking soda
3 cups oatmeal (either old fashioned or quick cooking)
Directions:
1--Cream butter and both sugars until light and fluffy.
2--Beat in eggs and vanilla. Stir in flour, cinnamon, allspice, cloves, ginger, salt, and baking soda.
3--Stir in oats and let the dough sit at room temperature for two hours.
4--Drop by heaping tablespoon onto a lightly greased cookie sheet and flatten cookies slightly with the back of your spoon.**
5--Bake at 375* for 10 minutes. Do not over bake.
Ingredients:
1 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1 1/2 cups flour
2 tsp. cinnamon
2 tsp. allspice
2 tsp. ground cloves
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. baking soda
3 cups oatmeal (either old fashioned or quick cooking)
Directions:
1--Cream butter and both sugars until light and fluffy.
2--Beat in eggs and vanilla. Stir in flour, cinnamon, allspice, cloves, ginger, salt, and baking soda.
3--Stir in oats and let the dough sit at room temperature for two hours.
4--Drop by heaping tablespoon onto a lightly greased cookie sheet and flatten cookies slightly with the back of your spoon.**
5--Bake at 375* for 10 minutes. Do not over bake.
Note**I do not bake them on a greased cookie sheet, but instead drop them on to parchment paper.
This is an old recipe I clipped from either the Detroit News or Detroit Free Press back in the 70's. My brother claims they are the best because he likes a large cookie. Although the recipe does not call for raisins or chocolate chips, I have been known to add them to this recipe--never measured, just a handful or two tossed in. Lori
COMMENTS:
EMR-These are some of the best oatmeal cookies I have ever tasted! I made a half batch yesterday since it was my first time making them, but I will definitely make these again. It's a fairly stiff dough, so I'm thinking it would be suitable to portion out and then freeze to bake later.
A couple of tweaks: I cut the amount of cloves in half, since I find that can be an overpowering flavor, and substituted nutmeg for the allspice. I was very happy with the flavor.
I wasn't sure exactly how "giant" they would be so I did a couple of test pans -- one using a tablespoon and one using a teaspoon to drop the dough. Tablespoon cookies baked up at 2.5-3" across in 10 minutes. Teaspoon cookies were 1.5-2" across in 7 minutes.
They need to rest on the cookie sheet for a few minutes before being transferred to a rack for cooling.
Thanks for sharing this one, Lori.
A couple of tweaks: I cut the amount of cloves in half, since I find that can be an overpowering flavor, and substituted nutmeg for the allspice. I was very happy with the flavor.
I wasn't sure exactly how "giant" they would be so I did a couple of test pans -- one using a tablespoon and one using a teaspoon to drop the dough. Tablespoon cookies baked up at 2.5-3" across in 10 minutes. Teaspoon cookies were 1.5-2" across in 7 minutes.
They need to rest on the cookie sheet for a few minutes before being transferred to a rack for cooling.
Thanks for sharing this one, Lori.
