Giant oatmeal cookies
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Firmly packed brown sugar |
| ¾ | cup | Margarine or butter, softened |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla |
| 1¼ | cup | All-purpose flour |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt (opt) |
| 2½ | cup | QUAKER Oats (quick or old fashioned, uncooked) |
| 1 | pack | Semi-sweet chocolate pieces (6 oz) |
| ½ | cup | Chopped nuts |
Directions
Heat oven to 350'F. Lightly grease 2 large cookie sheets. Beat sugar and margarine until fluffy. Blend in eggs and vanilla. Add combined flour, baking soda, salt and oats; mix well. Stir in chocolate pieces and nuts. Divide dough in half. Press each half into circle about ¾" thick on prepared cookie sheets. Bake 17-20 minutes or until lightly browned. Cool 5 minutes on cookie sheets; remove to wire racks. Cool completely. Cut into wedges to serve.
Makes 2 giant cookies.
VARIATION: Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10-12 minutes. Makes about 3 dozen cookies.