Giant Cherry Oatmeal Cookies Recipe
Giant Cherry Oatmeal Cookies Recipe photo by Taste of Home

Giant Cherry Oatmeal Cookies Recipe

Publisher Photo
These colossal cookies taste best when golden around the edges and moist and chewy in the center. With a glass of milk, they're polished off in no time by my grandchildren. -Irene McDade, Cumberland, Rhode Island
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES: 12 servings

Ingredients

  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/2 cups old-fashioned oats
  • 1-1/3 cups all-purpose flour
  • 2 teaspoons apple pie spice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/2 cups dried cherries, chopped
  • 1/2 to 1 teaspoon grated orange peel

Nutritional Facts

1 serving (1 each) equals 402 calories, 18 g fat (7 g saturated fat), 56 mg cholesterol, 187 mg sodium, 56 g carbohydrate, 3 g fiber, 6 g protein.

Directions

  1. In a large bowl, cream shortening, butter and sugars. Beat in the eggs and vanilla. Combine the oats, flour, apple pie spice, baking powder, baking soda and salt; gradually add to the creamed mixture. Stir in cherries and orange peel.
  2. Drop by 1/3 cupfuls onto an ungreased baking sheet. Press to form a 4-in. circle. Bake at 375° for 9-12 minutes or until golden brown. Let stand for 1 minute before removing to wire racks to cool. Yield: 1 dozen.
Originally published as Giant Cherry Oatmeal Cookies in Taste of Home April/May 2003, p31

Nutritional Facts

1 serving (1 each) equals 402 calories, 18 g fat (7 g saturated fat), 56 mg cholesterol, 187 mg sodium, 56 g carbohydrate, 3 g fiber, 6 g protein.

Reviews for Giant Cherry Oatmeal Cookies

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Nov. 2, 2013

"I'd prepared these cookies and I did adjust the recipe to suit my tastes! I'd used pumpkin pie spice as the seasoning and I purposely substituted 3/4 cup dried cherries or Craisins & 1 cup semi-sweet chocolate chips. I also dropped the dough by teaspoonfuls onto greased baking sheets and the recipe made 4 dozen smaller cookies. I DID like this recipe, too! Thank you, Irene McDade, for sharing the recipe with Taste of Home! DELowenstein"

MY REVIEW
Reviewed Jun. 19, 2013

"Very good cookies! I'm starting a little bakery business from my home and catering a few meetings for my office. I provided these cookies as an afternoon snack choice and the few that made it to the afternoon were excellent, but most people ate a big cookie as ther breakfast! No matter when they're eaten, they're delicious and I will definitely be making these again. I've substituted the dried cherries with cranberries with excellent results."

MY REVIEW
Reviewed Jun. 29, 2011

"I buy dried cherries in bulk quantity just to make these cookies. Using the old fashioned oats makes the cookies more subsstantial, like a breakfast bar. I didn't have apple pie spice so I exchanged it for 1 teaspoon each of cinnamon and allspice. I have make these cookies often! Thank you, Irene, for submitting it to TOH>"

MY REVIEW
Reviewed May. 20, 2009

"My variation is my husband's favorite cookie. I substitute the shortening with butter (tried it with shortening the first time I baked them and all butter is much better), I use Craisins and substitute the apple pie spice with 1 teaspoons cinnamon, 1 teaspoon ginger and about 1/2 teaspoon nutmeg."

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