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

Giant Cherry Oatmeal Cookies Recipe

Read Reviews (4)
5 4
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 vanilla extract
  • 2-1/2 cups old-fashioned oats
  • 1-1/3 cups King Arthur Unbleached 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(4)

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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