Recipe: Giant oatmeal cookies (not Skippy's)

Giant oatmeal cookies
Source: Chatelaine Magazine, May 2001
Makes: 13 cookies

1 cup (250 mL) all-purpose flour
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) cinnamon
3/4 cup (175 mL) unsalted butter
1/2 cup (125 mL) brown sugar
1/2 cup (125 mL) granulated sugar
1 egg
2 tbsp (30 mL) milk or water
1 tsp (5 mL) vanilla
2 cups (500 mL) quick-cooking oatmeal (not instant)
1/2 cup (125 mL) raisins, chocolate chips or chopped nuts (optional)


Preheat oven to 325 F (160 C). Grease two cookie sheets and set aside.
Prepare dry ingredients by measuring out flour, then baking soda, salt and cinnamon into a large bowl. Stir together with a fork until well blended.
Place butter in a large bowl. Stir, preferably with a wooden spoon, until creamy. Gradually stir in brown and granulated sugar. Then add egg, milk and vanilla. Stir vigorously until well mixed. Gradually stir in flour mixture until combined. Stir in oatmeal, then raisins, if using.
Form giant cookies by placing 1/4 cup (50 mL) dough on cookie sheet. Wet your hands and press dough into a 4- to 5-inch (10- to 13-cm) round, 1/4 to 1/3 inch (0.5 to 0.8 cm) thick. Place next mound of dough at least 4 inches (10 cm) apart and repeat.
Bake in centre of 325 F (160 C) oven for 10 to 12 minutes, until edges are a light-golden colour but centre is still soft. Remove to a rack to cool.

Nutrients per serving:
About 227 calories per cookie