Best 4 Colossal Batch Of Oatmeal Cookies Recipes

**Indulge in a Colossal Batch of Oatmeal Cookies: A Symphony of Flavors and Textures**

Embark on a culinary journey with our colossal batch of oatmeal cookies, a delightful symphony of flavors and textures that will tantalize your taste buds and leave you craving more. These cookies are not just any ordinary treat; they are an explosion of chewy oats, sweet raisins, a hint of cinnamon, and a touch of vanilla, all enveloped in a golden-brown embrace. With this recipe, you'll create a generous quantity of cookies, perfect for sharing with loved ones, satisfying your sweet cravings, or stocking up your cookie jar for those moments when a little indulgence is needed. Get ready to experience the ultimate oatmeal cookie experience with our carefully curated selection of recipes that cater to various dietary preferences and taste profiles. From classic to unique variations, there's a recipe here for every cookie enthusiast.

Here are our top 4 tried and tested recipes!

COLOSSAL BATCH OF OATMEAL COOKIES

Colossal Batch of Oatmeal Cookies image

With a cookie-loving husband and seven kids, one batch of cookies doesn't last long here! When I make this colossal recipe, I divide it into thirds and make three different types to please everyone. One with chocolate chips and nuts, another with raisins and one with butterscotch chips. Everyone is happy! -Lisa Cooper, Paris, Texas

Provided by Taste of Home

Categories Desserts

Time 30m

Yield about 13-1/2 dozen.

Number Of Ingredients 13

Ingredients

2 cups butter, softened
3/4 cup butter-flavored shortening
3-1/4 cups packed brown sugar
1-1/4 cups sugar
5 eggs
2/3 cup buttermilk
4 teaspoons vanilla extract
6 cups quick-cooking oats
5-3/4 cups all-purpose flour
1 tablespoon baking soda
2-1/2 teaspoons salt
1 package (10 to 11 ounces) butterscotch chips
1 cup chopped pecans

Steps:

In a very large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in the eggs, buttermilk and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans. , Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks.

Nutrition Facts : Calories 95 calories, Fat 5g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 82mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

BUTTERSCOTCH OATMEAL COOKIES

Butterscotch Oatmeal Cookies image

With a cookie-loving husband and seven kids, one batch of cookies doesn't last long here! When I make this colossal recipe, I divide it into thirds and make three different types to please everyone. One with chocolate chips and nuts, another with raisins and one with butterscotch chips. Everyone is happy! -Lisa Cooper, Paris, Texas

Provided by Taste of Home

Categories Desserts

Time 30m

Yield about 6-3/4 dozen.

Number Of Ingredients 13

Ingredients

1 cup butter, softened
6 tablespoons butter-flavored shortening
1-2/3 cups packed brown sugar
2/3 cup sugar
3 eggs
1/3 cup buttermilk
2 teaspoons vanilla extract
3 cups quick-cooking oats
2-1/2 cups plus 2 tablespoons all-purpose flour
1-1/2 teaspoons baking soda
1-1/4 teaspoons salt
3/4 cup butterscotch chips
1/2 cup chopped pecans

Steps:

In a very large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. , Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans., Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks.

Nutrition Facts :

BIG BATCH OATMEAL CHOCOLATE CHIP COOKIES

Big Batch Oatmeal Chocolate Chip Cookies image

These have been my favorite cookie ever since I was a little girl. My Mom passed the recipe on to me. This produces a thin chewy cookie that you just can't resist. It also makes a huge batch, if your gonna bake you might as well really BAKE! Right? These taste the best FRESH, I keep only about 1-2 days worth out and freeze the rest. My husband will eat them frozen right out of the freezer and frequently I will too. The dough freezes well, as do the finished product. You can also keep the dough in the refrigerator if you are planning to finsh in a day or two. You need to use a large sturdy stand mixer or be prepared to roll your sleeves up and use your hands to mix! I do not recomend cutting the recipe in half, it just doesn't turn out the same. (the cooking time is how long it takes me to do the whole batch in one day)

Provided by Darling76

Categories Dessert

Time 2h15m

Yield 8-10 dozen

Number Of Ingredients 10

Ingredients

1 lb butter
2 2/3 cups brown sugar
2 2/3 cups white sugar
1 tablespoon vanilla
5 eggs
4 1/2 cups flour
1 tablespoon baking soda
1 tablespoon baking powder
4 1/2 cups oatmeal
2 cups chocolate chips (or more!)

Steps:

Pre heat oven to 350.
Beat butter, sugars, vanill and eggs until they are very, creamy and fluffy.
Add remaining ingredients slowly, mixing well after each addition.
Bake on ungreased cooky sheets for 8-10 minutes. Depending on how you like them, I take them out before they look done, they will puff in the oven but as they cool they flatten and will be more done. Cool slightly on the pan before moving to a wire rack. (2-3 minutes usually does it, too soon and they fall apart too long they cet stuck to the pan).
Don't put them too close together, as thick as the batter is, they still spread out alot.

Nutrition Facts : Calories 1625, Fat 65.3, SaturatedFat 38.2, Cholesterol 254.2, Sodium 1013, Carbohydrate 249.6, Fiber 8.8, Sugar 161.4, Protein 20.7

COLOSSAL COOKIES

Colossal Cookies image

These are a flourless cookie. Lots of oatmeal, peanut butter and chocolate. 3 of my favorite ingredients! Makes a lot. The dough freezes well. I usually pre-portion the dough and pull out just what I need.

Provided by The Family Maker

Categories Drop Cookies

Time 15m

Yield 5 dozen, 30 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup butter
1 1/2 cups sugar
1 1/2 cups brown sugar
4 eggs
1 1/2 teaspoons vanilla
2 cups peanut butter (crunchy or creamy)
2 1/2 teaspoons baking soda
6 cups quick oatmeal
2 cups chocolate chips

Steps:

Preheat oven to 350.
Cream together butter, sugar, brown sugar, eggs, vanilla and peanut butter.
Add baking soda; mix well.
Add Oatmeal.
Fold in chocolate chips.
Spoon dough onto greased cookie sheets.
Bake for 10-16 minutes depending on the size of your cookies.
ENJOY!
Servings and yield are approximate.

Tips:

Use good quality oats. Fresh oats will yield the best flavored and textured cookies. Avoid using oats that have been sitting in your pantry for months.
Don't overmix the dough. Overmixing will result in tough cookies. Mix just until the ingredients are combined.
Chill the dough before baking. Chilling the dough will help the cookies hold their shape and prevent them from spreading too much in the oven.
Bake the cookies until they are just set. Overbaking will result in dry, crumbly cookies. The edges of the cookies should be golden brown and the centers should be slightly soft.
Let the cookies cool completely before storing. The cookies will continue to firm up as they cool. Store the cookies in an airtight container at room temperature for up to 3 days.

Conclusion:

This recipe for a colossal batch of oatmeal cookies is perfect for any occasion. The cookies are delicious, hearty, and easy to make. With a few simple tips, you can ensure that your cookies turn out perfect every time. So next time you're in the mood for a classic oatmeal cookie, give this recipe a try. You won't be disappointed!