Big-Batch Oatmeal Raisin Cookies
Originally submitted by Meredith and modified by Kaboose.com
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Crunchy coconut, dates, raisins and pecans play up the crunch and texture of these yummy oatmeal cookies. Our big-batch recipe lets you freeze a few for school lunches and everyday celebrations.
Ingredients
- 2 cups white sugar
- 2 cups light brown sugar
- 4 eggs
- 2 cups vegetable oil
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons salt
- 4 cups cornflakes cereal
- 1-1/2 cups rolled oats
- 1 cup flaked coconut
- 1 cup chopped pecans
- 1 cup chopped dates
- 1 cup raisins
Cooking Instructions
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a cookie sheet.
- Cream sugar, brown sugar, eggs, vegetable oil and vanilla together in a large bowl or dishpan. In a separate bowl combine flour, baking soda and salt. Stir the flour mixture into the creamed butter; mix until well combined.
- Stir corn flakes, oats, coconut, pecans, dates and raisins into the dough. You will most likely need to use your hands to mix everything thoroughly. Shape the dough into 1-1/2 to 2 inch balls and press them down lightly onto a greased cookie sheet.
- Bake in a preheated 325 degrees F (165 degrees C) oven for 10 to 14 minutes or until golden.
Nutrition Facts
Servings per Recipe: 60
Amount Per Serving
- calories: 208cal
- total fat: 10.5g
- cholesterol: 14mg
- sodium: 148mg
- carbohydrates: 27.6g
- fiber: 1.2g
- protein: 2.1g
Preparation Time: 15 min.
Cooking Time: 90 min.
Ready In: 1 hour 45 minutes
Servings: 60
Cooking Time: 90 min.
Ready In: 1 hour 45 minutes
Servings: 60
Related Recipes:
Sugar Cookies
Best Ever Peanut Butter Cookies
Dessert Pizza
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