Giant Confetti Oatmeal Cookies
3/4 cup sugar
3/4 cup firmly packed brown sugar
1 cup margarine or butter, softened
2 teaspoons vanilla
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups rolled oats
2 cups miniature candy-coated chocolate pieces
1 cup raisins
1. Heat oven to 325°F. In large bowl, combine sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and eggs; blend well.
2. Add flower, baking soda and salt; mix well. Stir in oats, chocolate pieces and raisins; mix well. Drop dough by 1/4 cupfuls about
3 inches apart onto ungreased cookie sheets. 3. Bake at 325°F. for 18 to 22 minutes or until golden brown. Cool 2 minutes, remove from cookie sheets. High Altitude (above 3500 feet): Increase flour to 2 cups. Bake as directed above.
Per Serving Serving Size:
1 large Cookie * Calories 290 * Calories from Fat: 110 * % Daily Value: Total Fat: 12 g. 18% * Saturated Fat: 4 g 20% * Cholesterol: 20 mg 7% * Sodium: 210 mg 9% * Total Carbohydrate: 41 g 14% * Dietary Fiber: 2 g 8% * Sugars: 28 g * Protein: 4 g * Vitamin A: 8% * Vitamin C: 0% * Calcium: 4% * Iron: 6% * Dietary Exchanges: 1 Starch, 1 1/2 Fruit, 2 1/2 Fat or 2 1/2 Carbohydrate, 2 1/2 Fat.
-- Cook's Note --
A bit about shortenings
Shortenings (solid vegetable shortening, butter and margarine) give cookies tenderness and moistness. Butter offers more flavor and usually gives a crisper cookie, but the cookie and bar recipes in this chapter will yield excellent results when made with regular butter or regular margarine. For best results, do not use whipped margarines or butters and low-fat spreads Their behavior in baking is unpredictable because they contain a higher proportion of water and air to make them more spreadable.
Vegetable oil does not allow the dough to incorporate air during beating. Do not use it as a substitution when cookie recipes call for shortening.
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Excerpted from Pillsbury Complete Cookbook by The Pillsbury Company Copyright© 2000 by The Pillsbury Company. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.