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Giant Honey & Oat Cookies

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Submitted by hollyb

Giant honey oat cookies made with egg whites instead of whole eggs for a lighter, chewy texture. Scooped by the quarter cup for bakery-sized treats with crisp edges and soft centers.

YIELD

18 each

PREP

20 min

COOK

15 min

READY

40 min

These are no ordinary oat cookies. Scooped by the quarter cup, each one bakes up bakery-sized with golden, crisp edges and a soft, chewy center that stays tender thanks to ⅔ cup of honey and egg whites standing in for whole eggs.

The dough comes together fast in one bowl. You mix sugar, softened shortening, honey, and egg whites first, then fold in four cups of oats and flour. That heavy oat ratio is what gives these cookies their hearty chew and keeps them from spreading too thin. Pull them when the edges just turn light brown and the centers still look underdone. They firm up as they cool on the pan for those crucial 3 to 4 minutes before you transfer them to a wire rack.

Kitchen Tips

  • Don’t overbake. The centers should look soft and slightly puffy when you pull them. Carryover heat finishes the job.
  • Quick oats vs. old fashioned: Quick oats give a smoother texture, old fashioned oats add more visible oat pieces and chew. Both work, so pick your preference.
  • Spacing matters. These spread, so keep a full 3 inches between scoops or you’ll end up with one giant cookie sheet.
  • Storage: Keep in an airtight container up to 5 days. The honey helps them stay moist longer than most cookies.

Variations

  • Chocolate chip: Fold in 1 cup of chocolate chips after combining the dry ingredients.
  • Raisin spice: Add 1 cup raisins and 1 teaspoon cinnamon for a fall-flavored twist.
  • Peanut butter drizzle: Warm ¼ cup peanut butter and drizzle over cooled cookies for a sweet-salty finish.

Ingredients

1 ½ 355
CUPS ML SUGAR
¾ 177
CUP ML VEGETABLE SHORTENING
softened *
158
CUP ML HONEY
3 3
LARGE EACH EGG WHITE *
4 946
CUPS ML OATS, QUICK COOKING
or old fashioned
2 473
1 5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT

Directions

Heat oven to 350℉ (180℃).

Grease cookie sheet.

Mix sugar, shortening, honey and egg whites in large bowl.

Stir in remaining ingredients.

Drop dough by level ¼ cupfuls, about 3 inches apart, onto cookie sheet.

Bake 11 to 14 minutes or until edges are light brown (centers will be soft).

Cool 3 to 4 minutes; remove from cookie sheet.

Cool on wire rack

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 235g (8.3 oz)
Amount per Serving
Calories 837 4% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 436mg 18%
Total Carbohydrate 66g 66%
Dietary Fiber 6g 22%
Sugars g
Protein 24g
Vitamin A 0% Vitamin C 0%
Calcium 3% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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