Really Big Oatmeal Cookie



  • 8 tablespoons (1 stick) margarine or butter, softened
  • 1/2 granulated sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 all-purpose flour
  • 1 oats (quick or old fashioned, uncooked)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt (optional)


Heat oven to 350°. Lightly grease large cookie sheet. In large bowl, beat margarine and sugar until creamy. Add egg and vanilla; beat well. Add combined flour, oats, baking soda and salt; mix well. Spread dough into 10-inch circle, about 1/2 inch thick, on cookie sheet. Bake 22 to 25 minutes or until light golden brown. Cool 5 minutes on cookie sheet. Carefully loosen with spatula; remove to wire rack. Cool completely. To serve, cut into 12 wedges. Store leftover wedges tightly covered.
Cooking tip: To substitute shortening for margarine or butter, blend 1/2 cup shortening with 1 tablespoon water.
Variation: Really Big Birthday Cookie – Spread ready to spread frosting over surface of cookie; decorate as desired. Gently press candies into frosting.

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