Queen-Size Cookies
These cookie-monster dreams invite all-day nibbling as picnickers break off chunks. You can halve the recipe if you wish.
Servings: two 12-inch (30 cm), 8 servings each
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| calories | 335 |
| protein | 4 g |
| fat | 17 g |
| carbohydrate | 44 g |
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2/3 cup (150 mL) packed brown sugar
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) shortening
2 eggs
1 tsp (5 mL) vanilla
1-1/2 cups (375 mL) all-purpose flour
1-1/2 cups (375 mL) quick-cooking rolled oats
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) nutmeg
1 cup (250 mL) raisins
1 cup (250 mL) chocolate chips
2/3 cup (150 mL) chopped pecans (optional)
Preparation:
In large bowl, beat together brown and granulated sugars, butter and shortening until creamy; beat in eggs and vanilla. Combine flour, rolled oats, baking soda, cinnamon and nutmeg; stir into butter mixture until blended. Stir in raisins, chocolate chips, and pecans (if using).
Divide dough in half; place each on ungreased 12-inch (30 cm) round pizza pan. Place waxed paper over dough; press to spread dough evenly to edge of pan. Peel off paper. Bake, 1 sheet at a time, in 350°F (180°C) oven for 15 to 20 minutes or until golden. Let cool on pan on rack for 10 minutes; remove from pan and let cool completely on rack. (Cookies can be wrapped in foil and stored for up to 1 day or frozen for up to 2 weeks.)
Additional Information
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Tips:
To turn each cookie out of pan, invert baking sheet onto cookie. Flip over and lift pan off cookie. Invert rack onto cookie; turn over and lift off baking sheet. Let cool.
To transport Queen-Size Cookies without breakage, layer between waxed paper on a clean pan, than wrap the whole thing in foil. (If you wish, place an inverted pan on top and tape the pans together.)
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