Colossal Batch of Oatmeal Cookies

Total Time Prep: 20 min. Bake: 10 min./batch
Yield about 13-1/2 dozen
Test Kitchen Approved
With a cookie-loving husband and seven kids, one batch of cookies doesn't last long here! When I make this colossal recipe, I divide it into thirds and make three different types to please everyone. One with chocolate chips and nuts, another with raisins and one with butterscotch chips. Everyone is happy! —Lisa Cooper, Paris, Texas

Ingredients

  • 2 cups butter, softened
  • 3/4 cup butter-flavored shortening
  • 3-1/4 cups packed brown sugar
  • 1-1/4 cups sugar
  • 5 eggs
  • 2/3 cup buttermilk
  • 4 teaspoons vanilla extract
  • 6 cups quick-cooking oats
  • 5-3/4 cups all-purpose flour
  • 1 tablespoon baking soda
  • 2-1/2 teaspoons salt
  • 1 package (10 to 11 ounces) butterscotch chips
  • 1 cup chopped pecans

Directions

  1. In a very large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in the eggs, buttermilk and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans.
  2. Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks.

Nutrition Facts

1 each: 95 calories, 5g fat (2g saturated fat), 13mg cholesterol, 82mg sodium, 13g carbohydrate (6g sugars, 0 fiber), 1g protein.

With a cookie-loving husband and seven kids, one batch of cookies doesn't last long here! When I make this colossal recipe, I divide it into thirds and make three different types to please everyone. One with chocolate chips and nuts, another with raisins and one with butterscotch chips. Everyone is happy! —Lisa Cooper, Paris, Texas
Recipe Creator

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