Cream butter and sugars. Add eggs and vanilla and beat until thoroughly combined. In another bowl, sift dry ingredients except oats and optional additions. Add dry mixture to wet mixture and stir to combine. Stir in oats and optional additions. Roll into balls and distribute onto cookie sheet. Chill in fridge minimum 30 minutes to 1 hour depending on size of balls and desired puffiness. Bake at 350 degrees for 10-12 minutes.
Variations: Use whole flours, all brown and natural sugars, add molasses (reduce sugar slightly to compensate) and cinnamon. You can also split the butter with peanut butter.
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|Serving Size: 1 Recipe (1755g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 3476 (51%)|
|Amt Per Serving||% DV|
|Total Fat 386.2g||515 %|
|Saturated Fat 237.3g||1186 %|
|Monounsaturated Fat 100.9g|
|Polyunsanturated Fat 19.5g|
|Cholesterol 985.9mg||303 %|
|Sodium 58822mg||2028 %|
|Potassium 1966.8mg||52 %|
|Total Carbohydrate 833.6g||245 %|
|Dietary Fiber 24.6g||98 %|
|Sugars, other 809.1g|
|Protein 44.5g||64 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 6829
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