Need more than 24 cookies? Use a teaspoon to measure out the dough and place the cookies 2 inches apart on the baking sheet and bake as directed above. A 1/2 C of coconut and a 1/2 C of crushed pecans can also be added into the cookie mix.
Product: Easter Recipes - Cooking in the Classroom
Category: Easter Dessert Ideas - Easter Desserts
Jumbo Chocolate Candy Coated Cookies
2/3 C butter, softened
3/4 C sugar
1/2 C brown sugar, packed
1/2 t baking soda
1/2 t cinnamon
1/3 C canola oil
1/4 C honey
1 t vanilla
1 1/4 C of flour
2 1/2 C of rolled oats
2 C milk chocolate pastel candy coated pieces
Set the oven temperature to 350 degrees.
Beat the butter in a large mixing bowl with an electric mixer on medium speed for 30 seconds.
Add in the sugars, the baking soda and cinnamon and beat until well combined.
Add in the egg, oil, honey and the vanilla and continue beating until creamy.
Dump in the flour and beat the mixture on low speed until the flour is completely moistened.
Fold in the oats and the chocolate candy pieces.
Using a 1/4 C measuring cup drop the dough 4 in apart on an ungreased cookie sheet.
Use the bottom of the measuring cup to slightly flatten each mound.
Bake 12 minutes or until golden brown.
Cool the cookies on the cookie sheet for 2 minutes.
Transfer to a wire rack to continue cooling completely.