Big Batch Cookies Recipe

Name: Big Batch Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 c. vegetable oil; 4 eggs; 2 tsp. vanilla extract; 2 c. firmly packed brown sugar; 2 c. sugar; 4 c. all-purpose flour; 2 tsp. baking soda; 1/2 tsp. salt; 4 c. corn flakes cereal; 1 1/2 c. regular oats, uncooked; 1 (12 oz.) pkg. semi-sweet chocolate morsels; 1 c. chopped pecans

Servings: persons

2 c. vegetable oil
4 eggs
2 tsp. vanilla extract
2 c. firmly packed brown sugar
2 c. sugar
4 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
4 c. corn flakes cereal
1 1/2 c. regular oats, uncooked
1 (12 oz.) pkg. semi-sweet chocolate morsels
1 c. chopped pecans

1
Combine first 3 ingredients in a bowl; beat with electric mixer until blended.
2
Add sugars; mix well.
3
Combine flour, soda and salt; add to sugar mixture, beating until well blended.
4
Stir in cereal and remaining ingredients.
5
Drop by level tablespoonfuls on a lightly greased cookie sheet.
6
Bake at 350u00b0 for 12 minutes or until golden.
7
Cool slightly on cookie sheets; remove to wire racks to cool completely.
8
9 dozen.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. vegetable oil, 4 eggs, 2 tsp. vanilla extract, 2 c. firmly packed brown sugar, and more.

Yes, Big Batch Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Big Batch Cookies

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