Jumbo Oatmeal Cookies

Prep 20 m
Bake 15 m
Stand 15 m
Bake per batch




  1. 1 of 6 Heat oven to 375 degrees F.
  2. 2 of 6 In medium-size bowl, stir together the oats, flour, cinnamon, allspice, cloves and salt until well mixed.
  3. 3 of 6 In large bowl, beat butter until smooth. Add brown sugar; beat until well mixed. Beat in egg whites, one at a time, scraping down side of bowl. Beat in vanilla extract.
  4. 4 of 6 Stir oat mixture into butter mixture, along with cinnamon chips and cranberries.
  5. 5 of 6 Lightly coat baking sheets with nonstick cooking spray. For each cookie, drop a scant 1/4 cup of batter into a mound onto baking sheets, 6 per sheet, for a total of 24. Flatten mounds slightly to form 3-inch rounds.
  6. 6 of 6 Bake in 375 degree F oven until lightly golden around edges, about 15 minutes. Let cookies cool on baking sheet 2 minutes. Transfer cookies to wire rack; let cool completely.


  1. 1 of 3 In small bowl, stir together confectioners sugar and just enough of the water until smooth and good drizzling consistency. Spoon mixture into a small plastic food-storage bag.
  2. 2 of 3 Place cookies close together on sheet of waxed paper. Snip off small corner of plastic bag containing the drizzle; squeeze the drizzle over the cookies. Let cookies stand until drizzle sets, about 15 minutes.
  3. 3 of 3 Cookies can be stored in airtight container at room temperature for up to 2 weeks. Makes about 2 dozen cookies.
Nutrition Information for Jumbo Oatmeal Cookies
Servings Per Recipe:
Per Serving: 3 g pro., 27 g carb., 7 g Fat, total, 1 g fiber, 27 mg sodium, 175 kcal cal., 10 mg chol., 4 g sat. fat