Our Best Bites Giant Cookies Recipes

BIG GIANT OATMEAL COOKIE

Steps:

• Preheat oven to 325 degrees. Line a cookie sheet with parchment.
• Melt your butter in a heat-safe mixing bowl. Note: It doesn't need to be ALL the way. See photos for an example- I've found the best stage is when about half the butter is liquid, but the rest is super soft. Like the texture of pudding. You want it to easily stir completely smooth when you touch it.
• truction-step-3″>2. Mix in brown sugar, white sugar, egg yolk and vanilla.
• truction-step-4″>3. Measure your flour by spooning lightly into your measuring cup and then leveling with a knife. Sprinkle flour, baking soda, baking powder, and salt on top and then mix together. Stir in oats and chocolate chips. (Or raisins, if you are using those, instead)
• uction-step-5″>4. Form dough into one large ball and place on prepared baking sheet. Gently press down to about 3/4 inch thick. I like to press a few additional chocolate chips into the top of the dough before baking.
• tion-step-6″>5. Note: All ovens cook differently and baking time will vary depending on how much you press your cookie down. Set a timer for 10 minutes so you can keep a close watch for the remainder of the baking time. Bake for 11-14 minutes, until edges are set and center looks set, but still soft. Let cool for 10-15 minutes before using an extra large spatula to transfer to a cooling rack.

BIG GIANT PEANUT BUTTER COOKIE

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment and set aside.
• Melt your butter in a heat-safe mixing bowl. Note: It doesn't need to be ALL the way. See photos for an example- I've found the best stage is when about half the butter is liquid, but the rest is super soft. Like the texture of pudding. You want it to easily stir completely smooth when you touch it.
• d="instruction-step-3″>2. Stir in both white and brown sugar, peanut butter, then egg yolk and vanilla.
• d="instruction-step-4″>3. Measure your flour by lightly spooning flour into your measuring cup and leveling with a knife. Don't scoop your flour with your measuring cup. Sprinkle flour, baking soda, and baking powder in the bowl and stir until it forms a cohesive dough.
• nstruction-step-5″>4. Form one single ball of dough and set it back in the mixing bowl. Sprinkle a couple tablespoons of additional sugar over it and roll it around until it's coated with a layer of sugar.
• struction-step-6″>5. Place dough ball on your parchment-lined baking sheet and gently press down with your hand until it's about 1 inch thick. If desired, use a skewer to form the traditional criss-cross lines on cookie (see photos in blog post for a visual).
• truction-step-7″>6. Bake for 13-15 minutes or until edges are golden and top looks set. It should still jiggle in the center when you pull it out- the center will continue cooking as it sits and be soft when it cools. Let cool for 15 minutes or so before using a very large spatula to transfer to a cooling rack.

GIANT MONSTER COOKIES

Steps:

• In a large bowl, cream peanut butter, butter, sugar and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs, baking soda, vanilla and corn syrup. Add oats and mix well. Stir in chocolate chips and M&M's. Cover and refrigerate 1 hour., Preheat oven to 350°. Drop by 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake 14-18 minutes or until edges are lightly browned. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.