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BIG cookie--urgent

post #1 of 30
6/7/06 at 8:20pm
Thread Starter 
i need to make a big cookie...just wondering if any chocolate chip cookie recipe will work or if there's a special recipe
thanks for the help!
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post #2 of 30
6/7/06 at 8:24pm
I think any cookie recipe works as long as you double it if you have to.. Hope this helps..
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post #3 of 30
6/7/06 at 8:27pm
Thread Starter 
Thank you very much for the speedy response!
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post #4 of 30
6/8/06 at 9:37am
Just be sure not to over bake it or it will be rock hard. (Ask me how I know... icon_mad.gif ) When it *just* starts to brown, take it out.
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Time that you enjoyed wasting wasn't wasted.
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post #5 of 30
6/8/06 at 11:12am
yeah, any recipe will do just be sure to have some extra in case the normal batch is lacking. and like momsandraven said, be sure not to overbake. good luck. icon_biggrin.gif
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What!? A pink opossum that loves peanut butter??
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post #6 of 30
6/8/06 at 11:18am
Another thing that's nice is to bake it in a cake pan so you get a perfectly round cookie....that way too you can just smoosh the dough in and don't really have to worry if it's perfectly even because if it spreads it can only go so far!
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God's Word will either keep you from sin;
or sin will keep you from God's Word.
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post #7 of 30
6/8/06 at 11:20am
Making the cookie in a pizza pan works well too.
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post #8 of 30
6/8/06 at 11:24am
I've baked them in pie pans before and I was too afraid of burning it or making it hard, so I turned down the temp and checked it often.

No special recipe is required.

Good Luck!
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post #9 of 30
6/8/06 at 11:46am
If you decide to use a pizza pan, leave at least 1 inch room on the edges for the dough to expand... if you don't sometimes the edges spill over and burn.
Elizabeth
"Kind words can be short and easy to speak, but their echoes are truly endless." - Mother Theresa
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Elizabeth
"Kind words can be short and easy to speak, but their echoes are truly endless." - Mother Theresa
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post #10 of 30
6/8/06 at 11:51am
I did this last weekend, and I learned three things:

1) definitely make it in a cake pan. No worries about spillage or spreading too thin.

2) any cookie recipe will work. I used the duncan hines cookie mix in the bag. You can get them for 99 cents. It took two bags for a 10" cake pan.

3) As momsandraven said, take it out when it JUST turns brown. I also learned this the hard way. Had to make three cookies before I got it right!

Good luck!
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post #11 of 30
6/8/06 at 12:17pm
Thread Starter 
thanks for all the info!
i did make it in a cake pan. used a chocolate chocolate chip cookie recipe. checked the oven often. it was delicious!
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post #12 of 30
6/8/06 at 6:25pm
Yay! icon_biggrin.gif
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post #13 of 30
6/8/06 at 6:35pm
Quote:
Originally Posted by MessiET

If you decide to use a pizza pan, leave at least 1 inch room on the edges for the dough to expand... if you don't sometimes the edges spill over and burn.



I never would have thought of that...thanks for the tip!
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post #14 of 30
6/13/06 at 6:37pm
Have I got a great Giant Cookie recipe for you! It has the texture and consistency of the Giant Cookies you would get at a retail establishment and is SO incredibly easy to make. It's made with a white cake mix so if you wanted to change the flavor (say to chocolate, chocolate chip) then you'd just use a chocolate cake mix. I've had fun adding things like M&M's or Reese's Pieces (so yummy in the chocolate, chocolate chip cookie) . . . I just don't add as many chocolate chips if I'm adding candy. Here is the recipe:

1 white cake mix
2 eggs
1 stick of butter (softened)
1 t. vanilla
1 bag of chocolate chips

Mix together, pat onto lightly greased pizza pan (I've used disposable ones for cookies that I'm giving away). Bake 350 degrees for 22-25 minutes.

**if dough is too thick, you can add a few drops of water to thin (but I've made this dozens of times and have NEVER needed to do this so I'd recommend just following the recipe).

Enjoy!
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post #15 of 30
6/13/06 at 9:22pm
. . . one more thing. This cookie recipe does not tend to overspread as previous messages warned about when you are using chocolate chip cookie dough. I've always flattened it onto the pizza pan pretty much right up to the edge. It does even out when it cooks and you end up with a pretty uniform edge but I've never once had an issue with overflowing the edges. It's pretty much an easy, tasty, almost foolproof recipe!
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