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BIG cookie--urgent - Page 2

post #16 of 30
6/14/06 at 5:45am
In a pinch I used the rolls of Toll House cookies dough that you buy in the refridge. section of the grocery store. My daughter likes a really thick cookie cake so I use 2 rolls. I use a piece of wax paper on top of the dough to kind of spread it into my cookie pan, that way the dough is not all over my hands. It works great.Although I am going to try the recipe posted by ckkerber, toll house has done the work for me. Decorate as I like and it is ready to go. I used a pizza cutter for slicing this cookies.( I always stock up on the toll house cookies when they are on sale at the grocery store. Just store them in my freezer and when I am ready to make one defrost for a short time, spread in my pan and bake. It can't be simpler. My daughter is hard to please and she loves it.
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post #17 of 30
6/20/06 at 6:59am
Okay, so here's my question....

What's the best way to grease the pan? Do I flour the pan also?

After I take it out of the oven, how long do I let it cool in the cake pan before I remove it?
FAITH sees the invisible, believes the incredible, receives the impossible!
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FAITH sees the invisible, believes the incredible, receives the impossible!
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post #18 of 30
6/20/06 at 8:14pm
With the recipe I posted, I always just spray the pizza pan with non-stick spray.

I have to say I've never removed the cookie from the pan . . . I've always made these cookie cakes for someone else and so I use the disposable pizza pans (I pick them up at the grocery store - they come in packs of three) and just decorate them in the pan once they cool. When they're cut, the pieces come out very easily so the non-stick spray seems to be sufficient.
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post #19 of 30
6/20/06 at 8:57pm
ckkerber- Is this the SpongeBob cookie you have in your gallery? I'm going to have to try this recipe out. I was just going to start a search for a recipe like this. Thanks!! thumbs_up.gif


kos
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post #20 of 30
6/20/06 at 9:06pm
Yes, the Spongebob cake is the recipe that I posted. I made two Spongebob cakes for a friend . . . one a white cake, the other a cookie cake. The white cake was too dry and I got very honest feedback about it (which I appreciated) but the cookie cake got RAVE reviews and I know she would have been forthright if it wasn't up to par. I love the flavor and the texture and it couldn't be easier to make.
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post #21 of 30
6/21/06 at 2:44am
I was needing a giant cookie recipe for this past weekend, and found this thread. I tried ckkerber's recipe (except I used yellow cake mix) and it was AWESOME! Thanks!!
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post #22 of 30
6/21/06 at 12:26pm
beeline -

did you take the cookie cake out of the pan to decorate / serve it or did you keep it in the pan? I am curious how to handle removing the cookie from the pan as it's large and I'd be afraid of breakage. I've always just served it in the pan.

If anyone has advice for handling giant cookies out of the pan I'd appreciate it!
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post #23 of 30
6/21/06 at 12:33pm
I just made one yesterday.

I baked mine in a 10" round cake pan, lightly greased with Crisco.

After I baked it, I let it sit for 10 minutes in the pan. Then I dumped it over onto the countertop covered with a piece of waxed paper. Then I had to let it COMPLETELY cool before I could move it to flip it back over. It is now completely stable and ready for me to decorate it.
FAITH sees the invisible, believes the incredible, receives the impossible!
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FAITH sees the invisible, believes the incredible, receives the impossible!
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post #24 of 30
6/21/06 at 12:41pm
How thick was your cookie? I wonder if that would work with pizza pan sized cookies. They end up being thinner than a cake would be and because they're so large, I don't know if they'd break.

I'll have to try your tips and see how it goes.

Thanks!
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post #25 of 30
6/21/06 at 12:47pm
My cookie was pretty thick. I didn't measure it, but it was definitely thinker than if I would've used a pizza pan.

Honestly, this was my first one. I am by no means an expert....yet! icon_smile.gif
FAITH sees the invisible, believes the incredible, receives the impossible!
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FAITH sees the invisible, believes the incredible, receives the impossible!
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post #26 of 30
6/21/06 at 1:02pm
Quote:
Originally Posted by ckkerber

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!




DUMB QUESTION!!
Do you mix the cake mix like you usuall would (oil, etc) or just like above recipe??
What size pan do you use?
Thanks,
Tammy
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post #27 of 30
6/21/06 at 1:36pm
You do not mix the cake like the box says. Just dump the cake mix in a bowl, add the other ingredients, and mix all together (I always add the chips last after everything else is blended). It really is as easy as it sounds.

I've only made this cookie cake on a pizza pan (you get a cookie the size of the ones you'd see at the mall stores) but you could probably play with it a bit. I have no idea how to adjust time or temperature if you change the size so for a sure bet, go with the pizza pan (you can get disposable ones at the grocery store).
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post #28 of 30
6/21/06 at 1:41pm
Thank you very much!! I have some of the disposable one's at home and can't wait to try this recipe!!!! icon_biggrin.gif
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post #29 of 30
6/22/06 at 3:30pm
I always line my pan with a circle of parchment paper. I made a template of my pan once with a piece of light weight cardboard. Then, I just traced around it and made my circles. I leave the circles in the pan and when I am ready to bake I always am ready to line the pan. I used two rolls of toll house cookies and spread them in the pan pushing down on the dough with a piece of waxed paper so it is really easy. I like to serve in the pan but it is so easy with that piece of parchment underneath no need to grease the pan, and the cookie dough does not stick to the parchment paper either.
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post #30 of 30
6/23/06 at 8:35am
ckkerber-
I did not take mine out of the pan. We were traveling to my in-laws' and I thought that was the easiest way to transport it.
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