I really love these giant cookies that are such fun to make , large cookies are great to have as you are having just one cookie but in a larger form so you should not feel so guilty in eating cookies , well that is the idea
These cookies are Oatmeal, Snickerdoodle, & Peanut Butter all really fantastic cookie flavours the main cookie dough is made the same for each cookies as you will see
This great recipe for these cookies are brought to you by Gemma Stafford from bigger bolder baking on YouTube , thanks for sharing this recipe with us
Here below is the video tutorial for you to watch to see how to make these cookies along with the recipe to make each cookie too all from the YouTube channel
GIANT Single-Serving Oatmeal & Raisin CookieINGREDIENTS
2 tbsp (1oz / 30g) butter, at room temperature
2 tbsp brown sugar
2 tbsp white sugar
2 tbsp eggs (whisk 1 egg and measure out 2 tbsp)
1/4 tsp vanilla
4 tbsp all purpose flour
1/4 tsp baking soda (supposed to be 1/8)
large pinch salt
6 tbsp oats (you can use quick oats too)
1/4 cups (1oz/30g) Raisins
INSTRUCTIONS
1. Preheat oven to 350oF (180oC)
2. In a bowl, mix the butter and sugars together until creamed.
3. Mix in the egg and vanilla.
4. Stir in flour, baking soda and salt
5. Lastly fold in the oats and raisins Do NOT overmix. You will notice this is a soft dough
6. Place the dough in the center of the prepared cookie sheet into a tall ball (3 inches wide).
7. Bake for 15-17 minutes until the edges are browned. The center may appear undone but that’s what you want. It will firm up. Allow to cool completely on the baking sheet. Enjoy!
GIANT Single-Serving Snickerdoodle CookieINGREDIENTS
2 Tbsp (1 oz/30g) butter, at room temperature
3 Tbsp sugar
2 Tbsp beaten egg (crack the egg, beat it, and use 2 tbsp)
1/2 tsp vanilla extract
6 Tbsp all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp cream of tartar (no substitutions)
1/4 tsp cinnamon
1 tsp sugar
1 tsp cinnamon
INSTRUCTIONS
1. Preheat oven to 350oF (180oC)
2. In a bowl, mix the butter and sugar together until creamed.
3. Mix in the egg and vanilla.
4. Stir in flour, baking soda, salt, cream of tartar, and cinnamon until just combined and form a ball. Do NOT overmix. You will notice this is a soft dough
5. Mix together the last 2 ingredients (1 tsp cinnamon & 1tsp sugar) in a separate, clean bowl.
6. Toss the ball of dough in the cinnamon to coat it
7. Place the dough in the center of the prepared cookie sheet into a tall ball (3 inches wide).
8. Bake for 14-16 minutes until the edges are browned. The center may appear undone but that’s what you want. It will firm up. Allow to cool completely on the baking sheet. Enjoy!
GIANT Single-Serving Peanut Butter & Jelly CookieINGREDIENTS
2 tablespoons (1 oz/ 30g) butter, softened
1 tablespoons granulated sugar
2 tablespoons packed packed brown sugar
2 tablespoons beaten egg (crack an egg, beat it, and use 2 Tbsp)
1/2 tsp vanilla extract
2 tablespoons peanut butter, smooth
6 tbsp all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/4 cup salted Peanuts, toasted and chopped
1 tbsp raspberry jam
INSTRUCTIONS
1. Preheat oven to 350oF (180oC)
2. In a bowl, mix the butter and sugars together until creamed.
3. Mix in the egg, vanilla and peanut butter
4. Stir in flour, baking soda, salt and chopped peanuts until just combined. Do NOT overmix. You will notice this is a soft dough
5. Place the dough in the center of the prepared cookie sheet into a tall ball (3 inches wide).
6. With the back of a tablespoon make an indent in the center of the cookie and pour in your jam
7. Bake for 15-17 minutes until the edges are browned. The center may appear undone but that’s what you want. It will firm up. Allow to cool completely on the baking sheet. Enjoy!
*To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and white are well blended, then measure out 1 Tbsp.Original recipe source: Gemma Stafford
