I don’t know about you, but sometimes when I eat a cookie I know before I finish that I’m going to be eating more. Of course, I try and be good and stick to one cookie but it usually doesn’t work out in my favor. Now that I’ve tried these giant cookies, however, I realize they can satisfy my sweet tooth and my need to snack.
There are 3 different delicious cookies available in this video. I don’t know which one I would choose over the other, because I love snickerdoodle, oatmeal and peanut butter cookies equally as much. You may have a favorite but if you put all three in front of me, I may just eat all of them!
GIANT Single-Serving Oatmeal & Raisin Cookie
INGREDIENTS
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 Cookie
INGREDIENTS
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 Cookie
INGREDIENTS
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.