Sunday, April 27, 2008

Giant Cookie!!!

The boys around here prefer a chewy, oatmeal type of cookie uber alles, so much so that there's a mutiny if I branch out to say, a spicy gingersnap. This cookie is delicious and very, very large, and I've been asked for the recipe many times. I bake it in 8 inch round cake pans. At Thanksgiving time, I use Reese's Pieces and have Jack decorate it like a turkey for his teachers. The feathers say "I'm thankful you're my teacher." I think you could do a lot of cute things - use pastel colored M&M's and attach construction paper flower petals for a teacher thank you or Mother's Day gift, for example. It's really good, though - you don't need to have a reason to make it.

Giant Cookie
Yield: 3 8-in. cookies

1 c. butter
3/4 c. peanut butter
1 c. sugar
1 c. brown sugar
2 eggs
1 1/2 c. flour
3/4 t. baking soda
3/4 t. baking powder
1/2 t. salt
1 3/4 c. old fashioned oats
3/4 cup chocolate chips
3/4 c. M&M's or 3/4 c. Reese's Pieces, divided

Cream together butter, sugars and peanut butter. Blend in eggs. In another bowl, mix together flour, baking soda, baking powder, and salt. Add flour mixture to butter mixture and mix well. Stir in oats, chocolate chips, and 1/4 cup M&M's. Divide dough in thirds.

Line 3 8-inch cake pans with foil and spray with non-stick spray. Spread dough to within 1 inch of pan's edge. Sprinkle each giant cookie with remaining M&M's and press them gently into the dough. Bake at 325 degrees for 20-25 minutes. The cookies should be lightly golden brown. Cool 10 minutes in pan. Gently remove each cookie with foil liner onto wire rack. Cool thoroughly.

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