Colossalcookies Recipes

COLOSSAL BATCH OF OATMEAL COOKIES

Steps:

• In a very large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in the eggs, buttermilk and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans. , Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks.

CLASSIC CHOCOLATE CHIP COOKIES

Steps:

• Position oven racks in the top and bottom thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden but still soft in the center, 12 to 15 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
• When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.
• Variations:
• For cakey cookies: Replace the light brown sugar and granulated sugar with 1 1/2 cups dark brown sugar. Bake at 375 degrees F until golden and tender, 12 to 15 minutes.
• For crispy-cakey cookies: Bake the cookies at 425 degrees F until golden and crunchy on the outside, 8 to 10 minutes.
• For chewy cookies: Use 1 cup light brown sugar and 1/4 cup corn syrup and omit the granulated sugar. Bake at 375 degrees F until golden and crunchy on the outside, and chewy on the inside, 10 to 12 minutes.
• For super-chewy cookies: Substitute cake flour for all-purpose flour. Bake at 375 degrees F until golden with caramelized edges, 12 to 15 minutes.
• For extra-crispy cookies: Bake the cookies at 300 degrees F until flat and crunchy, 24 to 28 minutes.

COLOSSAL COOKIES

Steps:

• Blend butter, shortening and sugars.
• Mix in egg and vanilla.
• Stir in dry ingredients, then chocolate.
• Chill for at least one hour.
• Use a large ice cream scoop and form balls of cookie dough.
• Place on an ungreased baking sheet.
• Bake at 350* for 13-15 minutes or until cookies are set and just starting to brown.
• Cool.

COLOSSAL COOKIES

Steps:

• Preheat oven to 350.
• Cream together butter, sugar, brown sugar, eggs, vanilla and peanut butter.
• Add baking soda; mix well.
• Add Oatmeal.
• Fold in chocolate chips.
• Spoon dough onto greased cookie sheets.
• Bake for 10-16 minutes depending on the size of your cookies.
• ENJOY!
• Servings and yield are approximate.

COLOSSAL COOKIE

Steps:

• In a small bowl, mix flour, baking soda and salt. In a large mixer bowl at medium speed, beat butter, brown sugar and sugar until creamy. Beat in egg and vanilla. At low speed, gradually beat in flour until well blended. Stir in 1 cup chocolate chips. Place dough in refrigerator for 1 1/2 hours or freezer for 45 minutes. Grease 12-inch round foil baking pan. Place dough in center and press evenly to within 1 1/2 inches of edge. Bake in center of 325 degree oven for 30-35 minutes * for chewier cookie, use 1/4 cup light or dark corn syrup in place of granulated suger

COLOSSAL COOKIES

Steps:

• In large bowl, beat together butter and sugars. Blend in eggs and vanilla. Add peanut butter. Mix well. Stir in oats, soda, and chocolate chips. Drop by teaspoons onto greased (if uncoated) cookie sheets (or roll into balls). Flatten with fork. Bake at 350° for 10-12 minutes. Note: There is no flour in this recipe. It works better if you make the batter up and let it sit a while before you start to drop it onto the cookie sheets. The oats form a gluten that helps hold the cookie together better.