JUMBO CHOCOLATE CHIP COOKIES
These huge cookies are a family favorite. No one can resist their sweet chocolaty taste.-Lori Sporer, Oakley, Kansas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening, butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine flour, baking soda and salt; add to creamed mixture and mix well. Fold in chocolate chips and pecans. Chill for at least 1 hour., Preheat oven to 375°. Drop dough by 1/4 cupfuls 2 in. apart onto greased baking sheets. Bake 13-15 minutes or until golden brown. Cool 5 minutes before removing to wire racks.
Nutrition Facts : Calories 335 calories, Fat 19g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 213mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.
JUMBO BREAKFAST COOKIES
Jumbo breakfast cookies are perfect for grabbing on the way out the door. Feel free to substitute chocolate chips or dried cranberries for the raisins or any combination of the three for a little different twist.
Provided by J. Diamond
Categories 100+ Breakfast and Brunch Recipes
Time 22m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a very large bowl, mix together the sugar, peanut butter, butter, water, vanilla and eggs until smooth. Combine the flour, baking soda and salt; stir into the batter. Mix in the oats and raisins, then carefully stir in the cereal. Drop 1/2 cupfuls of dough onto ungreased cookie sheets, spacing cookies about 4 inches apart. Flatten cookies to 1 inch thick.
- Bake for 12 minutes in the preheated oven, until cookies are lightly browned at the edges. Let stand on the cookie sheets for 5 minutes before removing to wire racks to cool completely. Store at room temperature. I like to put each cookie into a sandwich bag which makes them easy to grab on the way out the door.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 45.1 g, Cholesterol 35.8 mg, Fat 14.4 g, Fiber 2.6 g, Protein 6.3 g, SaturatedFat 6.3 g, Sodium 262.3 mg, Sugar 24.3 g
JUMBO RAISIN COOKIES
Juicy raisins are the star in these popular cookies! They're great as a snack with coffee.
Provided by MBMCD
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Time 50m
Yield 30
Number Of Ingredients 13
Steps:
- Place water and raisins in a small saucepan, and bring to boil. Boil 3 to 4 minutes. Set aside to cool.
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
- In a large bowl, cream together shortening and sugar. Beat in eggs and vanilla. Stir in raisins along with the liquid in which they were boiled. Blend in flour mixture, then mix in the walnuts. Drop by tablespoonfuls onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 205.9 calories, Carbohydrate 30.9 g, Cholesterol 12.4 mg, Fat 8.6 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 2 g, Sodium 141.8 mg, Sugar 17.5 g
JUMBO COOKIES
These are a favourite in our family - I think the recipe was originally from a pamphlet picked up in the supermarket.
Provided by katew
Categories Dessert
Time 30m
Yield 10 cookies, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180 degrees celsius.
- Line baking tray with baking paper.
- Combine all dry ingredients.
- Add melted butter and beaten egg.
- Mix into a firm dough.
- Divide into about 10 even sized pieces.
- Roll into balls and place on trays allowing room to spread.
- Flatten with palm of your hand.
- Bake for 20 minutes or until golden.
- Cool on trays for 5 minutes then cool on a wire tray.
Nutrition Facts : Calories 341.1, Fat 19.1, SaturatedFat 12.1, Cholesterol 45.3, Sodium 122.2, Carbohydrate 42.4, Fiber 3.6, Sugar 19.7, Protein 4.8
JUMBO DARK CHOCOLATE COOKIES
Steps:
- PREHEAT oven to 325°F. Line baking sheets with parchment paper or lightly grease.
- MELT 2/3 cup morsels in microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. Morsels may retain some of their original shape. Microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Set aside.
- SIFT flour, cocoa, baking soda and salt into medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Add melted chocolate and mix well. Add egg and vanilla extract, mixing until well blended, about 1 minute. Add flour mixture, mixing just until blended. Stir in remaining 1 cup morsels. Drop dough by level 1/4-cup measure 3 inches apart onto prepared baking sheets.
- BAKE for 16 to 18 minutes or until wooden pick inserted in center comes out with moist crumbs and the tops have a cracked appearance. Cool on baking sheets for 5 minutes. Remove to wire rack to cool completely.
JUMBO MOLASSES COOKIES
"These gigantic molasses cookies remind me of the ones my grandmother used to make," remembers Joan Stull of Titusville, Florida. At nearly 4 inches across, they're nicely spiced, delightfully chewy and bound to be noticed!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugar. Beat in molasses and eggs. Combine the flour, baking soda, cinnamon, salt, cloves and ginger; gradually add to creamed mixture. Cover and refrigerate for 1-2 hours. , Shape 1/4 cupfuls of dough into balls; roll in sugar. Place four cookies on a greased baking sheet at a time. Bake at 350° for 18-20 minutes or until edges are set. Remove to wire racks to cool.
Nutrition Facts : Calories 315 calories, Fat 14g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 306mg sodium, Carbohydrate 43g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
JUMBO OATMEAL-RAISIN COOKIES
These classic cookies freeze nicely.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- With an electric mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Add oats, raisins, and coconut; beat just until combined.
- Drop level 1/4-cup measures of dough, 1 1/2 inches apart, onto baking sheets.
- Bake until cookies have spread and are golden brown and soft to the touch, 18 to 20 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.
Nutrition Facts : Calories 287 g, Fat 8 g, Protein 8 g
JUMBO RAISIN COOKIES
I got this recipe from an old Southern Living cookbook. I make these regularly, since we all love raisin cookies and this is a good recipe. Cook time is per pan. In answer to a reviewer, yes...You do add the rasins along with the water they were cooked in. As it cools, it thickens.
Provided by keen5
Categories Drop Cookies
Time 35m
Yield 72 cookies
Number Of Ingredients 12
Steps:
- Cook raisins in boiling water for 5 minutes, then let them cool.
- Cream shortening; add sugar and beat well.
- Add eggs and beat until well blended.
- Add vanilla and cooked raisins.
- Combine flour, baking powder, salt, soda and spices.
- Add to the creamed mixture and mix well.
- Drop by spoonfuls on greased cookie sheet.
- Bake at 325 degrees for 10 to 15 minutes.
Nutrition Facts : Calories 87.4, Fat 3.1, SaturatedFat 0.9, Cholesterol 8.8, Sodium 58.4, Carbohydrate 14.1, Fiber 0.4, Sugar 8, Protein 1.1
JUMBO TOFFEE COOKIES RECIPE
These are big soft bakery style cookies that the whole family will love.
Provided by Contributor
Categories Dessert
Time 17m
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Mix the 2 cups and 2 Tablespoons of flour and baking soda in a bowl and set aside.
- In another bowl cream together the softened butter, brown sugar and granulated sugar. Then add in egg, egg yolk and vanilla until mixed well.
- Gradually add flour mixture and mix together until a dough forms.
- Then fold in toffee bits.
- Using a 1/4 cup measuring cup, scoop out 1/4 cup of dough for each cookie. Roll it in a ball and then split it into 2 separate pieces. Turn each half of the dough so the rough side of the half faces upward. Then stack both halves on top of each other (as in the picture below).
- Place the dough rough side up on ungreased baking sheets. Leave about 2 inches between each cookie because they will grow.
- Bake for 12-15 minutes or until the edges are golden brown. Do not overbake.
Nutrition Facts : Calories 296 kcal, Carbohydrate 40 g, Protein 2 g, Fat 14 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 57 mg, Sodium 132 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
GIANT CHOCOLATE CHIP COOKIES
This classic recipe is always a hit with the family.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla.
- With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips.
- Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in 2 batches, using 2 baking sheets per batch.) Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.
- Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely.
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