Jumbo Cookies Recipes

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JUMBO CHOCOLATE CHIP COOKIES



Jumbo Chocolate Chip Cookies image

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

2/3 cup shortening
2/3 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped pecans

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 image

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

2 cups white sugar
1 cup peanut butter
1 cup butter or margarine
½ cup water
2 tablespoons vanilla extract
2 eggs
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups rolled oats
1 ½ cups raisins
6 cups toasted oat cereal rings (such as Cheerios®)

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



Jumbo Raisin Cookies image

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

2 cups raisins
1 cup water
3 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup shortening
1 ¾ cups white sugar
2 eggs
1 teaspoon vanilla extract
½ cup chopped walnuts

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



Jumbo Cookies image

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

1 cup chocolate chips
1 cup corn flakes
1 cup rolled oats
1 cup self raising flour
1 cup sultana
1/2 cup coconut
125 g melted butter
1 egg, beaten

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



Jumbo Dark Chocolate Cookies image

Provided by Food Network

Categories     dessert

Time 31m

Yield 1 Dozen

Number Of Ingredients 10

1 2/3 cups (10-oz. pkg.) NESTLE® TOLL HOUSE® Dark Chocolate Morsels, divided
1 cup all-purpose flour
1/4 cup NESTLE® TOLL HOUSE® Baking Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

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



Jumbo Molasses Cookies image

"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

3 cups butter-flavored shortening
4 cups sugar
1 cup molasses
4 eggs
8 cups all-purpose flour
2 tablespoons plus 2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground ginger
Additional sugar

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



Jumbo Oatmeal-Raisin Cookies image

These classic cookies freeze nicely.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 40m

Number Of Ingredients 11

1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup packed light-brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups rolled oats
2 cups raisins
1 cup sweetened shredded coconut

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



Jumbo Raisin Cookies image

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

2 cups raisins
1 cup boiling water
1 cup vegetable shortening
2 cups sugar
3 eggs
1 teaspoon vanilla extract
4 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice

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



Jumbo Toffee Cookies Recipe image

These are big soft bakery style cookies that the whole family will love.

Provided by Contributor

Categories     Dessert

Time 17m

Number Of Ingredients 9

2 cups flour
2 Tablespoons flour
½ teaspoon baking soda
¾ cup butter (softened)
1 cup brown sugar
½ cup sugar
2 eggs (1 egg and 1 egg yolk)
2 teaspoons vanilla
1 ⅓ cups Heath Toffee Bits

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



Giant Chocolate Chip Cookies image

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

2 cups all-purpose flour, spooned and leveled
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
3/4 cup packed light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1 bag (12 ounces) chocolate chips

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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