Bake for 8 - 14 minutes (depending on its size -
bigger cookies need longer baking time) until golden - brown.
Got just over two dozens of
quite big cookies out of it, not the worlds prettiest but so good.
I made them big,
because big cookies are fun, and I only made them a wee bit healthier than the original recipe, just because I can't help myself.
If you're
into big cookies, you could certainly double the batch to make the cookies larger.
I like
really big cookies, so I made them larger than the recipe calls for and they melted down into big round shapes rather than the small «pillows» the website shows.
A cake is a good option, but so are cupcakes, ice cream sundaes or
even big cookies.
If you forget to chill, you'll end up with one
big cookie blob, so learn from my mistake and pop the bowl in the fridge!
PPS: the tart is rather small, so I always make two; they fit on one
big cookie tray beautifully.
resting at the bottom of the cupcake, there are
big cookie chunks studded throughout the cakes, and there is a dusting of chocolate cookie crumbs on the top.
They made twice the number of biscuits (
big cookies they were too).
I had more than 6 cookies on some of my trays and they all touched into one
big cookie.
Oh well, I like
the bigger cookies anyways.
The first batch spread all over the cookie sheet in practically one
big cookie.
I ended up w /
bigger cookies, that took longer to bake.
I made these cookies HUGE, mostly by accident (I have no smaller glasses), but also because I love
me some big cookies.
Round edges with fingers so they are shaped like scones (or
big cookies).
I am not
a big cookie eater but this just could be my weakness.
If your oven goes on the fritz 2 days before
the big cookie swap... no problem, make these.
It's cold here in New York... I just want to flop on the couch and watch Victoria with
a big cookie and a warm drink.
Sure cookie bars and brownies are great, but sometimes you just want
a big cookie full of gooey chocolate puddles that tastes like a brownie with a slight mocha flavor.
Once you have mixed all of the ingredients in a big bowl place them on
a big cookie sheet and let it cool.
Now I'm not
a big cookie fan unless they are of the chewy variety.
Once
the big cookie comes out of the oven, be sure to let it cool completely.
Well, they came out as one
big cookies, they all blended together even being spaced apart.
This isn't
a big cookie, and it's not overly sweet.
I love using this pan - it is so versatile; you can use it to cook basically anything on the stove top from eggs to steak and use in the oven to bake
a big cookie, pie or crisp.
You may be tempted to use
a bigger cookie scoop but don't do it or else the ratio of toppings to chocolate will be all out of whack and no one wants that — so make sure you're using a 1 1/2 teaspoon cookie scoop and you'll be golden.
And
the bigger the cookie, the better.
Last is just a little almond milk and a splash of vanilla, and into the oven they go (this made about 6
big cookies, but roll them to the size of your liking)-- then the fun part!
I'm not
a big cookie or cake fan but bites... they are so easy and pack a nutritional punch on - the - go plus great for my girls before or after practice or after school.
Roll into generous 1 - 2 in balls (I like to go for
a bigger cookie.)