Spread
on large cookie sheet / jelly roll pan, salt to taste, and roast for 15 mins.
Add all the ingredients into the bag, shake and then place onto a foil or parchment paper
lined large cookie sheet.
Spread mixture flat
onto large cookie sheet lined with parchment paper, pushing into all 4 corners.
In fact, I like
large cookies so much, I may start making all of my cookies giant sized.
I used to bake them as
extra large cookie sandwiches; spread with a thick middle layer of decadent chocolate ganache.
I've made the cookies smaller but if you like
large cookies feel free to use more batter for each cookie and increase the baking time.
Bake at 375 for 7 - 8 minutes for smaller cookies (small cookie scoop) or 9 - 11 minutes
for larger cookies (large ice cream scoop).
I like to pour the batter
into large cookie cutters to get a perfectly round shape, but it's not necessary.
I use the plastic dividers that come
in larger cookie tins and boxes of chocolate.
I used really
large cookie tins to transport my entries, plate and all, which had a second advantage of letting me keep the lids off to cool on the drive, and put them back on to carry.
Stack cookies in an airtight container,
from largest cookies at the bottom, to smallest and more intricate at the top, with parchment or wax free paper in between the layers.
The oven temp and cooking time suggested in this recipe are perfect for
larger cookies like the 7 inch snowflakes described.
in needed to bake them quite a bit longer than you did but that's likely because i made them
quite large cookies.
Bake until they're just thinking about starting to turn brown, begin
checking larger cookies for doneness at 12 minutes, and smaller cookies at 10 minutes.
Or if you want to make
large cookies drop 12 equal amounts of cookie dough on the prepared baking sheet and bake for 10 - 15 minutes or until crackled and glossy.
Pin It 14 very
large cookies Ingredients for cookies: 400g flour 1 tsp bicarbonate of soda 2 tbsp homemade gingerbread spice mix 2 tbsp cinnamon 1 tsp ground anise 1 tbsp dark cocoa powder 1/4 tsp salt 100g icing sugar... Continue Reading →
I used Daiya brand vegan Cheddar cheese shreds, and reduced the amount of cheese to 1 full cup (instead of 1 1/2, which was in the regional recipe) I also used my Pampered
Chef Large cookie scoop to make the drop biscuits puffy and even!»
Using large cookie scoop, evenly disperse batter into greased muffin pan, about 2/3 of the way full.