How about baking up big cookies for hungry helpers or maybe your hungry hard working Dad?
When we have a large group helping us on the farm I bake up these cookies to give them an energy boost and let them know we appreciate hard work.
This recipe will make 40 large cookies that have a soft and moist texture.
Keep the baked cookies frozen for the best taste fresh flavour.
- 1 pound butter
- 2 cups brown sugar
- 1 cup white sugar
- 4 large eggs
- 1/4 cup heavy cream
- 1 tablespoon vanilla
- 3 1/2 cup flour
- 1 tablespoon baking soda
- 5 cups quick oatmeal
- 5 cups chocolate chips
- 2 cups chopped walnuts (optional)
- Preheat oven to 300 F for single rack baking in regular oven or 275 F convection multi-rack.
- Cube butter to soften.
- In a large mixing bowl, combine butter and sugars and beat with a wooden spoon or in your mixing machine according to manufacture instructions.
- Add eggs one a a time and then add cream and vanilla. Stir to combine.
- Add dry ingredients and stir until all ingredients are combined.
- Refrigerate for several hours and then use a large ice cream scoop, heaping the scoop to make 1/2 cup balls. Use hands to round the balls and place 6 on a large cookie sheet.
- Do not flatten. Bake 30 minutes.
I was just wondering about making XL cookies, earlier this week. I wondered if I should flatten them. I was concerned about them not baking through the centre. But from your instructions, I assume that I wouldn't have to.
ReplyDeleteThese look and sound sooo delish...I want to make them and, really, I want one right now for my bedtime snack with my cup of decaf hot tea...:)
ReplyDeleteThese cookies look like just the treat to make for the crew at work! The recipe looks fairly quick and easy, which works for me. I'll report the results later. :-)
ReplyDeleteTrying this recipe now, I used corn starch instead of baking soda. The texture of the dough is pretty good, cannot wait to bake them :)
ReplyDeleteDo you always use parchment paper to line your cookie sheets or just for extra large cookies? Do you reuse sheets for more than one trip into the oven, or a fresh sheet every time. I like parchment paper in making bacon but don't bother with it for cookies. Just wondering.
ReplyDeleteMelodie,
DeleteI usually use parchment paper when I make cookies just for the sake of really quick clean up. I find the parchment paper lasts for several batches of cookies. I just wipe the crumbs off and reuse it.
Is it 30 minutes baking time for the convection oven only? How long is the bake time for a regular conventional oven? Thank you!
ReplyDeleteLisa, Lovella is away at the moment so I'll respond. I'm sure it's the same amount of time with a regular oven, it's just a difference in temperature.
DeleteAnneliese thank you for replying. I think I will bake the cookies in my regular oven at a temp thats normally used and will help me time the baking more precise. Its 350° F. And at 2 tablespoon size cookies I can bake them up to 13 minutes or so and not overbake them. 300°F is the lowest oven temp with a 30 minute bake time that I have ever read of in a cookie recipe. But thank you cause the recipe looks great.
ReplyDeleteYes, if you make them smaller (2 Tbsp size) you can bake them as usual, but these are giant 8 Tbsp size. Maybe you want to try one cookie sheet as per directions and see how they turn out? I think they may be great for a shared dessert, warm with ice cream. All the best!
DeleteThats a great idea and tip for me to try. Thanks so much!
ReplyDelete