Saturday, September 4, 2010
Back to school BIG cookie ~ 9.4.10
I happened upon this recipe the other day and I've always wanted to make a really BIG cookie. They're so pricy at the store and I don't like all the icing (I know I iced mine) or what they usually say. SO, I made one from scratch. Actually, I made three.... one for Gabriel's first day. One for Max's first day and one for my friend who just had a baby a few days before her kids went back to school. I made it for her dessert when I brought dinner over to her. The first one I made on a foil lined pizza pan and the other two I made on my pizza stone. All three turned out perfectly. BUT I will say this recipe makes more dough than necessary. I froze the extra in case I needed some cookies or wanted to make a smaller BIG cookie one day.
The icing... I had in the freezer leftover from the cakes I made this past year. It was the perfect amounts needed to pipe my little messages and a little border around the outside, too. So glad I don't throw stuff away... just popped them into baggies and defrosted them while the cookie cake baked. Snipped off a corner and voila! Instant piping bag!
Back to School Cookie Cake
(from here, with a different name)
Cream these in your mixer:
2 sticks of butter, softened
3/4 cup sugar
3/4 cup brown sugar
Add to creamed butter mixture:
1 tsp vanilla
1 tsp water- just doing what I'm told...
Mix well, then add:
1 tsp salt
1 tsp baking soda
1 1/2 cups flour
2 cups oatmeal- I used quick cooking
4 handfuls of chocolate chips- I'm really precise about this... kidding
Dump your mixture onto a pizza stone OR prepared pizza pan (I lined mine with foil and sprayed it well with cooking spray).
Bake at 350 for 10 minutes then check every 2-3 minutes until golden brown. (Mine took about 18 minutes)
Let cool then decorate!
The kids were really excited to have a cookie cake on their first day of school and this recipe was indeed stellar!