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How do you make my famous gluten free chocolate chip cookies any better? Make a Giant Gluten Free Chocolate Chip Cookie! (sometimes known as a Cookie Cake — you know, the kinds you find at the mall?)
Well ok, first, you grab an amazingly awesome gluten free cookie mix (voted #1 again this year in the Gluten Free Awards!), so there’s no measuring out dry ingredients and no excuses not to make them more often. Then, you make a ginormous (yes, this is a word – I saw it displayed on a dinosaur on my son’s 3rd grade classroom, so it must be a word, right?) version of this incredible, chewy and delicious gluten free cookie.
Decorate for any special occasion, or bake one just for fun! This HUGE, gigantic, giant, extra-large, significantly-sized gluten free cookie will make just about any day more exciting! (Click here for the oatmeal cookie dough recipe, if you’d rather make that than traditional chocolate chip.)
Another delicious option: make a Giant Gluten Free Sugar Cookie – pictured below.
Don’t feel like you have to possess mad decorating skills to make this Giant Cookie Cake a hit — scroll down and see lots of examples of fun decorated cookies we (my kids by themselves and sometimes us together) have made.
They’re always impressive because the cookie is HUGE and because it’s so yummy! Oh, and who doesn’t love extra frosting?
This giant gluten free cookie can be made as a Toll House-style or Oatmeal Cookie. Either is delicious, and equally loved, especially when frosted. Simply spread the dough out onto a round or rectangular pan (or a pan designed for baking a giant cookie into a particular shape), bake, cool, frost (if you like) and serve for any occasion. This latest version was for a cast party after my daughter’s performance in The Addams Family musical. Good times.
Frosting Recipe (optional)
Preheat oven to 300° F (static) or 275° F (convection).
Bring the butter to room temperature, then beat together with shortening and sugars until light and fluffy – several minutes. Mix in the vanilla extract and eggs until combined.
In another bowl, whisk together dry ingredients (or just add my gfJules Cookie Mix). Gradually stir these dry ingredients into the sugar mixture. Stir in chips and nuts, if so desired.
Spread dough to 3/4 inches thick in a circle on a pizza pan covered with parchment or well- oiled foil, or an oiled round cookie sheet (don’t use an air-bake pan); use parchment paper for best results. Leave 2-3 inches of space between the dough and the edge of the pan to accommodate spread during baking.
Check at that point – mine needed an extra 2 minutes (32 minutes total). The middle should be cooked but will still be soft; as it cools, it will firm, but if you leave the cookie in the oven until it is hard, it will be a giant “Chips a Hoy”-style crunchy cookie!
Remove to cool and frost or write in icing at that point if desired. Serve by cutting in pie-shaped wedges with a pizza cutter.