Big Fat CookiesNobody's ever made baking history with a scrawny cookie. No matter what the occasion, nothing beats the big, fat, homemade kind. With this deliciously fun cookbook and a few simple ingredients, anyone can whip up a quick batch of one of 50 different gigantic crispy, chewy, or fancy-pants sandwich cookies. From classic Super Chocolate Chip to colossal Mocha Mud Mountains, Jumbo Coconut Macaroons to Lemon Whoopie Pies, this is total cookie satisfaction. Introductory material includes tips on buying the best ingredients, techniques such as mixing and forming the perfect round, baking ahead and storing, andfor those who actually like to share their cookieshow to pack them up safely so they won't break on the way to the party. So, get that sweet tooth ready and bite into a Big Fat Cookie. |
Contents
tableofcontents | 13 |
storing and freezing cookies | 19 |
chocolate chipestuifed cookies | 25 |
a happy birthday oatmeal cookie | 31 |
butterscotch marble blondie drops | 38 |
superesized ginger chewies | 44 |
pineapple and macadamia islands | 51 |
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Common terms and phrases
20 minutes almond Bake the cookies baking powder baking soda ball beat the butter blended bottom bowl and set bowl as needed brown sugar chocolate chips chopped cold continued cool completely Cool the cookies crisp dough edges electric mixer filling firm flour granulated sugar ice cream inches incorporated large bowl large egg lemon Line two baking look low speed macaroons measuring medium bowl medium speed melted middle mixer and scrape mixer on medium mixture needed during mixing nuts ounces parchment paper pieces Position a rack powdered sugar Preheat the oven prepared baking sheets rack to cool refrigerate roll room temperature scrape the sides sheets with parchment slightly smooth soft spatula to transfer spoon spread stick stir Stop the mixer stored tablespoons teaspoon salt teaspoon vanilla extract thick tightly covered container unsalted butter wide metal spatula wire rack wrap