Great big cookie

zxcvbob said:

DD wants to bake a "cookie cake" today for a friend's birthday.
Basically, a cookie the size of a pizza and decorated with piped frosting.

She says she wants to do chocolate chip, rather than a sugar cookie
decorated with sliced fruit.

Are there any tricks to baking a cookie that big?  I've got a pizza pan
about the right size, and we can press a whole recipe of cookie dough in
to it, but do we need to adjust the recipe or the cooking time?  Maybe
turn down the oven a bit?

You'll probably make a cookie that size twice the thickness of a
normal sized cookie, so you should bake it longer and at a lower
temperature.

Quoted message said:

What kind of frosting?

Whatever frosting you'd use on a regular size cookie.

Sheldon

Sheldon said:

zxcvbob said:

DD wants to bake a "cookie cake" today for a friend's birthday.
Basically, a cookie the size of a pizza and decorated with piped frosting.

She says she wants to do chocolate chip, rather than a sugar cookie
decorated with sliced fruit.

Are there any tricks to baking a cookie that big? �I've got a pizza pan
about the right size, and we can press a whole recipe of cookie dough in
to it, but do we need to adjust the recipe or the cooking time? �Maybe
turn down the oven a bit?

You'll probably make a cookie that size twice the thickness of a
normal sized cookie, so you should bake it longer and at a lower
temperature.

That's what I figured too. We baked it at 350 degrees instead of 375,
and when it looked almost done (about 15 minutes) I turned off the oven
and we left it in another 5 minutes.

Quoted message said:

Quoted message said:

What kind of frosting?

Whatever frosting you'd use on a regular size cookie.

I wouldn't frost a regular cookie :-)
I looked up a bunch of cake decorating frosting recipes. We used 1/2
cup of Crisco, a splash of milk, and kept adding powdered sugar until it
looked right. Piped it on with a plastic freezer bag with a corner cut out.

Bob

zxcvbob said:

Sheldon said:

zxcvbob said:

DD wants to bake a "cookie cake" today for a friend's birthday.
Basically, a cookie the size of a pizza and decorated with piped frosting.

Quoted message said:

Quoted message said:

She says she wants to do chocolate chip, rather than a sugar cookie
decorated with sliced fruit.

Quoted message said:

Quoted message said:

Are there any tricks to baking a cookie that big? ?I've got a pizza pan
about the right size, and we can press a whole recipe of cookie dough in
to it, but do we need to adjust the recipe or the cooking time? ?Maybe
turn down the oven a bit?

Quoted message said:

You'll probably make a cookie that size twice the thickness of a
normal sized cookie, so you should bake it longer and at a lower
temperature.

That's what I figured too.  We baked it at 350 degrees instead of 375,
and when it looked almost done (about 15 minutes) I turned off the oven
and we left it in another 5 minutes.

Quoted message said:

Quoted message said:

What kind of frosting?

Quoted message said:

Whatever frosting you'd use on a regular size cookie.

I wouldn't frost a regular cookie :-)
I looked up a bunch of cake decorating frosting recipes.  We used 1/2
cup of Crisco, a splash of milk, and kept adding powdered sugar until it
looked right.  Piped it on with a plastic freezer bag with a corner cutout.

Sounds good, I'm sure every crumb will get eaten.

Sheldon

"zxcvbob" <[email hidden]> wrote in message
news:[email hidden]...

<snip>

Quoted message said:

I wouldn't frost a regular cookie :-)
I looked up a bunch of cake decorating frosting recipes. We used 1/2 cup
of Crisco, a splash of milk, and kept adding powdered sugar until it
looked right. Piped it on with a plastic freezer bag with a corner cut
out.

Bob

Aw, Bob, you shouldn't frost ANY cookie if you're going to do it with
Crisco. Blech! Do the Birthday Girl a real flavor favor and use butter.

Felice

Felice Friese said:

zxcvbob said:

I wouldn't frost a regular cookie :-)
I looked up a bunch of cake decorating frosting recipes.  We used 1/2cup
of Crisco, a splash of milk, and kept adding powdered sugar until it
looked right.  Piped it on with a plastic freezer bag with a corner cut
out.

Quoted message said:

Bob

Aw, Bob, you shouldn't frost ANY cookie if you're going to do it with
Crisco. Blech! Do the Birthday Girl a real flavor favor and use butter.

Nonsense, you're thinking cupckes. Cookies are *iced*, and icing
contains no fat whatsoever.

http://kitchengifts.com/royalicing.html

Sheldon

Felice Friese said:

"zxcvbob" <[email hidden]> wrote in message
news:[email hidden]...

<snip>

Quoted message said:

I wouldn't frost a regular cookie :-)
I looked up a bunch of cake decorating frosting recipes. We used 1/2 cup
of Crisco, a splash of milk, and kept adding powdered sugar until it
looked right. Piped it on with a plastic freezer bag with a corner cut
out.

Bob

Aw, Bob, you shouldn't frost ANY cookie if you're going to do it with
Crisco. Blech! Do the Birthday Girl a real flavor favor and use butter.

Felice

I agree with you, but we wanted *white* frosting, and wanted it to be
pipable (is that a word?) We only used enough of the frosting to write
"Happy 17 Susan". "Birthday" would have taken too much practice.

We used real butter to make the cookie.

DD's taking the leftover frosting along with the big cookie, and I'm
sure the boys will eat it. Teenage boys will eat anything.

Bob

zxcvbob said:

Felice Friese said:

"zxcvbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

<snip>

Quoted message said:

I wouldn't frost a regular cookie :-)
I looked up a bunch of cake decorating frosting recipes.  We used 1/2 cup
of Crisco, a splash of milk, and kept adding powdered sugar until it
looked right.  Piped it on with a plastic freezer bag with a corner cut
out.

Quoted message said:

Quoted message said:

Bob

Quoted message said:

Aw, Bob, you shouldn't frost ANY cookie if you're going to do it with
Crisco. Blech! Do the Birthday Girl a real flavor favor and use butter.

Quoted message said:

Felice

I agree with you, but we wanted *white* frosting, and wanted it to be
pipable (is that a word?)  We only used enough of the frosting to write
"Happy 17 Susan".  "Birthday" would have taken too much practice.

We used real butter to make the cookie.

DD's taking the leftover frosting along with the big cookie, and I'm
sure the boys will eat it.  Teenage boys will eat anything.

I think what you mean is teenaged boys will eat everything. hehe

In article <[email hidden]>,

zxcvbob said:

DD wants to bake a "cookie cake" today for a friend's birthday.
Basically, a cookie the size of a pizza and decorated with piped frosting.

She says she wants to do chocolate chip, rather than a sugar cookie
decorated with sliced fruit.

Are there any tricks to baking a cookie that big? I've got a pizza pan
about the right size, and we can press a whole recipe of cookie dough in
to it, but do we need to adjust the recipe or the cooking time? Maybe
turn down the oven a bit?

What kind of frosting?

Thanks,
Bob

Line the pan with parchment or you'll wreck the cooookie lifting it from
the pizza pan. No frosting, just a birthday greeting piped on.

{ Exported from MasterCook Mac }

Chocolate Chip Bars

Recipe By:
Serving Size: 24

Amount Measure Ingredient Preparation Method
1 cup margarine
2 eggs
2/3 cup brown sugar
2/3 cup white sugar
1/2 tsp. water
1 tsp. vanilla extract
2 cups + 4 Tbsp. flour
1 tsp. soda
1 tsp. salt
1/2 cup chopped nuts
1 package chocolate chips (12 oz.)

Cream margarine with sugars and eggs; beat in water and vanilla. Mix in
flour, soda, and salt. Add nuts. Spread in greased jelly roll pan
(11x15²?). Sprinkle chocolate chips on top. Bake in preheated 375°
oven for 2 minutes. Swirl chips thorugh batter, then return pan to oven
and bake for 10-12 minutes more.

‹‹‹‹‹
Quick and easy!!

--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
3-16-2007
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
http://www.caringbridge.org/visit/amytaylor

In article <[email hidden]>,

zxcvbob said:

and wanted it to be
pipable (is that a word?)

Apparently.
HTH.

--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
3-16-2007
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
http://www.caringbridge.org/visit/amytaylor

Melba's Jammin said:

In article <[email hidden]>,

zxcvbob said:

DD wants to bake a "cookie cake" today for a friend's birthday.
Basically, a cookie the size of a pizza and decorated with piped frosting.

She says she wants to do chocolate chip, rather than a sugar cookie
decorated with sliced fruit.

Are there any tricks to baking a cookie that big? I've got a pizza pan
about the right size, and we can press a whole recipe of cookie dough in
to it, but do we need to adjust the recipe or the cooking time? Maybe
turn down the oven a bit?

What kind of frosting?

Thanks,
Bob

Line the pan with parchment or you'll wreck the cooookie lifting it from
the pizza pan. No frosting, just a birthday greeting piped on.

{ Exported from MasterCook Mac }

Chocolate Chip Bars

Recipe By:
Serving Size: 24

Amount Measure Ingredient Preparation Method
1 cup margarine
2 eggs
2/3 cup brown sugar
2/3 cup white sugar
1/2 tsp. water
1 tsp. vanilla extract
2 cups + 4 Tbsp. flour
1 tsp. soda
1 tsp. salt
1/2 cup chopped nuts
1 package chocolate chips (12 oz.)

Cream margarine with sugars and eggs; beat in water and vanilla. Mix in
flour, soda, and salt. Add nuts. Spread in greased jelly roll pan
(11x15²?). Sprinkle chocolate chips on top. Bake in preheated 375°
oven for 2 minutes. Swirl chips thorugh batter, then return pan to oven
and bake for 10-12 minutes more.

‹‹‹‹‹
Quick and easy!!

Thanks. That looks very much like the recipe we used, except the one we
used (found written on a note card in feminine handwriting stuck on the
fridge) only had one egg. Maybe that's why the dough looked a little
dry. The final cookie looked really good, and it didn't stick to the
pan -- which I had greased even though the recipe said "ungreased pad",
cuz that was for making normal cookies.

Ordinarily the choco-chip bag has a recipe on it, but all I had was a
big bulk bag from Fleet Farm. They are good chips, except no recipe on
the bag.

Bob

zxcvbob said:

DD wants to bake a "cookie cake" today for a friend's birthday.
Basically, a cookie the size of a pizza and decorated with piped frosting.

She says she wants to do chocolate chip, rather than a sugar cookie
decorated with sliced fruit.

Are there any tricks to baking a cookie that big? I've got a pizza pan
about the right size, and we can press a whole recipe of cookie dough in
to it, but do we need to adjust the recipe or the cooking time? Maybe
turn down the oven a bit?

What kind of frosting?

Thanks,
Bob

Back when my kids were small, in the 70's, I made a chocolate chip
cookie that filled a sheet pan. It was the thickness of a cookie, not a
bar, and I cut it into squares while it was still warm. I don't recall
baking it any longer or lower. I made it from a "snack cake" mix that
was available back then and the recipe was a little different (I think
you added oil) from making the cake version. I just baked it as per
instructions on the package. It wasn't crunchy, but soft. I think the
baking time was the same though. My kids loved it......Sharon, whose
youngest is 39 now

zxcvbob said:

Felice Friese said:

"zxcvbob" <[email hidden]> wrote in message
news:[email hidden]...

<snip>

Quoted message said:

I wouldn't frost a regular cookie :-)
I looked up a bunch of cake decorating frosting recipes. We used 1/2
cup of Crisco, a splash of milk, and kept adding powdered sugar until
it looked right. Piped it on with a plastic freezer bag with a
corner cut out.

Bob

Aw, Bob, you shouldn't frost ANY cookie if you're going to do it with
Crisco. Blech! Do the Birthday Girl a real flavor favor and use butter.

Felice

I agree with you, but we wanted *white* frosting, and wanted it to be
pipable (is that a word?) We only used enough of the frosting to write
"Happy 17 Susan". "Birthday" would have taken too much practice.

So what does wanting it white have to do with not using butter?
Butter cream frosting is white (maybe every so slightly off-white).

And it's pipable. I should know, that's the only kind of
icing I've ever used to ice and decorate cakes with for over
40 years. It works fine.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
[email hidden]