You know all about my affection for HUGE cookies, also known in our family as "monster cookies". It's also faster baking, because you use an ice cream scoop for each cookie, gently press it , and bake. This recipe usually makes 12-13 cookies, depending on how many add-ins you decide to use.
Full disclosure: I noticed the recipe in Silver Palate Cookbook is awfully close to the one I use. I don't even remember who gave it to me so long ago, but just in case, I'm letting you know it MAY be based on the Silver Palate one.
You will need:
preheated oven to 340' (350 is a little high)
2 sticks unsalted butter, softened
1 cup white sugar
3/4 cup dark brown sugar
1 1/2 teaspoons vanilla
2 1/2 cups King Arthur flour
1 t. baking soda
pinch of salt
a packet ( about 1 1/2 cups) milk or semi-sweet chocolate chips (Nestles)
1 c dried cranberries
Fit 2 baking sheets with foil or parchment paper.
In mixing bowl, cream butter and sugars. Add eggs and mix. Add vanilla and mix.
Add flour and baking soda, salt, and mix. Gently mix in cranberries and chocolate chips.
Using an ice cream scoop, scoop dough and plop on baking sheet, evenly spaced,
six to a sheet. Wet hands and gently smush each ball of dough a little, to flatten it.
Bake for approximately 17 minutes ( you'll smell them….ummmmmm), set hot pan on cooling rack, then, after a few minutes, gently remove cookies to another cooling rack.
They look very festive, don't they? I found the dried cranberries lacked that sour tang that fresh ones do, so next time I'm going to try using fresh, frozen cranberries to see how they taste and look – but these are wonderful – no complaints!
These would also make a lovely present to make and give – just wrap in clear cellophane with some raffia or ribbon, 6 to a stack. They freeze beautifully.
Here's an idea for packaging I just read in Martha Stewart Living – package each large cookie in a cd envelope, seal with a sticker, and add a little note and/or ribbon…..perfect for giving!