Yes all you would need is to bake it for a longer time and double the recipe then you would need a bigger cookie sheet.
yes. just with icing
It depends on what cookie you are making and what is going to be in it.
From £13.79 in a gift box;)
There are a few factors that need to be given to correctly answer the question. They include:Type of cookie (oatmeal raisin, chocolate chip, etc.)Size of cookieIngredients in cookieWithout those pieces of information, there is no way to give a correct answer. All cookies widely differ in nutritional information.
giant cookie cutters
Giant Eagle
Ounces, unless it's a giant cookie.
The world's biggest cookie was likely baked in a large industrial oven with special equipment to handle its size. The dough would have been carefully prepared, rolled out, and baked in sections before being assembled into the final giant cookie.
38 in
Ingredients1 c Firmly packed brown sugar3/4 c Margarine or butter,softened 2 Eggs1 t Vanilla1 1/4 c All-purpose flour1/2 t Baking soda1/2 t Salt (opt)2 1/2 c QUAKER Oats (quick or oldfashioned, uncooked) 1 pk Semi-sweet chocolatepieces (6 oz) 1/2 c Chopped nutsHeat oven to 350'F. Lightly grease 2 large cookie sheets. Beat sugar and margarine until fluffy. Blend in eggs and vanilla. Add combined flour, baking soda, salt and oats; mix well. Stir in chocolate pieces and nuts. Divide dough in half. Press each half into circle about 3/4 thick on prepared cookie sheets. Bake 17-20 minutes or until lightly browned. Cool 5 minutes on cookie sheets; remove to wire racks. Cool completely. Cut into wedges to serve. Makes 2 giant cookies. VARIATION: Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10-12 minutes. Makes about 3 dozen cookies.
There isn't a giant remoraid. It is just a regular remoraid.
Ingredients1 1/2 c Sugar3/4 c Shortening, softened2/3 c Honey3 Egg whites4 c Quick-cooking or old fash.Oats 2 c Flour1 t Baking soda1/2 t SaltHeat oven to 350 degrees. Grease cookie sheet. Mix sugar, shortening, honey and egg whites in large bowl. Stir in remaining ingredients. Drop dough by level 1/4 cupfuls about 3 inches apart onto cookie sheet. Bake 11 to 14 minutes or until edges are light brown (centers will be soft). Cool 3 to 4 minutes; remove from cookies sheet. Cool on wire rack