Giant Christmas cookies
Votes: 2
Time: 1 hour 50 min.
Complexity: easily
Quantity: 24 pcs.
Complexity: easily
Quantity: 24 pcs.
These giant cookies, filled with delicious treats like M&M's, white chocolate chips, salted straws, and peppermint candies, will be a true centerpiece of your Christmas table, captivating with their interesting, contrasting flavors and textures. To give the cookies a more festive and themed look, use candies in Christmas colors: red and green candies, red and white striped candies. Both adults and children will love these treats, and you can even involve them in the baking process. These beautiful, bright cookies can be packaged in a box or fancy bags and given to loved ones this Christmas. They are best enjoyed with a large glass of milk.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups of flour
- 2 tsp baking powder
- 2 teaspoons of baking soda
- 1.5 tsp coarse salt
- 220 g butter, room temperature
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 2 large eggs + 2 yolks
- 2 cups coated red and green chocolate candy mix, such as M&M's
- 2 cups of oatmeal
- 2 cups coarsely chopped salted straws
- 1 and 1/3 cups crushed mint candies
- 1 and 1/3 tbsp. white chocolate granules
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Cooking the dish according to the recipe:
- Position racks in the lower and upper thirds of the oven and preheat the oven to 175°C.
- In a bowl, combine the flour, baking powder, baking soda, and salt. In a large bowl, combine the butter, brown sugar, and granulated sugar and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Stir in the vanilla, then add the eggs and yolks one at a time, beating after each addition. Pour in the flour mixture and mix on low speed until combined. Add the chocolate candies, oats, straws, peppermint candies, and white chocolate and mix with a large spoon.
- Using eight 1/3-cup spoons, form the dough into balls and arrange them evenly on two baking sheets. Press the balls with the palm of your hand to form thick disks. Bake, rotating the baking sheets halfway through, until the cookies are golden brown around the edges and lightly browned in the middle, 18 to 20 minutes. Cool the cookies on the baking sheets for 1 minute, then transfer them to a wire rack and let cool completely. Repeat with the remaining dough.
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