Single Serve Giant Cookie

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When you make this, you’ll notice the cookie dough is wetter than you might expect for making cookies–but trust the process! Added benefit? There’s no need to chill the cookie dough, make, shape, cook, and eat it!

YIELDS

55 Mins

Ingredients

2 tablespoons unsalted butter, softened
2 tablespoons granulated sugar
2 tablespoons packed light or dark brown sugar
2 tablespoons beaten egg
1/2 teaspoon pure vanilla extract
6 tablespoons all-purpose flour
2 tablespoons whole rolled oats
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup chocolate chips
Additional mini-chocolate chips, optional

Directions

Preheat oven to 325°F. Line a large baking sheet with parchment paper.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar at a medium-high speed until combined and creamy.
Add beaten egg and vanilla extract, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
Beat in the flour, oats, baking soda, and salt on low speed; then, with a spoon or spatula, fold in the chocolate chips until combined. (The dough will be sticky. If it’s too sticky to handle, chill the refrigerator for 5-10 minutes).
Shape into a mound in the centre of the lined baking sheet. Bake for 20-30 minutes until edges and top are lightly browned. The centre will look soft but set as the cookie cools.
.Cool the cookie on the baking sheet for 10 minutes before eating. Press a few additional chocolate chips into the top, if desired, as it cools for garnish. Enjoy!