Recipe(tried): Monster Cookies - BIG Sugars, Toasted Oat and Raisin Cookies, Mocha Walnut Chocolate Chip Cookies

Hi Liz, here are some great cookie recipes that
I have used. They come from Mrs. Witty's MOnster Cookies. They all are for making LARGE cookies.. from 9" - 6" - 3"...any size you want. I hope these help and I hope you sell them all!!

---

BIG SUGARS

1 cup unsalted butter, room temperature (I use margarine)
1 cup granulated sugar
1/2 cup light brown sugar (packed)
2 large egg yolks
1 tsp. vanilla extract
2 1/2 cups all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
about 2 tsp. water, if needed
coarse or regular sugar, for coating

Preheat oven to 400 F.Grease cookie sheets.

In a large mixing bowl with an electric mixer ,cream the butter until soft. Then gradually add the sugars and beat until fluffy. Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla.

Sift together the flour, baking powder and salt. Stir the flour mixture into the creamed mixture to make a smooth dough. If dough seems too dry, add up to 2 tsp. water, working it in thoroughly. Wrap dough and chill if needed.

FOR 7" MONSTER COOKIES:
Measure out a level 1/3 cup dough, roll in sugar, coating well. Place on prepared cookie sheet, flatten slightly with your hand then further flatten with the bottom of a glass pie plate dipped in sugar; press until cookie measures 5 1/2".

Bake these large cookies in center of preheated oven for about 7-8 minutes, or until centers have puffed and fallen and the edges are golden brown.

FOR 3" COOKIES:
Measure out the dough by rounded tablespoonfuls, roll in sugar, coating well. Place on prepared cookie sheets ; flatten to 2" diameter with the flat bottom of a measuring cup.

Bake these cookies for 5-6 minutes, or until cookies have puffed and fallen and are golden brown.

These are great!!

---

TOASTED OAT AND RAISIN COOKIES

2 1/2 cups regular (Not Quick Cooking) Oats, toasted
3/4 cup solid vegetable shortening ( Crisco)
3/4 cup (packed) dark brown sugar
3/4 cup granulated sugar
2 large eggs
1 tsp. vanilla extract
1 1/2 cups all-purpose flour (OR whole wheat flour)
1 tsp. baking soda
1 tsp. baking powder
1 salt
2 tsp. ground cinnamon
1 tsp. ground allspice
1 1/2 cups dark raisins

Preheat oven to 325 F, with rack in the center position. Grease cookie sheets.

Spread the oats on a baking sheet and toast them for 15 minutes, stirring them often, until they are pale gold and smell nutty.Let oats cool.

In a mixing bowl, cream the shortening until it is soft. Then beat in the brown sugar, then the granulated sugar, beating after each addition until mixture is fluffy. Beat in the eggs and vanilla.

Sift together the flour, baking soda, baking powder, salt, cinnamon and allspice. Stir the flour mixture into the creamed mixture. Stir in the toasted oats and raisins and mix well.

TO MAKE 6" MONSTER COOKIES:
Measure a level 1/3 cup of dough. Place the mound of dough on prepared cookie sheets and flatten slightly with the palm of your hand to about 5" in diameter. Repeat with remaining dough, leaving at least 2" in between flattened cookies.

TO MAKE 3 1/2" COOKIES:
Measure dough by rounded tablespoonfuls, place on prepared cookie sheets, flatten dough slightly with hand.

Bake the cookies for 15 minutes for the larger cookie and 12 minutes or so for the smaller ones. Cool cookies on cookie sheets for 5 minutes ; then remove to a wire rack to cool completely.Store in a tightly covered container.

---

MOCHA WALNUT CHOCOLATE CHIP COOKIES

1/4 cup unsalted butter, room temp.(I use margarine)
1/4 cup solid vegetable shortening (Crisco)
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg
1/2 tsp. vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder, preferably Dutch process
2 TBSP. instant coffee powder(if in crystal form, crush to powder before measuring)
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 cups chocolate chips
1/2 to 1 cup coarsely chopped walnuts

Preheat oven to 350 F.Cover cookies with either parchment paper or greased foil.

In a mixing bowl, cream the butter and shortening until soft and completely combined. Add the brown sugar and granulated sugar in turn, beating well after each addition. Add the egg and vanilla and beat again.

Sift together the flour, cocoa powder, coffee powder, salt and baking soda. Stir in the flour mixture until well combined. Stir in the chocolate chips and chopped nuts.

TO MAKE 6" COOKIES:
Measure out dough in a 1/3 cup measure, level. Place three portions on each prepared cookie sheet ,spacing each well apart. Flatten dough to a 5" diameter with your hand or a spatula dipped in sugar.

Bake cookies for 16-18 minutes or until cookies have puffed and flattened to look crackled ; the center will yield slightly when touched lightly. When done, slide the foil and cookies off the cheets onto wire racks to cool completely.

TO MAKE 2 1/2"-3" COOKIES:
Measure dough by rounded teaspoonfuls, flatten slightly.

Bake for 12 minutes ;or until done by same indications as above. Cool completely.

I hope these will help you some. They are real good, I use them often. If you need other kinds, post again and I will post more. Good luck!!