How to Make a Homemade Giant Whole Wheat Birthday Cookie

I do have to say that we did this on a pizza stone.
 I'm not sure how to make one without a pizza stone.  If you don't already own a round baking stone, I highly recommend it for a multitude of items.  I can't even stand to cook without my stones anymore.  I own a 9x13 baker, 2 bar pans, a large round stone and 2 smaller casserole dishes.  The price may seem expensive in the beginning, but I've had most of mine for 13 years.  The price is so worth it in the end.

My son loves giant cookie cakes.  Last year we switched it up a bit by making an Oreo cookie ice cream cake, but this year he asked for a cookie cake again.  Since I'll be gone for most of his birthday weekend, I made him a giant cookie last Friday. 

We almost exclusively use whole wheat flour, even in our "goodies", so this cookie was no exception.
  Usually I also try to cut back on sugar and butter in homemade cookies, but this time I went full-sugar and full-fat. 

There is a cookie recipe on allrecipes.com that I almost always use as my "base" recipe for cookies.  I just  change ingredients in or out from that basic recipe.  You can find the original recipe at the link below.



My son doesn't like chocolate chips in his chocolate chip cookies ~~  ha!  He just likes the plain cookie.  We love the dough for chocolate chip cookies with all of it's buttery brown sugar goodness as opposed to a sugar cookie dough.

For the giant cookie, you only need to use half the recipe above.  With our change out to whole wheat flour, here's what the recipe looks like.

1 stick of butter, softened  (1/2 cup)
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 tsp. vanilla extract

1 1/2 cups whole wheat flour (whole wheat pastry flour is the best)
1/4 tsp salt
1/2 teaspoon baking soda

You can of course add in chocolate chips or nuts if you'd like. 

Directions
Cream together the butter and both sugars.
Add the egg and vanilla and mix until thoroughly combined.

In a separate bowl, sift or whisk together the flour, salt and baking soda.

Combine wet ingredients and dry ingredients until it forms a dough.

I sprayed my cooking stone with baking spray just in case.

Preheat oven to 325 degrees.

Place dough ball in the middle of the stone and spread out to a circle about 2 inches from the edge of the stone.

Poke holes in the dough with a toothpick.

I decorated mine with small stencils and sprinkles before it went into the oven.  The dough is sticky, so this would work better with plastic stencils.  Instead of trying to clean the dough off my stencils, I ended up just throwing them away.  To use the stencils, press them into the dough just enough so that there are no gaps between the stencil and the dough.  Sprinkle the sprinkles over the stencil and lightly press the sprinkles into the dough.  Carefully remove the stencils.

When the oven is preheated, place the cookie in the middle of the oven.  In my oven, 17 minutes was the perfect amount of time.

Right after taking it out of the oven, I was worried that I was going to have a hard time getting the cookie off the stone.  I used a spatula to lift the edges a little bit and it seemed to be sticking.  After sitting for 5 hours though, it came off perfectly.  I would definitely make this in advance so that your cookie has time to "rest".

Cut with a pizza cutter and serve to the happy recipients!

I was able to decorate the giant cookie about a half hour after it was removed from the oven.
I made it easy for myself and used canned frosting.  I was in a rush or I would have done a better job on the "birthday".  Hey!  It all tasted the same.

Have you ever made a giant cookie?
What is your kid or hubby's favorite birthday treat?


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A Little R & R Wednesday








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