Giant Whole Wheat “Pizza” Cookies
Kids and cookies – a great way to get them hooked on baking
The “Bigger is better” school of thought isn’t always true, but at least where cookies and kids are concerned it carries a pretty strong appeal.
While a lot of cookie recipes have difficulty scaling up from the average to the jumbo to the ginormous this one is perfect for building the bigger cookie – so big in fact that you should be using pizza pans to bake them in.
Wedges of the giant whole grain cookie – before gobbling
This basic cookies is great on its own – or toss in a cup or two of chocolate chips, smarties or chopped nuts.
If you’ve got kids who are baking with you this is an easy recipe to get them excited about playing around in the kitchen. If your junior baker has trouble mixing the batter with a wooden spoon consider picking up a danish whisk which speeds mixing while reducing the effort required to a fraction of that a wooden spoon.
Using either whole wheat or whole barley flour is a great option for these cookies. Give them a try with your junior baker or to satiate your own inner junior baker.
- 1 cup vegetable oil, margarine or softened butter
- 1 1/2 cups sugar
- 1 package cream cheese 8 oz
- 1 tsp vanilla
- 2 large eggs
- 2 1/2 cups whole grain flour whole wheat or whole barley
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup chocolate chips, smarties, chopped nuts optional
- Preheat the oven to 375F
- In one bowl cream together, cream cheese, oil/margarine/butter, sugar, eggs, and vanilla.
- In a second bowl mix the flour, baking soda, salt and chocolate chips, smarties, or nuts.
- Combine and mix the wet and dry ingredients
- Take two pizza pans and butter and flour them to keep the cookies from sticking
- Split the cookie dough between the two pizza pans. Use your hands or a silicon spatula to distribute the dough evenly over the pan
- Bake in the preheated oven for approximately 25 minutes