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Giant Homemade Birthday Cake Oreo Cookies from scratch and better than store bought. Now you can make your favorite Oreo Cookies in no time at home.

GIANT Single-Serving Birthday Cake Oreo Cookies

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Hi Bold Bakers!

I am a self proclaimed cookie connoisseur, well I have eaten my fair share of cookies over the years so I gave myself that title. I know I’m not alone in saying that Oreo Cookies are some of my favorites so to me it made perfect sense to take some of my favorite store-bought cookies and not only make them from scratch, but make them GIANT!

A Birthday Cake Oreo is exactly how you would imagine it! It’s a party of vanilla and sprinkles in your mouth. Even though I was only introduced to Birthday Cake Oreo Cookies recently I have made up for lost time by enjoying many of them since. Just imagine the best vanilla cookie you ever had x 2 + sprinkles = deliciousness. That is math that I can get on board with.

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The dough freezes perfectly so they can be baked off later. Double up and have reserves to “Bake in case of emergency.”

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The cookie dough is such a small amount you can mix it by hand without the need for a mixer.

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In addition to my Birthday Cake OREO, you can find recipes for my Original Chocolate & Red Velvet OREO Cookies!

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4.6 from 10 votes
Giant Homemade Birthday Cake Oreo Cookies from scratch and better than store bought. Now you can make your favorite Oreo Cookies in no time at home.
GIANT Single-Serving Birthday Cake OREO Cookies
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Servings: 1 -2
Author: Gemma Stafford
Ingredients
  • 1 Cup ( 5oz /150g) cups all-purpose flour
  • ½ teaspoon baking soda
  • teaspoon baking powder
  • teaspoon salt
  • ¾ ( 6 oz /170g) cups sugar
  • 5 Tablespoons (73g /2 ⅝ oz) cold butter
  • 3 Tablespoons. large egg*
  • 1 teaspoon vanilla extract
    Buttercream Frosting recipe
  • 3 Tablespoons sprinkles
Instructions
  1. In a bowl, thoroughly mix the flour, baking soda and powder, salt, and sugar.
  2. Add the butter and with a fork (or your fingers) rub it in until it resembles fine breadcrumbs. (you can also do this step in a food processor)
  3. Add the egg and continue mixing until dough comes together in a mass. You will have to use your fingers to bring it together
  4. Evenly divide the dough in half and place on a parchment paper-lined baking sheet. Place approximately 5 inches apart, the cookies will spread while baking. Slightly flatten the dough to 3inch wide.
  5. Bake for 15-17 minutes AT 350oF (180oC). Set baking sheets on a rack to cool.
  6. Once cooled sandwich your cookies together with buttercream frosting mixed with sprinkles
  7. Enjoy your cookies immediately. Store in an airtight container for up to 2 days
Recipe Notes

You can replace the eggs with equal amounts of applesauce/puree . Note you might not get the exact same result as mine.

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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109 Comments

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  1. Millie on June 21, 2019 at 2:36 pm

    Hi Gemma,

    I would like to make a huge birthday cake cookie, so I would like to bake off 1 recipe as one large cookie (rather than split it up into two 3 inch balls to bake). Would I flatten it out into about a 5 inch ball of dough? How long should I bake it for? I hope my questions made sense!

    Thanks,
    Millie

    • Gemma Stafford on June 23, 2019 at 9:07 am

      Hi Millie!

      Great question! Yes form it into one big ball and push to flatten into a 5-inch disc. You will have to bake them a little longer, perhaps around 20-25 minutes. Just keep an eye on it as it bakes.

      Hope this helps

      Gemma ????

  2. Rachel Doan on November 12, 2018 at 3:30 pm

    I just made this and it was so good! Thank you for this recipe!

    • Gemma Stafford on November 12, 2018 at 6:59 pm

      I’m delighted to hear that, Rachel!! Thanks so much for trying it 🙂

      Best,
      Gemma.

  3. Eera Jjang on July 25, 2018 at 1:01 am

    I loooove the vanilla cookies in this recipe!! But 1 question, is there any difference in term of the cookie texture if i use the best ever choc. Chip cookies recipe?? I want to make a big batch or this vanilla cookies ????????.. Tq

    • Gemma Stafford on July 25, 2018 at 4:08 pm

      my BECCC is gooey in the middle and crisp cookie. Kind of dougie. This cookie is a crisper cookie but still really awesome!!

      Best,
      Gemma.

  4. Roseanne Alcala on January 15, 2018 at 1:30 am

    Hi!
    Can i make this in toaster oven? Oh please?

    • Gemma Stafford on January 15, 2018 at 5:10 am

      Hi Roseanne,
      Yes! I do believe this will work well for you. If oyu can select the temperature, and then monitor the bake, you really should be able to bake anything you can fit into the oven.
      I hope this works well for you, do keep an eye on it,
      Gemma 🙂

  5. Hannah.C on May 23, 2017 at 5:01 am

    Hey Gemma,
    Can I replace the baking powder with soda as I can’t make it when I do not have cream of Tatar? Thank you in advance.

    • Gemma Stafford on May 23, 2017 at 7:06 pm

      Hi Hannah,

      You can but just note that the cookie will come out differently. Baking powder will make it cakey and not gooey. You can buy cream of tar tar on line for pretty cheap :).

      Gemma.

      • Hannah.C on May 26, 2017 at 8:58 pm

        I just found some baking powder in my cupboard that was unopened but 6 months after best before… do u think it can be used?

        • Gemma Stafford on May 27, 2017 at 2:28 am

          Hi Hannah,
          I am happy that you liked the pop tart recipes, good job!
          The sugar I use is caster sugar, which in the US is granulated, normally a very fine grain. In some countries there is a big difference between the grain of granulated and caster sugar.
          There is a recipe here on my website to convert granulated sugar to icing/powdered/confectioners sugar.
          If your baking powder has been stored in a dry place it will be fine. If it is not ok it will be clumping, and damp.
          Good that you are in the kitchen Hannah!
          Gemma 🙂

          • Hannah.C on June 3, 2017 at 5:18 am

            Thanks Gemma,
            I will try making a cake someday… my birthday is coming soon so maybe I will try your vanilla cake recipe! Thanks for all your recipes and your recipes and videos are always awesome!

            • Gemma Stafford on June 4, 2017 at 8:20 am

              Hi Hannah,
              That will be great, you really need to get down to do some of the recipes, choose an easy one to start.
              I use what I have to hand, I use my own homemade one too.
              You will need to find vanilla pods to do this. Nielsen Massey do a really good extract, the word EXTRACT is what matters. An essence has only been introduced to the vanilla pods!
              Gemma 🙂



          • Hannah.C on June 3, 2017 at 7:23 am

            Oh yes Gemma,
            I would like to know what brand vanilla extract and what type you use… it’s a little hard to find in my country’s supermarkets and the one I bought did not have much vanilla flavour although it was supposed to be double fold! Please can you recommend me a good vanilla extract to use? Thank you.

          • Hannah.C on June 5, 2017 at 12:25 am

            Thank you Gemma!

          • Hannah.C on June 15, 2017 at 6:28 pm

            It’s like so Long since I commented but, I just found Nielsen Massey extract cheaper in Malaysia on a trip to my grandmother’s house… it was like S$20++ which was cheaper than what I could get on amazon!!!!! Now I have good vanilla to bake with!

            • Gemma Stafford on June 16, 2017 at 3:55 am

              Hi Hannah,
              Good for you Hannah, it really is worthwhile shopping around for this, it is such a lovely ingredients, well done to you, and happy baking!
              Gemma 🙂



  6. Maanasi on April 22, 2017 at 6:10 am

    Hi Gemma,
    I just started baking with my new oven and I accidently burnt my first batch of another cookie recipe (one or two was okay).. i have been watching your channel for atleast a year now so i wanted try my hand at your cookies again this weekend.

    So, can I use self-rising flour and leave out the baking soda and powder?

    Love from India

    • Maanasi on April 22, 2017 at 7:49 am

      I can also double this recipe and make smaller cookies rt?

    • Gemma Stafford on April 23, 2017 at 2:51 am

      Hi there,
      Yes, you can certainly use self raising flour, and it should be ok. I prefer to add the raising agen for best results.
      Do follow the instructions around temperature. A new oven is great, but because it is new you will need to judge if the thermostat is right, it should not burn at 180C/350F.
      You may need to have it checked, this should be under guarantee,
      Gemma 🙂

  7. IOANNA on October 28, 2016 at 1:51 pm

    Hi Gemma, I just found you and your recipes and I am addicted!For that recipe, could I substitute baking soda with baking powder? I don’t have baking soda at the moment… Thank you!

    • Gemma Stafford on October 29, 2016 at 1:26 am

      Hi there Ioanna, yes, but it will change the recipe slightly, this is about the science of baking 🙂

  8. Pear on October 23, 2016 at 6:59 am

    Hi Gemma,
    Your cookie photos look really really yummy so I need to bake them up ASAP! But the thing is I’m confused with the weight conversions. I normally stick to, for example,
    1 cup flour = 125g and
    1 cup cocoa powder = 90g.
    Since your 1 cup flour = 150g, I’m wondering if I should stick to your indicated weight measurements in gram (1 cup flour = 150g) or the measurements I normally use.
    This also clarifies the proper weight measurements I’m supposed to use in your other recipe https://www.biggerbolderbaking.com/homemade-oreo-cookies/

    Thank you very much xx

    • Pear on October 23, 2016 at 9:23 am

      By the way, I found this recipe says 1 cup flour = 125g, https://www.biggerbolderbaking.com/hot-chocolate-cookies/

      I’m totally confused as I only use gram measurement when it comes to baking.

      Please kindly suggest the best way to follow your recipes. Thank you xx

      • Gemma Stafford on October 24, 2016 at 2:20 am

        Hi Pear, I will go back to this recipe to check it out.
        Cup measurements measure by volume, so they are a little confusing, even for me.
        1 cup of flour is 150g is 5oz.
        this changes according to the ingredient – that is what makes this confusing, I will go back to this recipe to check it out, thank you,
        Gemma 🙂

    • Gemma Stafford on October 27, 2016 at 9:00 pm

      Hi,

      Sorry for my late reply to your comment. I used 150g per 1 cup consistently and i found it works well. However my cocoa powder is 1 Cup (4oz / 120g). I would stick to these measurements and it should work perfectly. I have converted most recipes in grams and ounces but I still have some to get to like this one.

      Good luck with it and I hope they turn out great.
      Gemma.

      • Pear on October 28, 2016 at 5:26 am

        Thank you so much for your kind consideration and very helpful replies. I love your work and respect your passion for baking xx

  9. Julie on September 27, 2016 at 3:54 pm

    i dont exactly get the egg part, one large egg… please help!

    • Gemma Stafford on September 27, 2016 at 10:52 pm

      whisk up an egg and measure out to tablespoons. It’s roughly 1/2 and eggs. There are more tips in the notes 🙂

  10. Mary on August 4, 2016 at 6:45 pm

    Thanks

  11. Mary on August 4, 2016 at 6:40 pm

    I would love a lemon version of these giant cookies. Any suggestions??

    • Gemma Stafford on August 5, 2016 at 12:59 am

      Hi Mary,
      You can use finely grated zest of a lemon to bring this flavor to the dough, then use the juice to make a simple water icing for the top. Make sure you wash the lemon well to remove any wax from the skin,
      Gemma 🙂

  12. Jashood on August 1, 2016 at 1:33 pm

    Hey Gemma! I made this cookie for my sisters birthday and she adored it! However I made it with condensed milk (as u removed in the egg substitutes video) and it was AMAZING!!!

    I cannot eat egg so when you posted the egg substitutes video my baking life was saved!! Thank you so much you come up with only the best recipes!! ?❤️

    • Jashood on August 1, 2016 at 1:36 pm

      **recommended not ‘removed’

    • Gemma Stafford on August 1, 2016 at 1:51 pm

      I’’m delighted you like my recipes Jashood, thanks for being apart of the community 🙂

      Gemma.

  13. Jas on August 1, 2016 at 1:11 pm

    Hi Gemma! I made this cookie for my sisters birthday mad she loved it! However I substituted the egg with condensed milk (as you recommended on the egg substitutes post) and it was A-M-A-Z-I-N-G!!!

    So happy with it as I cannot eat egg so when you posted the egg substitutes video my life was literally saved ! ?❤️

    • Gemma Stafford on August 2, 2016 at 1:22 am

      Hi Jas,
      Well! this has made my day 🙂
      That is really great, it took a bit of work to put that together, it is so good to know that it is working for the bold bakers,
      Gemma 🙂

  14. Gunjan Kataruka on July 19, 2016 at 8:02 am

    can i usr milk to substitute egg??
    if not then how do i make applesauce???

    • Gemma Stafford on July 20, 2016 at 1:28 am

      Hi there,
      Follow this link (https://www.biggerbolderbaking.com/?s=Egg+substitutes) where you will get a list of suggestions according to recipe.
      Applesauce is made by softening apple in a little water on a gentle heat until the apple ‘melts’. Use a little sugar if you have cooking apples where you live,
      Gemma 🙂

  15. Timmi on July 15, 2016 at 9:11 am

    Hello ma
    I just joined the group and am loving all of ur baking?
    Q pls: Is it a must I use baking soda or is there any alternative for it? And what’s m&m?
    I’m a fresh Baker… Just started learning

    • Gemma Stafford on July 15, 2016 at 12:50 pm

      Hi Timmi,
      So! where are you from? Baking soda is also called bicarbonate of soda. It an essential part of some recipes, and an ingredient in baking powder. It is an alkaline, and is used in conjunction wit an acid, such as buttermilk, to achieve a ‘rise’ in baked goods. So it depends on the recipe!
      M & Ms are a candy, chocolate pieces in candy shell to be exact, produced by Mars in the US and elsewhere. A popular children’s sweet treat. These are also commonly used to decorate cookies, and cakes, especially for children.
      Thank you for being with us, and for getting in touch,
      Gemma 🙂

  16. Dickson on July 3, 2016 at 9:49 am

    Hi Gemma! I smiled so wide when I found these single serving giant cookies recipes and even wider when I found out that I have all the mentioned ingredients in hand. Anyway, I’m going to use aluminium foil instead of baking sheet/parchment paper since it’s the only thing I have now and I heard that cookies bake faster on aluminium foil due to its heat-conducting properties, can you shed some light on how long should I bake the cookies at the same temperature mentioned?
    Thank you & I can’t wait to try this out!

    • Gemma Stafford on July 4, 2016 at 2:21 am

      Hi Dickson,
      The heat conducting properties of foil will be similar to a baking sheet, just that it heats quicker as it is thinner!
      You will need to keep an eye on the cookies about ten minutes before the recommended baking time. Thank you for being in touch,
      Gemma 🙂

      • Dickson on July 5, 2016 at 12:27 pm

        I just baked this cookie, and oh god, the texture…the texture of this cookie was just…out of this world. It’s crispy around the edge, chewy, and a little soft/fudgy in the middle. Not sure if this should be the end result but I definitely loved it. Thank you so much for these awesome & easy-to-make recipes & definitely keep these awesome videos coming!

        • Gemma Stafford on July 6, 2016 at 11:30 am

          Thanks so much for your feedback! I’m glad you liked this recipe 🙂

  17. Dale D'souza on June 23, 2016 at 7:31 am

    Do we have to use only the egg whites or do we have to use the whole egg?
    Of we have to use the whole egg, then do I whisk the egg?

    • Gemma Stafford on June 23, 2016 at 8:19 pm

      You will use both the egg white and yolk. Crack your egg open in a bowl, whisk it up a bit them measure it out. Hope this helps 🙂

  18. Pink-Spatula on June 22, 2016 at 12:47 am

    Hello Gemma ! I think there’s a mistake with the grams in the ingredients : how can 3/4 cups be equal to 170g and 1 cup equal to 150g ?
    Thank you 🙂

    • Gemma Stafford on June 23, 2016 at 7:56 pm

      Cup measurements are measuring the volume, and grams is weight. So depending on the ingredient, there will be differences like that. Hope this helps 🙂

  19. callmesxrxh on June 16, 2016 at 9:03 am

    do we have to make them in a sandwich and can we divide the mixture into smaller cookies

    • Gemma Stafford on June 16, 2016 at 2:18 pm

      Hi there,
      Yes, do make them smaller if you wish, other bold bakers make this mix in all sorts of ways, go for it!
      Gemma 🙂

  20. Pri on May 20, 2016 at 7:39 pm

    I made the the birthday cake one, but in a regular size, and it turned out amazing! Thank you so much?

    • Gemma Stafford on May 21, 2016 at 2:42 am

      Hi Pri,
      I am so happy to hear that,
      Gemma 🙂

  21. Karli on May 14, 2016 at 12:17 pm

    Hi Gemma … Can you please tell me how much sugar do I need for this? Is it 3/4 cup ? Because in the video looks like too much so I got a little confused. Thank you xo Karli

    • Gemma Stafford on May 16, 2016 at 1:31 pm

      Hi Karli,
      This is the recipe as here on my website:
      Cup ( 5oz /150g) cups all-purpose flour
      ½ teaspoon baking soda
      ⅛ teaspoon baking powder
      ⅛ teaspoon salt
      ¾ ( 6 oz /170g) cups sugar
      5 Tablespoons (73g /2 ⅝ oz) cold butter
      3 Tablespoons. large egg*
      1 teaspoon vanilla extract
      Buttercream Frosting recipe
      3 Tablespoons sprinkles

      Instructions

      In a bowl, thoroughly mix the flour, baking soda and powder, salt, and sugar.
      Add the butter and with a fork (or your fingers) rub it in until it resembles fine breadcrumbs. (you can also do this step in a food processor)
      Add the egg and continue mixing until dough comes together in a mass. You will have to use your fingers to bring it together
      Evenly divide the dough in half and place on a parchment paper-lined baking sheet. Place approximately 5 inches apart, the cookies will spread while baking. Slightly flatten the dough to 3inch wide.
      Bake for 15-17 minutes AT 350oF (180oC). Set baking sheets on a rack to cool.
      Once cooled sandwich your cookies together with buttercream frosting mixed with sprinkles
      Enjoy your cookies immediately. Store in an airtight container for up to 2 days

      Notes
      You can replace the eggs with equal amounts of applesauce/puree . Note you might not get the exact same result as mine.
      Gemma 🙂

  22. Giselle on March 22, 2016 at 2:45 pm

    Thank you for this! I just tried it and accidentally put almond extract instead of vanilla but it still tastes soooo good haha
    Thank you for all the amazing recipes!

    • Gemma Stafford on March 25, 2016 at 10:31 am

      Hi Giselle,
      That is great, phew! I am glad you liked the almond flavor, it is not for everyone,
      Gemma 🙂

  23. sharmen sultana on March 16, 2016 at 11:43 am

    hi gemma,

    i only have self raising flour at the moment. how would the recipe hange if i were to use.

    thanks,

    love from UAE x

    • Gemma Stafford on March 16, 2016 at 2:04 pm

      hi Sharmen.
      That will be good if the flour is fresh. Do not add any other raising agent with it, it will not need that,
      Gemma 🙂

      • sharmen sultana on March 16, 2016 at 10:42 pm

        So I can follow this if all the other giant cookie recipes?

        • Gemma Stafford on March 17, 2016 at 3:47 pm

          Hi Sharmen,
          If you mean using self raising flour? yes you can,
          Gemma 🙂

  24. Sarah on March 13, 2016 at 4:06 pm

    Are you sure the recipe calls for 3 tablespoons of egg or 3 teaspoons, because in the video it looks like a lot less egg and now my dough is very creamy and not at all like yours

    • Gemma Stafford on March 14, 2016 at 3:14 am

      Hi Sarah,
      I used one whole egg for this recipe. If you adjusted the recipe in any other way this will change the result. I cannot figure what went wrong for you, this is the first report I have had of this issue. Mystified!
      Gemma

  25. Gemma Garcia on March 1, 2016 at 1:13 pm

    I try making one but it did not flatten down in just stayed a hard rock do you what caused it

    • Gemma Stafford on March 1, 2016 at 2:05 pm

      Hi Gemma, did you follow the recipe? baking is an exact science, if you change an ingredient, you change the end result. It sounds like you did not use enough butter, but I cannot be sure, check the recipe and try again,
      Gemma

  26. Dolinda on February 15, 2016 at 12:45 pm

    Gemma, my question is can I use a toaster oven and 2…Thank you

    • Gemma Stafford on February 15, 2016 at 1:40 pm

      Sure, you can use the same time and temperature. Every oven is different, so be sure to keep an eye on yours. Let me know how it turns out 🙂

      • Dolinda on February 15, 2016 at 8:15 pm

        I will, and yeah the 2nd question was is do you beat the egg a little bit first then grab the 3 tablespoons

        • Gemma Stafford on February 17, 2016 at 7:17 pm

          Yep, you can beat the egg and measure out the tablespoons. Hope this helps 🙂

  27. Corrie on February 11, 2016 at 1:19 am

    I saw your video yesterday on how to make birthday cake truffles. I live in Germany and we don’t have birthday cake Oreos here, so could I substitute this recipe instead to make them? If so, how many of these giant cookies would I need to make for the truffles recipe? Thanks!

    • Gemma Stafford on February 18, 2016 at 8:14 pm

      Thanks for your question, Corrie. I haven’t tried that. I think if you made the two cookies for this cookie sandwich, that should work. Try it out and let me know how it goes 🙂

  28. Agata on February 9, 2016 at 12:30 pm

    Sadly this one didn’t turn out for me… 🙁 It’s too sweet and it did’t spread, I have almost a gigant ball cookie!
    anyway I still love your blog ! simply sometimes something goes wrong in a kitchen 🙂

    • Gemma Stafford on February 22, 2016 at 2:41 pm

      Sorry to hear that, Agata. Did you make sure to follow the recipe and measurements exactly?

  29. Shraddha on February 9, 2016 at 1:13 am

    Hello! Please tell me what are the other options for eggs. Thank you!

    • Gemma Stafford on February 9, 2016 at 12:30 pm

      Pumpkin puree, apple puree and silken tofu. Use the same amount as the egg would have been. 🙂

  30. Vanessa on February 8, 2016 at 4:13 pm

    Just made this and have to say, THANK YOU!!!! It is wonderful. I love watching your videos.

    • Gemma Stafford on February 8, 2016 at 5:49 pm

      Thanks so much, Vanessa. Glad to hear you liked these recipes 🙂

  31. Humairah on February 7, 2016 at 10:07 pm

    hi Gemma 🙂 in the video you added vanilla extract but how much?

    • Gemma Stafford on February 7, 2016 at 10:22 pm

      Sorry, I just added it in there. It’s 1 tsp 🙂

  32. Megan on February 7, 2016 at 1:06 pm

    Hi Gemma, I love your website and all. I also love making these cookies and are now my favs I always keep a jar of them in my house

    • Gemma Stafford on February 7, 2016 at 10:31 pm

      Fantastic Megan! Delighted you like this recipe 🙂

  33. Megan on February 7, 2016 at 12:43 pm

    Hi Gemma, I love this recipe and adore your website. I love making these cookies ?????

    • Gemma Stafford on February 7, 2016 at 10:38 pm

      Thanks so much Megan. I’m glad you like my recipes and are part of the Bold Baking community.

  34. Leslie on February 5, 2016 at 8:23 am

    HI Gemma,
    for the life of me, I can not find the frosting recipes. Can you tell me exactly where to find the frosting recipes? Is it under a certain section? I plan on making these! LOL..Thanks!

    • Gemma Stafford on February 6, 2016 at 7:04 pm

      Hi Leslie,

      I put it into the recipe. Where it says butter cream , that is a link and clickable. Here is the recipe though for buttercream

  35. Shivani on January 29, 2016 at 10:14 pm

    Hi Gemma, I love ur vids sooo much. Instead of the sprinkles can I use m&M’s?

    • Gemma Stafford on January 30, 2016 at 5:31 pm

      you sure can. I adore M&M cookies 🙂

  36. Chloe Sciberras on January 29, 2016 at 7:37 am

    Hi! These look delicious ?! Where is the egg substitute and can I make small cookies? Thanks xx -Chloe

    • Gemma Stafford on January 29, 2016 at 8:35 pm

      Thanks for your comment. If you read the recipe you’ll see that there is an egg substitute. Hope this helps 🙂

  37. Rahaf on January 29, 2016 at 3:36 am

    immmmmm it looks awesome . i’ll make it today but i have one question : how can i make the buttercream frosting ??

    thank you ^_^

    • Gemma Stafford on January 29, 2016 at 8:39 pm

      Check out the recipe section here on my website for the buttercream frosting. Hope this helps 🙂

  38. Lori on January 28, 2016 at 6:00 pm

    Hi Gemma, these giant Oreo cookies look amazing! Do you have a recipe for the Vanilla Butter Cream Frosting that’s in a smaller quantity than the one in the Chocolate Chip Cookie Cake recipe? That was the only place I could find it, but it makes a lot of frosting, even for a Giant Oreo Cookie! Thank you!

    • Gemma Stafford on January 29, 2016 at 8:43 pm

      Thanks for your question, Lori. You can cut that recipe in half. 🙂

  39. Michelle on January 28, 2016 at 4:09 pm

    Oops, I made a mistake. I mean’t to make the vanilla buttercream mint flavored.

  40. Michelle on January 28, 2016 at 4:08 pm

    These look absolutely beautiful. I will be making all 3! Question: Can I use a little bit of mint extract and some green food dye to make a mint Oreo? Those are my absolute favorite. I love your recipes!

    • Gemma Stafford on January 29, 2016 at 8:44 pm

      Sure 🙂

  41. Stephanie on January 28, 2016 at 2:30 pm

    For the Birthday Cake Oreos the recipe says 3 Tablespoon Large Egg* does that mean I use 3 tablespoon of the egg or use one whole large egg .?

    • Gemma Stafford on January 29, 2016 at 8:46 pm

      Thanks for your question, Stephanie. You will use only 3 tablespoons of a large egg.

  42. Allie on January 28, 2016 at 2:03 pm

    Amazing! Can’t wait to make this ?Of course I’m gonna make bday cake?

    • Gemma Stafford on January 29, 2016 at 8:47 pm

      Thanks so much, Allie. Really glad you liked this recipe 🙂

  43. Kaylee on January 28, 2016 at 1:44 pm

    how do you make the butter cream icing?

    • Gemma Stafford on January 29, 2016 at 8:47 pm

      Check out my recipe for the buttercream frosting in the recipe section of my website. Hope this helps 🙂

  44. Claire on January 28, 2016 at 10:11 am

    Hi Gemma!
    I just love all your single serving recipes! I just wanted to point out that there is no oven temperature on the recipe. 🙂

    • Gemma Stafford on January 29, 2016 at 8:49 pm

      Thanks so much for pointing that out, Claire. I will be sure to change that 🙂

      • luci rossi on January 30, 2016 at 5:55 am

        when are you going to update the temperature?

        • Gemma Stafford on January 30, 2016 at 5:42 pm

          350of (180oc) 🙂

    • Connor Ballard on June 2, 2016 at 5:10 pm

      Gemma, this recipe is so great my house smells like birthday cake. Thank you so much for doing these recipes.

      • Gemma Stafford on June 3, 2016 at 8:42 pm

        Thanks for your feedback, Connor. I’m delighted you liked these 🙂

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