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3 New GIANT Single-Serving Cookies

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Hi Bold Bakers!

Eating a warm, freshly baked cookie is one of life’s simple pleasures, right? It is for me–they are my Kryptonite. I am always coming across great cookie recipe to bake, however it is just my husband and I in my house to eat them, and I have little self control. So, my solution is why not get the best of both worlds: a Giant Single-Serving Cookie for 1!!! Genius! I get what I want without eating a whole batch. My sweet tooth is satisfied and it only takes a few minutes to make. It’s a win, win, win!

A few weeks ago I made my first Giant Single-Serving Cookies: Chocolate Chip, Sugar Cookie and Double Chocolate Chip and the response was INSANE! Viewers loved them, and within hours of the video going live you sent me your own cookie photos. And you wanted more! So, per your requests I made Oatmeal Raisin, Snickerdoodle and Peanut Butter & Jelly cookies.

Giant, Homemade, single-serving, Cookies, Peanut butter and jelly, oatmeal raisin, snickerdoodle, Gemma Stafford, Bigger Bolder Baking, Baking, Baking videos, recipes, How to make a giant cookie

Gemma’s Bigger Bolder Baking

The reason why a recipe for 1 single-serving cookie is so great is simply: It requires a handful of ingredients, it takes minutes to make AND it will be ready to bake before the oven preheats. Whether you are living in a dorm with a toaster oven, want an after school snack, or simply want to try and portion control you sweets these cookies will work really well for you.

Giant Oatmeal & Raisin Cookie

Giant, Homemade, single-serving, Cookies, Peanut butter and jelly, oatmeal raisin, snickerdoodle, Gemma Stafford, Bigger Bolder Baking, Baking, Baking videos, recipes, How to make a giant cookie

Gemma’s Bigger Bolder Baking

A classic cookie will never go out of fashion and Oatmeal & Raisin is one of those family favorites loved by all.

4.53 from 19 votes
Giant Single-Serving Cookie Oatmeal & Raisin
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Servings: 1
Author: Gemma Stafford
Ingredients
  • 1 oz (2 tbsp/ 30g) butter, at room temperature
  • 2 tbsp brown sugar
  • 2 tbsp white sugar
  • 2 tbsp eggs (whisk 1 egg and measure out 2 tbsp)
  • 1/4 tsp vanilla
  • 4 tbsp all purpose flour
  • 1/4 tsp baking soda (supposed to be 1/8)
  • large pinch salt
  • 6 tbsp oats (you can use quick oats too)
  • 1/4 cups (1oz/30g) Raisins
Instructions
  1. Preheat oven to 350oF (180oC)
  2. In a bowl, mix the butter and sugars together until creamed.
  3. Mix in the egg and vanilla.
  4. Stir in flour, baking soda and salt
  5. Lastly fold in the oats and raisins Do NOT overmix. You will notice this is a soft dough
  6. Place the dough in the center of the prepared cookie sheet into a tall ball (3 inches wide).
  7. Bake for 15-17 minutes until the edges are browned. The center may appear undone but that's what you want. It will firm up. Allow to cool completely on the baking sheet. Enjoy!

 

Giant Snickerdoodle Cookie 

Giant, Homemade, single-serving, Cookies, Peanut butter and jelly, oatmeal raisin, snickerdoodle, Gemma Stafford, Bigger Bolder Baking, Baking, Baking videos, recipes, How to make a giant cookie

Gemma’s Bigger Bolder Baking

Snickerdoodles are such a lovely cookie because its subtle flavors of cinnamon and sugar always hits the spot.

4.88 from 16 votes
Snickerdoodle Giant Single-Serving Cookie
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Servings: 1
Author: http://sallysbakingaddiction.com/2012/07/11/1-giant-snickerdoodle-cookie/
Ingredients
  • 2 Tbsp (1 oz/30g) butter, at room temperature
  • 3 Tbsp sugar
  • 2 Tbsp beaten egg (crack the egg, beat it, and use 2 tbsp)
  • 1/2 tsp vanilla extract
  • 6 Tbsp all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cream of tartar (no substitutions)
  • 1/4 tsp cinnamon
  • 1 tsp sugar
  • 1 tsp cinnamon
Instructions
  1. Preheat oven to 350oF (180oC)
  2. In a bowl, mix the butter and sugar together until creamed.
  3. Mix in the egg and vanilla.
  4. Stir in flour, baking soda, salt, cream of tartar, and cinnamon until just combined and form a ball. Do NOT overmix. You will notice this is a soft dough
  5. Mix together the last 2 ingredients (1 tsp cinnamon & 1tsp sugar). Toss the ball of dough in the cinnamon to coat it
  6. Place the dough in the center of the prepared cookie sheet into a tall ball (3 inches wide).
  7. Bake for 14-16 minutes until the edges are browned. The center may appear undone but that's what you want. It will firm up. Allow to cool completely on the baking sheet. Enjoy!
Recipe Notes

*To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and white are well blended, then measure out 1 Tbsp.

 

Giant Peanut Butter & Jelly Cookie

Giant, Homemade, single-serving, Cookies, Peanut butter and jelly, oatmeal raisin, snickerdoodle, Gemma Stafford, Bigger Bolder Baking, Baking, Baking videos, recipes, How to make a giant cookie

Gemma’s Bigger Bolder Baking

Salty Peanut Butter and sweet Jelly, Two flavors that ROCK together are even better when there is more of it to enjoy in a Giant Cookie! I know I am not supposed to have a favorite but…..

Get more GIANT Single-Serving Cookies Here:

4.93 from 13 votes
Giant Peanut Butter & Jelly Cookie
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Servings: 1
Author: Gemma Stafford
Ingredients
  • 2 tablespoons (1 oz/ 30g) butter, softened
  • 1 tablespoons granulated sugar
  • 2 tablespoons packed packed brown sugar
  • 2 tablespoons beaten egg (crack an egg, beat it, and use 2 Tbsp)
  • 1/2 tsp vanilla extract
  • 2 tablespoons peanut butter , smooth
  • 6 tbsp all purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup salted Peanuts , toasted and chopped
  • 1 tbsp raspberry jam
Instructions
  1. Directions:
  2. Preheat oven to 350oF (180oC)
  3. In a bowl, mix the butter and sugars together until creamed.
  4. Mix in the egg, vanilla and peanut butter
  5. Stir in flour, baking soda, salt and chopped peanuts until just combined. Do NOT overmix. You will notice this is a soft dough
  6. Place the dough in the center of the prepared cookie sheet into a tall ball (3 inches wide).
  7. With the back of a tablespoon make an indent in the center of the cookie and pour in your jam
  8. Bake for 15-17 minutes until the edges are browned. The center may appear undone but that's what you want. It will firm up. Allow to cool completely on the baking sheet. Enjoy!
  9. *To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and white are well blended, then measure out 1 Tbsp.
Recipe Notes

*To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and white are well blended, then measure out 1 Tbsp.

 

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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!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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139 Comments

Write a Comment and Review

  1. Saloniv7 on December 21, 2018 at 7:21 am

    Hi Gemma, I just made the Peanut butter Jam cookie.. it came out really nice.. it was really giant so i made it into small pieces.. everyone loved it.. 😍😊

    • Gemma Stafford on December 21, 2018 at 7:49 pm

      Yay 😀 i am delighted to hear you liked it!

  2. Mide on December 17, 2018 at 7:37 pm

    I love this Giant Oatmeal & Raisin cookie recipe and think it is the perfect addition to any holiday baking list or dessert spread.

    • Gemma Stafford on December 18, 2018 at 3:59 am

      Hi there,
      Thank you for this very kind review,
      Gemma 🙂

  3. Heatherc on October 12, 2018 at 11:30 am

    I just made the peanut butter and jam one! Absolutely delicious and certainly giant size! Love it!

    • Gemma Stafford on October 13, 2018 at 3:02 pm

      Happy to hear it, Heather. I’m delighted you enjoyed it. 🙂

  4. kat on September 30, 2018 at 5:15 pm

    I was thinking maybe Nutella instead of jam in the peanut butter cookie. I really love peanut butter and chocolate together.

    • Gemma Stafford on September 30, 2018 at 9:00 pm

      Yes that would work really well.

      Sounds delicious,
      Gemma.

  5. Emma on September 30, 2018 at 3:18 pm

    Do you make cooking that are less sugar. Maybe sugar free

  6. Lisa on September 30, 2018 at 1:42 pm

    Hi Gemma,

    I absolutely love love love your website and all your recipes. And I appreciate that you have recipes to make all the basic ingredients of things, like brown sugar, powdered sugar, etc.
    I wondered if you have a recommendation for a substitute for the butter in the recipes here. I have a friend who’s husband and son are unable to consume dairy.
    Thanks for sharing all your wonderful recipes.

    • Gemma Stafford on October 1, 2018 at 2:20 am

      Hi Lisa,
      Thank you, you can use margarine, the block type of hard margarine will be best for this recipe. That is also good for pastry, so a useful thing to seek out for your family,
      Gemma 🙂

  7. Gal on September 10, 2018 at 12:36 am

    Delicious ! The 3 inch unbaked “hockey puck” cookie spread out to be 5 inches in diameter when baked. I did chill the dough overnight. I made two individual batches, so I could run a bake test, with my oven preheated.

    My oven is calibrated just fine, but I did notice that I achieved better results with baking at 325 degrees for 28 minutes. Of course, YMMV depending on your location, the altitude, the weather, etc.

    When I baked according to the time in the directions, the center was still raw–and even cooling it on the baking sheet, hoping to firm up the center, didn’t work very well (but we shared it anyway!).

    I’m going to add a bit of cinnamon to my next GIANT oatmeal & raisin cookie!

    Thank you so much for this recipe!
    Gal
    Sept. 9, 2018

    • Gemma Stafford on September 10, 2018 at 3:37 am

      Hi there,
      That is a great analysis of this bake, thank you so much for taking the trouble to write it. Really yes, a longer bake will give a crisper cookie, and that suits this recipe really well. A little cinnamon works really well in the Oatmeal cookie, and actually a little ginger too, you can have fun experimenting.
      Thank you for this, it will be of help to other Bold Bakers,
      Gemma 🙂

      • Lorrie Bullard on September 30, 2018 at 4:10 pm

        Gemma, where can I find Recipes/Video of other Giant Single Serve Cookies 🍪??

        • Gemma Stafford on September 30, 2018 at 8:56 pm

          Hi Lorrie,

          All the recipes are on this page. Write above the comments you can find the recipes.

          Best,
          Gemma.

  8. Lexi on August 4, 2018 at 10:58 am

    Is this a best ever snickerdoodle?

    • Gemma Stafford on August 5, 2018 at 4:06 am

      Of course!
      Gemma 😉

  9. Lexi on June 27, 2018 at 2:55 pm

    Hey Gemma how much would I have to multiply this recipe to make a regular batch of normal sized snickerdoodle?

    • Gemma Stafford on June 27, 2018 at 5:02 pm

      Hum, I would say multiply it by 4 or 5 and it should give you a dozen cookies 🙂

  10. Rachel on May 4, 2018 at 1:54 am

    Hi Gemma, i made the oat n raisins cookie today. LOVE IT !!
    I doubled the recipe n added some chopped almond.
    My only regret is not making more of it 🤣🤣

    Will be trying the snickerdoodle cookie soon, not a common cookie in Malaysia but i am sure it will taste delicious too !

    • Gemma Stafford on May 4, 2018 at 2:20 am

      Hi Rachel,
      I am happy that you managed this cookie so well, good job!
      I think there may be a difference in the flour you and I use, or in the way we measure, when making the crazy cookie dough hold back on the liquids when the dough comes together nicely, it should not be liquid.
      Thanl you for bein here with us, Gemma 🙂

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