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Hi Bold Bakers!
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.
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
A classic cookie will never go out of fashion and Oatmeal & Raisin is one of those family favorites loved by all.
Giant Single-Serving Cookie Oatmeal & Raisin
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
- Preheat oven to 350oF (180oC)
- In a bowl, mix the butter and sugars together until creamed.
- Mix in the egg and vanilla.
- Stir in flour, baking soda and salt
- Lastly fold in the oats and raisins Do NOT overmix. You will notice this is a soft dough
- Place the dough in the center of the prepared cookie sheet into a tall ball (3 inches wide).
- 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
Snickerdoodles are such a lovely cookie because its subtle flavors of cinnamon and sugar always hits the spot.
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
- Preheat oven to 350oF (180oC)
- In a bowl, mix the butter and sugar together until creamed.
- Mix in the egg and vanilla.
- 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
- Mix together the last 2 ingredients (1 tsp cinnamon & 1tsp sugar). Toss the ball of dough in the cinnamon to coat it
- Place the dough in the center of the prepared cookie sheet into a tall ball (3 inches wide).
- 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!
Giant Peanut Butter & Jelly Cookie
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:
- GIANT Single-Serving OREO Cookies
- More GIANT Single-Serving Cookies
- GIANT Single-Serving Holiday Cookies
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
- Directions:
- Preheat oven to 350oF (180oC)
- In a bowl, mix the butter and sugars together until creamed.
- Mix in the egg, vanilla and peanut butter
- Stir in flour, baking soda, salt and chopped peanuts until just combined. Do NOT overmix. You will notice this is a soft dough
- Place the dough in the center of the prepared cookie sheet into a tall ball (3 inches wide).
- With the back of a tablespoon make an indent in the center of the cookie and pour in your jam
- 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!
- *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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About Us
Meet Gemma
About Us
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
Fabulous! For portion control these recipes can’t be beat. How about a recipe for a giant shortbread cookie? Thanks so much.
Hi Fina. Each recipe yields one cookie. If you want to add cinnamon, I’d say add a tiny pinch since it’s only for one cookie. The amount of baking soda is indicated in the recipe above. I hope this helps.
I made the snickerdoodle and altered the recipe a bit and made it in a microwave! YOU GUYS THIS IS SOOOOOOOOOOOOO GOOD!!!!! THIS IS ABSOLUTLEY AMAZING! THANK YOU GEMMA!!!
I made the oatmeal cookie and spread out a lot. What went wrong?
what can be used in place of eggs here. I don’t like flax seed
Hi Gemma for giant cookies can you just double the recipe to make them into small batches ?
I made the chocolate chip cookie…SO GOOD! I took an extra step and browned the butter beforehand to make it extra yummy. I didn’t have chocolate chips so used a dark chocolate bar I chopped up. Doubled the recipe and it made 4 cookies. Will make again!
Hi Gemma!! Is there a full batch recipe for the peanut butter jelly cookies?
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.. ????????
I love this Giant Oatmeal & Raisin cookie recipe and think it is the perfect addition to any holiday baking list or dessert spread.