Cookies, Roundups

3 New GIANT Single-Serving Cookies

4.73 from 47 votes
Learn how to make Giant Single-Serving cookies (Oatmeal Raisin, Snickerdoodles & Peanut Butter & Jelly) when you want a little something sweet for yourself.
Cookies, Giant Cookies, Single-Serving Cookies, Oatmeal Raisin Cookie, Snickerdoodle Cookie, Peanut Butter Cookie, Peanut Butter & Jelly, Gemma Stafford, Bigger Bolder Baking, Recipes

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.

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.

Giant Single-Serving Cookie Oatmeal & Raisin

4.73 from 47 votes
Learn how to make Giant Single-Serving cookies (Oatmeal Raisin, Snickerdoodles & Peanut Butter & Jelly) when you want a little something sweet for yourself.
Author: Gemma Stafford
Servings: 1
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Learn how to make Giant Single-Serving cookies (Oatmeal Raisin, Snickerdoodles & Peanut Butter & Jelly) when you want a little something sweet for yourself.
Author: Gemma Stafford
Servings: 1

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 

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.

Snickerdoodle Giant Single-Serving Cookie

4.8 from 43 votes
Author: http://sallysbakingaddiction.com/2012/07/11/1-giant-snickerdoodle-cookie/
Servings: 1
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Author: http://sallysbakingaddiction.com/2012/07/11/1-giant-snickerdoodle-cookie/
Servings: 1

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

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:

Giant Peanut Butter & Jelly Cookie

4.84 from 37 votes
Author: Gemma Stafford
Servings: 1
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Author: Gemma Stafford
Servings: 1

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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Comments & Reviews

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ash
Guest
ash
8 months ago

what can be used in place of eggs here. I don’t like flax seed

Member
Deborah Mann
9 months ago

Hi Gemma for giant cookies can you just double the recipe to make them into small batches ?

Wit1019
Member
Wit1019
9 months ago

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!

Denise Petrillo
Guest
Denise Petrillo
10 months ago

Hi Gemma!! Is there a full batch recipe for the peanut butter jelly cookies?

Saloniv7
Member
Saloniv7
11 months ago

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.. ????????

Mide
Guest
11 months ago

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

Heatherc
Member
Heatherc
1 year ago

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

kat
Guest
kat
1 year ago

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

Emmal
Member
Emmal
1 year ago

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

Lisa
Guest
Lisa
1 year ago

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.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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