Last Updated on June 20, 2024 by Michelle
This one is a big one, y’all. A giant accomplishment. And a giant cookie.
Note from Michelle: Hey guys… I’m kinda shocked how little Facebook is sharing this post… even though it’s about the yummiest cookie known to man. (Okay, sure, I guess that could be an exaggeration… but it’s the yummiest thing I’ve made this week, for sure.) Or maybe I’m not shocked about the facebook thing, I’ve noticed they aren’t too crazy about homesteading-related issues. Readers have mentioned that they’re not seeing my content in their newsfeed lately.
I try to avoid the bakery section of the local supermarket; you know the area? That place where the giant cookies are sold? And lots of other goodies that deceitfully look so all-natural, so just-baked-in-grandma’s kitchen yummy?
Nothing like Grandma’s kitchen
Fact is, there’s often nothing all-natural or genuinely the-way-grandma-made-it about the grocery store baked goods.
Those giant cookies that call my name if I steer my shopping cart in their direction? You’d think they were just made with regular old things like flour, butter, and sugar, right? But you’d be wrong. More likely high fructose corn syrup and imitation vanilla extract, just for starters.
That last one doesn’t sound so bad, I admit, until you think about how much better actual vanilla is for you over some that was synthesized in a science lab. In fact, if you actually google “how is imitation vanilla extract made” you may not ever buy it again.
I’ll make it myself, thank you
So, yes, I’d much rather make my giant cookie and know exactly what’s in it, thank you. And today I’m gonna share this crazy-yummy recipe with you. So you too can know exactly what’s in your cookie. And together we can join willpower forces and steer clear of the pseudo bakeries in our supermarket.
This cookie is so yummy, it even served as Hayley’s birthday cake. Well, one of her cakes. We celebrated double. Since we pulled off a big-barn-sweet-16-surprize party a few weeks after her birthday, the giant cookie served as her cake on her actual birthday. And, no, she had no idea another big shindig was in the works.
I shared the make-you-cry highlight moment when she realized even her best-friend-for-life was at the party over in my stories on instagram last week. If you didn’t see it, you can scroll through here. . . . if you like sweet, sappy moments caught on tape, it’s worth the click.
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The cake we had for the barn shindig was big-time legit.
Thank you, my friend, Carole–you pulled off an amazing feat with that star-stopping camera-themed cake for my photographer extraordinaire.
My secret?
So, my secret? The secret that will possibly make this the best giant cookie you will ever eat? I mean, besides the fact that it’s not loaded with artificial flavorings or high fructose corn syrup? The secret is the most perfect all-natural sugar you will find anywhere. Yep, you guessed it, this amazing giant cookie is made with maple syrup. Mmmmmmmm.
If I didn’t make my own maple syrup, btw, and I seriously go through a lot of it for baking–and for making maple sugar (go here to know how to make your own maple sugar)– I’d purchase bulk sizes of syrup right here–snag the XXL size for the best price I’ve seen anywhere on maple syrup.
Wanna have a chat about why maple is so doggone wonderful? You’ll want to listen to this episode of my Simple Doesn’t Mean Easy podcast:
Don’t have syrup on hand and need to make this cookie now? I can relate, well, thankfully not to the not-having-maple-syrup issue, but to the gotta-have-that-chocolate-now issue… I gotcha covered. A recipe for this cookie without syrup is right here.
My giant pan?
My giant cast iron pan was a sweet find that I’ve used so many times for a perfect pizza. See my pizza crust recipe right here.
I love it that now I have another sweet use for this piece of cast iron wonderfulness, which is one of the many things I can’t imagine living without these days in my farmhouse kitchen. Want to see my list of the best items I recommend for any kitchen? That’s right here.
And we have mini cast iron skillets on hand at all times too, for those nights when we all want our own personal-size, warm-out-of-the-oven cookie. Topped with maple ice cream, of course. For these personal sized pans I dish out a large ball of dough right in the middle of each pan (about 3-4″ in diameter) and bake the pans at 350 for 12-15 minutes. Then I place each hot skillet on its own pottery plate, so no one gets burned. (Warning, these are big cookies. You might want to share.)
To make the extra-large cookie , you need the serving size below at 12 servings (and bake an extra 5-10 minutes).
For a 10 1/2″ skillet, set the serving size to 8.
But without further “pan”fare, on to the recipe…
Other Articles You’ll Love:
How to Make Maple Peanut Butter
The Tools I Insist on Having in my Farmhouse Kitchen
Follow my Maple Syrup pinterest board right here. Everything I ever write about maple gets added to that one board.
You have put more joy in my heart than they have when their grain and wine abound. Psalm 4:7
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My cast iron pans are my favorite pans to use for anything. Going to make this giant cookie with your maple syrup idea for the grandkids. Found you on Simple Homestead Blog Hop.
I think kids of all ages will enjoy and get a giggle out of this giant cookie.
How could I make this not in a cast iron pan? I can’t cook with cast iron, as I have a blood disease that causes me to absorb too much iron in my blood from foods and causes clots, etc. Cast iron pans are as big no-no for me! 🙂 But, I’d love to make this.
Great question Rachel! I’ve only ever made this in our cast iron pizza dish, but I did a little research, and from what I’m reading, it sounds like you can attempt this on a baking sheet (a large rectangular one, maybe 12×17?). You could line your cookie tray with parchment paper or foil that you’ve lightly greased, if you want to be able to transfer it to a large round plate or something to serve it? You’d press the dough down into a large circle in the center of the tray, probably an inch or two less in diameter than you want the finished cookie size to be. If you try it, please let me know how it turns out!
Great! Thanks so much. I’ll give it a try!
Love my cast iron skillet and all the recipes you are sharing with the Egg hunt!
Finally found one egg!
yay! I hope you found a recipe to make in your favorite cast iron too. 🙂
I can’t wait to make the melt in your mouth blueberry cake with some local berries this summer.
It’s soooooo good. I’m so thankful I uncovered grandmom’s recipe years ago. 🙂
I love my cast iron! Can’t wait to try this recipe. Love the option of using maple syrup as a natural sweetener!
Yes! It’s soooo yummy and such a better choice, nutritionally. 🙂
I love using maple syrup as a sweetener! It’s been my go-to for my oatmeal bowls in the morning.
We mainly use maple as a sweetener, it’s my favorite in coffee in the mornings. We tapped late this year so didn’t get as much syrup as the previous couple of years 🙁
This will be our second year not tapping due to moving. It’s heartbreaking. I’ve been rationing what few jars we have.
Our family stopped using cane sugar last year and I’ve been on the lookout for good sweet treat recipes with alternative sweeteners. Bonus for the extra fun of it being a giant cookie! 😀 Can’t wait to give this a try.
It’s a HUGE favorite in our family (no pun intended 🙂 ) Does your grocery store sell giant cookies like this in the bakery? I used to always want one when I passed them by, now they just give me a craving for making my own. 🙂
Krissy you have some will power! I have tried to cut out our consumption of cane sugar and struggled. Lol
Boiling our own syrup has helped at little (when supply is up).
I live in Ohio so we dont have a ton of sugar maples… never know what we will get sap wise. I love making maple sugar and using this is place of cane sugar in recipes. Makes transitioning from cane sugar so much easier.