bigger is better

My newest obsession is jumbo-size cookies. These two cookies, a sugar cookie from a recent Martha Stewart Living and a "cowboy cookie" from the El Paso Chile Company cookbook are my first attempts. The recipe for the sugar cookie actually called for lemon juice and zest, but I chose to use vanilla and cinnamon sugar instead. Not only were they wonderfully ENORMOUS, measuring six inches across, but they had satisfying buttery sweetness with a chewy texture that was nicely offset by the slight crunch of the cinnamon sugar coating. The cowboy cookies contained a mountain of ingredients: shredded coconut, golden raisins, chocolate chips, granola, and chopped pecans. The texture of the cookie was good, as was the cookie itself. I found however, that having so many add-ins in one cookie meant that my taste buds didn't know what to focus on. I think that in the case of add-ins, simpler may be the way to go.

You can download my PDF version of the recipes here.