What I like about the Giant cookie is that it wows a crowd more than a couple of dozen cookies. When you cut up the cookie into wedges and it looks very chic/professional without a lot of effort. You can also cut it up into a pie shape and serve with ice cream. I bet it would be good to use as a base for an ice cream cake (I am going to try to do that when I have less things in my freezer). The cookie pan is designed so that if you are not into making from scratch cookies that it holds one package of refrigerated cookie dough (18 oz) that calls for a 13X 9 inch pan. Wilton also suggest using it for one standard brownie mix, refrigerated pizza dough (10 oz), Rice Krispies treats or any recipe which is designed for a 13X 9 inch pan.
|This is was the second cookie that I made (I made a double batch of this recipe) and I put in too much dough. It rose above the depth of the pan. It was still good but it was dry because the top needed more time but the bottom was cooked at the 20 minute mark. Follow the recipe correctly and your edges will not be dry. Make sure to all use a secret weapon of Pam Baking Spray with real flour!|