I have the recipe(s) for making whoopie(s)...

Saturday, March 12, 2011


  In one of my other experiments with organic eggs I made two Giant Chocolate Chips Cookies with a hint of Reese peanut Butter chips. I have a go to recipe which is the Toll House Cookie Recipe but with more chocolate. I also use the Wilton Giant Cookie Pan which makes baking a couple of dozen cookies chic and also time saving. It takes time to bake a couple of dozen cookie-- you have to time it and you are over the oven for hours just hoping to be done already! The Wilton Giant Cookie pan comes with a recipe on back of the label. The recipe to me did not seem to be enough chocolate chips.

  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.

 Wilton's Chocolate Chip Round Cookie
(as found on the back of the Giant Round Cookie pan)


1 stick of butter
0.5 cup of granulated sugar
0.25 cup of firmly packed brown sugar
1 egg
3/4 teaspoon of vanilla extract
1.5 cups of all-purpose flour
0.25 teaspoon of baking soda
0.25 teaspoon of salt
0.5 cups of semi-sweet chocolate chips

Preheat oven to 350F. Spray pan with vegetable pan spray. In a Large Bowl, with electric mixer, beat butter with sugar until light and fluffy. Add egg and Vanilla; mix well. Stir in flour, baked soda and salt; mix well. Stir in chocolate chips. Spread dough into prepared pan. Bake 15- 20 minutes or until light golden brown. Cool on rack 5 minutes. Cool before cutting. Decorate. Makes 8-10 servings.

This recipe is the property of Wilton Industries, INC, Woodridge, IL,60517. http://www.wilton.com/

Giant Nestle Toll House Chocolate Chip Cookies With A Hint of Reese Peanut Butter Chips
(This is my update version with Reese peanut butter chips and more chocolate chips. This is a version of the one posted in Great American Favorite Brand Name Cookbook: Collector's Edition copyright 1997 Publishing International, LTD).

 Follow the directions on how to use the pan from the back of the label for the Wilton Round Cookie Pan. I like to use a canned baking spray that uses real flour instead of flouring/buttering the pan or just using vegetable pan spray.

How to use the pan*:
Spray inside of the pan with vegetable pan spray. Prepare dough following recipe directions (which ever recipe/mix you decide to use). Divide dough into sections. Spray hands with vegetable pan spray and press dough into pan. Do not press all the way to edges as dough will spread when baked. Bake following recipe directions.
Cool pan for 5 minutes. Turn pan over to release and cool completely.
To clean, hand wash in hot, soapy water. Do not use abrasive cleaners or scrubbing pads. Rinse and dry thoroughly. 

Tip: I find that the pan washes cleanly with use of baking spray and with ease so the use of abrasive cleaners never comes up.


1 teaspoon of baking powder (I used baking powder instead of baking soda)
1 teaspoon of salt
2 sticks of butter softened
0.75 cups of granulated sugar
0.75 cups of packed brown sugar
1 teaspoon of vanilla extract
2 eggs (in this case I use organic eggs but that is what is available to me)
1 cup of Reese Peanut Butter chips (this is for the hint of peanut butter chips. The bag I had only had a little over 1 cup so I could not use 2 cups but if you want more than a hint go with 2 cups!)


1.) Sift together: flour, baking powder, and salt into a medium sized batter bowl. Put aside.
2.) Cut up room temperature butter into small pats of butter and place in the mixing bowl. Using the flat blade attachment in mixer cream the butter, vanilla, brown sugar and granulated sugar together.
3.)  Beat the egg mixture with a fork to break up the egg. Add the eggs one at a time to the mixture of creamed butter/vanilla/brown sugar/sugar. Make sure in between eggs to beat the mixture well.
4.) Add the sifted dry ingredient slowly folding it into the wet mixture. Run until the dough is mixed thoroughly.
5.) Stir in the chocolate chips and the peanut butter chips into the mixture. Make sure that the stand mixer has the chips through out the mixture by taking using a flat spatula to scrap down the sides.
Tips: If the mixture is uneven: fold the mixture by hand if necessary to mix the bottom part of the dough with the top layer. If necessary then run the mixer again.
6.)Cover the chocolate chip cookie dough with plastic wrap and refrigerate the cookie dough in the mixing bowl for about 20 minutes.
7.) After 20 minutes preheat the oven to 350 degrees.
8.) See the section on how to use the pan* except use baking pan spray instead of vegetable spray for the pan. Still however use the vegetable spray for your hands.
Tip: This cookie batch makes about 5 dozen cookies if you slice/bake or 4 dozen pan cookies. You should not use all of the batter and there should be enough for about a dozen large cookies. Make sure that the cookies do not go all the way towards the edge and that it is a thin layer of cookie dough that does not go more than 0.75 of the depth of the cookie pan. Too much dough the cookie will burn slightly at the edges and will not be as enjoyable.
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!
9.)The cookies should bake 15-20 minutes or until golden. Let pan cool 5 minutes on cooling rack.
10.) After 5 minutes cooling in the pan on a cooling rack place right against another cooling rack (or big platter with the back of the platter facing you) with the cool rack legs facing towards you and reverse onto new cooling rack (or platter). Now the cookie is upside down. Very carefully sandwich the two cooling racks with the bottom rack (where the cookie is upside down) legs go towards the counter and the original cooling rack legs face you as well. When inverted carefully to its correct position the Giant cookie will not break and it can cool without crumbling.
11.) Wait until cookie is cooled. Then cut the round cookie into at about 24-28 thin wedge pieces.