Giant Monster Cookies (With Fresh Milled Flour)

Today is my blog’s fourth anniversary! Let me start by saying how thankful I am that you are following along. It has been such a fun journey of sharing encouragement, recipes and home decor ideas with this audience. I am grateful for you!

I thought the fourth anniversary would be a perfect time to share a new recipe, since my very first blog post was a recipe, too! My first blog post was “Grandpa Smith’s Homemade Butterfinger Ice Cream.” I wanted to honor my late grandpa, who created our family ice cream recipe. It was also extra special because it was posted on his birthday (April 27th).

Today, I want to tell you about this incredible cookie recipe! Each and every time I make it, it never fails to receive huge compliments. These cookies are GIANT! So big in fact that one batch only makes six cookies. I have made these countless times for gifts, birthday parties and special events. I get many compliments, “oohs” and “aahs”, along with multiple requests for the recipe whenever I bake them.

I love these cookies so much that I converted the original recipe to incorporate the nutritional benefits of fresh milled flour in replacement of regular white flour. If you have never heard of milling your own grain before, I invite you to check out my blog on this topic; “Fresh Milled Flour”.

This cookie recipe can be used with either type of flour, but when using fresh milled flour, it adds essential vitamins and minerals into the cookies. To be quite honest, I never thought these cookies could be improved on. Yet, the fresh milled flour adds not only an unbelievable flavor, it also provides 40 of the 44 vitamins ands minerals we need per day. So much goodness in a cookie? Yes!!!!

I hope you give this recipe a try!

Thank you for following along on my blogging journey these past four years! Your love and support mean so very much!

Be Blessed, Friends

~ Stephanie

Ingredients

• 340 grams of soft white wheat (or 2 1/3 cups all-purpose flour)  
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• 10 Tbsp softened butter
• 1/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 1 egg
• 2 tsp vanilla extract
• 12 – 16 ounce of inclusions. If you want to make plain chocolate chip cookies, use one bag of semi sweet chocolate chips. I like to add lots of colors, so my favorite way to make them is a mixture of chocolate chips, white chocolate chips, butterscotch chips, and M&Ms. (*Pro Tip – reserve about 1/8 a cup of each inclusion to press into the tops of the formed cookie dough balls. This gives an aesthetically pleasing appearance to the cookies). 

Instructions:

• Whisk together the flour, baking soda,  baking powder and salt.
  
• In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar with either a hand held mixer or an electric mixer on medium speed until it looks light and fluffy. This takes about 5 – 6 minutes. Then add the egg and vanilla and mix again, until combined.
  
• Add the flour mixture to the butter and sugar mixture and mix just until combined. Stir in the inclusions (except for the amount you reserved to press into the top of the cookie). After it is mixed the dough will be crumbly but should form a ball when pressed together.
  
• Split the dough into six equal portions and shape each portion into a ball. Press the reserved inclusions into the tops and sides of cookie dough balls.
  
• Place the dough balls on tray lined with parchment paper. Cover the tray with plastic wrap and refrigerate for 2 hours or overnight.
  
• When you are ready to bake, heat the oven to 400°.
  
• Line a cookie sheet with parchment paper and bake the six cookies for 15-18 minutes – until they are set and golden brown around the edges. My oven takes 15 minutes exactly.
  
• Allow the cookies to cool on the cookie sheet for 2 minutes, then remove to a cooling rack to cool completely. The cookies can be served warm or at room temperature.
• ENJOY!