I am wanting to do a cookie cake for my sons school thursday...can anyone recommend a cookie recipe that would be nice and soft and chewy to use...maybe something similar to what Great American Cookie company uses? I know that you can just roll out store bought dough but i'm thinking it would result in a somewhat crunchy cookie... 
I've used both homemade and store bought cookie doung to make big cookies and they always turn out great!! I would just bake it at about 25 degrees lower and keep checking it so it doesn't get overdone. I used to work at The Original Cookie (about 15 yrs ago!)(which is now Mrs. Field's) and we just used our regular cookie dough for the big cookie cakes. HTH and Good Luck!!!
I always use betty crocker choc chip cookie mix. The only thing that I can advise you to do....stretch out the dough in the pan rather than over stuffing it with dough because if you over stuff it, the cookie is too thick! I hope that made sense, I don't know how to explain it, I just know how to do it lol, sorry!! And also it cook it at the same temp that it calls for on the bag but only for about 10 minutes depending on the size of the cookie.
Rachie, psneed turned me on to the Allrecipe.com, sugar cookie, it's soft and chewy and delicious and Khalsteads modified NFSC is great too 
Marinette, I have not made one of these yet, but when I do I will be getting the pans from Walmart. I found some there that are with the tin, throw away pans. They would be great. 
I always use betty crocker choc chip cookie mix. The only thing that I can advise you to do....stretch out the dough in the pan rather than over stuffing it with dough because if you over stuff it, the cookie is too thick! I hope that made sense, I don't know how to explain it, I just know how to do it lol, sorry!! And also it cook it at the same temp that it calls for on the bag but only for about 10 minutes depending on the size of the cookie.
I agree! I made a recipe from Allrecipe's (I think) that was tweaked to be the right amount for a cookie cake. I didn't think it was enough dough - when I went to spread it out, it seemed like I had to make it VERY thin to cover the bottom of the pan. But it baked up perfectly! I'm at work and don't have the recipe on me, but I made it before I discovered CC so I'm almost positive I got it off Allrecipie.
[/quote]I agree! I made a recipe from Allrecipe's (I think) that was tweaked to be the right amount for a cookie cake. I didn't think it was enough dough - when I went to spread it out, it seemed like I had to make it VERY thin to cover the bottom of the pan. But it baked up perfectly! I'm at work and don't have the recipe on me, but I made it before I discovered CC so I'm almost positive I got it off Allrecipie.[/quote]
That is what I was looking for!! Make it a very thin layer or it will bake too thick!!! Thanks!
I use a cake mix cookie recipe I have been using for Years. Everyone LOVES it.
They are soft and chewy. you can use any flavor cake mix , I add all kinds of stuff to them, nuts, choc chips, flavored chips, M&M's, candy bar pieces. Whatever you want!
Instead of dropping them by spoonfuls just spread it onto a pizza pan.
Ingredients
1 (18.25 ounce) package cake mix
2 eggs
1/2 cup vegetable oil
1 cup semi-sweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Or use parchment paper or silicone mat.
In a medium bowl, stir together the cake mix, eggs and oil until well blended. Dough will be very thick. Fold in the chocolate chips. Roll the dough into walnut sized balls. Place the cookies 2 inches apart on the cookie sheet. (or drop by spoonfulls)
Bake for 8 to 10 minutes in the preheated oven. Just till set, not hard. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
I have tried the "cake mix" cookies and I did not like them at all. I will have to try this recipe that you just posted. I'm trying to remember how the recipe goes that I had
Oh man Toll House recipe all the way!!!! One recipe, all butter, in a 12" cake pan lined with parchment.
Do NOT overbake....
Awesomeness.
Its what I used in my Cookie Monster cake in my photos...and the cookie was awesome.
If I'm not making it in a cake pan, I use half butter and half shortening to make the individual cookies puff up a bit more.
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