I think any cookie recipe works as long as you double it if you have to.. Hope this helps..
Just be sure not to over bake it or it will be rock hard. (Ask me how I know... 
) When it *just* starts to brown, take it out.
yeah, any recipe will do just be sure to have some extra in case the normal batch is lacking. and like momsandraven said, be sure not to overbake. good luck. 
Making the cookie in a pizza pan works well too.
I did this last weekend, and I learned three things:
1) definitely make it in a cake pan. No worries about spillage or spreading too thin.
2) any cookie recipe will work. I used the duncan hines cookie mix in the bag. You can get them for 99 cents. It took two bags for a 10" cake pan.
3) As momsandraven said, take it out when it JUST turns brown. I also learned this the hard way. Had to make three cookies before I got it right!
Good luck!
Have I got a great Giant Cookie recipe for you! It has the texture and consistency of the Giant Cookies you would get at a retail establishment and is SO incredibly easy to make. It's made with a white cake mix so if you wanted to change the flavor (say to chocolate, chocolate chip) then you'd just use a chocolate cake mix. I've had fun adding things like M&M's or Reese's Pieces (so yummy in the chocolate, chocolate chip cookie) . . . I just don't add as many chocolate chips if I'm adding candy. Here is the recipe:
1 white cake mix
2 eggs
1 stick of butter (softened)
1 t. vanilla
1 bag of chocolate chips
Mix together, pat onto lightly greased pizza pan (I've used disposable ones for cookies that I'm giving away). Bake 350 degrees for 22-25 minutes.
**if dough is too thick, you can add a few drops of water to thin (but I've made this dozens of times and have NEVER needed to do this so I'd recommend just following the recipe).
Enjoy!
. . . one more thing. This cookie recipe does not tend to overspread as previous messages warned about when you are using chocolate chip cookie dough. I've always flattened it onto the pizza pan pretty much right up to the edge. It does even out when it cooks and you end up with a pretty uniform edge but I've never once had an issue with overflowing the edges. It's pretty much an easy, tasty, almost foolproof recipe!
In a pinch I used the rolls of Toll House cookies dough that you buy in the refridge. section of the grocery store. My daughter likes a really thick cookie cake so I use 2 rolls. I use a piece of wax paper on top of the dough to kind of spread it into my cookie pan, that way the dough is not all over my hands. It works great.Although I am going to try the recipe posted by ckkerber, toll house has done the work for me. Decorate as I like and it is ready to go. I used a pizza cutter for slicing this cookies.( I always stock up on the toll house cookies when they are on sale at the grocery store. Just store them in my freezer and when I am ready to make one defrost for a short time, spread in my pan and bake. It can't be simpler. My daughter is hard to please and she loves it.
With the recipe I posted, I always just spray the pizza pan with non-stick spray.
I have to say I've never removed the cookie from the pan . . . I've always made these cookie cakes for someone else and so I use the disposable pizza pans (I pick them up at the grocery store - they come in packs of three) and just decorate them in the pan once they cool. When they're cut, the pieces come out very easily so the non-stick spray seems to be sufficient.
Yes, the Spongebob cake is the recipe that I posted. I made two Spongebob cakes for a friend . . . one a white cake, the other a cookie cake. The white cake was too dry and I got very honest feedback about it (which I appreciated) but the cookie cake got RAVE reviews and I know she would have been forthright if it wasn't up to par. I love the flavor and the texture and it couldn't be easier to make.
beeline -
did you take the cookie cake out of the pan to decorate / serve it or did you keep it in the pan? I am curious how to handle removing the cookie from the pan as it's large and I'd be afraid of breakage. I've always just served it in the pan.
If anyone has advice for handling giant cookies out of the pan I'd appreciate it!
I just made one yesterday.
I baked mine in a 10" round cake pan, lightly greased with Crisco.
After I baked it, I let it sit for 10 minutes in the pan. Then I dumped it over onto the countertop covered with a piece of waxed paper. Then I had to let it COMPLETELY cool before I could move it to flip it back over. It is now completely stable and ready for me to decorate it.
Have I got a great Giant Cookie recipe for you! It has the texture and consistency of the Giant Cookies you would get at a retail establishment and is SO incredibly easy to make. It's made with a white cake mix so if you wanted to change the flavor (say to chocolate, chocolate chip) then you'd just use a chocolate cake mix. I've had fun adding things like M&M's or Reese's Pieces (so yummy in the chocolate, chocolate chip cookie) . . . I just don't add as many chocolate chips if I'm adding candy. Here is the recipe:
1 white cake mix
2 eggs
1 stick of butter (softened)
1 t. vanilla
1 bag of chocolate chips
Mix together, pat onto lightly greased pizza pan (I've used disposable ones for cookies that I'm giving away). Bake 350 degrees for 22-25 minutes.
**if dough is too thick, you can add a few drops of water to thin (but I've made this dozens of times and have NEVER needed to do this so I'd recommend just following the recipe).
Enjoy!
DUMB QUESTION!!
Do you mix the cake mix like you usuall would (oil, etc) or just like above recipe??
What size pan do you use?
Thanks,
Tammy
You do not mix the cake like the box says. Just dump the cake mix in a bowl, add the other ingredients, and mix all together (I always add the chips last after everything else is blended). It really is as easy as it sounds.
I've only made this cookie cake on a pizza pan (you get a cookie the size of the ones you'd see at the mall stores) but you could probably play with it a bit. I have no idea how to adjust time or temperature if you change the size so for a sure bet, go with the pizza pan (you can get disposable ones at the grocery store).
I always line my pan with a circle of parchment paper. I made a template of my pan once with a piece of light weight cardboard. Then, I just traced around it and made my circles. I leave the circles in the pan and when I am ready to bake I always am ready to line the pan. I used two rolls of toll house cookies and spread them in the pan pushing down on the dough with a piece of waxed paper so it is really easy. I like to serve in the pan but it is so easy with that piece of parchment underneath no need to grease the pan, and the cookie dough does not stick to the parchment paper either.
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