The Baker's Hotline

March 17, 2016 at 2:54pm

If you're talking BIG, consider the bake in an 8" or 9" cake pan and treat them like baking bars or brownies. If you're talking bigger than a tablespoon scoop, use a size 16 scoop that we call the muffin and scone scoop to make cookies that use 1/4 cup to 1/3 cup batter. You might lower the bake temp and bake slightly longer. Happy Big Cookie Baking! Irene@KAF
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