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Big Fat Cookies

Nobody's ever made baking history with a scrawny cookie. No matter what the occasion, nothing beats the big, fat, homemade kind. With this deliciously fun cookbook and a few simple ingredients, anyone can whip up a quick batch of one of 50 different gigantic crispy, chewy, or fancy-pants sandwich cookies. From classic Super Chocolate Chip to colossal Mocha Mud Mountains, Jumbo Coconut Macaroons to Lemon Whoopie Pies, this is total cookie satisfaction. Introductory material includes tips on buying the best ingredients, techniques such as mixing and forming the perfect round, baking ahead and storing, and -- for those who actually like to share their cookies -- how to pack them up safely so they won't break on the way to the party. So, get that sweet tooth ready and bite into a Big Fat Cookie.

Recipe:

1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
3/4 cup packed light brown sugar
7 tablespoons unsalted butter, softened
1 tablespoon water
1 large egg, lightly beaten
2 teaspoons whole or low-fat milk
1/8 teaspoon peppermint extract
1/2 cup confectioners' sugar
2 drops red or green food coloring (optional)

Dough: Combine flour, baking soda, and salt in medium bowl. Heat chocolate chips, brown sugar, 5 tablespoons butter, and water in medium saucepan over medium heat, stirring until smooth. Transfer mixture to large bowl and beat in egg. Stir in flour mixture until just combined.

Scoop tablespoon size cookies onto baking sheets and bake at 350*

Filling: Whisk remaining butter, milk, and peppermint extract in medium bowl until combined. Add confectioners' sugar and mix until smooth. Next mix in the food coloring. Spread 1 teaspoon amount filling between each pair of cookies to form sandwiches.

(Thanks to Cook's Country for recipe)

Give the gift of deliciousness with this fun twist on the common cookie. Modified from this month's recommended reading, Animal, Vegetable, Miracle by Barbara Kingsolver.

When Dr. Lucy Gibney learned her child had severe food allergies, she got down to some serious medical research in the kitchen. Inspired by her son and encouraged by her husband, she put aside her career as an emergency physician to create great tasting foods for people with modified diets. She started by taking her mothera€™s time tested recipes and substituted her own gluten free flour blend. Next she meticulously experimented until she baked great tasting cookies without milk, butter or eggs. Most importantly, she knew the only way to make products in a protected environment and prevent unwanted ingredients such as peanuts or tree nuts was to control the process from start to finish. She has put all of her efforts into creating a dedicated bakery where her vision is now a reality. Today, Lucy's cookies stand as proof that no one ever has to be denied a good cookie. Every crispy, crunchy Lucy's cookie is baked without wheat, gluten, milk, eggs, peanuts or tree nuts. But you'd never know it. They taste delicious. Today, Dr Lucy continues to advocate for people with food allergies and special diets. Her vision unfolds daily with increasing demand for her yummy cookies and enthusiastic support from dedicated customers. Made from natural ingredients using no preservatives or trans fat. High quality ingredients are used in a carefully controlled bakery to be sure the products meet tight allergen testing criteria. Four classic flavors: chocolate chip, oatmeal, sugar and cinnamon. 100 to 120 calories per serving. Vegan and Kosher Pareve certified.