10 Servings
30 Minutes
Allergens
This is a variation on the mishloach manos I gave last year. There’s just something about the jumbo cookie that had everyone raving about them, calling me for the recipe. Well, here it is!
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and set aside.
In the bowl of an electric mixer, beat together oil, sugar, brown sugar, egg yolks, eggs, cornstarch, baking soda, baking powder, vanilla, and salt. Beat together on medium speed until completely combined and creamy.
Turn mixer to low and gradually add the flour. Beat until just combined. Stir in all of the remaining ingredients and beat until evenly distributed.
Measure out 1/2 cup of cookie dough, then form into a ball. Place on the prepared baking sheet and press down lightly. Bake four cookies per tray to make sure there’s enough room for spreading. Bake for 15 minutes, then set aside to cool for a few minutes before removing from the tray.
Notes:
The fun thing about this recipe is that it’s so versatile. You don’t have to follow my exact mix-in ingredients and amounts. Open your pantry and get inspired — you can add any nuts, cereal, dried fruit, coconut flakes, and more. Have fun and go crazy with it!
Cookies can be frozen in an airtight container or bag.
Variations:
You can make regular-sized cookies instead of jumbo. Use a heaping tablespoon of dough instead of half a cup for each cookie. Reduce baking time to nine to 10 minutes.
