Paul Bunyan Cookies

Submitted by Carol Osgood of Littleton, Colorado. As their name implies, these cookies are very large, so place six to eight cookies per sheet.

  • Yield: Makes about 18 cookies
Paul Bunyan Cookies

Source: Martha Stewart Living, December 2003

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup vegetable shortening
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 2 large eggs, lightly beaten
  • 1 bag (12 ounces) semisweet chocolate chips
  • 1 1/2 cups old-fashioned rolled oats
  • 1 cup raisins
  • 1 cup (5 ounces) chopped walnuts

Directions

  1. Heat oven to 350 degrees. Line baking sheet with a Silpat. Sift together flour, cinnamon, baking soda, baking powder, ginger, and salt in a medium bowl.

  2. In the bowl of an electric mixer fitted with the paddle attachment, cream vegetable shortening and sugar on medium speed until light and fluffy, about 2 minutes. Add molasses, and beat to combine. Add eggs and mix until fully incorporated. Add the flour mixture, one cup at a time, beating on low speed until dough comes together. Remove bowl from mixer. Using a wooden spoon, stir in chocolate chips, oats, raisins, and walnuts.

  3. Using a 2-inch ice cream scoop, drop dough onto prepared baking sheet, about 3 inches apart. Bake until firm, 15 to 18 minutes. Transfer baking sheets to a wire rack to cool for 5 minutes before transferring cookies to wire rack to cool completely. Repeat with remaining dough.

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