Submitted by Carol Osgood of Littleton, Colorado. As their name implies, these cookies are very large, so place six to eight cookies per sheet.
Source: Martha Stewart Living, December 2003
Yield Makes about 18 cookies
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
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.
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.
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.