I have done a 12 inch round chocolate chip cookie and sugar cookie. I used the springform pan.. there is nothing different that you do with the cookie dough, xcept that you bake all of it in a big pan.. I know some people think that bigger means changing the ingredients. Why ? I have no clue.
I have a question on baking temperature for size - not so much the ingredients. Do you bake it for just a little longer? Same temperature?
Has anyone tried this in an 11 x 17” baking pan? or 15” x 9”? I want to make a large Oval that I was going to cut from a rectangle. I would also like to make this more thick than a regular cookie cake. Just a little more.
Does anyone have any suggestions?