Chocolate chip cookies are probably what come to mind when you think of a big fat cookie. In fact, the first recipe here is for a big chocolate chip cookie made super-scrumptious by means of a method for adding many more chips than usual. But chewy cookies make up a big group. Old-fashioned spice cookies, a giant party-sized oatmeal cookie that serves twelve, cake-like Pumpkin Butterscotch Chip Cookies, big mounded coconut macaroons, and a stunning black-and-white frosted soft cookie are all members of the chewy cookie crowd.
Chewy cookies are formed by several simple methods. Many of them are members of the familiar drop cookie family, made by dropping scoops or spoonfuls of dough onto baking sheets. Several others are made by rolling the dough into balls or logs. Logs of Spiced Walnut-Raisin Hermits are cut into slices after they bake. Chocolate-Covered Chocolate Chip Cookie Mud Balls rely on both methods: baked drop cookies are broken up and then pressed into cookie balls. The dough for A Happy Birthday Oatmeal Cookie is spread into shape.
When deciding whether or not a chewy cookie is done, take the short route: underbaking rather than overbaking is the way to go. If baked a few minutes too long, chewy cookies can dry out and lose their soft texture. Baking them a minute or two less only makes them more chewy.
These are the cookies you want to slip into lunch boxes, pack into picnic baskets, take to a potluck, leave on the counter for any-time-of-day snacks, or send off in the mail. Big City Black-and-Whites and the Chocolate-Covered Chocolate Chip Mud Balls have chocolate toppings and might not travel well during the hot months, but in general, chewy cookies make good shipping choices.