This recipe is part of the Carter’s Bakeshop Market archive collection, originally released during the early Etsy days and now available again on the website. These cookies were developed to produce very large, thin oatmeal cookies with crisp edges and chewy centers, similar to oversized bakery or mall-style cookies.
When portioned and baked as written, the cookies spread into giant cookies about 5–5.5 inches in diameter with a flexible, chewy center and lightly crisp edges.
• Full recipe written in metric and US measurements
• Instructions for producing 8 giant bakery-style cookies
• Notes explaining dough behavior and spread control
• Multiple flavor conversions included
This recipe also includes instructions to create:
• Oatmeal Chocolate Chip
• Oatmeal Raisin
• Oatmeal Lavender Latte
These variations allow the base formula to be adapted into multiple bakery-style cookies using the same dough system.
These cookies are designed to bake:
• Very large and thin
• Chewy in the center
• Lightly crisp at the edges
• Wide bakery-style diameter
You’re welcome to join the Carter’s Bakeshop Facebook community where many bakers share their results, variations, and experiments with these recipes:
https://www.facebook.com/share/k5BEiyuJoQn8JtE5/?mibextid=WC7FNe
You are welcome to use this recipe to produce baked goods for personal use or for sale in your business.
However, the recipe file itself may not be resold, redistributed, transferred, or shared publicly in any format, including websites, blogs, or social media platforms.
All Carter’s Bakeshop recipes remain original proprietary intellectual property.
Because this is a digital download, all sales are final once the file has been accessed or downloaded.
Refunds are not offered for digital products.
This recipe is part of the Carter’s Bakeshop Market archive collection, originally released during the early Etsy days and now available again on the website. These cookies were developed to produce very large, thin oatmeal cookies with crisp edges and chewy centers, similar to oversized bakery or mall-style cookies.
When portioned and baked as written, the cookies spread into giant cookies about 5–5.5 inches in diameter with a flexible, chewy center and lightly crisp edges.
• Full recipe written in metric and US measurements
• Instructions for producing 8 giant bakery-style cookies
• Notes explaining dough behavior and spread control
• Multiple flavor conversions included
This recipe also includes instructions to create:
• Oatmeal Chocolate Chip
• Oatmeal Raisin
• Oatmeal Lavender Latte
These variations allow the base formula to be adapted into multiple bakery-style cookies using the same dough system.
These cookies are designed to bake:
• Very large and thin
• Chewy in the center
• Lightly crisp at the edges
• Wide bakery-style diameter
You’re welcome to join the Carter’s Bakeshop Facebook community where many bakers share their results, variations, and experiments with these recipes:
https://www.facebook.com/share/k5BEiyuJoQn8JtE5/?mibextid=WC7FNe
You are welcome to use this recipe to produce baked goods for personal use or for sale in your business.
However, the recipe file itself may not be resold, redistributed, transferred, or shared publicly in any format, including websites, blogs, or social media platforms.
All Carter’s Bakeshop recipes remain original proprietary intellectual property.
Because this is a digital download, all sales are final once the file has been accessed or downloaded.
Refunds are not offered for digital products.
