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" They&amp;#039;re big and bold \u2014 but soft and sweet, too. Five irresistible giants your stomach will growl for.  The Recipes:  --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; --&amp;amp;gt; Sour Cream Cookies  Prep time: 10 minutes Cooking time: 15 minutes  1 1\u20442 cups all-purpose flour 1\u20444 tsp baking powder 1\u20444 tsp baking soda 1\u20444 tsp salt 1\u20442 cup (1 stick) unsalted butter, softened 3\u20444 cup sugar 1 large egg 1 tsp grated lemon zest 1 tsp vanilla extract 1\u20442 cup sour cream Sugar, for sprinkling  1. Heat oven to 375\u00B0 F. Grease 2 large baking sheets. In a small bowl, whisk flour, baking powder, baking soda, and salt.  2. In a bowl, beat butter and sugar 2 minutes. Beat in egg, lemon zest, and vanilla extract until well blended. Beat in sour cream, then flour mixture, until combined.  3. Drop the dough by 1\u20443 cupfuls 3 inches apart onto prepared baking sheets. Sprinkle with sugar. Bake in lower third of oven 15 minutes, or until cookies spring back when pressed lightly. Let stand 3 minutes on baking sheets; cool completely on wire rack.  Makes 9 cookies.  Prep time: 15 minutes Cooking time: 11 minutes  1 cup all-purpose flour 1\u20443 cup unsweetened cocoa powder 1\u20442 tsp baking powder 1\u20442 tsp baking soda 1\u20444 tsp salt 1\u20442 cup unsalted butter 1\u20442 cup granulated sugar 1\u20444 cup packed brown sugar 1 large egg 1 tsp vanilla extract 2 oz unsweetened chocolate, melted 1 cup white chocolate chips 1 (3 oz) bar bittersweet chocolate, cut into 1\u20442-inch chunks  1. Heat oven to 350\u00B0 F. Line 2 baking sheets with parchment paper. In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.  2. In a bowl, beat butter, granulated sugar, and brown sugar until fluffy. Slowly beat in egg, vanilla extract, melted chocolate, and flour mixture. Stir in chips and chocolate chunks.  3. Drop dough by 1\u20444 cupfuls 4 inches apart onto prepared baking sheets. Press into 3-inch circles. Bake 11 minutes. Let stand 3 minutes on baking sheets; cool completely on wire rack.  Makes 12 cookies. Prep time: 10 minutes Cooking time: 12 minutes  1 1\u20442 cups all-purpose flour 1 tsp baking soda 1\u20444 tsp salt 1\u20442 cup (1 stick) unsalted butter, softened 1\u20442 cup granulated sugar 1\u20442 cup packed brown sugar 3\u20444 cup chunky peanut butter 1 large egg 1 tsp vanilla extract 3\u20444 cup peanut butter chips  1. Heat oven to 350\u00B0 F. Line 2 baking sheets with parchment paper. In a bowl, whisk flour, baking soda, and salt.  2. In a large bowl, beat butter, granulated sugar, and brown sugar until well blended. Beat in peanut butter. Beat in egg and vanilla extract. Beat in flour mixture until combined. Stir in chips.  3. Drop dough by slightly rounded 1\u20444 cupfuls 4 inches apart onto prepared baking sheets. Press a fork into each to make a crosshatch design. Bake 11 to 12 minutes, or until browned at the edges. Let stand 2 minutes on baking sheets before removing to wire rack to cool completely.  Makes 12 cookies. Prep time: 10 minutes Cooking time: 14 minutes  3\u20444 cup all-purpose flour 1\u20442 tsp baking soda 1\u20442 tsp ground cinnamon 1\u20444 tsp salt 1\u20442 cup (1 stick) unsalted butter, softened 1 cup packed light brown sugar 1 large egg 1 tsp vanilla extract 1 1\u20442 cups old-fashioned oats 3\u20444 cup dried cranberries 3\u20444 cup chopped walnuts 1\u20442 cup sweetened shredded coconut  1. Heat oven to 350\u00B0 F. Line 2 baking sheets with parchment paper. In a bowl, whisk flour, baking soda, cinnamon, and salt.  2. In a large bowl, beat butter and brown sugar until fluffy. Beat in egg and vanilla. Beat in flour mixture; stir in oats, cranberries, walnuts, and coconut.  3. Drop dough by 1\u20444 cupfuls 3 inches apart onto prepared baking sheets. Press each into a 2 1\u20442-inch circle. Bake 12 to 14 minutes, or until lightly browned. Let stand 2 minutes on baking sheets before removing to wire rack to cool completely.  Makes 14 cookies. Prep time: 10 minutes Cooking time: 12 minutes   2 3\u20444 cups all-purpose flour 1 1\u20442 tsp ground ginger 1 tsp ground cinnamon 1 tsp baking soda 1\u20442 tsp salt 3\u20444 cup (1 1\u20442 sticks) unsalted butter, softened 3\u20444 cup packed dark brown sugar 1 large egg 3\u20444 cup unsulfured molasses Granulated sugar, for sprinkling  1. Heat oven to 350\u00B0 F. Line 2 baking sheets with parchment paper. In a bowl, whisk flour, ginger, cinnamon, baking soda, and salt.  2. In a large bowl, beat butter and brown sugar until fluffy. Beat in egg and molasses. Beat in flour mixture, half at a time.  3. Drop dough by 1\u20444 cupfuls 3 inches apart onto prepared baking sheets. Sprinkle with sugar. Bake 10 to 12 minutes, or until set at edges but still soft in centers. Let stand 5 minutes on baking sheets before removing to wire rack to cool completely.  Makes 14 cookies. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/a242/cookies-hl/>