I made it from scratch using the toll house recipe. Shocking, right? You could always use the pre-made dough too. Some people recommended adding a 1/4 cup of corn syrup to it to make it more of a soft bake cookie, but this caused more problems for me when cooking it. My suggestion is to stick to the toll house recipe and get a cookie sheet that is approximately 12 x 18 and line it with parchment paper. It's so much easier to remove the cookie if it's on parchment paper. I did not double the recipe. One batch is enough and you need to spread it out really thin anyway to allow for it to cook evenly. That was my mistake with the first cookie. I put it in a smaller pan and it took forever to cook. You definitely need to watch the cookie. I put the oven on 325 degrees and the timer set for 15 minutes then I checked it and added a few more minutes each time till it was just right. You definitely don't want to under-cook it or over-cook it.
Once it was cool I used buttercream frosting to make the Cat in the Hat. The kids loved it. A trick on cutting the cookie is to use a pizza cutter. It made it so easy to slice up and serve.
