BIG BATCH COOKIES
It's nice to offer a little homemade taste when feeding a hungry horde. These cookies also freeze well, so you can make them when time allows.-Diana Dube, Rockland, Maine
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugars. Add eggs and vanilla; mix well. Combine flour, baking soda and salt; add to creamed mixture and mix well. Fold in the nuts and chips. , Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned.
Nutrition Facts : Calories 174 calories, Fat 10g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 153mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.
BULK COOKIES POSSIBILITES
Make and share this Bulk Cookies Possibilites recipe from Food.com.
Provided by anme7039
Categories Drop Cookies
Time 22m
Yield 96-100 cookies, 96 serving(s)
Number Of Ingredients 30
Steps:
- Basic Cookie Mix:.
- Stir baking powder, salt, cream of tartar, and sugar into the flour.
- Sift 3 times into a large mixing bowl.
- Cut shortening into the flour with a pastry blender or two knives, or work in with fingertips until mix is the consistency of cornmeal.
- Store in a covered container at room temperature if shortening does not need refrigeration.
- To measure mix, pile it lightly in a cup and level off with a spatula.
- The mix will keep for six months without refrigeration.
- For each batch of cookies use 4 cups mix and the extra added ingredients.
- DROP COOKIES:.
- Mix ingredients until well blended.
- Drop by tablespoonful on a greased cookie sheet.
- Flatten slightly.
- Bake in a moderate oven, 375 degrees Fahrenheit for 10 to 12 minutes.
- Makes 4 dozen.
- OATMEAL COOKIES:.
- Mix first 5 ingredients until well blended.
- Add raisins and nuts.
- Drop by tablespoons on a greased cookie sheet.
- Bake in moderate oven at 375 degrees Fahrenheit for 10 to 12 minutes.
- Makes 4 dozen.
- CHOCOLATE DROP COOKIES:.
- Mix all ingredients except nuts together until well blended.
- Add nuts.
- Drop by tablespoonful on a greased cookie sheet.
- Bake in a moderate oven at 375 degrees Fahrenheit for 10 to 12 minutes.
- Makes 4 dozen.
- FROSTED ALMOND COOKIES:.
- Substitute almond extract for vanilla extract in "DROP COOKIES" and bake as directed.
- FROSTING FOR FROSTED ALMOND COOKIES:
- Combine the sugar and cocoa.
- Add the water and vanilla.
- Put about a teaspoon on each cookie.
- Add an almond half in the center of each cookie.
- CHOCOLATE PEPPERMINT COOKIE:.
- Bake "CHOCOLATE DROP COOKIE.".
- Frost with almond frosting but substitute peppermint flavoring for vanilla.
- Put small peppermint on each cookie in place of almond half.
Nutrition Facts : Calories 143.8, Fat 5.2, SaturatedFat 1.3, Cholesterol 7.1, Sodium 164.2, Carbohydrate 23.2, Fiber 0.7, Sugar 12.6, Protein 1.9
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