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.
LARGE BATCH SUGAR COOKIES
This recipe is very versatile, and can easily be broken down into several smaller parts to add different ingredients, as for Holiday cookies.
Provided by NynaB
Categories Dessert
Time 10m
Yield 10 dozen cookies
Number Of Ingredients 9
Steps:
- Mix together flour, salt, soda, and baking powder and set aside.
- Cream butter and sugar together until light and fluffy. Add eggs, one at a time, and beat well. Add vanilla, beat. Add milk, beat. Slowly add in the flour mixture, one to two cups at a time, and mix well.
- When all ingredients have been added in, cover with plastic wrap and refrigerate at least two hours or overnight before baking.
- Before baking, preheat the oven to 350.
- Scoop dough by teaspoon-fulls and roll into balls, then place onto cookie sheet. Use a kitchen glass dipped in white sugar to flatten the balls of dough. Bake in preheated oven aprox 12 min, or until golden.
- Let set on cookie sheet for aprox 3 min, until firm, then transfer to cooling rack, or wax paper, to cool completely.
- *These can also be sprinkled with Cinnamon before baking to make Snickerdoodle or Spice Cookies.
Nutrition Facts : Calories 859.8, Fat 39.3, SaturatedFat 24.1, Cholesterol 162.1, Sodium 879.9, Carbohydrate 118, Fiber 2, Sugar 60.4, Protein 10.3
GIANT SUGAR COOKIES
Start filling up your cookie jar with those popular treats.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with one rack in upper third and another in lower third. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
- Using an electric mixer on medium-high, beat butter and sugar until light and fluffy, 2 to 4 minutes. Add egg and vanilla; beat well to combine.
- With mixer on low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mix just until smooth. (Dough will be stiff; you may need to finish mixing it by hand with a wooden spoon.)
- Drop mounds of dough, each equal to about 3 tablespoons, 3 to 4 inches apart, onto two ungreased baking sheets; sprinkle with sugar. Bake until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes, rotating sheets once halfway through. Transfer cookies to a rack to cool.
BIG BATCH SUGAR COOKIES
A friend of mine's elderly aunt gave me this recipe. It dates bake from the 50's. These cookies are REALLY REALLY good. I like to roll them in lots of cinnamon and sugar before I bake them, but they are very good without this addition.
Provided by Becky Burgess
Categories Cookies
Time 45m
Number Of Ingredients 11
Steps:
- 1. In a large bowl cream together the powdered sugar, white sugar and butter. In a separate bowl beat the eggs and then stir in the vanilla, cooking oil, cream of tartar, baking soda and salt. Add in the flour and mix the two mixtures together. Form into small balls and roll in plain sugar or in cinnamon and sugar. Place on a cookie sheet and flatten with the bottom of a glass. Bake at 375 degrees F for 9 to 10 minutes.
BIG BATCH SUGAR COOKIES RECIPE - (4/5)
Provided by Sophialuc
Number Of Ingredients 7
Steps:
- Cream butter and sugar. Add eggs and vanilla. Mix dry ingredients and add to butter mixture. Mix well. Chill in large pancake shapes wrapped in parchment or waxed paper for 1 to 2 hours. Preheat oven to 350 degrees before baking cookies. Cover baking sheets with parchment paper or silpat mats to prevent cookies from spreading. On surface dusted with powdered sugar, roll dough to approx 1/8″ thick. Use cookie cutters dipped in powdered sugar to cut dough into shapes. Bake on baking sheet at 350 degrees for 8 to 10 minutes until just beginning to turn brown around the edges. This recipe can make up to 5 dozen 4-6″ cookies.
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