Over the last several weeks (since just before Halloween to be exact) I have been talking with friends about making large batches of cookie dough. Each year I make a few different types of cookie dough which I then freeze. Every time we are having company or I just want to a fresh cookie, I pull out the right amount of balls, place them on a baking stone, and slide in the oven; Delicious fresh cookies on demand. We love it!!!  No guilt, because I only make as many as needed, so I am not tempted to eat them unconsciously.

When they asked if I simply tripled and quadrupled my recipes, I told them about a computer program I have that makes conversions for me, as well as any adjustments and gives nutritional information. Of course, they asked if I would send my favorite recipes their way. Well, as luck would have it, I promised large batch for cookies recipes to quite a few and haven’t had time to email.  So, I decided to share them here for everyone to use. Enjoy!

 

Classic Sugar Cookies

·         2 c butter

·         4 c sugar

  • 4 eggs

·         2 c oil

·         12 c flour

·         4 tsp baking soda

·         4 tsp cream of tartar

·         4 tsp vanilla

 

 

  1. Cream first 3 ingredients together
  2. Mix in oil
  3. In a separate bowl, mix all dry ingredients
  4. Mix dry ingredients into wet
  5. Flash freeze the balls and bake when needed
  6. OR you can place on greased cookie sheet.  Flatten with glass. 
  7. Bake @ 10-12 min in 350 F oven

Yield 10 dozen

 

Gingersnaps

·         3 c shortening (can substitute half of this with butter)

·         4 c brown sugar

·         4 eggs

·         1 c molasses

·         8 c flour

·         1 tsp salt

·         8 tsp baking soda

·         4 tsp ground ginger

·         4 tsp ground cinnamon

·         4 tsp ground cloves

 

  1. Cream first 3 ingredients.
  2. Mix in molasses.
  3. In a separate bowl combvine all dry ingredients
  4. Mix dry ingredients into wet.
  5. Scoop into 1″ balls and flash freeze
  6. OR heat oven to 350 F.
  7. Roll each ball into sugar anf place on greased sheet.
  8. Bake 10-15 minutes.

Yield 10 dozen

 

Soft Chocolate Chip Cookies

·         4 c softened butter

·         4 eggs

·         9 c flour

·         4 tsps baking soda

·         3 c packed brown sugar

·         1 c sugar

·         4 packages instant vanilla pudding

·         2 tsps vanilla

·         8 c chocolate chips

·         4 c nuts (if desired)

 

  1. Preheat oven to 350 F
  2. Cream sugars, butter, and eggs.
  3. In a separate bowls combine dry ingredients, except chips and nuts.
  4. Mix dry ingredients into wet.
  5. Stir in chips and nuts.
  6. Scoop into 1″ balls and flash freeze.
  7. OR Bake for 10-12 minutes until edges are golden brown.

Yield 12 dozen

More to Come!!!

Buono Appettito!