Big Batch Cookies Food
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.
BIG BATCH NO-BAKE COOKIES
Make and share this Big Batch No-Bake Cookies recipe from Food.com.
Provided by blucoat
Categories Drop Cookies
Time 6m
Yield 60 cookies
Number Of Ingredients 7
Steps:
- Mix margarine, sugar, milk, cocoa, and salt, and bring to a boil, stirring constantly. Boil for 1 minute.
- Remove from heat and add remaining ingredients. Stir thoroughly and drop by spoonfuls onto waxed paper or foil.
Nutrition Facts : Calories 143, Fat 6, SaturatedFat 1.1, Cholesterol 0.6, Sodium 67.2, Carbohydrate 20.6, Fiber 1.3, Sugar 13.8, Protein 2.8
BIG BATCH OATMEAL CHOCOLATE CHIP COOKIES
These have been my favorite cookie ever since I was a little girl. My Mom passed the recipe on to me. This produces a thin chewy cookie that you just can't resist. It also makes a huge batch, if your gonna bake you might as well really BAKE! Right? These taste the best FRESH, I keep only about 1-2 days worth out and freeze the rest. My husband will eat them frozen right out of the freezer and frequently I will too. The dough freezes well, as do the finished product. You can also keep the dough in the refrigerator if you are planning to finsh in a day or two. You need to use a large sturdy stand mixer or be prepared to roll your sleeves up and use your hands to mix! I do not recomend cutting the recipe in half, it just doesn't turn out the same. (the cooking time is how long it takes me to do the whole batch in one day)
Provided by Darling76
Categories Dessert
Time 2h15m
Yield 8-10 dozen
Number Of Ingredients 10
Steps:
- Pre heat oven to 350.
- Beat butter, sugars, vanill and eggs until they are very, creamy and fluffy.
- Add remaining ingredients slowly, mixing well after each addition.
- Bake on ungreased cooky sheets for 8-10 minutes. Depending on how you like them, I take them out before they look done, they will puff in the oven but as they cool they flatten and will be more done. Cool slightly on the pan before moving to a wire rack. (2-3 minutes usually does it, too soon and they fall apart too long they cet stuck to the pan).
- Don't put them too close together, as thick as the batter is, they still spread out alot.
Nutrition Facts : Calories 1625, Fat 65.3, SaturatedFat 38.2, Cholesterol 254.2, Sodium 1013, Carbohydrate 249.6, Fiber 8.8, Sugar 161.4, Protein 20.7
BIG-BATCH KRIS KRINGLE COOKIES
Make it Santa's best year yet when you leave Big-Batch Kris Kringle Cookies by the tree. With white chocolate, dried cranberries and pecans, this Big-Batch Kris Kringle Cookies recipe is the perfect treat for the holidays.
Provided by My Food and Family
Categories Festive Recipes
Time 31m
Yield 72 servings, 1 cookie each
Number Of Ingredients 11
Steps:
- Heat oven to 375ºF.
- Combine flour, baking soda and salt. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, mixing well after each addition. Stir in remaining ingredients.
- Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
- Bake 9 to 11 min. or until lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
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