Triple Flavored Big Batch Cookies Food

DELIGHTFUL PEANUT BUTTER COOKIES (BIG BATCH)

Steps:

• Cream together butter and peanut butter.
• Combine sugar eggs and vanilla.
• Wisk together flour and baking soda as separate Bowl.
• Add flour baking soda mixture to the other wet ingredients and mix well.
• Once cookie dough is prepared drop on cookie sheet using a small cookie scoop 2 inches apart as cookies will spread slightly.
• Bake at 350 for 10 to 11 minutes do not over bake.

TRIPLE-FLAVORED BIG BATCH COOKIES

Steps:

• In a large bowl, stir together flour, oats, cocoa powder, baking soda and salt; set aside.
• In a very large mixing bowl, beta butter and peanut butter with an electric mixer on medium speed until smooth.
• Add sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally.
• Beat in eggs and vanilla.
• Beat in as much flour mixture as you can with the mixer.
• Using a wooden spoon, stir in any remaining flour mixture.
• Stir in chocolate chips.
• Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake in a 350 degree oven for 10 to 12 minutes or until edges are lightly browned and set (I like to undercook my cookies by a minute or two myself-just watch).
• Cool on cookie sheet for 1 minute. Transfer cookies to wire rack and let cool.

BIG BATCH BUTTERSCOTCH COOKIES

Steps:

• Blend well all ingredients except the flour, use an electric mixer if possible.
• Slowly add in 10+1/2 cups of all purpose flour.
• Roll into walnut sized balls; place 2" apart on a lightly greased or parchment-lined cookie sheet.
• Bake 10-12 minutes at 350°F.

BIG-BATCH TRIPLE-CHOCOLATE BROWNIE BARS

Steps:

• Preheat oven to 350 degrees. Brush a 13-by-18-inch rimmed baking sheet with butter. In a bowl, whisk together flour, cocoa, baking soda, and salt until thoroughly combined.
• In a large heatproof bowl set over a pot of simmering water, melt butter with 10 ounces (2 cups) bittersweet chocolate. Remove from heat; stir until smooth. Let cool 5 minutes. Add both sugars, eggs, and vanilla and beat on medium speed, or whisk vigorously by hand, until thickened slightly and glossy, 2 to 3 minutes. Reduce speed to low; beat in flour mixture just until combined. Stir in two-thirds of nuts and dried fruits.
• Transfer batter to prepared sheet, spreading evenly to edges. Sprinkle evenly with white chocolate and remaining nuts, dried fruits, and 1 cup bittersweet chocolate. Gently press toppings into batter with flattened palms.
• Bake until edges are puffed and just set but center is still wobbly, 20 to 23 minutes. Transfer pan to a wire rack; let cool completely. Cut lengthwise into thirds, then crosswise into 1-inch-thick rectangles. Bars can be stored in an airtight container at room temperature up to 5 days, or stacked between layers of parchment in a freezer bag and frozen up to 1 month. (Thaw at room temperature before serving.)

BIG BATCH NO-BAKE COOKIES

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.