Bulk Cookies Possibilites

Total Time
22mins
Prep 10 mins
Cook 12 mins

A ton of cookies with varations using one dough recipe.

Ingredients Nutrition

  • BASIC COOKIE MIX

  • 9 cups all-purpose flour (sifted)
  • 13 cup double-acting baking powder
  • 1 tablespoon salt
  • 2 teaspoons cream of tartar
  • 4 12 cups sugar
  • 2 cups shortening
  • DROP COOKIES

  • 4 cups basic cookie mix
  • 13 cup milk
  • 1 egg
  • 1 teaspoon vanilla
  • 12 cup semisweet chocolate chunks (and 1/2 cup raisins or chopped dates, optional, optional) (optional) or 12 cup chopped nuts (and 1/2 cup raisins or chopped dates, optional, optional) (optional) or 12 cup dates (and 1/2 cup raisins or chopped dates, optional, optional) (optional) or 12 cup raisins (and 1/2 cup raisins or chopped dates, optional, optional) (optional) or 12 cup grated orange rind (and 1/2 cup raisins or chopped dates) (optional)
  • CHOCOLATE DROP COOKIES

  • 4 cups basic cookie mix
  • 2 tablespoons sugar
  • 12 cup milk
  • 1 egg
  • 13 cup cocoa
  • 1 teaspoon vanilla
  • 12 cup chopped nuts (optional)
  • OATMEAL COOKIES

  • 4 cups basic cookie mix
  • 12 cup milk
  • 1 egg
  • 1 cup quick-cooking rolled oats
  • 1 teaspoon cinnamon
  • 12 cup raisins
  • 12 cup chopped nuts
  • FROSTING

  • 2 cups powdered sugar
  • 4 tablespoons cocoa
  • 4 tablespoons hot water
  • 1 teaspoon vanilla
  • almond halve, blanched

Directions

  1. Basic Cookie Mix:.
  2. Stir baking powder, salt, cream of tartar, and sugar into the flour.
  3. Sift 3 times into a large mixing bowl.
  4. Cut shortening into the flour with a pastry blender or two knives, or work in with fingertips until mix is the consistency of cornmeal.
  5. Store in a covered container at room temperature if shortening does not need refrigeration.
  6. To measure mix, pile it lightly in a cup and level off with a spatula.
  7. The mix will keep for six months without refrigeration.
  8. For each batch of cookies use 4 cups mix and the extra added ingredients.
  9. DROP COOKIES:.
  10. Mix ingredients until well blended.
  11. Drop by tablespoonful on a greased cookie sheet.
  12. Flatten slightly.
  13. Bake in a moderate oven, 375 degrees Fahrenheit for 10 to 12 minutes.
  14. Makes 4 dozen.
  15. OATMEAL COOKIES:.
  16. Mix first 5 ingredients until well blended.
  17. Add raisins and nuts.
  18. Drop by tablespoons on a greased cookie sheet.
  19. Bake in moderate oven at 375 degrees Fahrenheit for 10 to 12 minutes.
  20. Makes 4 dozen.
  21. CHOCOLATE DROP COOKIES:.
  22. Mix all ingredients except nuts together until well blended.
  23. Add nuts.
  24. Drop by tablespoonful on a greased cookie sheet.
  25. Bake in a moderate oven at 375 degrees Fahrenheit for 10 to 12 minutes.
  26. Makes 4 dozen.
  27. FROSTED ALMOND COOKIES:.
  28. Substitute almond extract for vanilla extract in "DROP COOKIES" and bake as directed.
  29. FROSTING FOR FROSTED ALMOND COOKIES:
  30. Combine the sugar and cocoa.
  31. Add the water and vanilla.
  32. Put about a teaspoon on each cookie.
  33. Add an almond half in the center of each cookie.
  34. CHOCOLATE PEPPERMINT COOKIE:.
  35. Bake "CHOCOLATE DROP COOKIE.".
  36. Frost with almond frosting but substitute peppermint flavoring for vanilla.
  37. Put small peppermint on each cookie in place of almond half.
Most Helpful

4 5

This is a very useful recipe when you have lots of people to feed! I was impressed by how many cookies I could make with this recipe! This really is the best recipe when you have a lot of cookies to make. The taste is fine - it is not the best cookie ever, but it is hard to find a really good cookie recipe that yields this many cookies. Thank you for sharing!

5 5

I think this is a great recipe. One way to get your christmas cookies done quickly. I used butter flavor shortening. I made the first batch of drop cookies with peanut butter and chocolate chips. Then I made a batch of oatmeal with craisins. My next batch is going to be a snickerdoodle type. The dough makes up nicely and tastes very good.Update: I made these into a snickerdoodle and I liked it best of all. I made the drop cookie with vanilla and 1 t cinnamon. Formed the dough into 1" balls and rolled in cinnamon sugar. Flatened on the sheet and baked for 12 mins. Perfectly yummy!

4 5

We made drop and chocolate drop cookies. We also halved the recipe, as that's alot of cookies! Very nice cookie dough recipe that holds lots more possibilities. Thanks Anme.