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

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!

Southern Chica November 06, 2009

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!

MsSally December 26, 2007

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.

2Bleu November 29, 2007