Bulk Cookies Possibilites
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A ton of cookies with varations using one dough recipe.
- Ready In:
- 22mins
- Serves:
- Yields:
- Units:
6
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ingredients
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BASIC COOKIE MIX
- 9 cups all-purpose flour (sifted)
- 1⁄3 cup double-acting baking powder
- 1 tablespoon salt
- 2 teaspoons cream of tartar
- 4 1⁄2 cups sugar
- 2 cups shortening
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DROP COOKIES
- 4 cups basic cookie mix
- 1⁄3 cup milk
- 1 egg
- 1 teaspoon vanilla
- 1⁄2 1/2 cup raisins (and 1/2 cup raisins or chopped dates, optional, optional) (optional) or 1/2 cup grated orange rind (and 1/2 cup raisins or chopped dates) (optional)
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CHOCOLATE DROP COOKIES
- 4 cups basic cookie mix
- 2 tablespoons sugar
- 1⁄2 cup milk
- 1 egg
- 1⁄3 cup cocoa
- 1 teaspoon vanilla
- 1⁄2 cup chopped nuts (optional)
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OATMEAL COOKIES
- 4 cups basic cookie mix
- 1⁄2 cup milk
- 1 egg
- 1 cup quick-cooking rolled oats
- 1 teaspoon cinnamon
- 1⁄2 cup raisins
- 1⁄2 cup chopped nuts
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FROSTING
- 2 cups powdered sugar
- 4 tablespoons cocoa
- 4 tablespoons hot water
- 1 teaspoon vanilla
- almond halve, blanched
directions
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Basic Cookie Mix:
- Stir baking powder, salt, cream of tartar, and sugar into the flour.
- Sift 3 times into a large mixing bowl.
- Cut shortening into the flour with a pastry blender or two knives, or work in with fingertips until mix is the consistency of cornmeal.
- Store in a covered container at room temperature if shortening does not need refrigeration.
- To measure mix, pile it lightly in a cup and level off with a spatula.
- The mix will keep for six months without refrigeration.
- For each batch of cookies use 4 cups mix and the extra added ingredients.
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DROP COOKIES:
- Mix ingredients until well blended.
- Drop by tablespoonful on a greased cookie sheet.
- Flatten slightly.
- Bake in a moderate oven, 375 degrees Fahrenheit for 10 to 12 minutes.
- Makes 4 dozen.
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OATMEAL COOKIES:
- Mix first 5 ingredients until well blended.
- Add raisins and nuts.
- Drop by tablespoons on a greased cookie sheet.
- Bake in moderate oven at 375 degrees Fahrenheit for 10 to 12 minutes.
- Makes 4 dozen.
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CHOCOLATE DROP COOKIES:
- Mix all ingredients except nuts together until well blended.
- Add nuts.
- Drop by tablespoonful on a greased cookie sheet.
- Bake in a moderate oven at 375 degrees Fahrenheit for 10 to 12 minutes.
- Makes 4 dozen.
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FROSTED ALMOND COOKIES:
- Substitute almond extract for vanilla extract in "DROP COOKIES" and bake as directed.
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FROSTING FOR FROSTED ALMOND COOKIES:
- Combine the sugar and cocoa.
- Add the water and vanilla.
- Put about a teaspoon on each cookie.
- Add an almond half in the center of each cookie.
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CHOCOLATE PEPPERMINT COOKIE:
- Bake "CHOCOLATE DROP COOKIE.".
- Frost with almond frosting but substitute peppermint flavoring for vanilla.
- Put small peppermint on each cookie in place of almond half.
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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!Reply
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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!Reply
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