Big Batch Cookies Recipes

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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



Big-Batch Kris Kringle Cookies image

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

2-1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs
1 tsp. vanilla
3 pkg. (4 oz. each) BAKER'S White Chocolate, chopped
2 cups chopped pecans, toasted
2 cups dried cranberries

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



Big Batch Cookies image

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.

1 pound (2 cups) butter, softened
1-1/2 cups sugar
1-1/2 cups packed brown sugar
4 large eggs, lightly beaten
1 tablespoon vanilla extract
5 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
1 pound (3-3/4 cups) chopped walnuts
2 packages (10 ounces each) peanut butter chips

BIG BATCH BUTTERSCOTCH COOKIES

Simple to make butterscotch cookies. Makes a huge batch of at least 100 cookies. Great for Holiday baking or family reunions & church socials. Any time you need enough to feed a crowd :)

Provided by Steve P.

Categories     Dessert

Time 27m

Yield 100 Cookies, 50 serving(s)

Number Of Ingredients 8



Big Batch Butterscotch Cookies image

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.

Nutrition Facts : Calories 303.4, Fat 11.9, SaturatedFat 7.2, Cholesterol 54.7, Sodium 216.8, Carbohydrate 46, Fiber 0.7, Sugar 25.6, Protein 3.6

3 cups butter or 3 cups margarine, melted and cooled completely
6 large eggs
6 cups brown sugar, tightly packed
6 teaspoons vanilla
6 teaspoons baking powder
3 teaspoons baking soda
1 teaspoon cream of tartar
10 1/2 cups all-purpose flour

BIG BATCH CHOCOLATE CHIP COOKIES

These are delicious, and easy especially if you have the dough made up in your freezer. They are a soft-type cookie.

Provided by 89240

Categories     Drop Cookies

Time 25m

Yield 72 serving(s)

Number Of Ingredients 10



Big Batch Chocolate Chip Cookies image

Steps:

  • Preheat oven to 350°F.
  • In medium bowl sift together flour and baking soda.
  • Cream together butter, oil, and sugar.
  • Add eggs and vanilla until combined.
  • Gradually add flour mixture to wet mixture.
  • Stir in chocolate chips.
  • At this point, you can either separate recipe into 3rd's and freeze some of the dough in rolls for later use or cook immediately drop by spoonful (i make them big) on parchment lined baking sheets and slightly flatten with a spoon.
  • Bake for 7-10 minutes or until lightly golden.
  • Allow to cool.
  • To use frozen rolls, allow to thaw in refrigerator, slice and follow normal directions.

6 3/4 cups flour
3 (108 ounce) packages chocolate chips (i use white, milk, and semi sweet chips) or 3 (108 ounce) packages sweetened carob chips
1 tablespoon vanilla
6 -7 eggs
3 (3 1/2 ounce) packages vanilla instant pudding mix
1 tablespoon baking soda
2 1/2 cups unsalted butter
1/2 cup canola oil (or other vegetable oil)
3/4 cup sugar
2 1/2 cups brown sugar

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