Cookies For A Crowd Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking pans with cooking spray.
• Whisk together 3 cups flour, baking powder, baking soda, and salt in a medium bowl. Toss chocolate chips with 1 tablespoon flour in another medium bowl until lightly coated.
• Beat butter and brown sugar in a large bowl with an electric mixer until creamy, 4 to 5 minutes. Add eggs, vanilla, and almond extract; mix well. Gradually add flour mixture, mixing on low speed. Fold in chocolate chips.
• Divide batter evenly between the 2 prepared pans. Spread thinly with the back of a metal spoon; bars will rise when baking.
• Bake in the preheated oven until golden brown and edges have started to pull away from the sides of the pan, 22 to 25 minutes. Let cool completely before cutting into squares.

Steps:

• In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy. Beat in eggs one at a time; beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Stir in peanuts if desired. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork if desired. Bake at 350° for 10-12 minutes or until set.

Steps:

• In a gigantic bowl, combine first 5 ingredients and mix well with hand mixer.
• Cut in butter, by slices, until mixture resembles cornmeal.
• Add eggs and flavoring and mix well.
• Shape approximately 3-4 cups of dough into a long tube. Cover tube with plastic wrap or foil and refrigerate overnight.
• When ready to bake, slice dough into rounds approximately 1/4-inch thick and place 2-inches apart on lightly greased cookie sheet (or parchment covered cookie sheet).
• Bake at 325°F for 15-18 minutes. Cool.
• In the past, I have added chocolate chips, raisins and nuts to the basic mix for a different type of cookie.