Big Batch Chocolate Chip Cookies

By -



Is there really anything better than a good chocolate chip cookie, Other than TWO good chocolate chip cookies?  That's an emphatic NO!  There are so many recipes for chocolate chip cookies out there and I've tried quite a few of them.  I've posted a few already on my blog.  This is one of my favorites.  I got the recipe at a church dinner from Margaret.  Margaret has 7 children... 5 of those are boys.  They're all grown now, but I'd bet you that when they were all home, she knew how to cook a big batch of a lot of foods to keep those tummies happy!  

This makes at least 6 dozen average sized cookies. (I use a normal sized cookie scoop - or about a walnut sized piece of dough rolled into a ball)  If you don't need to EAT 6 dozen cookies today, go ahead and roll the dough into balls and freeze.  If you'd rather, you can roll the dough into logs and freeze.  When you're ready to bake, just thaw a few minutes and slice the logs.  EASY!  The only problem I have with freezing them in the rolled balls is that they tend to disappear out of the freezer before being baked.  Now, WHO would do that? ;)

Big Batch Chocolate Chip Cookies

2 C. butter or margarine
2 C. brown sugar
1 1/2 C. white sugar
3 eggs
2 tsp. vanilla
3 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
6 C. flour
1 tsp. cinnamon (optional - I love cinnamon in chocolate chip cookies!  I added this in here myself)
1 large pkg. chocolate chips (at least 2 cups.... 3 is better... NOT the 5 lb. bag from Sam's Club!  lol )

Cream butter with sugars, then add eggs and vanilla and mix well.  Ad the rest of the ingredients and mix together well.  Roll in walnut sized balls and place on ungreased cookie sheet

Bake at 350 for 10-12 minutes.  Cool a minute on the cookie sheet and remove to rack to finish cooling.  Best served with a large glass of ice cold milk.

Joy's Notes:  Know your oven!  This past year I replaced my old electric stove with a nice propane stove with a convection oven.  I've hated the oven until I figured out I need to decrease the temperature on baked sweets like cookies at least 15 degrees, and I use the lesser cooking time.  If you want a soft cookie - these really only need 8-9 minutes, but cool them on the cookie sheet a few more minutes.   I like adding extra chocolate chips.  It doesn't call for walnuts, but they would be AWESOME in it!  Most of my kids don't like nuts in their cookies and it adds to the cost, so I don't put them in very often.  Maybe I should & I could have the whole batch to myself.  ;)   

 As you can see - McKay doesn't just stop at TWO good chocolate chip cookies...  Yum!


Comments

  1. The Awkward PrincessApril 1, 2016 at 7:39 PM

    Thank you! We made this today and it was one the best chocolate chip cookie recipe we ever tried.

    ReplyDelete
  2. Joyfulmom8April 11, 2016 at 1:12 PM

    So glad you enjoyed it! Our family sure loves it - and it makes plenty to share or freeze!

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Pork Chops and Potatoes

By -
Image
The other day I needed a dinner that I could make ahead and leave in the oven.  I combined a couple of recipes to come up with this.  It was a hit with our entire family. I like to buy full boneless pork loins at Sam's Club and then cut them into chops or leave the size we need for a roast.  The price is usually cheapest that way and I'm all about cutting our food budget.  I keep everything in this recipe on hand (aside from the French's Fried Onions) so it is something I could throw together  spur of the moment. Creamy Pork Chops and Potatoes 6-8 pork loin chops (boneless or bone-in) 6 LARGE  russet potatoes , peeled and sliced 2 10 oz. cans condensed cream of mushroom soup 1 12 oz. can evaporated milk 3/4 C. water 3 T. onion soup base (1 package of Lipton onion soup is a little over 2 T. so just use that if you'd rather not have a package open.  I buy mine in bulk so it's easier for measuring) 1/4 tsp. pepper 1/4 tsp. salt French's fr...
Read more

Brown Rice, Broccoli and Chicken Bake

By -
Image
My family doesn't generally love brown rice.  They really enjoyed it in this dish though.  I started out to do a skillet dinner, but I took a little time to put it all in a pan and melt the cheese in the oven.  Next time I'm going to try just mixing it in and letting it melt in the skillet rather than sprinkling it on top. This was a tasty dinner and full of healthy ingredients.   My family requested it again! Brown Rice and Broccoli with Chicken 1 1/2 C. brown rice 3 1/4 C.chicken broth or water with 3 tsp. chicken boullion  Place in medium pan, bring to a boil and cook for 40 minutes.  Remove from heat. While the rice is cooking, saute the following in 1 T. of olive oil: 2 chicken breast, diced 1 C. onion, diced 1 C. mushrooms, sliced 2 C. broccoli florets (fresh or frozen is fine) When the rice is done, place it on the bottom of a greased 9x13 pan .  Spread chicken and vegetables over rice.  Drizzle a couple of tablespoon...
Read more

Molasses Oatmeal Bread

By -
Image
Molasses Oatmeal Bread is a hearty (and heart healthy!) bread that is easy and delicious!  We love it toasted and spread with homemade jam.  So good!  Molasses adds a rich flavor and beautiful color. Molasses Oatmeal Bread 2 T. instant dry yeast (my favorite brand is SAF) 1/2 C. warm water Dissolve yeast in water and set aside In large bowl (or mixer bowl if you have one that will do bread), put: 2 C. quick rolled oats 2 T. oil 2 C. boiling water Stir and let sit about 10 minutes or until lukewarm.   Stir dissolved yeast, 1/2 C. molasses, and 4 tsp. salt into the oatmeal mixture.   Add about 3 cups of flour and mix well.  Stir in 2-3 cups more flour until you have a firm dough that you can knead.  Knead 5 minutes by hand or with mixer.  Place in a greased bowl, being sure to grease the top as well.   Cover and let rise until double.  About 45 minutes to an hour depending on how warm your room is. Punch down...
Read more