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2:08 AM Sun, Sept. 23rd

Large-batch cookie recipes great for holidays

A reader recently requested recipes to bake large quantities of cookies to bake with her kids before they went out for a night of "sugar swapping," as she called it. You can save the recipes for the holiday cookie baking season.

DOUBLE CHOCOLATE COOKIES

1 1/4 cups butter or margarine, softened

2 cups sugar

2 eggs

2 tsp. vanilla extract

2 cups all purpose flour

3/4 cup baking cocoa

1 tsp. baking soda

1/2 tsp. salt

2 cups (12 oz.) semisweet chocolate chips

In bowl, cream butter and sugar until smooth. Beat in eggs and vanilla. Combine flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350 for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks. Makes about 9 dozen.

PUDDING SUGAR COOKIES

1 cup butter, softened

1 cup each canola oil and white sugar

1 cup confectioners' sugar

2 eggs

1 tsp. vanilla extract

1 package (3.4 oz.) instant lemon pudding mix or flavor of your choice

4 cups all purpose flour

1 tsp. each cream of tartar and baking soda

In large bowl, cream butter, oil and sugars. Beat in eggs, vanilla and instant dry pudding mix. Combine flour, cream of tartar and baking soda; gradually add to creamed mixture. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Flatten with glass

dipped in sugar (kids love doing this). Bake at 350 for 12-15 minutes or until lightly browned. Remove to wire racks. Makes 7 dozen.

ZUCCHINI GRANOLA COOKIES

Soft-textured and healthier!

3/4 cup butter or margarine, softened

1 1/2 cups packed brown sugar

1 egg

1 tbsp. grated orange peel

1 tsp. vanilla extract

3 1/2 cups all purpose flour

3 cups granola cereal

1 tsp. each baking soda and salt

3 cups shredded zucchini

1 package (10- 12 oz.) semisweet or butterscotch chips

In bowl, cream butter and brown sugar. Beat in egg, orange peel and vanilla. Combine flour, granola, baking soda and salt; add to creamed mixture alternately with zucchini.

Stir in chips. Drop by tablespoons 2 inches apart onto greased baking sheets. Bake at

350 for 8-10 minutes or until lightly browned. Remove to wire racks. Makes 6 1/2 dozen.

NOTE: Baking can be a fun time as well as educational with counting, measuring, math, etc. all included with the fun.

HINT: Be sure to cool pans slightly between batches so cookies won't spread out too quickly on hot pans and mess up the texture as well as baking times.