Bulk Cookies Possibilites
Unlock endless dessert creativity with "Bulk Cookies Possibilities," the ultimate customizable cookie recipe designed to satisfy every craving. This versatile recipe starts with a soft, buttery base made from pantry staples like brown sugar, vanilla, and all-purpose flour. Mix in up to four cups of your favorite add-ins—think chocolate chips, nuts, dried fruit, or even candy—for a variety of flavors in one simple batch. Perfect for parties, bake sales, or meal prepping sweet treats, this recipe yields a generous 72 cookies in just 25 minutes, from start to finish. Whether you're baking classic chocolate chip cookies or experimenting with unique combinations, this recipe's flexibility ensures you'll nail the perfect cookie every time. Keywords: customizable cookie recipe, bulk cookie baking, versatile cookie dough, easy cookie recipe for a crowd.
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Recipe Information
Ingredients
- 2 cups (softened) unsalted butter
- 2 cups granulated sugar
- 2 cups brown sugar (packed)
- 4 large eggs
- 2 tablespoons vanilla extract
- 6 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 cups (divided as desired) optional mix-ins (e.g., chocolate chips, nuts, dried fruit, candies)
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Divide the dough into separate bowls if you wish to make different cookie varieties. Mix in your desired add-ins like chocolate chips, nuts, or dried fruit.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden but the centers still look slightly underbaked.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Nutrition Facts
Calories |
12739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 474.1 g | 608% | |
| Saturated Fat | 247.3 g | 1236% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1240 mg | 413% | |
| Sodium | 6941 mg | 302% | |
| Total Carbohydrate | 1995.3 g | 726% | |
| Dietary Fiber | 51.6 g | 184% | |
| Total Sugars | 1249.5 g | ||
| Protein | 165.6 g | 331% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1295 mg | 100% | |
| Iron | 56.2 mg | 312% | |
| Potassium | 3381 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
