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Need ideas for cookies for a crowd

Hi-

I'm making cookies once a week for a group of about 100 people. I need ideas.

I've done choc chip bars, peanut butter and chocolate cookies so far.

My mixer has a 5.5qt bowl. I'm aiming at the maximum amount I can get out of it. The batch of dough I just did had about 7 cups of flour and 3/4 pound of butter. It certainly maxed out the capacity but I was able to finish the dough by working in the add ins by hand.

So what's different? Easy? Yummy? Do-able? And what tips does anyone have for getting 10-12 dozen single-serving size cookies out of a smallish ordinary household kitchen?

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  1. The oatmeal cookie recipe on the Quaker Oats carton is foolproof and delicious. You can press the dough out into a baking pan to make bar cookies if that simplifies the process.
    http://www.quakeroats.com/cooking-and...

    1 Reply
    1. re: Tara57

      That's a big family favorite! ; >

    2. I'd sooner do smaller batches at a time than risk burning out my mixer motor. That way you can also do more than one variety of cookie per week. Besides, in a home kitchen you can't bake more than a couple dozen at a time anyway, so while one dough is baking you can be mixing up a different one.

      Oatmeal raisin cookies are a standby but I prefer golden raisins. Some people who don't like dark raisins don't object to golden (a.k.a. sultana). Also snickerdoodles.

      Lemon-coconut bars are easy. Sadly I have lost my recipe. It was done in a processor - first melted butter, flour, sugar, and coconut that you press into a pan and bake, meanwhile using the same bowl (uncleaned) to blend lemon juice, sugar, and egg. Poured over par-baked crust, continue baking.

      1 Reply
      1. re: greygarious

        Thanks for the tip of multiple batches.

        So far I don't hear my motor overworking. The bigger prob is bits of flour at the bottom that don't get incorporated if I'm not diligent about scraping, scraping, scraping during the mix.

        Wish there were a paddle with a silicone sweep for the Cuisinart...

      2. I love this Chocolate Chip Oatmeal Walnut Cookie recipe. The last time I made it for a crowd, I divided the dough before I added the chocolate chips and nuts and made oatmeal-raisin cookies with that half. Worked perfectly.

        CHOCOLATE CHIP OATMEAL WALNUT COOKIES
        1 c. butter
        1 c. packed brown sugar
        1 c. white sugar
        2 tsp. vanilla
        2 tbsp. milk
        2 eggs, beaten
        2 c. flour
        1 tsp. baking powder
        1 tsp. baking soda
        1 tsp. salt
        2 1/2 c. oatmeal
        1 (12 oz.) pkg. chocolate chips
        1 1/2 c. chopped walnuts

        Cream together the butter and sugars. Add the vanilla, milk, and eggs. Sift together the flour, baking powder, baking soda, and salt. Stir the dry ingredients into the batter, mixing thoroughly. Blend in the oatmeal, chocolate chips, and nuts. Chill dough, then roll into balls and place on a greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.

        1. I would mix things up week to week by alternating chocolate/PB/"sweet" recipes with some fruity/"tangy" recipes. Lemon bars, key lime bars, even apple pie bars would give you some variety.

          Also, if I were you I'd definitely concentrate on bar cookies rather than drop cookies. It's MUCH faster and easier to make up 2-3 half sheet pans of bars than it is to drop 12 dozen cookies onto cookie sheets that only hold 16-20 cookies.

          5 Replies
          1. re: biondanonima

            That reminds me, if you are making cookies/muffins/cupcakes in quantity, and/or often, do invest in several sizes of spring-arm ice cream scoops, also called dishers. They ensure even portioning and almost totally eliminate drips, while making portioning very fast and easy.

            1. re: greygarious

              I hear ya! But so far, the scoops aren't holding up well. They work for something soft like PB cookie dough but the sweep arm skips on the heavy chocolate ones.

              The #24 is ideal for my project.

              1. re: rainey

                If you ever need to make and freeze the dough its perfect to freeze them as the scoop on a sheet tray and then transfer once solid and bake later.

                1. re: rainey

                  Hooray! I went to the local restaurant supply and got a Big Daddio professional scoop. This thing is built to last and the gearing that operates the sweep is a serious mass of metal.

                  I think the skipping gears that ends up in frustration is over even for the heavy doughs. YAY!!!!

              2. Another idea is to make shortbread base, then use it for a variety of bars; here's an idea:

                http://www.epicurious.com/recipes/foo...

                1 Reply
                1. re: susan1353

                  Thanks. I'll keep that In mind.

                  I was looking for my recipe for shortbread made with white rice flour that doesn't get tough. Not overworking such a large batch of dough is a real issue.