Need ideas for cookies for a crowd
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?
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.
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...
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.
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.
Rice Krispie bars
Spritz cookies using a newer cookie press are very easy / fast
Refrigerator Slice & bake - Earl Grey tea cookies or pfeffernuesse or pecan or date pinwheels
You may want to read through the Dec 2013 Cookies thread - some more elaborate ideas but also many fun & easy ones.
Not a recipe suggestion, but if you're going to be doing this every week and would like to have variety - many cookie doughs freeze very well, so you can mix up large batches, freeze them in portions, and then pull out a couple kinds to bake once a week. I make double or triple recipes of basic chocolate chip cookie dough (w/o adding the chips) and then divide it up and add various mix-ins - classic chocolate chip, coconut and pecans, white chocolate and dried cranberries, pretzels and caramels, the possibilities are endless - and then freeze for later baking.
re: cookie monster
That's a fabulous idea and, actually, when I bake cookies for the family I always freeze about 1/3 of the dough so I can do a cookie platter at the drop of a hat. But we're in a rented house with a very small freezer that's already full with our ordinary family food.
I heartily endorse your tip tho!
I love these blueberry crumb bars http://smittenkitchen.com/blog/2008/0... and you could sub in different fruit or sub in a good jam for the filling.
These biscoff oatmeal cookies are good and add something a little different to a favourite. http://www.twopeasandtheirpod.com/bis...
Hello dollies/magic bars/seven layer bars are a quick and easy treat.
Using melted/browned butter would help w/ the mixer since you don't have the first step of mixing sugar/butter. Things like:
My go-to recipe for a mass of cookies was monster cookies:
An easy one to play around with, spreads:
Are these cookies for children? A 4 inch cookie seems a little large, maybe just by making 3 inch cookies you could up the count. If the cookie eaters are helping themselves though, they might tend to take 2 three-inch and only 1 four-inch.
Pumpkin cookies drizzled with simple white frosting are good. The website "Allrecipes" allows you too change the number of servings for the recipes-- for example, the recipe I link to is for 36 pumpkin cookies. But if you change the number in the little box to 100, the amounts for ingredients change also. For 100 pumpkin cookies it takes 7 cups flour. This feature would help avoid math mistakes too.
For my peace of mind though I would not do more than double a recipe.
If you use pepperplate you can input your own recipes (either manually by cutting and pasting and typing OR by importing them in with just a click or two from certain websites such as epicurious, food52, food network...) and then you can scale them up or down as you please.
I am in awe of the incredible (delicious-sounding) advice you are getting. It makes me want to bake more!
Does it HAVE to be cookies all the time? Brownies and muffins are good to make in bulk. When I cook for a crowd for church I usually do half brownies, and half cookies so I don't have to stand over the oven so long.
Everyone loves it when I do snickerdoodles, or sugar cookies with candy pressed into the top.
Sometimes a simple cookie is refreshing. and you can get a lot of cookies out of it
Thumbprint cookies with strawberry jam
Two good recipes. If you use shortening you will get a crisper cookie, butter a softer but better tasting one.
1 cup butter or shortening
2 cups brown sugar
beat in 2 eggs, 1 t vanilla
2 cups flour
1 t baking soca
2 1/2 cups quick oats
1/2 cup shredded coconut
Roll into a log, wrap with saran wrap and chill well. Cut into slices and bake for ~8 minutes at 180 C / 350 F.
Aunt Lee's Ginger Cookies
1 cup white sugar
3/4 cup shortening
1/4 cup molasses
1 teaspoon vanilla
Sift together and mix in
2 cups flour
1 tablespoon powdered ginger
1 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
Chill, roll into a balls and coat the ball in granulated white sugar, squash with a fork, bake at 180 C/350 F.
I suppose we are lucky. There is a commercial bakery not far from our home that sells frozen, uncooked cookies by the gross. ($5 for a case of 12 dozen.) They also sell frozen bread of various kinds quite cheap.
We only bought the cookies once for a large family gathering..