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Do you ever find yourself in need of a REALLY big batch of chocolate chip cookies?
Whether it’s for a youth activity, a family get-together, or a church function I always seem to come back to this recipe because it makes so many cookies and it’s so versatile.
If you are going to bake, you might as well bake big, right?
My neighbors had a rough day yesterday so my kids wanted to bring them a treat. I also knew that I needed to restock our cookie jar so the kids could have something special in their lunches, so I pulled out this big batch recipe. These are so simple to make and yield a ton of cookies so I thought I’d share them with you. And, sorry, I should have counted how many dozens this recipe makes, but well… squirrel. Just know it makes mass quantities, mmmkay?
I got the original recipe out of a cookbook my mama’s church ladies put together about 8 or 9 years ago. Cute Valli Nield put it in the cookbook and I’m so glad she did! I’ve made a few tweaks over the years to make it fit our family which reminds me if you don’t want chocolate chip cookies, you can easily swap out the chocolate for butterscotch chips, chopped white chocolate, M&M’s, nuts, or whatever else gets you sugar high and smiley. It’s a snap to make these your own way.
Be prepared though, this recipe will max your mixing bowl capacity!
Yep, there are that many cookies.
I was told by a bunch of gals a while back that people don’t want a ton of photo instructions in recipes anymore.
Wish is granted!
But really, this is about as easy at it gets so don’t stress if you are a photo-filled recipe lover.
Update: This recipe makes about 5 1/2 dozen cookies, using a 2-inch cookie scoop.
I guarantee you will have more sweet cookie dough goodness than you know what to do with!
If you get tired of baking cookies, freeze some dough for later!
Simply place the dough on a cookie sheet lined with wax paper and freeze until firm.
You can go HERE for more info… it’s a really old post with fuzzy pics from my long-ago point & shoot, but you’ll still get the idea.
The thing to remember with this recipe is, to make it your way.
If you like crispy cookies, use the full shortening and bake at 375°. Like them soft and buttery, bake at 350° and use more butter than shortening. Is dark chocolate your go-to? Yum, we should be friends! If you like milk chocolate and nuts, you can do that too! This is a basic cookie dough recipe that can be altered however you want. I really don’t think it can be screwed up, so it’s great for kids or any other bakers who might be scared of the oven.
I hope you love them as much as we do!