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Posts tagged ‘snickerdoodles’

Cookie Recipes from 9-20-17

Last Wednesday’s meal of French dip sandwiches, fries, coleslaw and homemade cookies was served to a big crowd of 425 church goers.

Last Tuesday the kitchen crew made 1400 cookies from scratch, and most of them were gobbled up on Wednesday.


Here are recipes for large batches of snickerdoodles, chocolate chip and oatmeal raisin cookies. We made each one 2 times.

Classic Oatmeal Raisin Cookies (9 dozen)

We can fit a double batch in our mixer at once.


1 pound unsalted butter, softened

2 ½  cups firmly packed light brown sugar

1 ½  cups granulated sugar

4 eggs

2 tsp vanilla

4 cups all-purpose flour

2 tsp baking soda

2 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp salt

8 cups rolled oats

4 cups raisins (or 4 cups chocolate chips)

Preheat over 325* convection. Lightly grease baking sheets or line with parchment.

Cream together butter and sugars until light and fluffy.  Add eggs to butter mixture one at a time, beating well after each.  Add vanilla and beat well.   Combine dry ingredients except oatmeal, add to egg mixture, and stir to blend.  Do not overmix. Stir in oatmeal.   Add raisins and stir just until combined.

Scoop onto baking sheets and press lightly to flatten.  Bake 12 to 14 minutes for soft, chewy cookies; 15 to 18 for crunchy.  Cool 5-10 minutes on baking sheet before removing to cooling rack to cool completely.


10 dozen (a double recipe, 20 dozen, will fit in our Berkel mixer in one batch)


2 cups butter or margarine

2 cups Crisco (can use butter flavored or regular)

3 cups white sugar

3 cups brown sugar, packed

4 tsp vanilla

8 eggs

9 cups flour

4 tsp baking soda

4 tsp salt

8 cups chocolate chips (48 oz)

Cream butter, shortening, sugar and vanilla.  Add eggs and mix well.  Add dry ingredients and stir until thoroughly mixed.  Drop by heaping teaspoonful onto ungreased cookie sheet, lined with parchment paper, and bake at 350* convection for 7-10 minutes or until golden brown.  Remove from cookie sheet and cool.


12 dozen cookies (with #40 disher-purple)

3x recipe = 36 dozen (432 cookies)


2 pounds margarine

3 pounds sugar

8 eggs

2 pounds 12 oz All-purpose Flour, (plus 1 ½ to 2 cups as needed to get thick enough consistency to keep from spreading too much. Bake test cook first.)

8 tsp cream of tartar

4 tsp baking soda

1 tsp salt

1 pound sugar

10 tbsp cinnamon


Cream margarine and sugar on medium speed for 5 minutes using flat beater. Add eggs to creamed mixture and mix thoroughly.

Mix dry ingredients. Add to creamed mixture and mix on low speed until well-blended.

Combine cinnamon and sugar. Portion dough with No. 40 dipper and roll in sugar-cinnamon.

Place on parchment paper lined baking sheets.

Bake at 350* convection for 7-10 minutes or until lightly browned but still soft. These cookies puff up at first, then flatten out.

Mexican Fiesta 9-26-12


I hope everyone enjoyed the taco buffet last night.  We had 530 at dinner, including 55 visitors.  The buffet line included marinated grilled chicken breast, ground beef with taco seasonings, and lots of accompaniments on the side to build your own soft tacos or nachos: rice, beans, diced tomatoes, shredded lettuce, salsa, sliced black olives, sour cream, jalapenos, nacho cheese sauce, and tortilla chips.  8 big seedless watermelons were cut up and tossed with a little lime zest.

Here’s the recipe we used for the ground beef if you ever need to serve tacos to a really big crowd:

Ground Beef Soft Tacos (makes 400)

3 oz taco meat per taco

400 flour tortillas

80 pounds  85% lean ground beef

8# chopped frozen or fresh onions (Saute onions with the ground beef)

Combine seasoning mix and add to beef after browning:

1 cup dried minced garlic

3  cups chili powder

¾ cup ground cumin

1 cup dried oregano

1 TBSP cayenne pepper

¾ cup salt (add more to taste if needed after combining with meat)


And now for dessert ladies and gentlemen:

Brownies, Snickerdoodles and Lemon Bars


Calvary Lutheran Church Brownies

Makes 2 half size sheet pans, 60 brownies.   Make the recipe 6 times for 360 brownies

1# 8 oz unsweetened chocolate (Total: 9#)

2# 4 oz butter  (Total: 13 ½ #)

1# 14 oz eggs, or about 17 eggs   (Total: 8 ½ dozen)

4# 8 oz sugar  (Total: 27#)

1 oz vanilla  (Total: 6 oz)

1# 8 oz flour, sifted  (Total:  9#)

Melt chocolate and butter carefully over a pan of simmering water.  Do not exceed 110*.  Remove from heat and cool to room temp.

Combine eggs, sugar and vanilla and whip on high speed until thick and light in color.

Blend 1/3 of the egg mixture into the chocolate/butter to temper it, then fold in the remaining egg mixture.

Gently fold in the sifted flour.

Bake at 325* convection for 25-30 minutes or until firm to touch.


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