Big Batch Cookies Recipe
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Big Batch Cookies Recipe

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It's nice to offer a little homemade taste when feeding a hungry horde. These cookies also freeze well, so you can make them when time allows.—Diana Dube, Rockland, Maine
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES:72 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES: 72 servings


  • 1 pound (2 cups) butter, softened
  • 1-1/2 cups sugar
  • 1-1/2 cups packed brown sugar
  • 4 eggs, lightly beaten
  • 1 tablespoon vanilla extract
  • 5 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1 teaspoon salt
  • 1 pound (3-3/4 cups) chopped walnuts
  • 2 packages (10 ounces each) peanut butter chips

Nutritional Facts

2 each: 174 calories, 10g fat (4g saturated fat), 26mg cholesterol, 153mg sodium, 18g carbohydrate (10g sugars, 1g fiber), 4g protein.


  1. In a large bowl, cream butter and sugars. Add eggs and vanilla; mix well. Combine flour, baking soda and salt; add to creamed mixture and mix well. Fold in the nuts and chips.
  2. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Yield: 12 dozen.
Originally published as Big Batch Cookies in Taste of Home December/January 1995 , p54

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julanleasara User ID: 1119103 313
Reviewed Nov. 16, 2014

"These are awesome! My whole family loves them. I often use pecans because I harvest my own and sometimes use half a bag of chocolate chips for half of a bag of peanut butter chips. I always freeze these because they taste even better and they make a bunch of cookies which keeps the kids and hubby happy for a while."

sharonanne2 User ID: 1348481 538
Reviewed Dec. 7, 2011

"I've made smaller batches of this sort of recipe, substituting dried cranberries [for walnuts] and white chocolate chips [for peanut butter chips]"

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