Homemade Cookies: When You Just Need A Big Batch

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When only homemade cookies will do.

 

 

With three little ones, I have been all about convenience lately. I’ve been spending less time in the kitchen and more time playing. But, when it comes to baking, time stops. Memories flood my head, smells take me back in time, and the first bite of a fresh baked cookie takes all the worries and to-do lists away.

 

Growing up, I was the second youngest of six kids. We spent a lot of our days outside playing. But when we would run inside, I can still imagine the smell of fresh baked cookies in the air. They were in the oven during holidays, get-togethers, parties, and then also just on a regular weeknight. Now, when I bake cookies, it takes me back in time to my own childhood and the comfort I instantly felt when I smelled cookies in the oven.

 

 

Photo by Anna Beck

 

 

Lately, it’s been easy to get caught up in the to-do list, cleaning, laundry, work, and driving every which way to sports or drop offs. But I want to give you permission to just take a moment and make a batch of cookies. These also freeze well, so I make a big batch, and then I always have cookies on hand. Because you just never know when you (or your neighbor, friend, co-worker) will need a homemade cookie. I swear it makes everything better. Trust me. 

 

 

Big Batch of Chocolate Chip Cookies

(makes 4 dozen cookies)

  • 4 sticks of unsalted butter, softened and cubed (2 cups)
  • 1 1/2 cups dark brown sugar
  • 1 1/2 cups white sugar
  • 4 large eggs
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 Tablespoon pure vanilla extract
  • 4 1/2 cups all-purpose flour
  • 5 cups semi-sweet chocolate chips or chocolate chunks

 

Instructions: 

  1. Preheat oven to 375 degrees.
  2. In a large mixer, cream the butter. Add the sugars and cream together. Add in the eggs and mix. Add in the salt, baking soda, and vanilla. Slowly add in the flour until combined. Mix in the chocolate chips.
  3. Using a tablespoon or cookie scoop, scoop dough on a sheet lined with parchment paper or nonstick spray. Bake for about 9-11 minutes, or until golden brown on the edges.
  4. Take out and let cool 5 minutes on the sheet pan before removing to cool completely. Store at room temperature and freeze extra cookies in an air-tight container up to 3 months.

 

 

 

 

 

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