I did some marathon baking last week.
This is something you might not know about me: I’d rather make lots and lots of something than just a little bit.
Maybe it is because the clean-up is almost the same either way. Maybe it is because making “lotsa” of food usually means a gathering of “lotsa” people to look foward to. Maybe because I like getting into the groove of doing something and staying there. I’ve often said, “I don’t change channels easily.”
All in all this particular night, I made 10 1/2 dozen chocolate chip cookies, 11 1/2 dozen peanut butter cookies, and 7 dozen oatmeal cookie bars (not pictured, but they were cute with their vanilla drizzle!) Definitely lotsa cookies.
There are a few things that make the job of baking large amounts of cookies and other items easier. One, have a big ol’ powerful mixer of one sort or another. I have a very beat up 1985 Bosch Kitchen Machine — meet my buddy below. I have a replacement in its box that my dh gave me for Christmas because this one looks pathetic, but I just can’t bring myself to retire this original faithful machine. It is SO powerful and holds SO much dough. How about 5 loaves of 100% whole wheat bread, or easily any double batch of cookies you throw at it? Look how small that double batch of chocolate chip dough looks in that bowl.
Other things that make large-batch baking easier are large measuring cups, multiple sets of measuring cups and spoons, and heavy duty large spatulas. I love my 4 cup measuring picture shown above. Four cups of chocolate chips? One pour. If you don’t have a 2-cup measuring cup for flour and sugar, get one. My original red Rubbermaid Spoonula scrapes the Bosch bowl down to the bottom with ease. Not so fond of the Cuisinart version I also own in two sizes — too stiff.
Large bottles and packages of baking ingredients are also important, within reason. Less running out of ingredients! I don’t buy the Costco brand of vanilla because I found this First Street brand vanilla at my local Cash ‘n Carry and it is fabulous. My fave of all vanillas. Even better, in my opinion, than Cook’s Illustrated’s taste test winner, the easily available McCormick Schilling brand.
Cookie scoops in various sizes are also great for when having a uniform size cookie is important to you. I love my cookie scoops, and get them at a restaurant supply store so I know they’re of a quality that will stand up to time and hard use.
I scoop and scoop while the first couple pans of cookies go in and out of the oven, then keep the little dough balls in the refrigerator until it is their turn to hit the baking sheet.
And how could I possibly get by without my two very large Wilton cooling racks? Large enough to hold every single peanut butter cookie I made. Sturdy enough to set a heavy pan in the middle without bending. The.Best!
Acres of cookies! Fun with my camera. You have no idea how many photos aren’t included here.
What about the not-pictured oatmeal cookie bars? They are similar to my method for making oatmeal breakfast bars, which you’ll be seeing towards back-to-school time in a few months! And how many pictures of brown, brown, brown can you tolerate in one post, anyway?
The occasion for all these cookies wasn’t one of those that I was looking forward to, really. My wonderful father-in-law passed away and these were going with us for the gathering after the funeral. There was so much sadness because he will be missed very very much. But definitely the crowd of many wonderful people to celebrate his life, some of whom we don’t get to see often enough, was a thing to lift your spirits.
Tears, hugs, love, laughter, and cookies…
Gail
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