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Big Batch Cookies

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
    12 dozen


  • 1 pound (2 cups) butter, softened
  • 1-1/2 cups sugar
  • 1-1/2 cups packed brown sugar
  • 4 large 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


  • 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.
  • Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned.
Nutrition Facts
2 each: 174 calories, 10g fat (4g saturated fat), 26mg cholesterol, 153mg sodium, 18g carbohydrate (10g sugars, 1g fiber), 4g protein.
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  • julanleasara
    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
    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]