If you need to bake a lot of cookies at once or want to make up a HUGE bulk cookie dough recipe to bake some now and freeze , this recipe, I swear is the BEST bulk cookie recipe with only 5 ingredients!
I first heard of a 100+ cookie recipe using condensed milk many years ago and having young children I thought, “wow!”, how convenient. I set about using all the ingredients and was so disappointed with the result. The cookies are really soft. Like seriously, if you want a cookie it should be crunchy, right? If it’s not wouldn’t you just make cake? I never made it again and still can’t believe how it’s still so popular today.
Not to be put off, I’d often thought, with just a bit of ‘tweaking’ this recipe could be just right. It obviously has too much self raising flour in it so I adjusted the quantity of self raising flour and added plain flour to the dough and they were spot on.
The good thing about this recipe is that you can make them all plain or you can divide the dough up and add whatever other flavours you like. So you could have 30 chocolate chip cookies, 30 peanut butter and 30 coconut cookies, all made at once.
The other great thing is you can bake all of the dough at once and freeze some cookies for later on or bake some of the cookies now and freeze the dough later. There is also no eggs used in this recipe so if you want to make cookie dough for ice cream, for example, this is a beautiful recipe.
How To Make the Bulk Cookie Recipe
Melt the butter, add the sugar and add a can of condensed milk.
Add both types of flour and mix thoroughly. (I highly suggest adding any powdered flavouring with the flour at this stage. I added chocolate malt drink powder once the dough had been made and it was hard to incorporate. The same goes for cocoa. It can be added once the dough has been made but the cookies may appear ‘mottled’.)
Divide your dough into as many different bowls as you’re going to flavour your cookies. I was planning on a Nutella Choc Chip, Peanut Butter and Choc Malt.
As mentioned previously, when you add a powder (the above is choc malt drink powder) to an already made dough, the end result may be mottled. It doesn’t detract from the flavour of the cookie whatsoever and my kids didn’t mind at all.
Nutella Choc Chip
The Nutella Choc Chip flavour were a huge hit. You can add the choc chips (or chunks in my case) or leave them out.
Peanut Butter
My absolute favourite, without a doubt, hand on heart were the Peanut Butter flavoured cookies. I swear, these were the best flavoured, best textured cookies I have ever eaten or made (and I’ve made and eaten quite a few over the years). If only my daughter ate peanut butter otherwise I’d make over 100 of these every time. There were very much like a shortbread consistency but still crunchy.
When you need over 100 cookies in a hurry
If you’ve ever made the 100+ cookie recipe using condensed milk before and were disappointed with the texture, like me, please give this recipe a go. It will soon become your favourite ‘go to’ recipe for making bulk cookies. This is a great recipe for bake sales, fetes, fairs, school canteens, catering, filling lunch boxes, filling the freezer with either baked cookies or cookie dough.
The Best Bulk Cookie Recipe with only 5 Ingredients
Ingredients
- 500 gm butter melted
- 1 cup sugar
- 1 can condensed milk
- 4 cups self raising flour
- 1 cup plain flour
Instructions
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Mix the melted butter, sugar and condensed milk until well combined.
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Add both the self raising flour and plain flour and mix well.
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Divide dough into the number of different flavour combinations you will make.
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Add flavours.
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Using a small ice cream scoop (or dessertspoon) roll mixture into balls and place on baking tray lined with baking paper.
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Press down slightly with the bottom of a glass or a fork. (Biscuits won't spread very much.)
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Bake in 180 deg C oven for approximately 15 minutes.
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Wrap any unused dough into a log shape and wrap in plastic wrap.
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When ready to bake, defrost and slice dough and put on baking tray and bake as per above.
Recipe Notes
Suggested flavours:
- chocolate (add cocoa to flour)
- chocolate chip/chunks
- sultana
- peanut butter
- caramel candy and salt
- dried apple & cinnamon
- coconut
- nuts
- grated citrus zest
- sprinkles
- M&Ms
- other chopped candy
- Jam Thumbprint Cookies
- Nutella and other nut spreads
- bake in a mini muffin tray and create cookie cups (fill with desired filling)
- mashed banana or other fruits and vegetables
- breakfast cereal like weetbix, cornflakes or rice krispies
- ginger (powdered or crystallised)
- Spiced: cinnamon, nutmeg, powdered ginger
- Orange and cardamom
- Lemon and White Chocolate Chip
- Key Lime: Lime and Coconut
- Dip some or all of the cookie into melted chocolate
What a fabulous base recipe for all these different options! Thanks for sharing a great time-saver!
Thanks Karen!
Anne xx
What a fabulous way to make a large quantity of cookies! I love that you can beat it up and add all those different ingredients to make different flavoured cookies. Thanks so much for sharing the recipe.
Blessings,
Sandi
You’re welcome Sandi. Thank you!
Anne xx
Thanks for tweaking the original recipe – I made it before and also found the biscuits too ‘cakey’. Will whip up a batch of these, the peanut butter sounds fab!
You’re welcome Emma. Yes, I never liked it. Hope you like the new version.
Anne xx
oh my gosh yum! #mg
So very clever! I love variety this is fantastic!
Thanks!
Michelle
I love the simplicity of this cookie recipe and the fact that you can create any flavor you can imagine. So awesome! Thanks for sharing this with all of us. This recipe will come in very handy for school parties and team snacks!
One recipe, lots of variety. Thank you for sharing!
Yay! A recipe that doesn’t require doubling but make a large quantity…. And with such variety. Awesome! Thank you xx
Thanks Lucy. I have trouble sometimes too with doubling recipes. They don’t always work out. Thanks for stopping by.
Anne xx
I can’t wait to try these cookies they sound delicious! Quick question if doing nutella or peanut butter how much do you add? Thank you! 🙂 x
Hi Alana. I added 1/2 cup of peanut butter to one third of the entire recipe and 1/2 cup of Nutella to another third. If I was going to make an entire batch of say peanut butter cookies, I’d add probably a cup full. You can always enhance the flavour of the recipe with either chopped peanuts for the peanut butter flavour and chopped hazelnuts for the Nutella ones. Hope that answers your query. Hope you like them!
Anne xx
AWESOME recipe – this is TOTALLY going to come in handy at Christmas – thanks for sharing this at #HappinessIsHomemade this week! 🙂
Oh, I’m so glad Katie. Hope you like it!
Anne xx
I love making bulk cookie dough and freezing some for later, Great when you’re in a hurry and need biscuits.
Sure is Alicia. I’ve still got one log in the freezer and I made that dough a couple months ago. It lasts forever in our house. Thanks.
Anne xx
Wow…this is SO great! Pinned!!
Would love for you to share this with my Facebook Group for recipes, crafts, and tips: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Thanks Jess! Have done.
xx
Thanks for sharing on Family Joy Blog Link-up. Please come back and join us again! I’ve never used a bulk recipe for cookies. The nutella choc chunk sounded good!
Thanks Charlotte. It’s such a time saver. You don’t have to bake all the cookies at once, unless it’s Christmas Cookie giving season, for example. I love this recipe for freezing into logs so when you need cookies in a hurry, you can pull out a log and bake a batch of cookies in no time.
Anne xx
What a versatile recipe! I love the idea of using it for ice cream too!! Thanks so much for sharing at Throwback Thursday!
Thanks Carlee!
Love this delicious recipe, Anne – what a great one for back to school! I like the tweaks you made to the recipe and how versatile it is. Thank you for sharing it with us at the Hearth and Soul Hop. I’ve featured your post at this week’s hop.
Thank you so much April! I really appreciate it.
Anne xx
Hi Anne,
What great cookies, I want all of them. Thanks so much for sharing with us at Full Plate Thursday, your recipe is great! Hope you have a wonderful week and come back to see us real soon.
Miz Helen
Thanks Miz Helen xx
So Mr 2.5 and I tried these
We froze half the mixture, and made Nutella choc chip,
& peanut butter with the rest..
Mr helped with” squishing” the chocolate ones.. and we made them a bit flat and they burnt and tasted awful!
I did the peanut butter ones and they didn’t burn, but were very crumbley.. not sure where we went wrong… I only added 2 table spoons of pb to it and I’m wondering if that was it..
The mixture was very oily when I mixed it too..
Perhaps we spilt a bit too much flour :-/
Oh no Kristy! I’m so sorry. The only thing I can think of is if the mixture was oily was there wasn’t enough flour. If they burnt it meant that there wasn’t enough flour in them so the condensed milk and butter combination burnt on the cookies. For the mixture you’ve got in the freezer, depending on how much you’ve got left, I’d add 1/2 cup of plain flour at a time until the mixture isn’t oily any more. Good luck with it. I don’t think it matters how much peanut butter or Nutella you put in. I put in 1/2 cup of each but it wouldn’t make that much difference. Again, I’m so sorry it didn’t work for you. Thanks so much for letting me know.
Anne xx
I love the easy dough with all the options! Thank you for sharing with us on the Art of Home-Making Mondays at Strangers & Pilgrims on Earth! 🙂
Thanks Jes xx
Oh my gosh! These would be great to whip up for my son’s high school theater troupe. I can’t wait to give them a try.
Hi Diana! Oh, they sure would. Sure is a great recipe to feed a crowd. Thanks for popping in.
Anne xx
Hi! Searching for Christmas Cookies and found you. If you were adding
cocoa (obviously mix into flours), and making a whole batch of chocolate , how much would you add? 1/2 c? 1 c? I figure maybe start with3/4, but wondered where others have tried as well.
Please email response as well if you can. Thanks!!
Hi Christy! Lovely to hear from you. I’d probably start with 3/4 to 1 cup. It should incorporate very well into the flour. Hope that helps.
Regards,
Anne
I used 1 c of cocoa for the whole batch. Didn’t refrigerate, Scooped with a 60 small scoop and got 148 cookies… probably would have gotten 150 had I not enjoyed the eggless dough so much!! :-). Definitely a recipe to keep!! Merry Christmas to all!!
Oh, that’s fantastic Christy! Thanks so much for letting me know. LOL. I know. That dough is quite nice, isn’t it? LOL I’m so glad. I think I might have to make a whole chocolate batch now. That will keep the kids happy over the Christmas break. Merry Christmas to you too!
Anne xx