Ritz cracker dipped in melted chocolate with mint extract. Buttery salty Thin Mints. We make them every year for Christmas.

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I like oatmeal raisin, in case you’re sending some my way

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This no butter recipe has been the best I’ve found to make a volume of cookies. My neighbours even started buying some to give to their kids teachers.

Butter in my area (rural Ontario, Canada) is super expensive, so it’s great to find a recipe using oil. This recipe makes a lot of cookies. The original recipe is here: https://www.julieseatsandtreats.com/white-chocolate-dipped-gingersnaps/

A few comments about the recipe. I weigh the balls of cookies: 12grams = 9 dozen cookies! I usually do 13-14 grams and make 90 cookies (7.5 dozen).

There’s a great site to calculate costs for cakes and cookies called: https://www.cakecost.net = so I know what my costs are … and the costs can include paying myself a wage if I want. I bake in the non-peak hours.

My ingredient costs are under $6 per batch. With packaging and baking costs it’s about $12 with normal (not volume) prices.

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My mom and I have doing cookie weekend for 15 years now. Sorry it’s so long, but these are some of my tips. Put all recipes in one word document. My 1st page is a list of cookies and the recipe qty (single or double batch) and a list of who I am giving them to. 2nd page is a grocery list. Create this by copying the ingredient lists (paste twice if doubling) I group them by dairy, pantry, spices, produce/nuts. Once you have them in groups, combine common items into 1 qty. last year I needed 37 1/2 cups of flour. If my husband gets a hold of the list, he will sort it by aisle as well. if you are making a lot of cookies make sure you have a mix of easy filler cookies like chocolate chip, peanut butter blossoms, drop, slice cookies, spritz cookies and complex cookies like decorated, sandwich cookies. Our most complex are Santa sugar cookies made with an upside down heart. Hat is the point and cheeks are the rounds. We top each box with 2 or enough in each box for each child in the house. stay away from peppermint, the flavor will seep into everything. I usually make my list before thanksgiving and then look for sales I buy bulk aluminum trays at BJ’s to store cookies in after cooling, you can cover them with foil and stack. I also buy pre cut cookie sheet size parchment paper To fill boxes we lay all the tin trays out on our dinning room table and walk around to fill them. We lay them all out on the table and round robin to fill them. I love 9x9x2 boxes, I have yet to find affordable wax lined, so the butter leaks through, but no one ever complains day before I start baking, I make every dough that requires chilling. start that morning with 2 boxes of butter and a half dozen eggs to warm to room temp group cookies by bake temp. Save cookies that back slow and long like Mexican wedding for later in the day when you are tired, because you get a little break. I start a recipe on the bottom rack for half the bake time, when timer goes off, move it to the top, put next tray in the bottom. You may have some adjustment, but this creates a nice grove of cookies in, cookies out, cool a few min, remove to cool, repeat. make a label for each recipient and place them on the bottom of the box. Then sort for distribution. I don’t know how we do it, but we always have the right amount. We usually do individual boxes and then fill the large plastic cookie tins from Walmart for offices. When my mom retired, instead of reducing our list, we began giving them to our local police department via a friend. That is all I can think of, but feel free to ask me any questions or message me if you would like me to email you my cookie list. More on reddit.com