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Doughbox Bakery Cookies

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Doughbox Bakery Cookies

Archbold, Ohio


Midwest Living March/April 2010


1 cup butter or margarine, softened

1 1/4 c vegetable oil

1 1/4 c granulated sugar

2 1/4 c packed brown sugar

2 1/4 t baking soda

2 t vanilla

1 1/2 t salt

5 eggs

5 1/2 c all-purpose flour

2 12 ounce packages semisweet chocolate pieces (4 cups total) **


** I never use 4 cups of semisweet chocolate chips, I mix half and half with semi, bittersweet, m & m's, milk chocolate chips, etc. I play with the combination all of the time but my personal favorite is semisweet and bittersweet mix.


1. In a very large mixing bowl, beat butter with electric mixer for 30 seconds. Add vegetable oil, sugars, soda, vanilla, and salt. Beat until mixture is combined, scraping sides of bowl occasionally. Add eggs, one at a time, beating on medium speed after each additional until combined. Add flour, one cup at a time, beating in as much as you can with mixer on low speed. Stir in any remaining flour with a wooden spoon until combined. Stir in chocolate pieces.


2. Drop dough be rounded tablespoons or by using a small cookie scoop 2 inches apart onto ungreased cookie sheets. Bake in a 350* oven for 9 to 11 minutes or until edges are light brown and centers are set. Cool on cookie sheets for 2 minutes. Transfer to wire racks; cool. Makes about 80 cookies. (I get closer to 8 dozen)

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