May Market LLB Cookies

8 lbs flour
7 T cornstarch
5 T baking soda
3 T salt
6 boxes butter

11 C brown sugar
7 C or 1 cereal container sugar
21 eggs
3/4 C bottle vanilla

3 bags dried cherries

3 bags dried blueberries

7 14 oz bags sweetened coconut

1 large bag pecans

1 large bag walnuts

1 large bag almonds

2 large bags chocolate chips
2 large bags white chocolate chips

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20 cookie boxes for half dozens
90 cookie bags for doubles
10 pages labels
20 hours labor
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560 g flour
1 T cornstarch
1.5 t baking soda
1 t salt
1 1/2 C browned butter
330 g light brown sugar
200 g sugar
3 eggs

1 yolk
2 T vanilla extract
1 1/2 C dried cherries/blueberries/orange*, chopped or 12 oz coconut
1 1/2 C toasted pecans/walnuts/almonds, chopped
1 1/2 C chocolate chips/white chocolate chips (or 2 C if no nuts)

Whisk together drys.

Whisk browned butter and sugars.

Beat in egg and vanilla.

Mix in dry ingredients on low speed just until combined.

Using a silicone spatula, scrape down sides.

Fold in add-ins.

Scoop 40 cookies.

If dough has no nuts, consider freezing to limit spread.

Bake at 350 for 9 + 9 mins.

If baking on several racks, rotate upwards (bottom racks burn).

Circle shape and top.

Cool and package.

*If orange rind isn't flavorful enough, soak in 1/2 bottle orange extract overnight

Consider baking orange or plain chocolate chip from frozen at 375.

sallysbakingaddiction