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

--------------------------------------
20 cookie boxes for half dozens
90 cookie bags for doubles
10 pages labels
20 hours labor
--------------------------------------

560 g flour
1 T cornstarch
1.5 t baking soda
1 t salt
1 1/2 C melted 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)

Prepare add-ins.

Reserve about 20 g large toasted pecan pieces per dozen cookies.

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 375 for 8 + 7 mins.

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

Circle shape and top.

Cool and package.

*If orange rind is bland, soak in orange extract overnight.

**For Taterscotches, each batch needs:

1 1/2 C chocolate chips

1 1/2 C butterscotch chips

3 C thick cut crushed potato chips

sallysbakingaddiction