Cookie Recipe from the Washington D.C. Temple Cafeteria
Anyone who remembers the big cookies from the Washington D.C. temple cafeteria will recall they were often the highlight of youth temple trips and parental errands. When the temple cafeteria closed, it could've been the last time those cookies were ever made.
However, the recipe was shared with anyone who asked for it. Here's the recipe as copied by my mother-in-law many years ago.
We made a batch of this dough, divided it, and added various different toppings to it. Because it uses a base of both white and brown sugar, any combination of toppings can be added to it to make practically any kind of cookie. Because this recipe makes enough dough for dozens of cookies, this would be a great for Christmas cookies, ward functions, parties, family reunions, or anyone else who needs a truly mind-boggling number of cookies.
Ingredients
- 1 cup shortening
- 1 cup margarine
- 2 cups white sugar
- 1 cup brown sugar
- 4 eggs
- 2 Tbsp. milk
- 2 tsp. vanilla
- 1 tsp. salt
- 2 tsp. baking soda
- 7 cups flour
- Desired toppings: chocolate chips, raisins, nuts, chopped cherries, dates. Can also be sprinkled with cinnamon sugar.
Directions:
- Preheat oven to 350°F.
- Cream shortening, margarine, white sugar, and brown sugar together.
- Mix in eggs, milk, vanilla, salt, and baking soda.
- Add each cup of flour until combined. Mix and knead with hands until well blended
- Divide dough if desired. Add desired toppings. Dough can be frozen in batches to be used at a later date.
- Form dough into balls onto greased or lined cookie sheets. For larger cookies, it helps to flatten the dough slightly to help them spread. Provide space between balls to allow for spreading.
- Bake for 10-12 minutes.
- Place on cooling racks until cool enough to eat.
- Store in airtight containers to keep them fresh, if they last that long. And they might, because this recipe truly makes A LOT of cookies.
