Kairos Chocolate Chip Cookie Dough...

Quantities to purchase for 24 dozen

6 cups Crisco shortening
10 cups firmly packed brown sugar
1 cup milk
2 Tbls + 2 Tsps vanilla (apprrox. l.5oz)
8 eggs
14 cups all purpose flour
2 Tbls + 2 Tsps salt
2 Tbls baking soda
8 cups semi-sweet chocolate chips

*** Small cookie recipe** (makes approx 3 dozen)

3/4 cup Crisco shorting
1-1/4 cup firmly packed brown sugar
2 tablespoons milk
1 teaspoon vanilla
1 egg
1-3/4 cups all purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semi sweet chocolate chips

Combine shortening, sugar, mix and vanilla in a large bowl, mix until well blended. Add egg and mix well. In a separate bowl combine flour, salt and baking soda, mix well. Add to shortening/sugar mixture until well blended. Stir in chocolate chips. Drop by rounded tablespoons onto an ungreased cookie sheet Bake at 375 degrees for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. These directions also 'apply for the large cookie recipe; Cookies are to be between 2 and 2-1/2 inches in diameter.

Bag thoroughly cooled cookies in 1 quart zipped zip loc bags (not the slider lock bags)-6 cookies to a bag. Freeze all cookies if baking more than 3 days prior to turning them into the Kairos contact.

Above are the cookie recipes for all of you that asked about baking cookies. It is your basic chocolate chip cookie recipe.

Please pay close attention to how they need to be the correct size and to the bagging process.

Make sure your cookies are cool before bagging. They will stick, break and have to be Thrown away if bagged warm.