With holiday cookie exchanges on the brain, I've been baking in larger amounts. Sometimes, when I have to make twice as much as a recipe calls for, I double the batch — but more often than not, that makes me apprehensive, so I opt for the more conservative approach and make two batches of the same recipe. What do you do?
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Do You Double Your Baking Batch — or Make Two Batches?
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I usually make two batches of the same recipe.
1Holiday baking? Double up, baby!
Less work for me that way and I only have to wash
up once. 
2Double up!
3great excuse to make 2 different cookie recipes!
4It depends on the recipe, but I lean towards making two batches. Otherwise I worry too much!
5It never really occurred to me to make two batches, unless I am making two different recipes...otherwise I always double up!
6We always double up
7Double, quadruple, half, thirty-second, five-eighths; whatever I need to do to get the proper number, I'll do.
But then, I also love math. ;p
8I usually make 2 batches for a safety... if it doesn't turn out well with the first batch, you have a chance to adjust the batter and not risk all of the cookies! Plus, I don't use a mixer, so stirring all of that stuff together gets tiring, especially if the bowl is huge! Much easier to stir when there isn't as much!
9I double up for most recipes unless the original recipe has a pretty high yield. If that's the case, I'm always afraid a double batch will overflow the mixer.
10For cookies and sweet breads, I just double the recipe; for cakes I would probably make 2 batches.
11I always do 2 times...I doubled brownies once and they did not come out.
12I have found that doubling is almost always safe but doing a triple batch has always led to disaster.
13I've never had a problem just doubling or even tripling a recipe ... doubling up seems like twice the work! But then I'm used to working with overlarge batches.
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