Do you have a good cookie recipe??

Answer 1

Chocolate Chip Cookies

1 cup soft butter
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla
1 cup chopped nuts -- pecans are best
12 ounces Nestle's choc. chips
2 1/4 cups all-purpose flour -I don't always use all of this - 2 +cups
1/4 teaspoon baking POWDER -- not Baking soda!
dash salt

Beat butter, add sugars. then eggs and vanilla. Mix thoroughly. Add the chopped nuts and the pkg of chips. Sift together dry ingredients. Add quickly and stir just until mixed.

Chill for a couple hours if dough is too sticky.
Drop by teaspoonsful onto a lightly greased cookie sheet. Bake at 375°F oven for 10 to 12 minutes, until lightly browned and top center has set. May freeze.

NOTES : To make CINNAMON COOKIES - use recipe above, BUT delete chips, and add 1 Tablespoon Cinnamon with the dry ingredients. These are great! There are also cinnamon chips, but I've never tried them.


OR you can try....

Molasses Crinkles

Ingredients:
3/4 soft butter
1 cup brown sugar, packed
1 large egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons baking soda
dash salt
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger
granulated sugar

Mix together well: butter, sugar, molasses and egg. Blend all dry ingredients together, and stir in, Chill dough.

Heat oven to 375°F. Form 1" to 1 1/4" balls with the dough. Roll them in a bowl of granulated sugar to coat all sides. Place coated balls on cookie sheet. Bake 10 to 12 minutes or just until they are set but not hard. Cool on a rack. Store in air tight tin, and freeze.

Both of these are family favorites -- we've been enjoying them for over 40 years!

Answer 2

Winning Choc-o-chip cookies
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.



EVERYTHING COOKIES
1 C. margarine
1 C. brown sugar
1 C. white sugar
3 eggs
1 C. peanut butter
1 C. coconut
1 C. chocolate chips
1 C. flour
1 T. baking soda
1 C. oatmeal
1 C. raisins
1 C. pecans

Preheat oven to 350° F. Beat margarine, both sugars, eggs, and peanut butter until creamy. Add remaining ingredients and mix well. Drop by spoonfuls on cookie sheet and bake for 10 minutes. Makes 9 dozen.

Answer 3

Monster Cookies VI
"Great cookies with oatmeal, chocolate chips, peanut butter, and M & M's."
INGREDIENTS:
3 eggs
1 1/2 cups packed brown sugar
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon corn syrup
2 teaspoons baking soda
1/2 cup butter
1 1/2 cups peanut butter
4 1/2 cups rolled oats
1 cup semisweet chocolate chips
1 cup candy-coated milk
chocolate pieces

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a very large bowl, beat the eggs.
3. Add the remaining ingredients in order, mixing well.
4. Use an ice cream scoop to put on ungreased cookie sheet. Bake for 12 to 15 minutes.

Answer 4

I own a restaurant and these are a big hit. Try them once
and you will not beable to just eat one!

Award Winning Soft Chocolate Chip Cookies
Submitted by: Debbi Borsick
You can use any flavor pudding you like for this recipe."
Original recipe yield: 6 dozen.
Prep Time:15 MinutesCook Time:12 MinutesReady In:1 Hour 40 MinutesServings:72 (change)

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INGREDIENTS:
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Answer 5

Sugar Cookies

Makes about 16 large cookies or thirty 2 1/2-inch cookies



4 cups sifted all-purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

1 cup (2 sticks) unsalted butter

2 cups sugar

2 large eggs

2 teaspoons pure vanilla extractor 2 teaspoons fresh lemon juice and zest of 2 lemons

1/4 cup fine sanding sugar, for decorating (optional)

1. In a large bowl, sift together flour, salt, and baking powder. Set aside.

2. Use an electric mixer to cream butter and sugar until fluffy. Beat in eggs.

3. Add flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla or lemon juice and zest. Wrap dough in plastic; chill for about 30 minutes.

4. Preheat oven to 325°. On a floured surface, roll dough to 1/8 inch thick. Cut into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, 15 minutes. Remove from refrigerator, and decorate with sanding sugar, if desired. Bake until edges just start to brown, 8 to 10 minutes. Cool on wire racks. May be stored at room temperature in an airtight container for up to 2 weeks.

Answer 6

i have a real easy one
PEANUT BUTTER COOKIES
1 cup peanut butter creamy or crunchy
1 egg
1 cup sugar

Mix ingredients, roll into 2 inch balls, smash with a fork making criss cross pattern, bake for about 7 to 9 minutes at 350 degrees. Great after school snacks for the kids.

Answer 7

The real, the original, the authentic Nestle Toll House Chocolate Chip Cookie Recipe
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts
________________________________________
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.
FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.
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Choc-Oat-Chip Celebration Cookies

Ingredients
1/2lb. (2 sticks) margarine or butter, softened
1cup firmly packed brown sugar
1/2cup granulated sugar
2 eggs
2tablespoons milk
2teaspoons vanilla
1-3/4cups all-purpose flour
1teaspoon baking soda
1/2teaspoon salt (optional)
2-1/2cups Quaker® Oats (quick or old fashioned, uncooked)
2cups (12 oz.) mini semi-sweet chocolate chips
1cup chopped nuts (optional)


Preparation Steps
1.Heat oven to 375° F.
2.In large bowl, beat margarine and sugars with electric mixer until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate chips and nuts; mix well.
3.Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
4.Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Recipe Yield:
ABOUT 5 DOZEN
Serving Size:
1 cookie (undecorated)



http://www.quakeroatmeal.com/qo_quakerKitchen/recipes/index.cfm
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Quaker's Best Oatmeal Cookies
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Ingredients
1-1/4 cups (2-1/2 sticks) margarine or butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
1/4 teaspoon ground nutmeg
3 cups Quaker® Oats (quick or old fashioned, uncooked)


Preparation Steps
1.Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add egg and vanilla; beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well. Add oats; mix well.
2.Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
3.Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Recipe Yield:
ABOUT 3 DOZEN
Serving Size:
1 cookie
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Jif Peanut Butter Cookies

Ingredients
• 3/4 cup Jif Creamy Peanut Butter


• 1/2 cup Crisco® All-Vegetable Shortening


• 1 1/4 cups firmly packed light brown sugar


• 3 Tablespoons milk


• 1 Tablespoon vanilla


• 1 egg


• 1 3/4 cups all-purpose flour


• 3/4 teaspoon salt


• 3/4 teaspoon baking soda


Directions
• Preheat oven to 375ºF.


• Place sheets of foil on countertop for cooling cookies.


• Combine Jif peanut butter, Crisco® Shortening, light brown sugar, milk and vanilla in large bowl.


• Beat at medium speed of electric mixer until well blended.


• Add egg. Beat just until blended.


• Combine flour, salt and baking soda.


• Add to creamed mixture at low speed. Mix just until blended.


• Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet.


• Flatten slightly in crisscross pattern with tines of fork.


• Bake at 375ºF for 7 to 8 minutes or until set and just beginning to brown.