All time favourite cookie recipe?! Willing to share?

Answer 1

I like this peanut butter cookie recipe because you don't need brown sugar for it.

2 eggs
1 C. white sugar
2 sticks butter or margarine
1 C. peanut butter
2 1/2 C. flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla

Cream butter sugar and peanut butter. Add eggs and beat well. Stir in rest of ingredients. Drop by spoonful on ungreased baking sheet. Flatten slightly with fork making crisscross pattern. Bake at 350 degrees for 10 to 12 minutes or until light golden brown.

Answer 2

CARROT COOKIES:
1 cup shortening (part soft butter)
3/4 cup sugar
2 eggs
1 cup mashed cooked carrots
2 cups flour
2 Tablespoon baking powder
1/4 teaspoon salt
3/4 cup shredded coconut
Mix shortening, sugar, eggs and carrots. Blend in flour, baking powder and salt. Stir in coconut. Drop dough by teaspoons; 2 inches apart onto lightly greased baking sheet. (I use parchment paper instead) Bake @ 375 degrees for 8 to 10 minutes or until no imprint remains when touched. Remove from baking sheet and cool on wire racks. Frost with Orange Frosting.

ORANGE FROSTING:
3 Tablespoons soft butter or margarine
1 1/2 cups confectioners sugar
2 Tablespoons grated orange peel
up to 1 Tablespon orange juice
Blend butter and sugar together. Stir in orange peel and juice. Beat until frosting is smooth and of spreading consistency.

(I usually double the frosting recipe per batch of cookies)

Answer 3

INGREDIENTS:
3 1/4 cups all-purpose flour
1 1/2 cups white sugar
2/3 cup shortening
2 eggs
2 1/2 teaspoons baking powder
2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup egg white (optional)

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DIRECTIONS:
Mix first 8 ingredients in a large bowl at medium speed until well mixed.
Shape dough into a ball and wrap with waxed paper. Refrigerate 2 to 3 hours until easy to handle.
Preheat oven to 400 degrees F. Lightly grease cookie sheets.
Roll out half of the dough at a time on a lightly floured surface. Keep the remaining dough refrigerated. For crisp cookies, roll paper thin. For softer cookies, roll 1/8 to 1/4 inch thick.
With floured cookie cutters, cut dough into various shapes. Re-roll dough trimmings and continue to cut shapes.
Place cookies 1/2 inch apart on greased cookie sheets. To glaze, brush tops of cookies with heavy or whipping cream or with an egg white slightly beaten with 1 tablespoon of water.
Sprinkle cookies with your choice of toppings; bake 8 minutes or until very light brown. Remove cookies and cool completely.

Answer 4

Take a normal chocolate chip cookie recipe and add a Tbsp and a half of your favorite flavored coffee grounds or espresso powder. Nummy!

Answer 5

On the pkg of chocolate chips follow that recipe. I like adding orange zest and pecans.

And with the same recipe I like adding broken bits of heath bars and pecans.

Answer 6

Mine is a serious fake out but no one will know and everyone will say how wonderful they are. :) I buy 2 pkgs of Betty Crocker peanut butter cookie mix...I make them my own by adding chocolate chunks, coconut, raisins and walnuts. Sometimes I take out an ingredient or two...sometimes I use them all together. They rock!

Answer 7

Caschew shortbead. Delicious with banana slices and milk.