Cookie recipe?!?

Question

I need a chocolate chip cookie recipe. I want the cookies "melt in your mouth" good. Anyone have an award winning good recipe???

Answer 1

Nestle Toll House cookies

the secret to keeping them soft, take them out a couple minutes before they are done, golden brown but still soft in the middle, let them cool 5 minutes on the cookie sheet USE BUTTER

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts


Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. 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 for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Answer 2

Oatmeal Chocolate Chip cookies...

1 Cup Butter
1 Cup packed Brown sugar
3/4 Cup white sugar
Combine until fluffy
3 tsp Vanilla
Add 2 Eggs one at a time beat until smooth

add 1 tsp baking soda
2 Cups oatmeal
2 TBLS water
1 cup flour
Add remaining ingredients and beat until smooth. If it is still sticky add a little more oatmeal and then 1/2 cup more flour (a little at a time until no longer sticky. Add in Chocolate chips...really chocoatey add a full bag ) Semi-sweet works best.

Preheat oven to 350. Put cookies on cookie sheet about 1/2 inch apart. bake for 9-12 minutes or until golden brown. Cool on cooling rack.

To be quite honest we like these cookies so much that a lot of times they don't make it to the oven because we have eaten all the dough...hope you like them!

Answer 3

Must-Have Chocolate Chip Cookies


Makes about 40 cookies


Prep: 20 minutes
Bake: 10 min/batch

Ingredients

* 1 cup raisins
* 1/2 cup boiling water
* 1/2 cup peanut butter
* 1/4 cup butter, softened
* 1/2 cup sugar or sugar substitute* equivalent to 1/2 cup sugar
* 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
* 1 teaspoon ground cinnamon
* 1 teaspoon vanilla
* 1/2 teaspoon baking soda
* 1/2 cup all-purpose flour
* 1-1/4 cups rolled oats
* 1 cup semisweet chocolate pieces or chunks


Directions

1. Preheat oven to 350 degree F. In a small bowl, combine raisins and boiling water; set aside.

2. In a large bowl, combine peanut butter and butter; beat with an electric mixer on medium speed for 30 seconds. Add sugar or substitute, egg, cinnamon, vanilla, and baking soda. Beat until combined. Add flour; beat until smooth. Stir oats.

3. Drain the raisins; stir raisins and chocolate pieces into oat mixture.

4. Drop by rounded teaspoons onto ungreased cookie sheets. Bake about 10 minutes or until lightly browned. Transfer to wire racks; let cool. Makes about 40 cookies.

*Sugar Substitutes: Choose from Splenda Granular or Sugar Twin or Sweet 'N Low packets in bulk. Follow package directions to use product amount equivalent to 1/2 cup sugar. With Sweet 'N Low, you'll get about 34 cookies.

Make-Ahead Directions: < Prepare cookies as directed. Store at room temperature for up to 2 days.

Answer 4

Buy a can of butter flavor Crisco and look under the label for a chocolate cookie recipe that people will rave over. A friend of mine makes them and brings them to work all the time and everyone says she should open a cookie shop. Hint: add some butter brickle bits to a batch,sit back and be prepared for the compliments.

Answer 5

CHOCOLATE CHIP COOKIES
Active time: 35 min Start to finish: 2 hr
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 sticks (1 cup) unsalted butter, melted and cooled slightly
1 1/2 cups packed light brown sugar
1 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla
2 1/2 cups semisweet chocolate chips (16 oz)

Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.

Whisk together flour, baking soda, and salt in a small bowl.

Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.

Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.

Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.

Cooks' note:
• Cooled cookies keep in an airtight container at room temperature 3 days.

Makes about 28 large (4 1/2-inch) cookies.

Answer 6

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.

Answer 7

Yes! My family swears by this. Use the Tollhouse Cookie recipe on the back of the Nestle Semi-Sweet morsels, but SUBSTITUTE vegetable shortening for the butter! It's awesome. We also put pecans in instead of walnuts.

Answer 8

go to www.cookiemadness.com, she makes a new cookie everyday and has lots of yummy recipes.