whereisthecookiesrecipes?

Answer 1

Heather's answer is good, but you can also try : www.ask.com
That is a great site for finding info on anything.

Answer 2

Here are some sites with the recipes. I'm not sure if that's what you are asking, but anyway here they are:

http://cookie.allrecipes.com/

http://www.foodnetwork.com/food/mh_cookies

http://cookie.betterrecipes.com/

http://www.allhomemadecookies.com/

If these aren't doing it for you, just google cookie recipes.

Answer 3

also try www.kraftfoods.com or www.pillsbury.com for great cookie recipes

Answer 4

TRY THESE WEBBYS

http://www.jif.com/recipes/default.asp.....

http://www.kraftfoods.com/jetpuffed/jp_s...

http://www.allhomemadecookies.com/...

http://kid.allrecipes.com/


******************************...
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_quakerki...

******************************...

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.

Source(s):
http://www.recipelink.com/copycat.html.....

******************************...
This is a great recipe I've made it several times and always comes out good,I use "I cant believe its not butter", or butter flavored margarin instead of butteras it has a higher smoke point than butter and makes for a more smoother creamier end result, I also use a hand mixer to stir the fudge with on the stove top this keeps it from burning and also incorporates a lot of air into the mix keeping it nice and fluffy.another trick is to keep a pastry brush with a cup of water to brush down the sides of the pan to keep the sugar from cristalizing on the sides and getting into the candy, also use a good non-stick thick bottom pan helps,i usually make a double batch and split it up at the very end when you add the nuts and add a about a shot of different liquers, peppermint, rum ,gran marinia,rasberry etc..and seperate into different glass cake pans lined with butter or margarin......




Fantasy Fudge

Prep Time: 10 min
Total Time: 25 min
Makes: 3 lb. or 40 servings, about two squares each


3 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup)
1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Baking Chocolate, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped PLANTERS Walnuts
1 tsp. vanilla



LINE 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
ADD chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.
POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.




KRAFT KITCHENS TIPS


Size-Wise
A serving of this sweet treat is two squares. You'll find that a small portion goes a long way on chocolate flavor.

Variation - Classic Fantasy Fudge
Prepare recipe as directed, using 3/4 cup (1-1/2 sticks) margarine and substituting 1 pkg. (12 oz.) semi-sweet chocolate chips for the chopped BAKER'S Semi-Sweet Baking Chocolate and a 13x9-inch baking pan for the 9-inch square pan.

Source(s):

http://www.kraftfoods.com/jetpuffed/jp_s...