recipes for great cookies??

Question

any type of cookie

Answer 1

go to allrecipe.com (no www) and type in cookies you can specify what you want

Answer 2

Best Chewy Chocolate Chip Cookie

INGREDIENTS:

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar 1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate
chips

DIRECTIONS:
1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Answer 3

OATMEAL COOKIES

1 1/2 c. packed brown sugar
1 c. butter, softened
1 1/4 tsp. vanilla
1 egg
1 c. all-purpose flour
2 1/2 c. quick-cooking oats
1 tsp. baking soda
1/2 tsp. salt
1 1/2 c. M&M plain chocolate candies
3/4 c. chopped nuts
1/2 c. raisins
1/4 c. flaked or shredded coconut, if desired

Heat oven to 350 degrees. Mix brown sugar, butter, vanilla and egg in large bowl until well blended. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool about 3 minutes before removing from cookie sheet. Makes about 4 1/2 dozen cookies.

Answer 4

this is a Oatmeal Banana Nut Cookie recipe wish you savour!! Preheat oven to 375 ranges F (a hundred ninety ranges C). Cream butter or margarine with mixer. combination in finished eggs, sugar, and extract. upload flour, baking soda, and salt. whilst the ingredients are thoroughly mixed, upload oats and pecans. combination on decrease velocity till consistent. Drop products of the dough utilising an ice cream scoop onto an ungreased cookie tray variety of three to 4 inches aside. Bake 8 to 10 minutes. 8 minutes could yield crispy cookies with a chewy, slightly doughy center. For extra stable, crispier cookies, bake longer. Cool on twine rack.

Answer 5

use the recipe on the back of the toll house bag, but after you make the dough do not bake them put the dough in the fridge. until the next day it is not as messy when the dough is cold and the cookies come out much better.be sure to follow the recipe on the bag.

Answer 6

http://cookie.allrecipes.com/az/AwardWinningSoftChocolateC.asp

I swear, these cookies are orgasmic. Just don't over beat them (a mistake other reviewers did) because it makes the cookie more cake-like. Rather than using a handmixer or mixer stand, I just do this by hand (with a salad spoon because it works better than a spatula because my spatula is flexible) so that I won't make the mistake of over beating it.

Try to beat it enough to get the ingredients in and mixed because anymore it will be cake-like and fall apart. If you do only enough to incorporate all the ingredients, they'll be nice and crisp on the outside but moist on the inside (the perfect cookie!).

Answer 7

Butterfinger Cookies
"These cookies don't last long...make a double batch"

1/2 c. butter, softened
3/4 c. sugar
2/3 c. packed brown sugar
2 egg whites
1-1/4 c. chunky peanut butter
1-1/2 tsp. vanilla extract
1 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
5 'Butterfinger' candy bars (2.1 ounces 'each'), chopped

In a mixing bowl, cream butter and sugar. Add egg whites; beat well. Blend in peanut butter and vanilla. Combine flour, baking soda and salt; add to creamed mixture and mix well. Stir in candy bars. Shape into 1-1/2-in balls mad place on greased baking sheets. Bake at 350-F for 10-12 minutes

Answer 8

Did you know that the word "cookies" originated from the Dutch word "koekjes" ??

So you may expect we, the Dutch, can bake cookies ;)

Here's a link to my site where I collected my mother-in-law's recipes:

http://www.jannekes.eu/pie-cookies/indexkoek.html

Enjoy the baking!


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Answer 9

back of the toll house bag of chocolate chips - the best recipes for cookies!

Answer 10

This is the best tasting Oatmeal Cookie Ever!

PRIDE OF IOWA COOKIES:
1 cup shortening
1 cup brown sugar, packed
1 cup granulated sugar
2 eggs, beaten
1 teaspoon vanilla extract
2 cups flour, sifted
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup flaked coconut
1/2 cup chopped walnuts
3 cups rolled oats, quick-cooking
Cream together; shortening and both sugars.
Beat in eggs and vanilla. Sift flour, baking soda, baking powder and salt and add to egg mixture.
Blend well. Stir in coconut, walnuts and rolled oats. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes. Cool on wire racks.

PEANUT BUTTER COOKIES:
1 -1/4 cups light brown sugar, firmly packed
3/4 cup creamy peanut butter
1/2 cup butter flavored shortening
3 Tablespoons milk
1 Tablespoon vanilla extract
1 egg
1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
In the bowl, combine brown sugar, peanut butter, shortening, milk and vanilla extract;
until well blended. Add egg. Beat just until blended. In a medium bowl combine flour, baking soda and salt; add to creamed mixture. Mix just until blended. Drop dough by tablespoonfuls 2-inches apart onto ungreased baking sheet. Flatten slightly in a crisscross pattern with fork or potato masher. Bake 7 to 8 minutes, or until set and just beginning to brown. Cool for a few minutes on baking sheet; transfer to cooling racks to cool completely.

SUGAR COOKIES: (My Mother's Recipe)
1/2 cup butter (softened)
1/2 cup shortening
1 cup sugar
3 eggs
1 1/2 teaspoons vanilla extract
3 1/2 cups flour
1 teaspoon baking soda
2 teaspoons cream of tartar
In a large bowl, cream butter, shortening and sugar. Add eggs and vanilla extract until light and fluffy. Sift dry ingredients together and add to butter mixture. Chill dough for 1 to 2 hours.
On a lightly floured surface, roll dough to 1/8-inch thickness. Cut with cookie cutters. Place on greased baking sheets or parchment paper. Sprinkle with colored sugar or leave plain to frost later. Bake at 350 degrees for 5 to10 minutes or until lightly browned. Cool on wire racks.