May I please have some sugar, butter, or peanut butter cookie recipes please? Or chocolate chip too!?

Answer 1

Chocolate Chip Cookies
Makes about 2 dozen.
Ingredients:
3/4 cup (8oz) butter or margarine
1/2 cup (4oz) granulated sugar
1/2 cup (4oz) medium brown sugar
2 eggs
1/2 tsp. vanilla essence
2 1/2 cups (11 oz.) white flour
1 tsp. baking soda
pinch of salt
6 oz. coarsely chopped nuts (pecans are nice)
8 oz. plain chocolate chips (or chop up a chocolate bar)
Instructions:
Preheat oven to just under 350 F. Cream butter and sugars, then beat in eggs. Sift flour with salt and soda, and beat in. Add remaining ingredients and stir well. Bake on a greased tray for 8-10 minutes, until colouring slightly at the edges.

Peanut Butter Cookies
INGREDIENTS:
1 1/4 cups flour, sift or stir before measuring
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/2 teaspoon vanilla
1 egg
PREPARATION:
Sift together flour, salt, and baking powder; set aside. Cream shortening, peanut butter, and sugars; beat in vanilla and egg. Stir in flour mixture, blending well. Shape mixture into 3/4-inch balls; place on greased baking sheets.

Sugar Cookies
1 1/2 cups sugar
2/3 cup shortening or butter*
2 eggs
2 tablespoons milk
1 teaspoon vanilla extract
3 1/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt

In a large bowl cream the shortening and the sugar. Add the eggs, extract, and milk. In a medium bowl mix the dry ingredients with a wire whisk. Add the dry ingredients to the large bowl. Mix with mixer until well combined. With hands, shape dough into a ball. Wrap with plastic wrap and refrigerate for 2 to 3 hours.
Preheat oven to 400 degrees F. Lightly grease cookie sheets. Roll** half or 1/3 dough at a time, keep the rest refrigerated. For crisp cookies, roll dough, paper thin. For softer cookies, roll 1/8 " to 1/4" thick.

Butter Cookies
INGREDIENTS:
1 cup butter
1 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour, sifted or stirred before measuring
dash salt
1 teaspoon baking powder
blanched almond halves
PREPARATION:
Cream butter and sugar until light and fluffy. Add vanilla. Sift together flour, salt, and baking powder. Stir dry ingredients into butter mixture; mixing until well blended. Shape dough into small balls. Place on ungreased cookie sheets; press an almond half into the top of each ball. Bake butter cookies at 300° for 20 minutes, or until just lightly browned. Makes 5 to 6 dozen butter cookies.

Answer 2

I have tried many.....this one I loved for sugar cookies (cut outs) not sure if this is what you wanted but this time of year I think of pumpkin cutouts and leaves =)

SUGAR COOKIES
7 C flour
2 C white sugar
2 tea salt
2 tea baking powder
1 1/2 C shortening (I used 1/2 shortening & 1/2 butter-3/4 C each)
3 tea almond extract (you can use vanilla instead!!!) use pure
if you can it really makes a difference
1 C milk
3 eggs

1. Preheat oven to 375
2. In large bowl mix flour, sugar, salt & baking powder
3. mix in shortening - once the shortening is well blended, stir
almond flavoring and milk into the dough followed by the eggs
4. Roll out dough onto a floured surface & roll it out thick. cut out
cookies & place them on cookie sheet & bake until golden
8- 10 min (I do just under so they stay softer)
It says it makes 16 large cookies or 30 2 1/2 inch cookies-you can also freeze what you don't use and take it out at another time.

*** I also mixed some cinnamon into the flour mixture (about 2 tea) to give it some more flavor. I have also made it with vanilla instead of almond - both very good!!! I have also used 1/2 whole wheat flour and 1/2 white -

Good Chocolate Chip Cookies.......
The recipe on the top of Quaker Oats Can for Oatmeal Cookies....
Make those and add chocolate chips to that. You can also add dried cherries to the batter. Again I do 1/2 whole wheat flour and 1/2 white. They are very good. Of course the good old Toll House recipe is great.

Happy baking!!!

There is a great site - Cooks.com - they have all sorts of recipes too!

Answer 3

Here is a good fake-out for "kitchen sink" peanut butter cookies.

Buy a bag or two of dry peanut butter cookie mix. Usually on the baking isle. Betty Crocker is a good brand. Add any combination of or all of the following ingredients for a pretty tasty cookie. Anyone who eats one will think they are home made...they will have no idea.

Chocolate chips or chunks
soft caramels cut in quarters
raisins...these get a bit better in the cookie if you "steep" them in boiling water to soften a bit.
flaked sweetened coconut

These cookies rock...seriously.

P.S. if you use the caramels line your baking sheet with parchment paper.

Answer 4

the easiest peanut butter cookie recipe ever!!!!

1 cup of peanut butter
1 cup of sugar
1 teaspoon of vanilla
1 egg

mix together really well, drop by spoonfull onto baking sheet, bake 350 for about 12 minutes.

Answer 5

Peanut Butter Cookies
1 cup peanut butter
1 tsp. baking soda
1 large egg
1 cup sugar

Mix all ingredients well. Roll into 1" balls, place on ungreased cookie sheet, flatten with the tines of a fork. Bake 10 minutes at 350 degrees. Cool on cookie sheet 5 minutes before removing to cooling rack.

Lunchroom Butter Cookies.
1 pound of butter (at room temperature)
1cup of sugar
3 cups of flour

Mix butter and sugar together.
Cream in flour one cup at a time.
Drop onto an ungreased cookie sheet, and flatten with a fork.
Bake 5 minutes or until brown.


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.


Whipped Shortbread Cookies
1 cup butter, softened
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine butter, flour, and confectioners' sugar. With an electric mixer, beat for 10 minutes, until light and fluffy. Spoon onto cookie sheets, spacing cookies 2 inches apart. Bake for 15 to 17 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned. Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool. Store in an airtight container.


Sugar Cookies
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Answer 6

try www.foodnetwork.com for some very delicious recipies. just click on a tv show i would suggest "semi-homeade" or "sweet dreams"

Answer 7

This peanut butter cookie recipe alone (without the fillings) is very good:


Dan and Steve’s Peanut Butter Sandwich Cookies
Yield: 20 to 24 sandwich cookies

1 stick butter, softened
1/2 cup creamy peanut butter (I added and extra ¼ cup)
1/2 cup sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon pure vanilla extract
1 egg
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup quick oats
Peanut Butter Molasses Buttercream, recipe follows

Preheat oven to 350 degrees F.

Cream the butter and peanut butter together in a large mixer on high. Add the sugar, brown sugar and vanilla and continue to beat until the mixture is fluffy. Add the egg and beat until combined. Mix the flour, baking soda, baking powder, and oats together in a separate bowl and add to the butter mixture. Mix until well combined. I chilled the dough for about ½ hour and always used cooled cookie sheets.

Place the batter onto a sheet pan by the tablespoonful, leaving about 2 inches between each cookie. I used my larger cookie scoop and made perfectly level scoops for each cookie. Bake in the top half of the oven until the cookies are golden, about 10 minutes. I also had to cook these for 13 minutes. Remove and let cool.

When the cookies are completely cool, put a teaspoonful of the butter cream or simply just some peanut butter and strawberry jelly, or chocolate-hazelnut spread into the center of half of the cookies. Top with the remaining cookies, pressing down until the filling squeezes out a bit. Refrigerate until ready to serve.

The cookies are great on their own, but if you want a filling, skip the buttercream. I made two fillings. PB: ½ cup PB melted for 30 seconds in micro with 1 t butter. Stirred in 2-3 T powdered sugar. Chocolate ganache: ¼ cup semi-sweet chips melted with 2 T cream for 30 seconds. Use one of both of the fillings for the sandwich.

Peanut Butter Molasses Buttercream:
1 stick butter, at room temperature
1/2 cup peanut butter
3/4 cup powdered sugar
2 tablespoons molasses
1 tablespoon heavy cream
Pinch salt

Cream the butter and peanut butter together using an electric mixer. Add the sugar and molasses and beat until thick and creamy, about 2 minutes. Add the heavy cream and salt and beat one additional minute. Spread on the cookies immediately.
Yield: about 2 cups


Peanut Butter Chocolate Chip cookies
INGREDIENTS:
•Â½ cup butter, melted
•1 and ½ cup peanut butter
•1 cup packed light brown sugar
•Â½ cup white sugar
•2 eggs
•2 tablespoons light corn syrup
•2 tablespoons water
•1 T. pure vanilla extract
•2 cups all-purpose flour
•1 teaspoon baking soda
•Â½ teaspoon salt

•1 cup (1.5 cups if you are really in the mood!) Nestles mini semi sweet morsels, optional
OR
•1 cup chopped, salted peanuts, optional
________________________________________
DIRECTIONS:
1.Preheat oven to 350 degrees F.
2.In a large bowl, cream together the melted butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate morsels or peanuts if using. Drop by heaping tablespoonfuls 2 inches apart onto ungreased baking sheets (lined with parchment or Silpat, if desired).
3.Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Tap each cookie on the top with the back of a spatula for nicer looking cookies with a better, chewier texture. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.


This is a great all butter and sugar cookie recipe:

Basic Shortbread
1 1/3 cups (2 sticks plus 6 tablespoons) unsalted butter, room temp, plus more for pans
2/3 cup sugar
3/4 teaspoon salt
3/4 teaspoon pure vanilla extract
3 1/3 cups all-purpose flour

Preheat oven to 275 degrees F. Butter a 9-by-13-by-1-inch baking pan, and line bottom with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add salt and vanilla, and beat to combine. Add flour, 1 cup at a time, beating on low speed until just combined. Press dough into prepared pan, leveling and smoothing the top. Using a dough scraper or the back of a knife, cut dough lengthwise into nine strips slightly less than 1-inch wide. Cut the strips crosswise into 36 (3-inch) bars. Using the tines of a fork or a wooden skewer, create a decorative pattern on the surface. Bake shortbread until evenly pale golden, but not browned, 70 to 85 minutes. Transfer pan to a wire rack to cool. Invert pan, and remove parchment. Turn shortbread over, and carefully break, or cut with a serrated knife, into bars. Store in an airtight container for up to 1 month


You didn't ask for ginger cookies, but I SOOOOO love these:
Pogen’s Gingersnaps
½ stick butter, softened
½ cup shortening
1 cup brown sugar packed
¼ cup mollases
1 egg
2 ¼ cups flour, sifted
2 t soda
½ t salt
1 t. ginger
2 t. cinnamon
½ t. cloves

Heat oven to 350 degrees. Cream first 5 ingredients till light and fluffy. Sift in dry ingredients and combine with wet ones. Use a small cookies scoop - about 1 T - and make level balls, rolling them in sugar before transferring them to the cookie sheets. I use a glass dipped in sugar to press down once on each ball, dipping the glass again in sugar each time.

Bake 8 minutes. When the cookies come out of the oven, I dip the glass again and press down once on each cookie, turning the glass ¼ turn to stick as much sugar onto each cookie as possible. Dip glass between each cookie. Remove to racks to cool.


My favorite chocolate chip cookie recipe because it is the METHOD, not just the recipe. Melting the butter when making the cookies and then chilling the dough results in a chewy cookie (not puffy, not flat, just perfect).

The Chewy Recipe courtesy Alton Brown
Recipe Summary
Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 2 1/2 dozen cookies

2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips

Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat (or microwave). Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.


QUAKER'S BEST OATMEAL COOKIES
3/4 c. firmly packed brown sugar
1/2 c. granulated sugar
1 egg
1 stick butter
1 tsp. vanilla
1 1/2 c. all purpose flour
1 tsp. baking soda
1 tsp. salt (opt.)
3 c. Quaker Oats (quick or old fashioned, uncooked)
optional: 1 cup chopped nuts, raisins, chocolate chips (mini are my favorite) or any combination thereof - I add raisins AND mini chocolate chips.

Preheat oven to 375 degrees.
Beat together butter and sugars until light and fluffy (just like the choco chip recipe above, I MELT the butter for this recipe then CHILL the dough before cooking them). Beat in egg and vanilla. Combine flour, baking soda, salt and spices; add to butter mixture, mixing well. Stir in oats. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire cooling rack. Store in tightly covered container. 4 1/2 dozen