Best cookie recipe?

Question

All suggestions of cookies and buscuits will be greatly appreciated :)

Answer 1

~*~Here's some recipe from the cookbook I'm writing. It's full of my family's tried & true recipes. Enjoy.....If you try them I know you will!!!

JUMBO RAISIN OATMEAL COOKIES

1 c. water
1 c. (8-oz.) raisins
1 c. shortening
1 c. sugar
1 c. brown sugar, packed
2 eggs
1 tsp. vanilla extract
1 1/2 c. flour
2 1/2 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
3 c. quick oats
1 c. chopped nuts

Boil water & raisins together for 5 to 8 minutes, then drain & set aside to cool. Cream together shortening, & both sugars. Add eggs & vanilla to the creamed mixture. In another bowl, mix together flour, pumpkin pie spice, salt, baking soda, then fold this dry mixture into the creamed mixture. Then add oats, nuts & softened raisins, & stir till mixed together. Roll into small balls, & place on greased cookie sheet, & flatten with a fork. Bake at 350 degrees F. for 10 to 12 minutes, or until golden.

*********************************
JUMBO RAISIN COOKIES

1 c. water
1 c. raisins
Boil raisins in the water for 5 to 8 minutes.

1 c. shortening
1 tsp. baking soda
2 c. sugar
2 1/2 tsp. pumpkin pie spice
2 eggs
2 tsp. salt
1 tsp. vanilla
4 c. flour, sifted
1 tsp. baking powder
1 c. nuts, chopped

Preheat oven to 400 degrees F. Mix good, roll into small balls, & press out on cookie sheet & bake 10 minutes.

********************************
MOM’S OATMEAL COOKIES

1 c. shortening
1 1/2 c. flour
1 c. sugar
1 tsp. salt
1 c. brown sugar, packed
1 tsp. soda
2 eggs
3 c. quick oats
1 tsp. vanilla extract
1 c. walnuts, chopped

Cream shortening & sugars. Mix in eggs, & vanilla. Sift flour, slat & soda. Fold into creamed mixture. Stir in oats & nuts. Roll into small balls & place on greased cookie sheet. Flatten with a fork. Bake in 350 degrees F. oven, 10 to 12 minutes, or until golden.

Or make refrigerator cookies by forming dough into rolls 1 1/2” in diameter, then chill thoroughly. Just before baking slice 1/4” thick & put on baking sheet.

***********************************
DISNEYLAND’S OATMEAL RAISIN COOKIES

3 1/4 c. flour
1 T. baking powder
1 1/2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
2 1/8 c. shortening
1 3/4 c. brown sugar, packed
1 1/2 c. granulated sugar
3 lg. eggs
1 tsp. vanilla extract
4 c. rolled oats
2 1/2 c. dark raisins

Preheat oven to 350 degrees F. Blend flour, baking powder, cinnamon, salt & baking soda in mixing bowl. Set aside until needed. Cream shortening with brown sugar & granulated sugar until fluffy. Beat in eggs & vanilla until smooth. Mix in reserved flour mixture until well blended, about 2 minutes. Add oats & raisins. Mix until blended, about 1 minute. Using ice cream scoop (size #24), scoop out cookie dough into 4 dozen large balls. Place about 6 balls on each lightly greased baking sheet, pressing down until about 1/4” thick & 3” in diameter. Bake for 9 to 12 minutes or until browned. Cool slightly, then remove cookies from sheets & cool on racks. Makes 48 cookies.

*******************************
GIRL SCOUT MINT COOKIES

1 box devil's food cake mix
2 eggs
2 T. water
2 T. cooking oil
1/2 c. cocoa
1 pkg. chocolate chips
2−3 drops Wilton's Candy Mint Flavoring

Preheat oven to 400 degrees F. Combine cake mix, eggs, water, cooking oil, & cocoa. You will need to blend this together well, this will be a very sticky mess. Let stand for 20 minutes, then shape into very small 1/2” balls. Place these balls on a cookie sheet 2” apart, & flatten with a large spoon that’s coated with oil. Bake for about 8 minutes. Let cool until they reach room temperature. Heat chocolate chips in either the microwave, or in a double boiler. When completely melted add a 2 or 3 drops of mint flavoring. Do NOT add too much, it is a powerful flavoring. Spread the melted chocolate on the cookies, or you can dip the cookies into the chocolate.

*******************************
GIRL SCOUT SAMOA COOKIES

6 T. butter
1/2 c. sugar
1/2 c. light corn syrup
1/2 of 14oz. can sweetened condensed milk
1/2 tsp. vanilla
4 c. toasted coconut
1 c. semi−sweet or milk chocolate chips

In 2 qt. saucepan over medium−low heat, combine butter, sugar & corn syrup. Heat to a full boil, stirring constantly with a wooden spoon. Boil 3 minutes, stirring constantly. Slowly pour in sweetened condensed milk, stirring constantly. Continue cooking over low heat until candy thermometer reaches 220 degrees F. to 228 degrees F. Remove from heat. Stir in vanilla. Beat until creamy. Immediately stir in toasted coconut & mix well. Spoon mixture by teaspoonfuls into circular mounds onto buttered waxed paper. Flatten slightly & with the end of a wooden spoon poke a small round hole into the center of each cookie. Cool completely. Melt chocolate chips & drizzle thinly in stripes over cookies & let chocolate harden at room temperature. Store in airtight container.

*******************************
NO BAKE CHOCOLATE OATMEAL COOKIES

1 stick butter
1/4 c. cocoa
1/2 c. milk
2 c. sugar
1 T. vanilla
1/2 c. peanut butter
3 c. oats

Boil butter, cocoa, milk, sugar, vanilla & peanut butter for 1 minute. Add oats & mix well. Spoon out onto wax paper.

*****************************
Here's a fun one, just for good measure!

GIRL SCOUT SAMOA “COOKIE” PRETZEL TREATS

1 pkg. pretzel rods
1 pkg. Kraft’s Caramels
chocolate chips, melted
coconut, shredded

In a double boiler, melt the caramels following the directions on the package. Dip each pretzel rod 3/4 of the way in. You may have to spoon the caramel over the pretzel if the pan isn't deep enough. Let excess caramel drip back into pan & set the pretzel on waxed paper to cool. When you have used up all of the caramel, melt the chocolate & repeat process. When you set the pretzels on the waxed paper this time, liberally sprinkle the coconut over each pretzel before the chocolate is cool. Place in refrigerator to speed final cooling.

Answer 2

1

Answer 3

Chocolate 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
•2 cups chopped walnuts (optional)
________________________________________
DIRECTIONS:
1.Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2.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.
3.Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Answer 4

Double Choco Drop Cookies...these are awesome

1 c butter
1 1/2 c sugar
2 eggs
2 tsp vanilla
2 c flour
2/3 c cocoa
3/4 tsp baking soda
1/4 tsp salt
1/2 c toasted slivered almonds
1 3/4 c milk choc chunks

Heat oven to 350. Beat butter, sugar, eggs, and vanilla until light and fluffy. Stir together flour, cocoa, soda and salt. Add to creamed mixture. Stir in almonds and chocolate. Drop onto ungreased cookie sheet. Bake 8-10 min cool clightly. Remove to wire rack. Cool completely.

@ 3 1/2 dozen
-------------------------------------------------
CAFE COFFEE COOKIES:
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1 egg
1 1/2 cups Gold Medal® all-purpose flour
1 tablespoon instant coffee granules or instant espresso coffee (dry)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped pecans
1 bag (11.5 or 12 oz) semisweet chocolate chunks (2 cups)
Coffee Drizzle
1/2 teaspoon instant coffee granules or instant espresso coffee (dry)
1 tablespoon water
1/2 cup powdered sugar



1. Heat oven to 350°F. In large bowl, beat granulated and brown sugars, butter and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, 1 tablespoon coffee granules, the baking soda and salt. Stir in pecans and chocolate chunks.

2. Drop dough by 1/4 cupfuls about 2 inches apart onto ungreased large cookie sheet.

3. Bake 12 to 15 minutes or until golden brown and edges are set. Cool 4 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

4. Meanwhile, in small bowl, dissolve 1/2 teaspoon coffee granules in water. Stir in powdered sugar until smooth and thin enough to drizzle. Drizzle cooled cookies with Coffee Drizzle.

Answer 5

take 2 round biscuits put some pudding btw them and roll. the side where the pudding gets out of them, into a coconut flower.Then put them into the fridge.

Answer 6

Whenever I want to make something different I go to my computer and search for recipes...

Answer 7

World's Best Cookie
Submitted by: Barbara
Submit a recipe photo
"Wonderfully crunchy cookie that makes a lot and keeps for a long time."
Original recipe yield: 4 dozen.

Servings:
24 (change)

INGREDIENTS:

* 1 cup butter
* 1 cup white sugar
* 1 cup packed brown sugar
* 1 egg
* 1 cup vegetable oil
* 1 teaspoon vanilla extract
* 1 teaspoon baking soda
* 3 1/2 cups all-purpose flour
* 1 cup rolled oats
* 1/2 cup flaked coconut
* 1 cup crushed cornflakes cereal
* 1/2 cup chopped pecans

DIRECTIONS:

1. Preheat oven to 325 degrees F (170 degrees C).
2. Cream together the butter or margarine and sugars.
3. Stir in egg, oil, vanilla, baking soda and flour. Mix until well blended.
4. Stir in the rest of the ingredients. Drop on cookie sheets. If desired, sprinkle with sugar before baking. Bake for 12 - 15 minutes.

The World's Best Sugar Cookie
time to make 2¼ hours 2 hours prep
Change to: cookies US Metric
1 cup vegetable oil
1 cup softened butter
1 cup powdered sugar
1 cup sugar
2 large eggs
1 teaspoon vanilla
4 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
sugar, for coating cookies

Not the one? See other The World's Best Sugar Cookie Recipes

* < 4 hours Hand-formed Cookies

1. Preheat oven to 375°F.
2. Beat oil and butter until blended.
3. Add powdered sugar and 1 cup sugar; beat well.
4. Beat in eggs and vanilla.
5. Sift flour, soda, cream of tartar and salt together.
6. Stir into sugar mixture.
7. Mix well.
8. Chill at least 2 hours.
9. Roll into 1-inch balls; roll balls in sugar.
10. Place cookies on ungreased cookie sheet and flatten with bottom of glass dipped in sugar.
11. The cookies should be flattened to 2-inch rounds; don't flatten too thin.
12. Bake for 10-14 minutes or until brown around the edges.

World's Best Peanut Butter Cookie
22 min 10 min prep
Change to: dozen (approx) US Metric
1 1/4 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/4 teaspoon maple extract
1/2 cup sugar
2/3 cup light brown sugar, lightly packed
2/3 cup peanut butter
1 large egg

Not the one? See other World's Best Peanut Butter Cookie (Laura Secord Cookbook) Recipes

* < 30 mins Hand-formed Cookies
* Nuts Hand-formed Cookies
* Christmas Hand-formed Cookies
* Kid Pleaser Hand-formed Cookies

1. Set oven to 350°F.
2. Lightly grease a large baking sheet.
3. In a large mixing bowl sift together flour, baking soda and salt.
4. In the bowl of a mixer fitted with the paddle attachment, cream together butter, white sugar, and maple extract.
5. Beat in brown sugar and peanut butter and continue to beat until smooth (about 2 minutes).
6. Add in egg and beat for another 1-2 minutes.
7. Reduce the speed and add in the dry ingredients in 3 additions, mixing well until a stiff dough forms.
8. Shape the dough into small balls and place 2-inches apart on the prepared baking sheet.
9. Press down with a fork to flatted.
10. Bake for about 12-15 minutes or until golden brown.

World's Best Cookies
Yield: 150 cookies

1 stick butter (1/2 cup)
1 stick margarine
1 cup granulated sugar
1 cup light brown sugar
2 teaspoons vanilla
3/4 cup Crisco oil
1 egg
3 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup finely chopped nuts
1 cup Old-fashioned Quaker Oats
1 cup shredded coconut
1 cup Rice Krispies

Preheat oven to 325 degrees F. In mixing bowl, cream butter and margarine. Add sugars, vanilla, and oil. Beat until smooth. Add egg and beat again until smooth. Add flour, salt, baking soda, and cream of tartar. Add nuts, oats, coconut and Rice Krispies. Fold in until well blended. Cover bowl with waxed paper and refrigerate for an hour. Dough will be stiff enough to handle. Spray cookie sheets lightly. Pinch off small piece about the size of a marble. Flatten with your fingers. (Regular size cookie sheet will hold 24) Bake for 8 to 10 minutes. After taking them out of the oven, leave on the cookie sheets for a few minutes. Cool on racks.