I need a recipie for cookies without Vanilla or vanilla extract in it. Also, no chocolate chips?

Question

A RECIPIE!!!

Answer 1

Peter Pan Cookies
Original recipe yield: 5 dozen

INGREDIENTS
1/2 teaspoon salt
1 cup peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 tablespoon milk
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 cup shortening

DIRECTIONS
Preheat oven to 325 degrees F (170 degrees C).
Combine shortening, salt, and peanut butter and mix well. Add sugars gradually and cream thoroughly. Add beaten eggs and milk. Mix well.
Sift flour with soda and add to first mixture, blending well.
Drop from teaspoon on greased baking sheet. Press with fork or fancy glass. Bake 15-20 minutes

Old Time Refrigerator Cookies
"These will freeze very well up to several months baked or unbaked."
Original recipe yield: 10 dozen

INGREDIENTS
2 cups butter
1 cup packed brown sugar
1 cup white sugar
2 eggs
6 cups all-purpose flour
1 cup chopped pecans
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup candy-coated milk chocolate pieces
1/2 cup colored sugar for decoration (optional)

DIRECTIONS
In a large bowl, cream together butter and sugars. Add beaten eggs. Mix and sift flour, baking soda, salt, and cinnamon in another bowl. Add flour mixture to the creamed mixture. Stir nuts into the dough.
Shape dough into 6 balls. Roll out each ball on floured wax paper into a cylinder about the size of a silver dollar.
Shake chocolate decorative candies or colored sugar onto wax paper. Roll dough into the sugars or chocolate, enough to coat the sides of the dough. Roll cylinders in wax paper, and place in the refrigerator overnight.
Slice rolls into 1/4 inch slices, and place on greased cookie sheets. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.

Answer 2

Well, it would taste funny to a lot of people, especially if you're American. Nearly all chocolate in the states is flavored with vanilla. It also makes the cookies a bit sweeter. I've never tried to make them without, so I couldn't tell you how they'd turn out. I'd suggest borrowing from a neighbor if buying it really is a problem for you.

Answer 3

Peanut Butter Cookies

1 can Eagle Brand milk
3/4 cup pranut butter
2 cups Bisquick

Mix and shape into one inch balls. Place 2 in. apart on ungreased cookie sheet. Dip fork into granulated sugar and flatten cookies using criss cross method. Bake @ 375 for 6 to 8 min.

Answer 4

use choclate and marshmellows and peanut butter, Make up a cookie dough just as you would with other cookies, Carfully roll dough in melted marshmellow , and then put dough on top of marshmellow, so that is covered and marshmellow is in the middle, Bake at 350 for 15 minutes, then meantime melt a jar of peanut butter in micowave, When the cookies come out , cool then for about 3 minutes and then roll then into the peanut butter, put on wax paper and put in refrigerator till serving time

Answer 5

You don't have to add the vanilla extract. Simply omit it from the recipe.
There are TONS of cookie recipes that don't have chocolate chips in them. Sugar cookies.... snickerdoodles..... macaroons..... molasses cookies..... the list goes on and on!!!

Answer 6

omit the vanilla/vanilla extract but i would replace it with something such as another type of flavouring...cocoa powder etc.

Answer 7

All Occasion Cookies
1 pound (4 sticks) butter or margarine, divided (do not use vegetable oil spreads)
2 3/4 Cups (11 oz.) Flour
1 pkg. White Cake Mix

Preheat oven to 350 degrees. In small batter bowl, microwave 2 sticks of the butter on HIGH 1 minute or until melted. Using Paring Knife, slice remaining butter into 1/2-inch pieces; add to melted butter, tossing to coat using Classic Scraper. Allow butter to stand 3-5 minutes or until softened.
Meanwhile, accurately measure flour into large Colander Bowl by lightly spooning flour into Adjustable Scoop. Level off surface by scraping off additional flour using Handy Scraper. (For most consistent results, use Kitchen Scale to weigh flour.) Add cake mix to flour; blend well using Stainless Steel Whisk to break up any large lumps. Using Stainless Steel Whisk, whisk butter until smooth and free of lumps. If necessary, return butter to microwave for 10-20 seconds or until creamy and pourable. Do NOT melt completely. Pour butter, all at once, into dry ingredients; thoroughly scrape butter from Batter Bowl using Classic Scraper. Using Bamboo Spoon, mix until dry ingredients are incorporated and dough is smooth. (If dough is too stiff to stir, knead until smooth by hand on Cutting Board.) Shape dough, bake and decorate as desired.

Flavor Variations:

Chocolate: Substitute one package devil's food cake mix for the white cake mix. Add flour and butter as recipe directs.

Spice: Substitute one package yellow cake mix for white cake mix. Add 1 Tablespoon Pantry Cinnamon Plus Spice Blend. Add flour and butter as recipe directs.

Peanut Butter: Substitute one package yellow cake mix for the white cake mix. Add flour as directed. Whisk 2/3 Cup Peanut Butter into softened butter until smooth; add to dry ingredients as recipe directs.

This dough is versatile, can spread cream cheese on top, and add pie filling.

You can use this for drop cookies, cookie press cookies or my favorite roll out, cut into flowers. In half of them use a small circle and cut out the center. After cooled, spread full cookie with jelly of your choice and top with one with a hole. Then you put powdered sugar on it and it’s like a linzer tart. You can add nuts, chips, candy bars cut up… it’s really versatile.

Answer 8

you can just omit either of those