whats your favorite kind of cookie?

Question

im addicted to cookies i love them all but i want to know your favorite(s)

Answer 1

another one I can't choose only one.. here are a few...

Chocolate Zebra Cookies
Ingredients:
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or margarine, softened
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
2/3 cup semi-sweet chocolate morsels
4 ounces white chocolate for baking, melted


Directions:
1.Preheat oven to 350°F. In Small Batter Bowl, combine flour, cocoa powder, baking soda and salt; mix well. In Classic Batter Bowl, beat butter and sugar until creamy. Add egg and vanilla; beat well. Add flour mixture and chocolate morsels; mix well.
2.Using Large Scoop, drop 6 scoops of dough, 3 inches apart, onto Rectangle Stone. (Cookies will spread while baking.)
3.Bake 14-16 minutes or until cookies are almost set and cracked on top. (Centers will still be moist. Do not overbake.) Cool 5 minutes on Stone; transfer to Stackable Cooling Rack. Cool completely. Repeat with remaining dough.
4.Chop white chocolate using Food Chopper. Place chocolate in Small Micro-Cooker®. Microwave on HIGH 1-2 minutes or until chocolate is melted and smooth, stirring every 30 seconds. Drizzle cookies with melted chocolate; allow chocolate to set completely.
Yield: approximately one dozen large cookies


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

1.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.
2.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. On 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.

Mexican Wedding Cookies
Ingredients:
2 cups all-purpose flour
1 cup pecans, finely chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup butter or margarine, softened

1/4 cup granulated sugar
1/4 cup powdered sugar
2 teaspoons vanilla
Additional powdered sugar (approximately 3/4 cup)


Directions:
1.Preheat oven to 350°F. In Small Batter Bowl, combine flour, pecans, cinnamon, and salt; mix well and set aside.
2.In Classic Batter Bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add vanilla; beat well. Gradually add flour to butter mixture; beat on low speed just until dry ingredients are incorporated.
3.Using Small Scoop, drop level scoops of dough, 1 inch apart, onto flat Baking Stone. Bake 12-14 minutes or until cookies are set but not brown. Remove cookies to Stackable Cooling Rack; cool 5 minutes. While cookies are still warm, roll in additional powdered sugar to coat. Cool completely. Repeat with remaining dough.

Answer 2

White- chocolate macadamia cookies
chocolate chip cookies
oatmeal cookies
iced oatmeal-rasin cookies
cinnamon cookies
snickerdoodles/ sugar cookie

Answer 3

#1 peanut butter
#2 sugar
#3 Chocolate chip

Answer 4

Chocolate chip

Answer 5

Snickerdoodle

Answer 6

Peanut Butter!!!

Answer 7

I love Pepperidge Farm chessmen or there Macadamia cookies are to die for.

Answer 8

The one that keeps me logged into Gmail. That's a pretty handy cookie.

Answer 9

chocolate chip homemade
mint milanos from pepperidge farms
or pillsbury sugar cookies or chocolate chip or nestles chocolate chip

Answer 10

Chocolate chip, sugar, cinnomin sugar, sometimes peanut butter and snickerdoodle

Answer 11

choclate chip cookies