What is your best & favorite HOME-MADE cookie recipe that you make from scratch (not from a box)?

Question

Think of it this way, if you could only have HOME-MADE cookies made from one recipe for the rest of your life, what recipe would it be?

Please post full recipe, nothing from a box.

If you don't like cookies, please don't answer.

Answer 1

These became our new favorite after trying the recipe over the Christmas holidays. Even my office went nuts over them

White Chocolate and Cranberry Cookies
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tsp vanilla
1 1/2 cups all-purpose flour
1/2 tsp baking soda
3/4 cup white chocolate chips
1 cup dried cranberries
1 Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2 In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.
3 Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.
Servings: 12
Yield: 2 dozen.

Our other favorite is:

Peanut Butter and Milk Chocolate Chip Brownie Bars
Traditional brownies take on a new dimension when topped with a light and creamy layer of Reese's Peanut Butter & Milk Chocolate Chip-infused peanut butter mixture. Top with nuts or melted baking chips for even more flavor!
6 Tbs butter or margarine, melted
1 1/4 cups sugar
2 tsp vanilla extract, divided
3 eggs, divided
1 cup all-purpose flour
2 Tbs all-purpose flour
1/3 cup HERSHEY®'S Cocoa Powder
1/2 tsp baking powder
1/2 tsp salt
1 (14 ounce) can sweetened condensed milk (not evaporated milk)
1/2 cup REESE'S® Creamy Peanut Butter
1 (11 ounce) package REESE'S® Peanut Butter and Milk Chocolate Chips, divided
3/4 tsp shortening
1 Heat oven to 350 degrees F. Grease 13x9x2-inch baking pan.
2 Stir together butter, sugar and 1 teaspoon vanilla in large bowl. Add 2 eggs; stir until blended. Stir together flour, cocoa, baking powder and salt. Add to egg mixture, stirring until blended. Spread in prepared pan. Bake 20 minutes.
3 Meanwhile, stir together sweetened condensed milk, peanut butter, remaining egg and remaining 1 teaspoon vanilla extract. Pour evenly over hot brownie. Set aside 2 tablespoons chips; sprinkle remaining chips over peanut butter mixture. Return to oven; continue baking 20 to 25 minutes or until peanut butter layer is set and edges begin to brown. Cool completely in pan on wire rack.
4 Place reserved chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over top of bars. When drizzle is firm, cut into bars. Store loosely covered at room temperature.
Servings: 24
Yield: 24 to 36 bars.
Preparation time: 15 minutes

Answer 2

Snickerdoodles

1 cup shortening
1 1/2 cups white sugar
2 eggs
2 3/4 cups sifted all-purpose
flour 2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Preheat oven to 400 degrees F. Mix the shortening and 1 1/2 cups of sugar together, thoroughly. Add the eggs and mix well. Sift the dry ingredients together and add to the shortening/sugar/egg mixture. Roll the dough into balls the size of small walnuts. Roll in a mixture of 2 T sugar and 2 tsp cinnamon. Place 2 inches apart on an ungreased cookie sheet. Bake at 400 degrees for about 8 to 10 minutes or until lightly browned, but still soft.

Answer 3

They are my favourites because they're light, easy to make, and tasty. I add lemon so they have a light lemon flavour with a nice sweetness that isn't overwhelming. The brandy helps too :) -*- These are a really nice dessert. I don't believe they are associated with any specific holiday or occasion, they seem to be used at any time of year. These recipes come from the Ukrainian Daughter's cookbook, and the Ukrainian Christmas book. INGREDIENTS 6 egg yolks 1 cup flour 1 tsp vinegar 1 tsp sugar pinch of salt ALTERNATE RECIPE INGREDIENTS 4 eggs 2 tbsp sugar 2 tbsp sweet cream or evaporated milk 1 tsp brandy - this prevents them from absorbing too much oil 1 tsp baking soda 1 tbsp lemon or orange juice 1 tbsp rum 3 ½-4 cups flour - Beat the egg yolks well, add sugar, vinegar and flour. - Mix well, then knead dough until smooth, on a lightly floured board. Cover with a warm bowl, let stand 10-15 minutes, and no longer (I once let the dough sit for a time, and they didn't turn out well at all). - Roll the dough out paper thin and cut, diagonally, in 1" wide strips. Then, cut these strips into diamond pieces about 2" long (See Figure 1). Figure 1 Slit each piece in the centre. Take two of the corners, bring them up and pass them both through the slit (Figure 2). Pull the corners tightly through (Figure 3 - a side view) until the corners are back at their original position. This is hard to describe, but you'll know it's right when the bow doesn't pop back out of position, it should stay as is when its done right. Alan Granofsky says his Lithuanian family only tuck one corner into the slit and pull firmly through, so you can try that too! Figure 2 Figure 3 Fry in deep fat, 350° until very lightly brown. Drain and sprinkle with icing sugar.

Answer 4

I have a few, but Melting Moments is one of my faves.
1 1/2 cups (210 grams) all purpose flour
1/2 cup (60 grams) cornstarch (corn flour)
1/4 teaspoon salt
1/4 cup (30 grams) powdered (confectioners or icing) sugar
1 cup (227 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract

Topping:
1 cup (110 grams) powdered (confectioners) sugar, sifted

In a medium sized bowl whisk together the flour, cornstarch and salt. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the flour mixture and beat until incorporated. Cover and refrigerate the dough for at least one hour or until firm.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

When dough is firm, form into 1 inch (2.54 cm) balls and place the cookies on the prepared baking sheets spacing about 1 inch apart. Bake for about 12 - 14 minutes or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.

Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about half of the confectioners (powdered or icing) sugar onto the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Put the remaining sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).

These cookies store very well. Place in an airtight container between sheets of wax paper and they will keep a couple of weeks.

Makes about 3 dozen cookies.

Answer 5

This is a great old recipe for oatmeal cookies that beats any of the newer ones I've tried. I get best results using the Quick oats, raisins, reducing salt to 1/2 teaspoon, omitting spices, and about 9 minutes bake time (though oven's vary). My old timer friends have said, "better than grandma's; best I ever ate." :)
Note that quality of oats does make a difference. While it is not always true that brand names are best, so far I've found that Quaker oats are worth the extra price.

QUAKER'S OATMEAL COOKIES

1 1/4 cups butter (2 1/2 sticks)
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt (optional)
1/4 teaspoon nutmeg (optional)
3 cups Quaker oats (quick or old fashioned, uncooked)


Heat oven to 375ºF. Beat together butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt, and spices; add to butter mixture, mixing well with spoon. Stir in oats. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie. 10 to 11 for a crisp cookie. Remove to wire cooling rack. Store in tightly covered container.
4 dozen


Variations: Stir in with oats any one or combination of two of the following ingredients, if desired: 1 cup raisins, chopped nuts, or semi-sweet chocolate, butterscotch or peanut butter flavored pieces.

Answer 6

Hands Down!!! Monster Cookies

http://allrecipes.com/Recipe/Monster-Cookies-III/Detail.aspx

Answer 7

Russian Tea Cakes, My mom and I often make them for the holidays. This recipe is not my family but we follow pretty much same this recipe. It is good, fun to make and yet delicous.
Go to this link, it will give you full recipe, you can adjust the serving portions if you want to serve large crowd, suggest smaller they are, faster they cook and more guests will eat it.

Answer 8

Snickerdoodles. They are the best.

It's an old fashioned cinniman cookie and they are great. Especially when they first come out of the oven.

Here is a recipe for you.