What is your favourite cookie recipe?

Question

My niece came over and we want to make some delicious cookies together!!

Answer 1

My husband makes these and they are irresistable - soft and chewy!
Chocolate Chip Cookies – Phil’s famous recipe

Preheat oven to 350º

Put in mixer and blend:
2/3 cup Margarine
1 cup dark brown sugar
1 cup sugar
Add and keep mixing (just leave the mixer on as you add stuff – the more blended the better)
2 eggs
Add and keep mixing
1 tsp vanilla
2/3 cup vegetable oil
1 tsp salt
Add and keep mixing
3 cups flour
1 tsp baking soda
Add and stir in
12 oz chocolate chips

Drop onto ungreased cookie sheets, and bake for 8-9 minutes. The cookies should not look brown at all, but should look barely cooked.
Cool on countertop. You should have to tilt the cookie sheet to remove with spatula. That’s how limp they should be.
Makes about 4-5 dozen.

Answer 2

*These are AWSOME!
Irresistible Peanut Butter Cookies

Makes 3 dozen
Prep time: 20 minutes
Bake time: 7-8 minutes per sheet

1 -1/4 cups firmly packed light brown sugar
3/4 cup Jif Creamy Peanut Butter
1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick
3 tablespoons milk
1 tablespoon vanilla extract
1 egg
1-3/4 cups PILLSBURY® Best All-Purpose Flour
3/4 teaspoon baking soda
3/4 teaspoon salt

Preheat oven to 375°F.
In the bowl of an electric mixer combine brown sugar, peanut butter, CRISCO Shortening, milk and vanilla extract; beat at medium speed until well blended.
Add egg. Beat just until blended.
In a medium bowl combine flour, baking soda and salt; add to creamed mixture at low speed. Mix just until blended.
Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
Bake 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet; transfer to cooling racks to cool completely.

Answer 3

Chewy Chocolate-Chip Cookies:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
2 tablespoons light butter
1 teaspoon vanilla extract
4 large egg whites (at room temperature)
1/2 cup granulated sugar
1/3 cup light-colored corn syrup
1 1/4 cups semisweet chocolate chips
Cooking spray

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, and salt. Beat brown sugar, butter, and vanilla extract at medium speed of a mixer until well-blended (about 5 minutes).

Beat egg whites until foamy using clean, dry beaters. Gradually add granulated sugar, 1 tablespoon at a time; beat until soft peaks form. Add corn syrup; beat until stiff peaks form. Fold brown sugar mixture into egg white mixture. Add flour mixture; stir in chocolate chips.

Drop by level tablespoons 1 inch apart onto baking sheets coated with cooking spray. Bake at 375° for 10 minutes or until golden. Remove from oven, and let stand 5 minutes. Remove cookies from pans, and cool on wire racks. Store loosely covered.

Yield: 4 dozen (serving size: 1 cookie)

Answer 4

Seven layer cookies

1/2 cup butter or margarine
1 1/2 cups graham cracker crumbs
1 14-oz. can sweetened condensed milk
1 cup butterscotch flavored chips
1 cup semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped pecans


Preheat oven to 350°, (325° for glass dish). Line a 13x9-inch baking pan with a sheet of foil, making sure to cover the sites well. Place the butter in the baking pan and melt it in the oven. Sprinkle crumbs over butter; pour condensed milk evenly on top of crumbs. Top with remaining ingredients in order listed; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature.

Answer 5

This is a great recipe and easy to make.
Chocolate peanut butter drop cookies.

In a pot, stirring constantly, bring the following ingredients to a boil over medium heat:
1 stick of butter or margarine
2 cups of sugar (or I like to use 1 c of baking splenda & 1 c sugar)
1/2 c milk
1/2 c unsweetend cocoa
1/2 c peanut butter

Turn off heat and stir in:
1/2 teaspoon of vanilla
3 cups of quick cooking oats

drop teaspoon size cookies onto wax paper and let cool.
they are my husband's favorite cookie from childhood

Answer 6

My two favorites of all time are the oatmeal raisin cookies from the Quaker oatmeal container lid and Tollhouse cookies from Nestle's semi-sweet morsals (with the nuts).

Answer 7

I take the Toll House Chocolate Chip recipe and add a teaspoon of cinnamon and double the vanilla.

Answer 8

the usual chocolate chip, oatmeal with rasins, and sugar