does anyone have the recepie for realy good cookies?

Answer 1

Chocolate Chip Oatmeal Cookies

1 1/3 cups flour
1 tsp baking powder
1 tsp salt
2 cups quick-cooking rolled oats
1 cup vegetable shortening
1 cup granulated sugar
½ cup firmly packed brown sugar
2 eggs
1 ½ - 2 cups chocolate chips
2 tsp vanilla

Combine flour, baking powder and salt. Add rolled oats and mix well. Cream shortening until soft. Add sugars gradually and cream together until light and fluffy. Add eggs and blend. Add dry ingredients gradually, mixing thoroughly. Then add chocolate chips and vanilla. Mix well.

Drop by tsp on parchment lined baking sheet. Press flat with a fork.
Bake in moderate oven [350° F] about 10 minutes. Let cookies stand on baking sheet about ½ minute. Remove and cool on cake rack.

Makes about 6 dozen.

Answer 2

Brownie Cookies:

1¼ hours
48 servings

4 ounces semisweet chocolate
1 ounce unsweetened chocolate
1/3 cup all-purpose flour, Sifted
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/4 lb unsalted butter
1 cup granulated sugar
1 tablespoon vanilla extract
2 eggs
1 tablespoon milk
3/4 cup walnuts, Finely chopped


1. Melt the chocolate over hot water.
2. Sift the flour, baking soda, and baking powder together.
3. Set aside.
4. In the bowl of a mixer, cream the butter.
5. Add the sugar slowly and continue to beat.
6. Add the vanilla, then the eggs 1 at a time.
7. Add the chocolate and stir to blend.
8. Stir in the dry ingredients and the milk by hand.
9. When just blended, mix in the walnuts.
10. Cover and refrigerate dough for 30 minutes before rolling.
11. Preheat oven to 375 degres.
12. Lightly grease a cookie sheet.
13. To form the cookies, scoop out a portion of dough and roll out on a well-floured surface.
14. When dough is 1/4 inch thick, cut it into rounds or other desired shapes.
15. Re-roll scraps and cut again.
16. Place on cookie sheet (leave room for expansion) and bake for 6 to 8 minutes.
17. Watch for any hot spots in the oven and don't let these cookies overbrown.
18. VARIATION: For the Brownie Cookie Crust, make 1 recipe of Brownie Cookies and chill the dough briefly.
19. Lightly grease the back side of a large baking sheet.
20. Roll the dough out onto the baking sheet as thinly as possible so that the baked product will crumble easily.
21. Bake crust at 375 degrees for 5 to 7 minutes.
22. Let crust harden, then slide the cookie from the sheet and cool completely.
23. Roll over the cookie with a rolling pin until it is crushed to a fine crumb. (There should be about 2 1/4 cups of crumbs.) Melt 1 stick plus 1 tablespoon of unsalted butter.
24. Mix it into the crumbs and pack the mixture over the bottom and up the sides of a 10-inch springform pan.
25. Freeze for 30 minutes before filling in order to set the crust.
26. Line each cup with waxed paper for easy removal.

Answer 3

Makes 18

Ingredients
2 oz (50 g) dark Continental chocolate (75 per cent cocoa solids)
1½ oz (40 g) whole almonds, unblanched
4 oz (110 g) butter
3 oz (75 g) demerara sugar
1 dessertspoon golden syrup
4 oz (110 g) self-raising flour
pinch of salt
4 oz (110 g) porridge oats

Pre-heat the oven to gas mark 3, 325°F (170°C).

You will also need two baking sheets measuring 14 x 11 inches (35 x 28 cm), lightly greased with groundnut or another flavourless oil.

First of all, using a sharp knife, chop the chocolate into small chunks about ¼ inch (5 mm) square. Now put the butter, sugar and syrup in a saucepan, place it on the gentlest heat possible and let it all dissolve, which will take 2-3 minutes. Meanwhile, chop the nuts into small chunks about the same size as the chocolate pieces. When the butter mixture has dissolved, take it off the heat. In a large mixing bowl, sift in the flour and salt and add the porridge oats and half the chocolate and nuts, then give this a quick mix before pouring in the butter mixture. Now, using a wooden spoon, stir and mix everything together, then switch from a spoon to your hands to bring everything together to form a dough. If it seems a bit dry, add a few drops of cold water.

Now take half the dough and divide it into nine lumps the size of a large walnut, then roll them into rounds using the flat of your hand. Place them on a worktop and press gently to flatten them out into rounds approximately 2½ inches (6 cm) in diameter, then scatter half the remaining chocolate and almonds on top of the biscuits, pressing them down lightly. Once you have filled one tray (give them enough room to spread out during baking), bake them on the middle shelf of the oven for 15 minutes while you prepare the second tray. When they're all cooked, leave them to cool on the baking sheets for 10 minutes, then transfer them to a wire rack to finish cooling. You could store the biscuits in a sealed container, but I doubt you'll have any left!

Answer 4

Ginger Biscuits

Ingredients

2 oz vegan margarine
1 oz sugar
4oz flour
1 teaspoon ground ginger

Blend the margarine with the sugar until it is a smooth paste. Add the ginger and flour and blend thoroughly. If it too dry add a teaspoon of water - it should come together in a dough. Roll out on a floured surface and cut out using a cookie cutter. Place on a greased baking sheet in a 200 degree oven for 10 minutes or until golden brown.

Answer 5

For a really fast, yummy cookie
As follows:

1 package of sugar cookie dough (Pillsbury) Slice into 24 slices
1 box Andes mints
Makes 24

Unwrap all the mints.
Wrap one slice of sugar cookie dough around mint to cover. Bake according to the package directions on the sugar cookie dough.

These things are sooo good even though they are simple and use prepackaged items. You could do the same thing and make the sugar cookie dough from scratch. You can also substitute other candy. Slice a snickers bar, butterfinger etc.. and wrap with sugar cookie dough.

Answer 6

Monster Cookies-

* 6 eggs
* 2 cups packed brown sugar
* 2 cups white sugar
* 1/2 pound butter
* 2 tablespoons vanilla extract
* 2 tablespoons white corn syrup
* 4 teaspoons baking soda
* 1 1/2 cups peanut butter
* 9 cups rolled oats
* 8 ounces semisweet chocolate chips
* 1/2 pound candy-coated milk chocolate pieces

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. In a large bowl, cream together the sugars and the butter. Add in the eggs and mix well.
3. Mix in the vanilla, corn syrup, baking soda, and peanut butter. Stir until well blended.
4. Add in the oatmeal one cup at a time and mix well. Lastly, stir in the chocolate chips and M & Ms by hand. Form dough into balls and place about 2 inches apart on cookie sheets. Bake 12 - 15 minutes.

Maple Walnut Cookies



Makes 3 dozen cookies
Prep time: 25 minutes
Bake time: 8-13 minutes per sheet
1 -1/4 cups firmly packed light brown sugar
3/4 cup Butter Flavor Crisco all-vegetable shortening or 3/4 Butter Flavor Crisco stick
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 teaspoon maple extract
1 egg
1 -3/4 cups Pillsbury BEST® All-Purpose Flour
1 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1 -1/2 cups walnuts (30 to 40 walnut halves)

Heat oven to 375°F.
In the bowl of an electric mixer combine brown sugar, CRISCO Shortening, maple syrup, vanilla and maple extracts; beat at medium speed until well blended. Add egg; beat well.
In a medium bowl combine flour, salt, baking soda and cinnamon. Add to shortening mixture; beat at low speed just until blended. Stir in chopped walnuts.
Drop by rounded measuring tablespoonfuls of dough 3 inches apart onto ungreased baking sheets. Press walnut half into center of each cookie.
Bake 8 to 10 minutes for chewy cookies, or 11 to 13 for crisp cookies. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.

Answer 7

Peanut Butter cookies:
1 egg
1 tsp. vanilla
1 cup of sugar
1 cup of peanut butter
350 degrees for 10 min.

Answer 8

yes, cc and pb cookie recipes that i have are wonderful, they produce soft, delicious results, not for the crunchy, crisp lover. Email me and i'll try to get them to you. mrs.mommasmith@yahoo