Cookie recipe?

Question

I need one with measures for like 5-10 cookies!

Answer 1

These are the perfect cookies for when you need something fast...and no baking required

Haystacks

1 1/2 cup of white sugar

1/2 cup of butter (or margerine)

1/2 cup of milk

1/2 cup of cocoa powder

1 tsp of vanilla extract

3 1/2 cups of rolled oats

1 cup of sweetened coconut flakes

~~~~~~~~~~~

Combine sugar, butter, milk, cocoa powder and vanilla in a medium sauce pan over medium/high heat until it reaches boiling...make sure you stir it frequently so the surgar doesnt burn

Remove from heat and stir in rolled oats and coconut

Drop tablespoon sized "stacks" on to waxed paper and allow to cool. To speed up the cooling process you can place the cookies in the refigerator.

Thats it, thats all. Enjoy!

Answer 2

1

Answer 3

A few recipes for cookies can be found on the following website, however here are a couple:

Double Chocolate Chip Cookies

You will need….
180 g chopped dark chocolate
180 g chocolate chips
300 g all purpose flour
1 ½ tsp of baking powder
½ tsp of salt
150 g brown sugar
1 whole egg & 1 egg yolk
160 g soft butter
80 ml of milk
1 bowl
1 saucepan
1 spatula
1 spoon
1 baking tray lined with parchment paper
Step 2Preheat the oven
Set the oven to 180ºC (360ºF/ gas mark 4).
Step 3Melt the chocolate
Place the saucepan, half-filled with water on a medium heat and bring it to a simmer. When simmering, place the bowl over the saucepan and add the chopped chocolate. Then, using a spatula, stir gently to help it melt. It will turn into a thick, glossy paste quite quickly.
Tip! You can also melt chocolate in the microwave. Put it on medium heat and heat it at ten second intervals.
Step 4Add the ingredients to the chocolate
Once the chocolate has completely melted, remove it from the heat. Add the flour, baking powder, salt, brown sugar, eggs, soft butter and milk. Next, when the chocolate dough is well mixed, add the chocolate chips and stir it again mixing all together to create a glorious goo!
Step 5Prepare the baking tray
Spoon a dollop of the chocolate dough onto the lined baking tray. Continue adding more spoonfuls to create the cookies, making sure there is enough room for expansion during the baking process.
Step 6Bake
Place the tray into the centre of the preheated oven and bake for 12 minutes. Take them out after this time using a pair of dishcloths to protect your hands from burns.
Step 7Cool and serve
Allow your cookies to cool for a few minutes before serving. Sprinkle icing sugar over the top of the cookies and then really enjoy them as a delightful afternoon treat. Or why not at any time of the day!


Walnut Butter Cookies


Step 1You will need
160 g soft butter at room temp
60 g icing sugar
60 g ground walnuts
25 g flour
some icing sugar for dusting
1 mixer with the flat beater attachment
cling film
1 baking tray
some wax paper
1 cutting board
1 knife
Step 2Pre-heat oven
Preheat the oven to 180ºC or gas mark 4.
Step 3Blend the ingredients
Spoon the butter into the mixer bowl and turn it on to blend, slowly adding the icing sugar. Let it blend until the sugar has fully mixed in, then add the ground walnuts, and the flour, allowing each batch of flour to be fully combined before adding the next. Blend for 1 minute more and then turn off the mixer.
Step 4Shape the dough
Place a sheet of cling film onto a flat surface and lay the dough at the bottom part of the sheet. Shape and stretch the dough into a log-shape and move it back and forth to make a cylinder shape with the film wrapped around the log. Finally twist the ends of the cling film like you would a cracker. Repeat the process making another cylinder with the rest of the dough.
Step 5Chill
The dough needs to be chilled before you can cut it. Place your two logs into the fridge until cold.
Step 6Cut the roll
Remove the logs from the fridge and slice them in half. Take off the cling film and discard. Then cut into 1/2 centimetre rounds. Repeat with the rest until you have roughly 80 small biscuits.
Step 7Bake
Line the baking tray with wax paper and put the biscuits onto the tray, ensuring that there is enough space between each biscuit to expand during the cooking process. Then transfer them to the preheated oven. Bake for 10 minutes.
Step 8Serve
Allow the biscuits to cool before serving. Dust them generously with icing sugar and place them on a pretty plate to serve with a good quality tea or coffee.

Answer 4

Here you go this recipes makes 18, but if you half the quanity you will get 9 cookies

Chocolate Almond Crunchies
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).

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.

Answer 5

Chocolate chip cookies:

Recipe:

1 cup (2 sticks) (226 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
3/4 cup (160 grams) firmly packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3 cups (420 grams) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups (270 grams) semisweet chocolate chips

Note: Can add 1 cup of toasted and chopped nuts (pecans or walnuts).

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

In the bowl of your electric mixer (or with a hand mixer), cream the butter. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.

In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes).

For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 12 - 14 minutes, or until golden brown around the edges. Cool completely on wire rack.

Makes about 4 dozen - 3 inch round cookies

hope this helps..

Answer 6

I have several cookie recipes, to make a smaller batch like this all you would need to do is cut all the ingredient amounts in 1/2. To view the cookie recipes visit http://www.giftwrapandmore.com/category/dessert-recipes/cookie-recipes/

Answer 7

this makes about 10-15 but you can adjust the recipe if you need.

NO BAKE OATMEAL COOKIES

2 C. SUGAR
1/4C. COCOA
1/2 C. MILK

IN A 3 QT SAUCEPAN BRING TO A ROLLING BOIL FOR 1 MINUTE

TAKE OFF HEAT AND ADD THE FOLLOWING

1 STICK OF BUTTER
1/4C. PEANUT BUTTER
3 C. QUICK OATS

STIR TOGETHER AND SPOON ONTO WAX PAPER OR ALUMINUM FOIL. LET FIRM UP AND ENJOY

Answer 8

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Answer 9

I buy the prepackaged dough and freeze the unused portions in useable amounts, it's just easier for me that way. It keeps from having too many sweets in the house at once and I don't have to mess with mixing from scratch.

But you could do the same with scratch dough, mix a whole batch and freeze the unused portion for later use.

Answer 10

go to www.allrecipes.com , it's a good website