Anyone have any good cookie recipes?

Answer 1

The BEST Chocolate Chip Cookies. Try them

3/4 cup softened butter
3/4 cup dark brown sugar
1/2 cup sugar
2 eggs
1 tsp. vanilla extract
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
6 oz. (half pack) chocholate chips

Cream the butter and sugars. Mix in the eggs and vanilla. Add the dry ingredients. Add chocolate chps. Bake them in spoon-sized helpings for 8-10 minutes at 375 Faranheit.

Enjoy!!!

Answer 2

Chocolate chip "Picnic" cookies.
[Makes about 12 cookies]

100g (4 oz) caster sugar
100g (4 oz) butter
1 egg
half a teaspoon of vanilla essence, or extract
175g (6 oz) plain flour
175g (6 oz) milk or plain chocolate chips
Heat your oven to 180°c/350°f/gas mark 4.
STORAGE: Keep in an airtight container and eat within five days

Grease too baking sheets and turn on your oven.
Stir the sugar and butter in a large bowl until creamy.
Mix together the egg and vanilla and add to the mixture
Sift the flour then stir the mixture again
When you have a smooth mixture, stir in 100g (4 oz) of chocolate chips. You can use the rest later
Put heaped tablespoons of mixture onto the sheets, spaced well apart.
Flatten slightly with the back of a fork and sprinkle the top of each one with some of the remaining chocolate chips.

Bake the cookies for 10-15 minutes, until they are pale golden brown. They should be slightly soft in the middle.
Leave for 5 minutes then lift onto a wire rack to cool.

Answer 3

Chocolate chip mint cookies

6 Tbs butter
1/2 cup packed brown sugar
1 egg
1 tsp vanilla
1 tsp mint extract
3/4 cup unbleached flour
3/4 cup toasted wheat germ
1/2 tsp baking powder
1 cup chocolate chips

1. Preheat oven to 350° F, 180° C.

2. Cream butter and sugar together. Beat in the egg, then the vanilla and mint.

3. In separate bowl, mix the flour, wheat germ and baking powder until just combined. Stir in the butter mixture and the chocolate chips.

4. Drop by spoonful onto lightly butter cookie sheets. Bake for 10-12 minutes.

Cooking tips

Use shiny cookie sheets when baking cookies, it will allow them to bake more evenly while dark sheets absorb the heat faster and will brown the crust prematurely.

We tried this recipe and it was great.

Answer 4

OATMEAL RASPBERRY THUMBPRINTS
This recipe is from Marshall Rosenthal, executive pastry chef at the Mystic Lake Casino in Minneapolis, Minnesota. The tender, crumbly cookie has a nutty-oat flavor and is punctuated with a filling of raspberry preserves. Use the finest-quality raspberry preserves possible, or the flavor will be all sweetness, no punch.
1 1/4 cups walnuts
1 1/4 cups quick-cooking rolled oats
1 cup all-purpose flour
1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, softened
1/2 cup solid vegetable shortening
1/2 cup firmly packed light brown sugar
1 large egg yolk
1 1/2 teaspoons vanilla extract
1/2 cup raspberry preserves
Confectioners' sugar for dusting

1. Position a rack in the center of the oven and preheat the oven to 350°F. Grease two baking sheets.

2. Place the walnuts in the bowl of a food processor and process until finely ground, about 15 seconds. Transfer the nuts to a pie plate or shallow bowl and set aside.

3. In a medium bowl, whisk together the oats, flour, and salt; set aside.

4. In the bowl of an electric mixer, using the paddle attachment, beat the butter, shortening, and brown sugar at medium-high speed until light and creamy, about 2 minutes. Beat in the egg yolk until well blended, scraping down the sides of the bowl as necessary. Beat in the vanilla extract. At low speed, add the oat mixture, mixing just until blended.

5. Pinch off pieces of the dough and shape into 1-inch balls. Roll one of the balls in the ground walnuts, coating it completely. Place the ball on one of the baking sheets and flatten it slightly with your palm, then press your thumb into the center of the cookie to form an indentation. Spoon about 1/2 teaspoon of the raspberry preserves into the indentation, filling it. Repeat with the remaining dough balls, arranging them 1 1/2 inches apart on the baking sheets.

6. Bake the cookies, one sheet at a time, for 14 to 16 minutes, until golden brown. Transfer the cookies to a wire rack and cool completely.

7. Dust the cookies lightly with sifted confectioners' sugar before serving.

Store in an airtight container at room temperature for up to a week.

Makes about 36 cookies.

Answer 5

I got this one from easy to bake easy to make Chocolate Macadamia Chewies.Here are the ingredients:1 1/2 sticks of soften butter or margarine 2/3 cup firmly packed light brown sugar 1 large egg 1 teaspoon vanilla extract 1 3/4 cups all- purpose flour 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 (3 1/2 ounces) coarsely chopped macadamia nuts 1/2 cup shredded coconut 13/4 cups chocolate mini M&M pre heat oven to 350 degrees. In large bowl cream butter and sugar until light and fluffly; beat in egg and vanilla. In medium bowl, combine flour, baking soda and salt; blend in nuts and coconut. Stir in M&M's the chocolate mini baking bits. Drop by heaping teaspoonfuls about 2 inches apart into ungreased cookie sheet;flatten slightly with the back of spoon.Bak 8 to 10 minutes or until set. Do not overbake. Cool 1 minute on cookie sheets; cool compeletly on wire racks. Store in tightly covered contianer. Enjoy!

Answer 6

Fig Cookies
Fig cookies made with butter, pecans, brown sugar, and dried figs.

INGREDIENTS:
1 cup dried figs, cut into small pieces
1/2 cup water
2 cups sifted all-purpose flour
2 teaspoon baking powder
1 teaspoon salt
1/2 cup shortening
1/2 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 egg
1 teaspoon vanilla extract
pecan halves

PREPARATION:
In saucepan over medium heat, bring figs and water to a boil; reduce heat and simmer for about 5 minutes or until thickened, stirring frequently; remove from heat to cool.
Preheat oven to 375°.
Sift flour with baking powder and salt.

In a mixing bowl cream shortening, granulated sugar, brown sugar, and egg. Add vanilla and continue to beat until creamy. Gradually add flour mixture, then fig mixture, blending well. Drop rounded tablespoonfuls of cookie dough onto greased baking sheets, spacing about 1-inch apart, then press a pecan half into the center of each. Bake 12 to 15 minutes, or just until lightly browned.
Makes about 2 1/2 to 3 dozen fig cookies.
More Fig Recipes

Answer 7

This site has alot of cookie recipes;


http://allrecipes.com/Recipes/Baking/Cookies/Main.aspx

Answer 8

You can make this 5star Chocolate and Oatmeal recipe.

it is located here : http://www.nutridiets.com/507,Chocolate_Chip_Oatmeal_Cookies

Answer 9

What kind? e-mail me.