i need recipies for cookies?

Question

but keep it simple

Answer 1

Butterscotch Cookies (refrigerator cookies)

Mix together:
1 ¼ cups light borwn sugar, packed
½ cup butter (or shortening)

Add and mix in:
1 egg
1 tsp. vanilla

Sift together and mix in:
1 ¾ cups sifted flour
1 ½ tsp. baking powder
¼ tsp. salt

Add:
½ cup chopped nuts

Roll in wax paper in two rolls. Chill in refrigerator until cold (several hours or overnight)…OR put them in freezer for 15 minutes or so. Slice in ¼ inch slices on greased and floured cookie sheet. Bake at 350 degrees for about 10 minutes.


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Potato Chip cookies

1 cup shortening
1 cup brown sugar
1 cup granulated sugar
2 eggs
2 cups flour
1 tsp baking soda
1 tsp vanilla
1 cup potato chips, crushed
¾ cup chopped nuts

Cream shortening, sugar and eggs until creamy. Add remaining ingredients; mix well. Drop from a teaspoon onto lightly greased cookie sheet. Flatten with spoon or fork dipped in hot water. Bake in a 350 degree oven for 10 to 15 minutes. Makes 4 ½ dozen. (They taste good like pecan sandies).

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Refrigerator cookies

Mix together thoroughly:
1 cup soft shortening
½ cup sugar
½ cup brown sugar
2 eggs

Soft together and stir in:
2 ¾ cups sifted flour
½ tsp. baking soda
1 tsp. salt
2 to 3 tsp. cinnamon (or use 1 ½ tsp. vanilla (and add with eggs))

Mix thoroughly with hands. Press and mold into 2 short smooth rolls about 2 ½ inches in diameter. Wrap in wax paper and chill until stiff (several hours or overnight)…OR put in freezer for about 15 minutes or so. With a thin, sharp knife, cut in thin slices 1/8” to 1/16” thick. Place slices a little apart on ungreased baking sheet. Bake at 400 degrees for 6 to 8 minutes or until lightly browned. Makes about 6 dozen 2 ½ “ cookies.
**Optional- Add ½ cup chopped nuts.

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Snippy Doodles

2 TBSP shortening
2/3 cup sugar
1 cup flour
1/8 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
½ cup milk
1 well-beaten egg

Thoroughly cream shortening and sugar; add sifted dry ingredients alternately with milk and egg. Drop by spoonfuls onto greased and floured cookie sheet. Sprinkle each cookie with a little sugar. Bake at 350 degrees for 7 to 10 minutes or until a small imprint is made when touched with finger. Makes about 1 ½ doz.

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QUAKER'S BEST OATMEAL COOKIES

3/4 c. firmly packed brown sugar
1/2 c. granulated sugar
1 egg
1 stick butter
1 tsp. vanilla
1 1/2 c. all purpose flour
1 tsp. baking soda
1 tsp. salt (opt.)
3 c. Quaker Oats (quick or old fashioned, uncooked)

Preheat oven to 375 degrees.

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. Stir in oats. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire cooling rack. Store in tightly covered container. 4 1/2 dozen.

OATMEAL COOKIE SQUARES: Press dough onto bottom of ungreased 13"x9" pan. Bake about 25 minutes or until light golden brown. Cool completely; cut into 1 1/2" squares. Store in tightly covered container. 4 dozen.

VARIATIONS: Add 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.

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Nutmeg Sugar Cookies

1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup powdered sugar
1/2 cup salad oil
1 large egg
1/2 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

1. In a large bowl, with a mixer on medium speed, beat 1/2 cup butter, granulated sugar, and powdered sugar until smooth. Add oil, egg, and vanilla and beat until well blended.

2. In a medium bowl, mix 2 cups flour, baking soda, nutmeg, and salt. Stir into butter mixture, then beat until well blended. Cover bowl with plastic wrap and freeze until dough is firm, about 1 hour.

3. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets. Press each cookie with the lightly floured tines of a fork to flatten slightly.

4. Bake cookies in a 350° regular or convection oven until edges are lightly browned, 8 to 10 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

YIELD: 3 Dozen
http://www.thatsmyhome.com/hannahs/cookies/nutmeg-sugar-cookies.htm

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Maple Syrup Cookies

Make the dough the night before you plan to bake these cookies.

Ingredients
3/4 cup sugar + extra for dusting
1 cup (8oz.) unsalted butter, softened
1/2 cup pure maple syrup
1 teaspoon vanilla
1 egg yolk
3 cups unbleached, all-purpose flour
1/4 teaspoon salt

The day before you plan to make the cookies, make the dough:
1. Beat together the sugar and butter with an electric beater on high speed for about 3 minutes.

2. Add the maple syrup, vanilla and egg yolk and mix for 1 minute.

4. Sift the flour and salt directly into the butter/sugar mixture. Beat at medium speed until combined - about 2 minutes.

5. Shape the dough into a ball, wrap in plastic, and refrigerate overnight.

Preheat oven to 350°F. To make the cookies:
1. Butter two baking sheets.

2. Divide the dough into two equal portions. Working with 1 portion at a time, roll it out on a lightly floured surface to about 1/8-inch thick.

3. Cut out shapes with a cookie cutter and place on prepared cookie sheets, about 1 inch apart.

4. Gather scraps, reroll and cut out as many additional cookies as possible. Repeat with second dough portion. Dust the cookies with granulated sugar.

5. Bake for 9-12 minutes, until they are lightly golden. Remove and cool on racks.
http://frenchfood.about.com/library/print/nmaplecookies.htm

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LAZARUS $250 COOKIES

1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
2 c. flour
2 1/2 c. oats
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
12 oz. chocolate chips
4 oz. melted Hershey bar
1 1/2 c. chopped pecans

Mix butter, sugar and brown sugar. Add eggs and vanilla. Beat flour and oats until powder in a blender. Add to above mixture a little at a time. Add salt, baking powder and baking soda. Make sure all ingredients are mixed. Then add chocolate chips, Hershey bar and pecans. Drop golf ball size spoonfuls 2" apart on greased cookie sheet. Preheat oven to 375 degrees.
Bake 7 to 8 minutes. Remove cookie sheet and cool. Cookies will appear to be undone.
http://www.cooks.com/rec/doc/0,1810,145164-231204,00.html

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Original Nestlé Toll House Chocolate Chip Cookies

Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
http://www.verybestbaking.com/recipes/detail.aspx?ID=18476

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Copycat Mrs. Field's Chocolate Chip Cookies

The extra vanilla makes the house smell heavenly when these are baking. The key to these cookies is to not bake them past the recommended 10 minutes. This way after they cool they will be nice and chewy.

30 cookies 20 min 10 min prep

1 cup softened butter
1/2 cup granulated sugar
1 1/2 cups firmly packed brown sugar
2 large eggs
2 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
18 ounces semi-sweet chocolate chips

Preheat oven to 350°.
In a large mixing bowl, cream together the butter, sugars, eggs and vanilla.
In another bowl, mix together the flour, salt, baking powder and baking soda.
Combine the wet and dry ingredients.
Stir in chocolate chips.
With your fingers, place golf ball-sized dough portions 2-inches apart on an ungreased cookie sheet.
Bake 9-10 minutes or just until edges are light brown.
http://www.recipezaar.com/95216

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Grandma Molly Weiser's Poppy Seed Cookies

6 eggs
1 cup sugar
1 cup oil
1 tsp. vanilla
2 tsp. baking powder
1 tsp. salt
2 1/2 cups flour (or more as needed)
1/3 cup poppy seeds (soaked in hot water, then drained)

Cream eggs with sugar. Add oil and vanilla. Mix and blend in dry ingredients, then poppy seeds. Roll and cut out. Bake at 350 degrees for 20 to 25 minutes until brown.
http://www.recipelink.com/cookbooks/2001/0967163315_3.html

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Girl Scout Chocolate Mint Cookies (Copycat)

I've never been able to tell the difference between this imposter and the real deal. Easy, Easy, Easy!! You might be able to get more than 70 cookies out of this recipe.

70 servings 50 min 20 min prep

2 cups mint chocolate chips
70 Ritz crackers

Melt the mint chocolate chips in the microwave.
Dip crackers, one at a time, into the chocolate.
Lay on wax paper to set.
Store in airtight container (if there's any left, that is).
http://www.recipezaar.com/146492

Answer 2

Thick, Soft, and Chewy Chocolate Chip Cookies

Cooking time: About 7 minutes per pan

Prep time: About 10 minutes

Makes: About 18 cookies

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1/4 lb.) butter or margarine, at room temperature

3/4 cup firmly packed brown sugar

1/2 teaspoon vanilla

1 large egg

1 package (6 oz.) or 1 cup semisweet chocolate chips

1/2 cup chopped nuts (optional)

1. Mix flour, baking soda, and salt.

2. Beat butter, sugar, and vanilla with a mixer on medium speed until well blended. Beat in egg, mixing well. Add flour mixture, and beat slowly to incorporate, then beat to blend well. Stir in chocolate chips and nuts.

3. Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets.

4. Bake in a 400° oven until edges of cookies are brown but an area about 1 inch wide in the center is still pale, 6 to 7 minutes. If using 2 pans in 1 oven, switch positions at half-time.

5. Let cookies cool on pan about 5 minutes, then transfer to racks with a spatula. Serve warm or cool. Store airtight up to 8 hours, or freeze for longer storage

Answer 3

BUTTERSCOTCH COCONUT COOKIES Yield: 4 dozen cookies 1 1/3 cups all purpose flour ½ tsp baking powder ½ tsp baking soda ½ cup unsalted butter, at room temperature ½ cup granulated sugar ½ cup firmly packed brown sugar 1 large egg ½ tsp vanilla extract 1 ¾ cups sweetened shredded dried coconut 1 ½ cups butterscotch chips Preheat the oven to 325 degrees. Have ready 2 baking sheets lined with parchment paper. Sift the flour, baking powder, baking soda, and salt together onto a sheet of waxed paper; set aside. In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow. Add the granulated and brown sugars and continue beating until the mixture is no longer gritty when rubbed between your finger and thumb. Add the egg and vanilla and beat on low speed until blended, occasionally stopping the mixer and scraping down the sides of the bowl with a rubber spatula as needed. Add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended. Add the coconut and butterscotch chips, mixing or stirring just until blended. With dampened hands, shape the dough into 1-inch balls or drop by rounded tablespoons onto the prepared baking sheets, spacing the cookies about 2 inches apart. Bake the cookies until golden brown around the edges, about 15 minutes. Let the cookies cool briefly on the pans on wire racks before transferring them to the racks to cool completely.

Answer 4

choc chip cookies
ingredience:
1/2 cup butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1 egg
1 1/2 cup flour
1/4 teaspoon salt
1/2 bag chocolate chips <12 oz.>
1/2 cups walnuts
1/2 teaspoon baking soda
mix all ingredience together
spoon out onto a pan depending on how large you like them, bake for 375 degrees
if making normal size should take 12 minutes
used to make these when i was a kid. its from a kid book so cant get any simpler then that.
you can substitute the choc chips with white choc chips if you want and add nuts too which is also good.


chewy chocolate and nut cookies makes 18
ingredience:
1 tablespoon butter
4 egg whites
3 cups confectioners sugar
1/4 cup unsweetened cocoa
2 tablespoons flour
1 teaspoon instant coffee powder
1 cup walnuts, finely chopped
1 tablespoon water

procedure:
use whip
beat egg whites until very frothy
add sugar, cocoa, flour, coffee, and beat until combined
add water and beat at high speed
fold in walnuts
use tablespoon to scope out and place on baking pan
bake for 12-15 minutes at 350 degrees
let cool the tops will looked cracked and firm


chocolate macaroons makes 20
ingredience:

2 1/4 squares unsweetend chocolate
1 cup ground almonds
1/2 cup granulated sugar
1/4 teaspoon almond extract
1 tablespoon unsweetened cocoa
2 egg whites
1 tablespoon confectioners sugar

procedure:
melt chocolate
grind up almonds in a food processor add sugar , almond flavor, cocoa, and 1 egg white
add melted chocolate and other egg
shape batter into balls and place on baking pan
bake for 10-12 minutes at 350*
hope these helped. good luck!

Answer 5

Do they have to be homemade....If not just buy the dough and bake....and decorate..