Does anyone have any easy homemade cookie recipes to share?

Question

I would like snickerdoodle, chocolate chip and oatmeal raisen receipes.thanks

Answer 1

Snickerdoodles
about 36 cookies
Prep: 25 minutes
Chill: 1 hour
Bake: 10 to 11 minutes per batch
Ingredients
1/2 cup butter, softened
1 cup granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 egg
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon ground cinnamon

Directions
1. In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill in the refrigerator for 1 hour.

2. In a small mixing bowl combine the 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls. Roll balls in the sugar-cinnamon mixture to coat. Place 2 inches apart on an ungreased cookie sheet.

3. Bake in a 375 degree F oven for 10 to 11 minutes or until edges are golden brown. Transfer cookies to a wire rack; cool. Makes about 36 cookies.

Oatmeal Cookies Three Ways
Prep: 25 minutes
Bake: 9 to 11 minutes
Ingredients
1-1/2 cups butter, softened
2 cups packed brown sugar
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 eggs
1/4 cup milk
2 teaspoons vanilla
3-3/4 cups all-purpose flour
2 cups rolled oats

Directions
1. In an extra-large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, and baking soda; beat until combined, scraping sides of bowl occasionally. Beat in eggs, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the rolled oats.

2. Divide dough into three equal portions. Choose one of the variations below to add to each portion of dough. Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheet.

3. Bake in a 375 degree F oven for 9 to 11 minutes or until edges are golden but centers are soft. Cool on the cookie sheet for 1 minute. Transfer cookies to a wire rack; cool. Makes: 96 cookies

4. Spicy Raisin Rounds: Stir in 1 cup raisins or currants, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves. Continue as directed.

5. Nutty Brickle Chippers: Stir in 1 cup chopped chocolate-covered English toffee or semisweet chocolate pieces and 1/2 cup chopped walnuts or hazelnuts (filberts). Continue as directed.

6. Candy Cookies: Stir in 1 cup snipped or chopped gumdrops or candy-coated milk chocolate pieces. Continue as directed.

Original Nestlé Toll House Chocolate Chip Cookies

Estimated Times:
Preparation - 15 min
Cooking - 9 min
Cooling Time - 15 min cooling
Yields - 60

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.

Answer 2

Here is a very good shortcut recipe for Snickerdoodles I use all the time now.

Snickerdoodles

1 pkg. Betty Crocker Super Moist White cake mix
1/4 cup vegetable oil
2 eggs
2 T. sugar
1 t. ground cinnamon

Heat oven to 350. Mix cake mix, oil and eggs in large bowl with spoon until dough forms (some dry mix will remain). Shape dough into 1" balls. Mix sugar and cinnamon in small bowl. Roll balls in cinnamon sugar mixture. Place about 2" apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Remove form cookie sheet to wire rack. Makes about 3 dozen cookies.

Answer 3

snickerdoodle cookies

1½ cup Sugar
½ cup Margarine, softened
1 teaspoon Vanilla
2 Eggs
2¾ cup All-purpose flour
1 teaspoon Cream of tartar
½ teaspoon Baking soda
¼ teaspoon Salt
2 tablespoon Sugar
2 teaspoon Cinnamon
Heat oven to 400F. In a large bowl, combine first 4 ingredients; blend well. Stir in flour, cream of tartar, soda, and salt; blend well. Shape dough into 1-inch balls. Combine 2 tbsp sugar and cinnamon; roll balls in powdered sugar (coat heavily). Place 2-inches apart on ungreased cookie sheet. Bake at 300F for 15 minutes or until edges are set. Immediately remove from cookie sheet

Answer 4

my chocolate chip cookies only last a few seconds because they are so good.

1 can sweetened condensed milk
1/2 cup melted butter
1 packet nestle chocolate chips (you can use dark, milk or white)
1/2 cup white sugar
3 cups self raising flour (or all purpose flour and 1 teaspoon of baking powder)

Stir the flour, butter, milk and sugar all together to form a thick dough. (add more flour if it seems a little sticky).

Stir in the choc chips. Roll into golf ball size balls and press onto baking paper on a cookie sheet (or greased cookie sheet)

Bake in a moderate oven for about 5 minutes (just slightly browned on the edges). Take out and let cool. Slightly crispy on the outside - chewy in the middle. YUMMMMMM

(You can add chopped walnuts, pecans if you like too - really good - or even use baking M&Ms).

Answer 5

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 6

Makes 5 dozen 2 inch cookies (snickerdoodle cookies)

Anonymous



1 cup soft shortening (margarine)
1 1/2 cup granulated sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoons salt (optional)


Combine shortening (margarine), sugar and eggs. Sift together and stir in flour, cream of tartar, baking soda and salt (optional). Then chill dough for about 20 minutes. Preheat oven to 400 degrees. Roll dough into balls the size of small walnuts. Roll into mixture of 2 tablespoons of sugar and 2 tablespoons of cinnamon. Place about 2 inches apart on ungreased baking sheet (you can also use aluminum foil). Place in preheated oven for about 8-10 minutes or until golden brown.

Answer 7

"Chocolate Chocolate Chip Cookies"

Ingredients-
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups semisweet chocolate chips
6 tablespoons butter, softened
1 cup white sugar
1 1/2 teaspoons vanilla extract
2 eggs
1/2 cup confectioners' sugar


Preparation-
Combine flour, baking powder and salt. Set aside.
Melt 1 cup of chocolate chips over low heat. Cream butter and sugar. Add melted chocolate chips and vanilla; beat in eggs; add flour mixture and remaining chocolate chips.
Wrap in plastic and freeze until firm (about 20 minutes).
Make small balls (1 inch); roll in confectioners' sugar. Place on ungreased cookie sheet and bake for 10-12 minutes at 350 degrees F (175 degrees C). Cool on wire rack.

Answer 8

everytime I make these cookies, I get asked for the recipe!

chocolate chip cookies


mix one stick of soften butter, 1 1/2 cups of brown sugar, one teaspoon of vanilla. once it is blended well, add three large eggs. Once that is blended, add 1 1/2 cups of creamy peanut butter and 2 tablespoons of karo syrup. Once blended add 4 1/2 cups of oatmeal (the quick kind). then add two teaspoons of baking soda. mix well. then add one bag of chocolate chip's.

bake at 350 for 12 minutes. There is no flour in this recipe! the cookies stay soft. my kids ask for these on a weekly basis. Enjoy!

Answer 9

Here are a few that are really good!


Awsome cookies

INGREDIENTS
1 cup margarine
1 cup vegetable oil
2 cups white sugar
2 cups packed brown sugar
4 eggs
3 teaspoons vanilla extract
2 tablespoons real maple syrup
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
3/4 teaspoon salt
1 cup finely ground graham cracker crumbs
5 cups rolled oats
1 1/2 cups semisweet chocolate chips
4 cups semisweet chocolate chips
3 cups chopped walnuts


DIRECTIONS
In a large bowl cream, sugar, butter, and maple syrup. Add eggs and vanilla.
Grind the oats in a food processor to a coarse texture. Mix the dry ingredients together (except chocolate) and pour in half, add the cracker crumbs and nuts, mix well and add the rest of the dry ingredients. NOTE: You can use any one of the following kinds of nuts: peanuts, almonds, pecans, walnuts, filberts, cashews or chestnuts.
Add the chocolate pieces last and make a small ball and place on a ungreased cookie sheet 3 inches apart. Press the cookie flat.
Bake for 10 to 12 minutes at 350 degrees F (175 degrees C). Dough also freezes well.


Lemon chocolate chip cookies

INGREDIENTS
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon baking powder
1/2 cup butter, softened
1/2 cup white sugar
1/4 cup vegetable oil
1/2 cup milk
1/4 cup lemon juice
2 tablespoons lemon zest
1/2 cup semi-sweet chocolate chips

1/2 cup confectioners' sugar
2 tablespoons lemon zest
1/4 cup water


DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C). Sift together the flour, cinnamon, cloves and baking powder, set aside.
In a medium bowl, cream together the sugar and butter. Stir in the milk, oil, lemon juice and 2 tablespoons lemon zest. Gradually stir in the sifted ingredients until well blended. Fold in the chocolate chips. Drop by rounded spoonfuls onto cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To make the glaze: In a small bowl, stir together the confectioners' sugar, 2 tablespoons lemon zest and water until smooth. Spread onto cooled cookies


Soft chocolate chip cookies--- The BEST I have ever had!!!

INGREDIENTS
1/2 cup butter
1/2 cup shortening
3/4 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips
2 cups all-purpose flour


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Combine flour, baking soda and salt. In another bowl, combine soften butter with shortening, sugar and brown sugar and vanilla. Beat until creamy. Beat in egg. Gradually add flour mixture and mix well. Stir in chocolate chips.
Bake on ungreased cookie sheet for 8-10 min. Note: I take them out of the oven before they start to turn dark! Do not double this recipe, or they don't bake soft. Can make this recipe for bars too. Spread dough into greased 9x13 inch pan. Bake them at 375 degrees F (190 degrees C) for 15-20 minutes.

Answer 10

I make homemade peanutbutter cookies, so I'm no help in that department.

I do know that Allrecipes.com has recipes for everything imaginable....including the infamous snickerdoodle. ;)

Answer 11

Here are a few that are good!

Apple cinnamon oatmeal cookies

INGREDIENTS
1 cup apple cinnamon granola
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup shortening
1/4 cup white sugar
1 egg
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda


DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Mix together granola, flour, brown sugar, shortening, white sugar, egg, salt, vanilla extract and baking soda together in a medium size mixing bowl. Mix until well blended.
Drop by teaspoonfuls 1 1/2 inches apart on baking sheets.
Bake for 12 to 15 minutes, or until golden brown. Cool on wire racks.


Coffee liqueur raisin oatmeal cookies

INGREDIENTS
1 1/2 cups raisins
1/2 cup coffee flavored liqueur
1 cup shortening
2 cups packed brown sugar
3 eggs
1/2 cup milk
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups rolled oats
1 cup chopped walnuts (optional)
1 cup white chocolate chips (optional)



DIRECTIONS
Place raisins in a small bowl, and add coffee flavored liqueur. Heat in the microwave for approximately 2 minutes, or until hot. Set aside to cool (overnight is great). Drain, and reserve liquid.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together shortening and brown sugar. Beat in eggs, one at a time, then mix in milk and the reserved liquid from the raisins. Combine flour, baking powder, baking soda, and salt; stir into the creamed mixture. Stir in oats. Mix in the walnuts and white chocolate chips, if desired. Drop by rounded spoonfuls onto prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.


Cranberry orange oat cookies

INGREDIENTS
1/2 cup butter, softened
1/2 cup white sugar
1 cup brown sugar
1/3 cup applesauce
2 eggs
2 tablespoons orange juice
1 teaspoon grated orange zest
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 dash ground nutmeg
2 cups rolled oats
1 cup fresh cranberries, roughly chopped


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Mix in the applesauce, eggs, orange juice and orange zest one at a time, mixing well after each. Combine the flour, baking soda, cinnamon and nutmeg; gradually stir into the orange mixture. Fold in oats and cranberries. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.