cookie recipies?

Question

im making my bf cookies for his bday which in in 3 days...................do no any good recipies???? thanks a million

o and im only like 13 no nothing to elaborate plzz

Answer 1

Now darlin, I'm from Texas, and when we have to give a man cookies, it is chocolate chip! Here is the recipie--giv 'em a tall glass of milk to go with them chips! Yee Haw!

INGREDIENTS
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 11/2 cups butter, softened and 1/2 cup of peanut butter.
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts




DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla.

Blend in the flour mixture. Finally, stir in the chocolate chips and nuts.

Drop cookies by rounded spoonfuls onto ungreased cookie
sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Answer 2

Chocolate chip cookies
1/2-1 cup softened butter
2 eggs
1 cup brown sugar
1 tablespoon vanilla
2 cups flour
1 teaspoon baking powder
1 bag chocolate chips

Mix butter, eggs, brown sugar and vanilla together.
Add flour (1 cup at a time) to mixture.
Next add baking powder and chocolate chips.
Bake in oven at 350 degrees for about 15-20 minutes.

Peanut Butter Cookies
1 cup peanut butter
1 cup sugar
1 egg
1 teaspoon vanilla

Combine all ingredients.
Roll into 1-inch balls then flatten using a fork.
Bake 8-10 minutes at 350 degrees.

Strawberry Cookies

2 eggs
2/3 c. vegetable shortening
1 pkg. strawberry cake mix
1/2 c. chopped nuts
1/2 c. chopped coconut

Combine eggs and shortening. Add half the dry cake mix. Beat well. Add remaining dry mix, nuts, and coconut. Mix thoroughly. Drop by teaspoons onto greased cookie sheet. Bake at 350 degrees for 8-10 minutes

Answer 3

PEANUT BUTTER BUTTERSCOTCH COOKIES

1 cup peanut butter
1/2 cup Nestles Butterscotch morsels
1 cup sugar
1 egg
1/4 teaspoon vanilla

Combine all ingredients. Form dough into balls. Place on a cookie sheet. Press with a fork to flatten.
Bake in a preheated 350F degree oven for 10 minutes, watching carefully as you do not want to overbake or the cookies will be dry.

Remove to cool on wire racks. Store in an airtight container.

This recipe works well with chunky peanut butter, but a nice variation is to use Reese's Peanut butter, omit the butterscotch morsels, then dip the cooled cookies in Baker's dipping chocolate

Answer 4

Here are 2 that are REALLY good & easy!!!!!!!!!!!!!!! Hope you enjoy!!!!!!!


Chocolate Chip Cookies---These are THE BEST cookies I have ever had eaten!!!!!

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.



Surprize Cookie----Yummy!!!

INGREDIENTS
2 cups butter, softened
2 3/4 cups all-purpose flour
1 (18.25 ounce) package yellow cake mix
1 (13 ounce) package chocolate covered caramel candies (e.g. Rolo TM)
1/4 cup confectioners' sugar for rolling



DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat the butter and flour together until soft and smooth. Stir in the cake mix to form a soft dough. Roll dough into 1 inch balls. Press a candy into the center of each ball, covering completely. Place 2 inches apart onto an ungreased cookie sheet.
Bake for 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Roll cookies in confectioners sugar while still warm.

Answer 5

Make these, they are really easy and so good I can eat a whole batch at once! They are one of my very favorite cookies and way better than the regular chocolate no-bake cookies.

Oatmeal peanut butter cookies (no-bake)
2 c sugar
1 stick margarine
1/2 c milk
3 c quick oats
5 T peanut butter
1 tsp vanilla
Mix together oatmeal, and peanut butter. In heavy saucepan, boil together sugar, margarine, and milk for one minute (do not over boil-cookies will be too dry.) Pour hot mixture over oatmeal mixture. Quickly add vanilla and stir until all ingredients are well mixed. Drop by spoonfuls onto waxed paper. Let stand until firm. Keep in airtight container.

Answer 6

Rolo Cookies

2 1/4 cups flour
1 teaspoon baking soda
1 cup sugar
1 cup brown sugar
1 cup butter, softened
2 teaspoons vanilla
2 eggs
9 oz. package of Rolo candy

Preheat oven to 350F. Beat sugars and butter until light and fluffy. Add eggs and vanilla, beat well. Add flour and baking soda, blend well, chill dough in refrigerator for at least 3 hours. Roll 1 tablespoon of dough in palm of hand to form a ball. Press Rolo into ball, covering it completely. Flatten bottom of cookie into palm of hand. Press other side into mixture of 1 cup chopped nuts mixed with 1 tablespoon sugar. Place cookies, nut side up, on an ungreased cookie sheet. Bake for 9 minutes.

Answer 7

Easy Peanut Butter Cookies
1 cup of sugar (plus extra for coating cookies)
1 cup of Peanut Butter
1 egg

Preheat oven to 350 degrees
Mix ingredients
Taking about a tablespoon of dough, roll into ball
Coat with sugar (put in bowl of sugar and roll it around)
Put on cookie sheet
Smash with fork two times, one in each direction
Bake for 5-6 minutes
Remove and let cool.

Answer 8

Crunchy Chocolate Cookies
1 cup butter, at room temperature
2 cups sugar
2 large eggs
1 tablespoon pure vanilla
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
4 cups crispy rice cereal
2 cups semi-sweet chocolate chips
PREPARATION:
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silpat baking mats.
Cook time 15 minutes
In an extra large bowl, cream butter and sugar together until light and fluffy.

Answer 9

BUTTERSCOTCH COCONUT COOKIES Yield: 4 dozen cookies a million a million/3 cups all objective 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 a million super egg ½ tsp vanilla extract a million ¾ cups sweetened shredded dried coconut a million ½ cups butterscotch chips Preheat the oven to 325 ranges. Have waiting 2 baking sheets coated with parchment paper. Sift the flour, baking powder, baking soda, and salt jointly onto a sheet of waxed paper; set aside. In a huge bowl, utilising an electric powered mixer on intense velocity, cream the butter till fluffy and dwindled yellow. upload the granulated and brown sugars and proceed beating till the mixture is now no longer gritty while rubbed between your finger and thumb. upload the egg and vanilla and beat on low velocity till mixed, in some situations combating the mixer and scraping down the aspects of the bowl with a rubber spatula as needed. upload the flour mixture to the butter mixture and combine on low velocity or stir with a wood spoon merely till mixed. upload the coconut and butterscotch chips, blending or stirring merely till mixed. With dampened palms, shape the dough right into a million-inch balls or drop by potential of rounded tablespoons onto the arranged baking sheets, spacing the cookies approximately 2 inches aside. Bake the cookies till golden brown around the perimeters, approximately quarter-hour. enable the cookies cool temporarily on the pans on twine racks earlier shifting them to the racks to relax thoroughly.

Answer 10

Chocolate - Butter Pecan Bars

* 1/2 cup (1 stick) butter, softened
* 1/2 cup packed light brown sugar
* 1 egg
* 1 teaspoon vanilla extract
* 3/4 cup all-purpose flour
* 1-3/4 cups chocolate chips
* 3/4 cup coarsely chopped pecans, divided

1. Heat oven to 350°F. Grease 8-inch square baking pan.

2. Beat butter, brown sugar, egg and vanilla in medium bowl; stir in flour. Stir in 3/4 cup chocolates and 1/4 cup pecans; spread evenly into prepared pan.

3. Bake 25-30 min until lightly browned; remove from oven.
Immediately sprinkle remaining 1 cup chocolates over top. Let stand 5 minutes or until chocolate softens. Spread evenly with knife. Immediately sprinkle remaining 1/2 cup pecans over top; press gently. Cool completely in pan on wire rack. Cut into bars.

Yield: 16 bars.

--Hershey’s website
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Coconut Lime Sours

--Calling All Cooks, FoodTV

2 cups flour
4 tablespoons sugar
1/8 teaspoon salt
1 stick plus 2 1/2 tablespoons margarine
4 eggs -- beaten
1 cup almonds -- chopped
2 cups light brown sugar -- firmly packed
3 cups sweetened flaked coconut
1 1/2 cups powdered sugar
2 tablespoons fresh lime juice
2 teaspoons lime zest

Preheat oven to 350 degrees F.

Combine flour, sugar, and salt in a bowl. Cut in margarine until mixture resembles coarse meal. Press crust into ungreased 10 by 15-inch baking pan. Bake for 15 minutes or until golden brown.

Mix eggs, nuts, brown sugar, and coconut until well blended; spread over baked crust. Bake an additional 30 minutes or until set.

While still warm, loosen the edges with a metal spatula. Mix together the powdered sugar, lime juice, and zest with a fork. Working quickly, spread the lime paste all over the top with a spatula while still warm. Let cool to room temperature and cut into bars. Cut 11 cuts crosswise and 3 cuts lengthwise.
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Iced Ginger Cookies

--Allysa Torey, “More From Magnolia: Recipes from the World-Famous Bakery”

Makes 2½ dozen

Cookie
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup vegetable oil (preferably canola)
1 cup sugar plus 1 tablespoon (for sprinkling)
1 large egg, at room temperature
1/2 cup light unsulphured molasses

Icing
1/2 cup confectioner's sugar, sifted
1 tablespoon solid vegetable shortening
2 teaspoons water

1. Preheat over to 350 degrees.
2. In a small bowl, combine the flour, baking soda, ginger, cinnamon, and salt. Set aside.
3. In a large bowl, on the medium speed of an electric mixer, beat together the oil and sugar for 2-3 minutes. Add the egg and molasses, and beat well.
4. Add the dry ingredients and mix thoroughly. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion.
5. Sprinkle lightly with sugar. Bake for 12 minutes. Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely.
6. To make the icing: Combine the sugar, shortening, and water, and beat until smooth and creamy. Cover until ready to use.
7. When the cookies are completely cool, spread a very thin layer of icing on each cookie with a small knife or spatula. Let the icing set before stacking the cookies or they will stick together.

(My note: I make a double recipe of the icing. I must put on more icing than they do because I run out with the original recipe's amount. But I also don't double the vegetable shortening (Crisco) -- about the same amount and just more water and conf's sugar.)
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Sparkling Butter Toffee Cookies
• 1 cup sugar
• 3/4 cup LAND O LAKES® Butter, softened*
• 1 egg
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 cup English or almond toffee bits
• Sugar

Heat oven to 350°F. Combine sugar, butter, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour, baking powder and baking soda; reduce speed to low. Beat until well mixed. Stir in toffee bits by hand.

Shape dough into 1-inch balls. Roll in sugar. Place 2 inches apart onto ungreased cookie sheet. Flatten each with bottom of glass to 1 1/2-inch circles. (If glass sticks, dip glass in sugar.)

Bake for 9 to 1l minutes or until edges are just lightly browned. (DO NOT OVER BAKE.) Sprinkle with sugar while warm. Cool completely.

*Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator.

TIP: English toffee bits and chips are available in the baking section of large supermarkets.

TIP: Cookies may also be flattened with a fork in a criss-cross pattern.

--Land O Lakes website
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Stained Glass Cookies
yield: 4 dozen

1 cup sugar
2 sticks butter
2 eggs
1 teaspoon pure vanilla extract
3 cups all-purpose flour
Assorted brightly colored, hard candies
1 (2 to 3-inch) star cookie cutter
Special Equipment: 1 small triangle cookie cutter

Preheat oven to 350ºF. In a mixer with a paddle attachment, cream the sugar and butter until smooth. Add the egg and the vanilla extract. Mix in the flour. Remove the dough from the mixer and press into a rectangular shape. Wrap in plastic wrap and refrigerate for at least 1 hour.

Remove from the refrigerator and cut dough into 1/3. Roll out dough, 1 piece at a time to a 3/16-inch thickness. Cut out as many large stars as possible. Repeat with all of the dough. Cut a small triangle out of each the arms on each star.

Place the hard candy, by color, into small plastic bags. Place a towel over the bags and crush the candy with a meat mallet. Place all of the cookies on parchment lined sheet pans. In each of the
triangle holes, fill with different colors of crushed hard candy. Bake in the oven for 10 to 15 minutes or until lightly golden brown, and the candy has melted.

--Emeril Lagasse