Cookie Recipies?

Question

Does anyone have good cookie recipies?Thanks :)

Answer 1

Here are a few of my favorites. I made them this year and my family and friends loved them. The first recipe makes a lot! I freeze my cookies in rolls and slice them ~1/4 inch thick as I need them. Bake them according to the directions in the recipe, you may need to add a minute or two to the baking time.

Soft and Chewy Chocolate Chip Cookies

6 dozen 25 min 15 min prep
1 1/4 cups sugar
1 1/4 cups firmly packed brown sugar
1 1/4 cups margarine or butter, softened
2 teaspoons vanilla
3 eggs
4 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 (12-24 ounce) package semi-sweet chocolate chips

Heat oven to 375*F.
In large bowl, beat sugar, brown sugar and margarine until light and fluffy.
Add vanilla and eggs; blend well.
Add flour, baking soda and salt; mix well.
Stir in chocolate chips.
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
Bake at 375*F for 8 to 10 minutes or until light golden brown.



Chewy Cranberry Oatmeal Cookies
I keep rolls of it on hand in the freezer and just slice off as many as I want to bake at one time.
48 cookies 31 min 20 min prep
6 3/4 ounces all-purpose flour (1 1/2 c.)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 1/2 cups old fashioned oats
8 ounces unsalted butter, slightly softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, beaten lightly
1 tablespoon honey
2 teaspoons pure vanilla extract
6 ounces dried cranberries (1 1/3 c.)
5 ounces chopped pecans (about 1 c.)

Oven to 350 degrees F. (if baking right away).
Line sheet pans with parchment.
Mix the dry ingredients together, then stir in the oats.
Set aside.
Beat the butter and both sugars together until light and fluffy.
Add the eggs, then scrape down the bowl; add the honey and vanilla and beat until blended.
Add the flour mixture in two additions, beating each until well combined.
Stir in the cranberries and pecans.
At this point, you can either bake, or freeze.
To freeze, just scrape the dough onto plastic wrap, roll into a log, wrap tightly, and freeze until ready to bake.
Then just take them out of the freezer, let sit for about 15 minutes, then slice into 3/16" thick slices and bake as directed.
To bake immediately: drop by tablespoonfuls about 2 inches apart on parchment lined sheet pans.
Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
Let cool on the pan for 5 minutes, then transfer to a rack to cool.



Chewy Cinnamon Cookies (you can add some butterscotch chips to these if you wish)


Ingredients
1 cup(2 sticks) butter, softened
1/4 cup sugar
1 1/4 cup brown sugar, firmly packed
2 large eggs
1 tsp vanilla
2 cups graham cracker crumbs
1 1/2 cups flour
1 tsp cinnamon
1 tsp baking soda
1 tsp salt

Directions
Preheat oven to 350.
Cream together butter and sugars until light and fluffy.
Mix in eggs and vanilla until well combined.
Combine all dry ingredients in a bowl and slowly add to the wet mix.
This is the point when the dough can be frozen.
Scoop the dough out onto a baking sheet by rounded spoonfuls. Leave room for spreading.
Bake at 350 for 9-11 or until slightly browned on the edges.

Answer 2

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 3

Sour Cream Chocolate Chip Cookies
These are so moist and chewy, they won't last long in your house!

INGREDIENTS
1 1/2 cups raisins
1 1/2 cups chopped walnuts
2 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 cup butter, softened
1 cup white sugar
2 eggs
1/2 cup sour cream
1 cup semisweet chocolate chips


DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Line cookie sheets with aluminum foil or baking parchment.
Steam raisins in a vegetable steamer over shallow water in a saucepan. Boil water for 3 minutes, until raisins are moist. Remove raisins and let dry on cloth.
In a large bowl, cream together the butter, sugar and vanilla until smooth. Beat in eggs and sour cream until well blended. Sift together flour and baking soda; stir into the butter mixture. Mix in raisins, nuts and chocolate. Drop dough by tablespoons 2 inches apart on cookie sheets.
Bake 13 to 15 minutes, until lightly colored. Let cool on wire racks.

Answer 4

Try these dot com's., Betty Crocker, Land O lakes, All recipes, Gourmet, Ladies home journal, Bon appetite, Food network, Recipe zaar, Epicurious, Home cooking, Kraft foods, Taste of home. Enjoy!

Answer 5

Neiman's $ 250.00 Cookies


2 cups margarine
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
4 cups flour
5 cups oatmeal
1 tsp salt
2 tsp baking powder
2 tsp baking soda
24 oz. semi-sweet chocolate chips
1-8 oz hershey bar
3 cups chopped pecans

Cream butter with sugar, had eggs and vanilla. Mix all of the dry ingredients together., add the chips, candy and nuts. Mix everything together and roll into balls and place 2 inches apart on an ungreased cookie sheet. Bake at 375* for 6 minutes. Let cool slightly before removing to wax paper. Makes 112 cookies..

Answer 6

search the web for Tollhouse double chocolate chip cookies with white chocolate chips: this recipe is amazing ;)

Answer 7

peanut butter cookies

2 cups peanut butter
2 cups sugar
2 eggs.

I love these cookies.

Answer 8

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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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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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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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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Springerle

2 ¼ cups granulated sugar
4 eggs
3 TBSP. butter
1 tsp. baking powder
4 cups sifted flour
¼ tsp. anise extract
Anise seeds (as needed)

Beat eggs, then add sugar a little at a time, beating thoroughly. Sift together flour with baking powder and fold into mixture, mix in melted butter and anise extract. Roll ¼” thick (with springerle rolling pin is best), then cut out the squares imprinted by the special rolling pin. Lay on floured board. Let stand overnight in refrig. Bake 15 to 25 minutes on anise seeded and greased cookie sheet. Makes 42 cookies. (These start out crusty on outside and soft on inside and become harder over time.)