Good cookie recipes, anyone?

Question

What's your FAVORITE and MOST DELICIOUS cookie recipe? (please include recipe)

Answer 1

Sugar Cookies

   1. 1 (8 ounce) container PHILADELPHIA Cream Cheese, softened

   2. 1 cup powdered sugar

   3. 3/4 cup butter

   4. 1/2 teaspoon vanilla

   5. 2 cups flour

   6. 1/2 teaspoon baking soda

2. Cooking Directions

   1. Preheat oven to 325 degrees F. Beat cream cheese, sugar, butter and vanilla with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Refrigerate 1 hour.

   2. SHAPE, bake and decorate as directed for each variation.

Yield: 33 servings

3. Still Hungry?

Answer 2

No Bake Chocolate Cookies



2 cups sugar

1/2 cup milk

5 tablespoons coca powder

1/2 cup butter

1/4 cup peanut butter

1 teaspoon vanillla

1-1/2 cup oatmeal

1-1/2 cup cheerios

   Bring sugar, milk, cocoa, and butter to a hard boil over medium heat, boil for 1 minute (or 2 for a double batch). Remove from heat- stir in: peanut butter vanilla and all 3 cups of oatmeal and cheerios. Transfer to wax paper in little blops. Work quickly before it hardens.

Answer 3

Try searching foodnetwork.com.  You will enjoy it!

Answer 4

www.allrecipes.com & also sign up to www.foodnetwork.com in Nov or  Dec.They  have a neat thing called 12 days of cookies. Just enter your email address.

My fav. is Snickerdoodles aka Sugar cookies w/ cinnamon & sugar sprinkled on them. recipe on allrecipes.com

Answer 5

My favorite is for yellow cookies

1 package of yellow cake mix, any brand

1 egg

1/2 cup of butter, melted

1/2 cup of water

1/2-1 cup of milk chocolate chips, depending on how many you prefer

mix all ingrediants together in a large bowl. mixture will be sticky. Bake for 16-20 minutes at 350 degrees or until toothpick inserted in the center comes out clean. let stand for 10 minutes or until completly cooled. Enjoy!

Answer 6

I love cookies and have these favorites.

Cake Mix Cookies

1 package of cake mix (any flavor)

1 large egg

1/4 cup of oil

1/4 cup of water

1 cup of chopped nuts, raisins, oatmeal, coconut, chocolate chips, M&M'S, etc. (anything you like in cookies)

Heat oven to 350 degrees. Combine cake mix, egg, oil, and water. Beat until well blended. Stir in remaining ingredient (s).

Drop by teaspoon about 1 inch apart onto greased cookie sheet.

Bake for 15 minutes or until done. Makes about 4 dozen.

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Pure Fruit Cookies

3 medium ripe bananas

1/3 cup cooking oil

1 tsp vanilla

1/8 tsp salt

1 1/2 cup rolled oats

1/2 cup uncooked oat bran

1 1/2 cup coarsely chopped mixed dried fruits (such as dates, apricots, and raisins)

1/2 cup chopped walnuts, almonds or pecans.

Preheat oven to 350 degrees.  Grease 2 large cookie sheets.

Mash bananas in large bowl until smooth.  Stir in oil, vanilla and salt.

Add oats, oat bran, mixed fruits and nuts; stir well to combine.

Drop by rounded measuring tablespoonfuls onto prepared cookie sheets, about 1 inch apart.  Flatten out slightly with back of spoon.

Bake for 20-25 minutes or until bottom and edges of cookies are lightly browned.

Transfer cookies onto wire rack to cool completely.  Store in refrigerator.

Makes 2 dozen.

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Low Calorie Low Fat Chocolate Chip Cookies

1/2 cup sugar (I would use 1/2 cup Splenda)

1/4 cup brown sugar, packed

1/4 cup margarine, softened (I would use 1/2 date puree)

1 teaspoon vanilla

1 each egg white (or 1/4 cup egg substitute)

1 cup flour, all-purpose (can use 1/2 whole wheat)

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chocolate chips, miniature, semisweet

Heat oven to 375 degrees.

Mix sugars, margarine, vanilla, and egg white in large bowl.

Stir in flour, baking soda, and salt. Stir in chocolate chips.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.

Bake 8 to 10 minutes or until golden brown.

Cool slightly; remove from cookie sheet. Cool on wire rack.

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Applesauce Oatmeal Cookies (Low Fat and Moist)

Makes: 3 1/2 dozen

1 1/2 cups all purpose flour

1 tsp. baking soda

1 1/2 tsp. ground cinnamon

1/2 tsp. salt

1/4 tsp. ground nutmeg

3/4 cup firmly packed brown sugar

1/2 cup Splenda

1/4 cup margarine, softened

3/4 cup applesauce (unsweetened)

1/4 cup egg substitute or 1 egg

2 Tbsp. fat-free milk

2 tsp. vanilla

3 cups quick or old fashioned uncooked oatmeal

1 cup diced (can use food processor, much easier) dried mixed fruit or raisins

1. Heat oven to 350 degrees. Lightly spray cookie sheets with cooking spray or grease lightly with cooking oil.

2. In medium bowl, combine flour, baking soda, cinnamon, salt, and nutmeg; mix well. In large bowl, beat sugars and margarine until well blended. Add applesauce, egg, milk and vanilla; beat well. Stir in flour mixture' mix well. Stir in oats and dried fruit; mix well. (Dough will be moist.)

3. Drop dough by rounded tablespoons onto prepared cookies sheets.

4. Bake 10 to 12 minutes or until edges are light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store in tightly cover container.

Notes:

These cookies are moist and chewy; low in fat and low in sugar. I like them better the next day when they are moister and even more flavorful.

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Variety Pack Cookies (can make so many different kinds of cookies, freeze, then slice)

4 1/3 c. sifted flour

1 tsp. baking soda

1/2 tsp. salt

1 1/2 c. vegetable shortening

1/2 c. butter or margarine softened

1 c. granulated sugar

1 c. firmly packed light brown sugar

2 eggs

1 tsp. vanilla

Beat shortening, butter and sugars until well mixed; beat in eggs and vanilla.

Stir together flour, baking soda and salt.

Add flour mixture to egg mixture and stir to combine until soft dough forms.

Divide dough into 6 equal portions; shape into rolls about 1 1/2 inches in diameter, wrap each in plastic wrap or foil and freeze.

Or, if you prefer, flavor the different portions as directed below.

To bake, slice solidly frozen rolls about 1/4-inch thick; arrange cookies 2-inches apart on ungreased cookies sheets and bake in 350 degrees oven for 10 minutes, until lightly browned.

Transfer at once to wire rack to cool.

Variations

Coconut Cookies: Mix 1/2 cup flaked or toasted coconut into one sixth of master recipe dough. Shape and freeze.

Slice and bake as directed. Makes 30 cookies.

Nutty Cookies: Mix 1/2 cup coarsely chopped pecans, walnuts or peanuts into one sixth of

master recipe dough.

Shape and freeze.

Spicy Cookies: Mix 1/2 to 1 teaspoon ground cinnamon and 1/4 to 1/2 teaspoon ground nutmeg or mace or 2 teaspoons pumpkin pie spice into one sixth of the master recipe dough.

Shape and freeze.

Chocolate Cookies: Mix 1 square melted and cooled unsweetened chocolate into one sixth of the master recipe dough. If desired, add 1/2 cup co

Answer 7

my favorite recipe is from the back of a chocolate chip bag but they are the bomb. here i wrote everything down

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.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Answer 8

Chocolate Chip Cookies

INGREDIENTS:

1 cup butter, softened

3/4 cup packed brown sugar

1/4 cup white sugar

1 (3.5 ounce) package instant

vanilla pudding mix

2 eggs 1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

2 cups semisweet chocolate

chips

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips.

3. Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned.

chocolate marbled meringues

2 oz. unsweetened chocolate

2 large egg whites- at room temp.

1/8 tsp. cream of tartar

½ cup superfine sugar

½ tsp. vanilla extract

1 ½ tsp. cornstarch

1 bag mint chocolate chips

1. Preheat oven to 200°. Line 2 cookie sheets with parchment paper or aluminum foil. Melt the chocolate in the microwave for 25 seconds; stir, and then microwave for another 20 seconds.

2. In a glass bowl beat the egg whites on medium speed until frothy. Add the cream of tartar, Continue to beat on medium high speed until the mixture forms peaks. Slowly add the sugar, about a tablespoon at a time, waiting at least 10 seconds between additions, gradually increasing the speed to high. Add the vanilla and beat for another 3 minutes, or until stiff. Sift the cornstarch over the mixture, and gently fold in using a spatula.

3. Transfer the meringue to a bowl. Using a spatula, heavily drizzle parallel lines of the melted chocolate over the surface of the meringue. Using a 1 inch ice cream scoop scrape across the surface of the mixture, crosswise to the drizzled lines, to get a rounded mound of striped meringue.

4. Bake for 1 hour, then turn off the oven and leave them in until the oven is completely cooled.

Answer 9

If you love chocolate, you must try these double fudge chocolate cookies.

12 oz semisweet chocolate-chopped

2 cups flour

3/4 cup unsweetened cocoa

1/4 tsp salt

1 tsp baking soda

1 cup butter, softened

1 1/2 cups packed dark brown sugar

3 large eggs, at room temperature

2 tsp vanilla

topping:

4 oz of white or dark chocolate, melted

1 tsp vegetable oil

Melt together the first amount of chocolate (the 12 oz semi sweet) over low heat. Set aside. In a bowl, combine the flour, cocoa, baking soda, and salt. Stir with a fork. Set aside.

In a seperate bowl with an electric mixer, beat the butter until light and fluffy. Add brown sugar and continue to mix well. Add eggs one at a time and beat well after each addition, remembering to stop and scrape the sides of the bowl. Add vanilla and melted chocolate, mix until combined. Then add the flour mixture to the bowl and mix with the electric mixer until just combined. Drop by tablespoons on an ungreased cookie sheet, about 2 inches apart. I tend to press my cookie dough down just slighly with the palm of my hand to flatten a tiny bit.

Bake at 300 F for approximately 20-22 minutes. These cookies may not look like they are done, but they are pretty soft. I test them with my finger to make sure that they are just set when I take them out.

Now for the fun part. Once cooled, you can top them with a drizzle of white or dark chocolate (or both!). Melt the 4 oz of chocolate, and combine with the vegetable oil. Sometimes I have also added a sprinkle of crushed candy cane after I've drizzled over the cookies.

Yummmmmmmy.

Answer 10

Caribbean Lime Coolers (Cookie Mix)

my favorite yummy

  

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2 cup coconut

1 tablespoon grated lime peel (about 1 lime)

3 tablespoons lime juice

6 tablespoons butter or margarine, melted

1 egg

1/4 cup powdered sugar

1. Heat oven to 350°F. In large bowl, stir cookie mix, coconut, lime peel, lime juice, butter and egg until soft dough forms.

2. Drop dough by level tablespoonfuls 2 inches apart onto ungreased cookie sheets.

3. Bake 9 to 13 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely, about 15 minutes.

4. With small strainer, sift powdered sugar over cooled cookies. Store covered at room temperature.

High Altitude (3500-6500 ft): Bake 13 to 17 minutes.