Does anybody know a great cookie recipe....?!
Answers: that gives me tasty cookies that are not flat and lack-luster when they come out of the oven? because i made some cookies the other day (with M&M's instead of chocolate chips) and they came out SO flat! i really want to make them for my family for the holidays. please help. im not picky on the type of cookie, as long as it isn't oatmeal (my dad's allergic to them). PLEASE HELP!!
well, i have a great recipe...i actually found it online....just go to google and type in delicious chocolate chip cookies....it should tell you the recipe and how to make it and everything....i made them and they came out delicious!
gingerbread snowflakes
2/3 cup molasses (not robust)
2/3 cup packed dark brown sugar
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 teaspoons baking soda
2 sticks (1 cup) unsalted butter, cut into tablespoon pieces
1 large egg, lightly beaten
3 3/4 to 4 cups all-purpose flour
1/2 teaspoon salt
Decorating icing
Special equipment: assorted 2- to 3-inch cookie cutters (preferably snowflake-shaped); a metal offset spatula; a pastry bag fitted with 1/8- to 1/4-inch plain tip (optional)
Preparation
Bring molasses, brown sugar, and spices to a boil in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, and remove from heat. Stir in baking soda (mixture will foam up), then stir in butter 3 pieces at a time, letting each addition melt before adding next, until all butter is melted. Add egg and stir until combined, then stir in 3 3/4 cups flour and salt.
Preheat oven to 325°F.
Transfer dough to a lightly floured surface and knead, dusting with as much of remaining 1/4 cup flour as needed to prevent sticking, until soft and easy to handle, 30 seconds to 1 minute. Halve dough, then wrap 1 half in plastic wrap and keep at room temperature.
Roll out remaining dough into a 14-inch round (1/8 inch thick) on a lightly floured surface. Cut out as many cookies as possible with cutters and carefully transfer with offset spatula to 2 buttered large baking sheets, arranging them about 1 inch apart.
Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until edges are slightly darker, 10 to 12 minutes total (watch carefully toward end of baking; cookies can burn easily). Transfer cookies to racks to cool completely. Make more cookies with remaining dough and scraps (reroll once).
Put icing in pastry bag (if using) and pipe or spread decoratively onto cookies.
Cooks' notes:
? Cookies keep in an airtight container at room temperature 3 weeks.
decorating icing
1 (1-lb) box confectioners sugar
4 teaspoons powdered egg whites (not reconstituted)
1/3 cup water
1 tablespoon fresh lemon juice
1 teaspoon vanilla
Food coloring (optional)
Preparation
Beat together all ingredients except food coloring in a large bowl with an electric mixer at moderate speed until just combined, about 1 minute. Increase speed to high and beat icing, scraping down side of bowl occasionally, until it holds stiff peaks, about 3 minutes in a standing mixer or 4 to 5 minutes with a handheld. Beat in food coloring (if using). If you plan to spread (rather than pipe) icing on cookies, stir in more water, 1 teaspoon at a time, to thin to desired consistency.
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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.
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.
Try these - no worries about them falling flat because you make them in a pan. They are called "Lucy's lemon squares" from the old Charlie Brown cookbook from the 1960s!
Sift 1 cup of flour and a 1/2 cup of powdered sugar together into a bowl. Mix 1/2 cup of butter (1 stick) into the flour and sugar with your fingers until well blended. Pat evenly into the bottom of an 8x8 baking pan. Bake for 20 minutes at 350. Meanwhile, beat together 2 eggs, 1 cup of granulated sugar, 1/2 teaspoon of baking powder, 3 tablespoons of fresh lemon juice and a dash of salt. Pour this mixture over the baked crust and return to the over for 20-25 minutes at 350. Cool on a rack. Sprinkle with powdered sugar and cut into squares.
Thumbprint Cookies
1/2 cup unsalted butter, room temperature
1/4 cup granulated white sugar
1 large egg, separated
1/2 teaspoon pure vanilla extract
1 cup all purpose flour
1/8 teaspoon salt
1 cup flaked sweetened coconut or
1/2 - 3/4 cup hazelnuts, almonds, pecans or walnuts, toasted and finely chopped (See Note)
1/2 cup jam
Preheat oven to 350 degrees F and place rack in center of oven. Line a baking sheet with parchment paper. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (2-3 minutes). Add the egg yolk and vanilla extract and beat until combined.
In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat just until combined. If the batter is too soft to roll into balls, refrigerate for about 30 minutes.
In a small bowl, whisk the egg white until frothy. Place the coconut on a plate. Roll the dough into 1 inch balls. Taking one ball of dough at a time, dip first into the egg white and then lightly roll into the coconut. Place on the prepared baking sheet spacing about 1 inch apart. Using your thumb or end of a wooden spoon, make a indentation into the center of each cookie and fill with about 1/4 teaspoon of jam.
Bake for about 13-15 minutes, or until cookies are set and the coconut has nicely browned. Remove from oven and place on wire rack to cool.
Note: If using chopped nuts instead of coconut, toast the nuts first. Spread nuts on a baking sheet and bake in a 350 degree F oven for 8-10 minutes (almonds, pecans and walnuts). The nuts are done when they are light golden-brown in color and fragrant. Toast the hazelnuts for about 15 minutes or until fragrant and the outer skins begin to flake. Remove from oven and place the hot nuts in a dish towel. Roll up the towel and let the nuts sit (steam) for a few minutes then rub the nuts in the towel briskly to remove the skins. Let cool completely. Once the nuts have cooled, place them in your food processor and process until finely chopped. Alternatively, you could chop them by hand.
Note: If you are planning to store these cookies, I like to bake them without the jam. Just reduce the baking time by a few minutes. These cookies can be stored for about a week. Fill the cookies will jam the same day as serving.
Makes about 20 cookies.
LATIN AMERICAN SUGAR COOKIES
? cup butter
? cup shortening
1-? cups granulated sugar, divided
1 large egg yolk
1 tsp. vanilla extract
1 tsp. dried orange ring
2-? cups all-purpose flour
? tsp. ground cinnamon
dash of salt
? cup chocolate sprinkles
Preheat oven to 275 degree F. Lightly grease cookie sheet an set aside. In large bowl, cream butter with shortening and ? cup sugar until fluffy. Beat in yolk, vanilla and orange ring. In another bowl, combine flour, cinnamon and salt. Gradually add to creamed mixture, beating well until blended. Sprinkle remaining ? cup sugar on piece of waxed paper. For each cookie, roll dough into a ball the size of a small walnut. Roll in sugar until completely coated. Place balls of dough about 2” apart on prepared cookie sheet. Grease bottom of glass, dip in sugar and press each cookie down to about ?” thickness. Sprinkle centers with chocolate sprinkles. Bake 20 minutes, then raise temperature of oven to 350 degrees F. Bake for 8 to 10 minutes more, or until lightly browned. Let cookies cool on cookie sheets for 4 minutes. Carefully remove cookies to a plate to cool thoroughly.
Yield: 3 Dozen