How to make cookies..............(10 points)?!
I want to make some cookies. I am not the best cook so I was wondering if anyone could help me and give me some the ingredients and steps. I really just need the basic steps and ingredients for a basic cookie.
You answers are appriciated.
Answers: Hi,
I want to make some cookies. I am not the best cook so I was wondering if anyone could help me and give me some the ingredients and steps. I really just need the basic steps and ingredients for a basic cookie.
You answers are appriciated.
Here's a very EASY to make cookies and LESS clean up as well! Choose your favorite cake flavor and add anything you want.
Cake Mix Cookies
2 eggs
1 (18.25 ounce) package any flavor cake mix
1/2 cup vegetable oil
**optional to add into the dough
Chocolate chips
M&M candies
Peanut Butter Chips
nuts
raisins
DIRECTIONS:
1. Mix together cake mix, eggs and oil in a large bowl.
2. Make little balls with the dough and set on ungreased cookie sheets.
3. Bake at 350 degrees F (175 degrees C) for 4 - 10 minutes.
Examples of combination:
Chocolate cake with peanut butter chips
Yellow cake with chocolate chips
Red Velvet with white chocolate chips
Yellow cake with M&Ms
White cake with sprinkles
Some easy chocolate cookies
http://www.chocolate-playground.com/cook...
Have fun
Ayelet
hmmmm,,,it depends on the cookie
What kind of cookie? Chocolate Chip, Sugar, Oatmeal raisin, peanut butter, etc?
get a bag of semi-sweet chocolate chips and follow the recipe on the back of the bag.
I would say a good basic cookie is the under appreciated sugar cookie
Sugar Cookies:
3 1/2 cups (490 grams) all purpose flour
1/4 teaspoon salt
1 teaspoon (4 grams) baking powder
1 cup (227 grams) unsalted butter, room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
For Sugar Cookies: In a separate bowl whisk together the flour, salt, and baking powder. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough.
Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.
Note: If you are not going to frost the baked cookies, you may want to sprinkle the unbaked cookies with crystal or sparkling sugar.
Bake cookies for about 10 minutes (depending on size) or until they are brown around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours.)
tons of different recipes here
http://www.joyofbaking.com/cookies.html
I just 2 batches of oatmeal chocolate chip and chocolate chip cookies! You will definitely need all-purpose flour, vanilla, brown sugar, butter, eggs, and baking SODA, not powder, to make these very easy cookies. These ingredients are probably the most basic. Oh and use reall sticks of butter, not margarine. Cookies taste better!
I can't remember where I got this recipe, but it's SO versatile.
10-In-One Cookies (Master Recipe)
Makes about 7 dozen 2? inch cookies.
Simplicity itself. We love this recipe, especially at holiday time, because from just one easy cookie dough, you can make ten kinds of cookies. Putting the sugar through a food processor gives these cookies a wonderful lightness and fineness of texture.
Have all ingredients at room temperature, 68 degrees to 70 degrees F. In a large bowl, beat on medium speed until very fluffy and well blended:
? pound (2 sticks) unsalted butter, at room temperature
1 cup sugar, processed in a food processor for 30 seconds, or superfine sugar
? teaspoon salt
Add and beat until well blended:
1 large egg yolk
Add and beat until well combined:
1 large egg
2 teaspoons vanilla
Reduce the speed to low and beat in just until combined:
2? cups all-purpose flour
Divide the dough in half and wrap in plastic. Refrigerate until firm, at least 1 hour. (The dough can be refrigerated for up to 2 days or it can be double-wrapped and frozen for up to 1 month.)
To bake, position a rack in the upper third and another in the lower third of the oven. Preheat the oven to 375 degrees F. Remove 1 disk of dough from the refrigerator and cut in half. Return the unused portion to the refrigerator.
Either: Scoop the cookie dough into 1-tablespoon balls with a small ice cream scoop and roll each ball between your palms until smooth. Place the dough balls on parchment-lined cookie sheets about 2 inches apart. Using the bottom of a smooth, flour-coated glass, flatten each dough ball to about 1/8 inch thick.
Or: Lightly flour the work surface. Roll the dough to 1/8 inch thick, using an offset spatula to loosen the dough. Sprinkle the surface lightly with flour as needed to keep the dough from sticking. Cut the dough into desired shapes. Place the dough shapes on parchment-lined cookie sheets, spacing about ? inch apart. Get as many dough shapes as you can out of each sheet, because the dough should be rolled only 2 times. Discard any leftover dough after the second rolling, or form the leftover dough into balls and flatten them to about 1/8 inch thick.
Bake, 2 sheets at a time, until the cookies are evenly golden brown, 6 to 8 minutes; rotate the sheets halfway through baking for even browning. Using a thin-bladed spatula, immediately transfer the cookies to racks to cool to room temperature. Decorate the cooled cookies, if desired, and transfer to an airtight container.
Cornmeal Citrus Cookies
Follow the master recipe, adding 1 teaspoon finely grated lemon or orange zest to the creamed butter, sugar, and salt, and substituting 1 cup fine cornmeal for 1 cup of the flour.
Chocolate-Cinnamon Cookies
Follow the master recipe, adding 1 ounce melted and cooled unsweetened chocolate to the creamed butter, sugar, and salt. Substitute ? cup unsweetened cocoa for ? cup of the flour and add ? teaspoon ground cinnamon to the flour-cocoa mixture.
Marble Cookies
Follow the master recipe, stirring 2 ounces melted and cooled semisweet or bittersweet chocolate into one quarter of the master recipe dough. Divide the chocolate dough into 6 portions. Press into the remaining three-quarters of the master dough. Knead the doughs together to create a marbled effect.
Lemon Butter Cookies
Follow the master recipe, adding 2 teaspoons finely grated lemon zest to the creamed butter, sugar, and salt.
Lemon Poppy Seed Cookies
Follow the master recipe, adding two teaspoons finely grated lemon zest to the creamed butter, sugar, and salt, and stirring 2 tablespoons poppy seeds into the finished dough.
Orange Butter Cookies
Follow the master recipe, adding 1 teaspoon finely grated orange zest to the creamed butter, sugar, and salt.
Coconut Cookies
Follow the master recipe, stirring 1 cup flaked sweetened dried coconut, toasted, into the finished dough.
Ginger Cookies
Follow the master recipe, adding 1 teaspoon ground ginger to the flour and stirring 6 tablespoons finely minced candied ginger into the finished dough.
Butterscotch Cookies
Follow the master recipe, substituting 1 cup packed light brown sugar for the sugar.
go 2 google
You worry too much about your lack of ability to cook. Once you have cooked something a few times...then don't be afraid to experiment a little.
Here is an easy recipe for you:
Kolachkes
Pre-Heat oven to 350 degrees
Dough:
2 cups Bisquick, 1 cup sour cream, 1 TBS sugar
Mix together well, divide into 3 balls. Roll out the first ball (dusting surface, and rolling pin with flour).
Roll dough out to about an 1/8 to 1/4 of an inch thick. Cut out into rectangles or circles (doesn't matter).
Place onto UNGREASED baking sheet. Press gently with your thumb in the center area of each cookie on baking sheet.
Filling: Cherry pie filling, Blueberry pie filling, Lemon pie filling, Raspberry filling ECT. (what ever kind you like best)
Put about a tsp. or so in to each dent you made on your cookies.
Bake at 350 degrees for about 8 minutes (until cookie turns very pale golden brown around the edges)
Remove from baking sheet and place each cookie onto wax paper.
Topping: Sift powdered sugar over all of the cookies and let cool. (You can freeze these in air tight container with wax paper between each layer.)
**** you can also sprinkle with more powdered sugar when you are about to serve them....