Recipes for cookies?!
Answers: does anyone know any good cookie recipes? I'm bored and i usually bake when I'm bored since I LOVE to bake!
I promise.....these are the BEST choclate chip cookies you will ever eat!! What makes them soooo good? A secret ingredient. Instant pudding!!
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate
chips
1 cup chopped walnuts
(optional)
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
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.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
SECOND RECIPE:
Oatmeal Pudding Cookies:
? 1 cup butter flavored shortening
? 3/4 cup packed brown sugar
? 1/4 cup white sugar
? 1 (3.5 ounce) package instant vanilla pudding mix
? 2 eggs
? 1 1/4 cups all-purpose flour
? 1 teaspoon baking soda
? 3 1/2 cups rolled oats
? 1 cup raisins (optional) Chopped pecans too
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. In a large bowl, cream together shortening, brown sugar, and white sugar until smooth. Blend in instant pudding, then beat in eggs until the batter is light and fluffy. Combine flour and baking soda; mix into the batter. Stir in oats and raisins. Dough will be stiff. Drop dough by spoonfuls onto the prepared baking sheets.
3. Bake for 8 to 12 minutes in the preheated oven, or until firm. Cool on wire racks.
Have fun and enjoy!!!
Rice Krispie Treats
I use a little more butter or margarine.
Ingredients
? cup margarine
1 (10-ounce) package regular marshmallows (about 40) or 4 cups miniature marshmallows
5 cups Kellogg's Rice Krispies cereal
Directions
Melt margarine in large saucepan over low heat. Add marshmallows and stir until melted. Cook 3 to 4 minutes longer, stirring constantly. Remove from heat. Add Rice cereal. Stir til well coated. Coat spatula with margarine or use waxed paper to press mixture into a margarine-coated 13 x 9 x 2-inch pan. Cut into squares when cool.
Chocolate filled bon bons:
3/4 cup shortening, 1/2 cup white sugar, 1/4 cup packed brown sugar, 1 egg,
2 teasp. vanilla, 1/2 teasp. almond extract, 1 3/4 cups flour, 1/2 teas.
baking powder, 1/2 teasp. salt, 1/2 cup finely chopped nuts , 48 chocolate
kisses
preheat oven to 350
Using mixer, cream shortening and sugars uhjnttil fluffy. Add egg and
extracts and beat well; Add flour, baking powder, salt nuts, and mix well.
Form into 1 inch balls. Press each ball around a kiss so kiss is completely
covered (like a chocolate covered cherry.
Bake 12 minutes on ungreased cookied sheet (do not overbake) cool on wire
rack. Frost or decorate as desired.
Cooky Cookies
SERVINGS & SCALING
Original recipe yield: 5 dozen
US METRIC
About scaling and conversions
INGREDIENTS
1 cup vegetable oil
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
1 egg
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup cornflakes cereal
1 cup rolled oats
1 cup chopped walnuts
1 cup unsweetened flaked coconut
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Beat butter and sugars until fluffy. Slowly add oil and beat until oil is well incorporated. Add egg and vanilla, beat to mix.
In a small bowl, combine flour, soda and salt. Add to butter mixture and stir just until mixed. Combine corn flakes, oatmeal, nuts and coconut and add to cookie mixture; mix just until combined.
Use a cookie scoop to produce consistently sized cookies, but you can drop by rounded teaspoonfuls onto an ungreased cookie sheet, if you don't have a scoop. Bake at 375 degrees F (190 degrees C) for 12 minutes or until lightly browned. Since these are so rich, you can chill the individual balls of cookie dough and then freeze them in freezer bags. You can then take them directly from the freezer to the oven, just add a few minutes to the cooking time.
KICKED UP TOLL HOUSE COOKIES
1/3 cup butter flavored Crisco
1/4 cup lard (may substitute Crisco)
3/4 stick butter
1 cup white granulated sugar
1/3 cup dark brown sugar, packed
1 Tablespoon blackstrap molasses
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon allspice
2 eggs
1 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons rum
1 teaspoon vanilla
1/2 cup raisins and/or craisins
3/4 cup chopped pecans, walnuts, or macadamias
1/2 cup semi-sweet chocolate chips
1 scant teaspoon salt
2 1/4 cups flour
1/3 cup oatmeal
In a mixer, combine Crisco, lard, and butter, and whip until light. Crisco and lard are combined to create a cookie which doesn't spread too thinly, has a slightly crispy exterior, and a soft chewy center. The butter is for flavor. Substitute at your own risk!
Slowly add the white granulated sugar and continue beating until very light and fluffy. Stir in the spices, baking powder and salt. Add the two eggs and mix only to combine. In a separate bowl, add hot water to the brown sugar along with the baking soda. When dissolved, add this to the sugar and spice mixture to combine. Add the oatmeal.
Slowly stir in the flour, stopping occasionally to scrape down the sides of the bowl. Stir in the rum and vanilla. Limit your mixing of the dough to about one minute once the flour has been added, in order to avoid a tough cookie. Stir in the chocolate, nuts, and raisins.
Using two spoons, drop by rounded tablespoonfuls onto greased cookie sheets and bake in pre-heated 375 degree oven on the middle shelf until cookies are lightly browned along edges and barely golden on top. This will take about 7-10 minutes depending on the size of each cookie and the temperature of your oven.
Peanut Butter Chocolate Chip Cookies
3/4 cup margarine
1 cup chunky peanut butter
1 1/2 cups brown sugar
1 egg
1 cup oatmeal
1 1/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips or M&M's
--Cream margarine, peanut butter, and brown sugar. Beat in egg. Stir together oatmeal, flour, baking soda, and salt. Stir into creamed batter. Stir in chocolate chips. Bake on ungreased cookie sheet at 350 degrees for 8-10 minutes.
Oatmeal Chocolate Chunk Cookies
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
1 tablespoon pure vanilla extract
3 tablespoons milk
2 large eggs
3 cups old fashioned oats
12 ounces semisweet chocolate, chopped into 1/2 inch chunks
1 1/3 cups coarsely chopped pecans (5 ounces) (optional)
--In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Set dry ingredients aside. In the bowl of an electric mixer, combine butter with both sugars; beat until light and fluffy. Add vanilla, milk, and eggs; mix well. Add reserved dry ingredients, and beat until just combined. Remove bowl from mixer, and fold in oats, chocolate, and pecans. Refrigerate if desired, but not necessary. Heat oven to 350°. Line two baking sheets with parchment paper, and set aside. Remove dough from refrigerator. Using an ice-cream scoop, shape into 2-inch-diameter balls. Place six balls on each baking sheet, spaced 4 inches apart, and press down Transfer to oven. Bake until golden, but still soft in center, 15 to 16 minutes. Remove from oven, and place on a wire rack to cool completely. Repeat with remaining dough. Store in an airtight container up to 2 days.
Snickerdoodles
1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon
--Preheat oven to 350°. Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl. Combine flour, cream of tartar, baking soda and salt in a separate bowl. Blend dry ingredients into butter mixture. Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge. Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl. Scoop 1 inch globs of dough into the cinnamon-sugar mixture. Coat by gently rolling balls of dough in the sugar mixture. Place on chilled ungreased cookie sheet, and bake 10 minutes. Remove from pan immediatley.
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....
Garbage Cookies
Make regular chocolate chips, but double the vanilla. Then add 1/2 cup each chocolate chips, white chocolate chips, broken walnuts and coconut.
Oatmeal Raisin Cookies
Whisk together and set aside
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
Cream wet ingredients
1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla
Then stir in
3 cups oats (not instant)
1 1/2 cups raisins
Preheat oven to 350°.
Whisk dry ingredients; set aside.
Combine wet ingredients with a hand mixer on low.
To cream, increase speed to high and beat until fluffy and the color lightens.
Stir the flour mixture into the creamed mixture until no flour is visible.
(Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.
Fill cookie scoop with dough.
(Use a #40 cookie scoop; it measures 2 tablespoon of dough) Press against side of bowl, pulling up to level dough.
Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool
Hey Jenna! Why not go healthy try this reciepe you won't regret it!
Healthy Banana Cookies
INGREDIENTS
3 ripe bananas
2 cups rolled oats
1 cup dates, pitted and chopped
1/3 cup vegetable oil
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
Bake for 20 minutes in the preheated oven, or until lightly brown
182 almost perfect reviews... hope that helps!! :)
Check it out!
http://allrecipes.com/Recipe/Healthy-Ban...
BROWNED BUTTER COOKIES
Nothing can match the unbelievable flavor of browned butter. These cookies are great frosted or unfrosted.
1 cup LAND O LAKES? Butter
3/4 cup sugar
1 egg
2 teaspoons vanilla
2 cups all-purpose flour
Decorator sugars
Melt 1 cup butter over medium-high heat in heavy 2-quart saucepan. Continue cooking, watching closely, until butter foams and just turns a delicate golden color (3 to 5 minutes). IMMEDIATELY REMOVE FROM HEAT. Refrigerate 30 minutes.
Heat oven to 350°F. Combine browned butter, sugar, egg and vanilla in large mixer bowl. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes). Reduce speed to low; add flour. Beat until well mixed (1 to 2 minutes).
Roll dough into 1-inch balls. Roll balls in decorator sugars, as desired. Place 2 inches apart onto ungreased cookie sheets. Flatten with tines of fork. Bake for 12 to 15 minutes or until light golden brown. Let stand 1 minute; remove from cookie sheets. Cool completely.
TIP: For creative designs try a variety of kitchen utensils to flatten cookies (meat fork, meat mallet, cookie stamps, pastry blender, bottom of patterned glass, etc.).