What are great cookie recipes????!
something anything good for a sleepover to make no simple chocolate chip cookies unless amazing thanksWww@FoodAQ@Com
Answers:
CAKE MIX COOKIES
White Cake Mix
2 Tablespoons water
2 eggs
1/2 cup cooking oil
1 teaspoon almond extract
1/2 cup chopped nuts
powdered sugar
Mix all ingredients, except powdered sugar!.
Drop batter (about a teaspoon per cookie) into a bowl of powdered sugar!.
Roll in sugar until it is an approximate shape of a ball!.
Place ion a lightly greased cookie sheet!.
Bake at 350 degrees about 18 minutes, until lightly browned!.
Cool on wire racks!. Makes about 4 dozen cookies!.
(Use any flavoring or cake mix you desire!.)
No-Bake Peanut Butter Squares
Ingredients::
1/2cup (1 stick) butter or margarine
2 cups (sifted) powdered sugar
1 1/2 cups graham cracker crumbs
1 cup peanut butter
1 1/2 pkg!. (12 squares) Semi-Sweet Baking Chocolate
1/2cup milk (optional)
Directions:
Line 13” x 9” baking pan with foil, with ends of foil extending over sides of pan!. Set aside!.
Melt butter in large microwavable bowl on HIGH 1!.5 - 2? minutes or until melted!.
ADD sugar, graham cracker crumbs & peanut butter……and milk if needed!. Mix well spread into prepared pan!.
Microwave chocolate 1!.5 – 2 minutes or until melted stirring after each minute!. Cool slightly; pour & spread over peanut butter mixture in pan!. Cool!. Cut partially through dessert to mark 48 squares!. Refrigerate 1 hour or until set!.
LIFT from pan, using foil handles!. Cut all the way through dessert into squares!.
(I used the milk…was easier to spread in pan…!.I’ve made this also…not bothering to line pan with foil…or not scoring before refrigerating……!.served from pan…!.!.let it sit at room temperature before cutting…about 15 – 20 minutes!.!.…easier to cut into serving pieces)!.Www@FoodAQ@Com
White Cake Mix
2 Tablespoons water
2 eggs
1/2 cup cooking oil
1 teaspoon almond extract
1/2 cup chopped nuts
powdered sugar
Mix all ingredients, except powdered sugar!.
Drop batter (about a teaspoon per cookie) into a bowl of powdered sugar!.
Roll in sugar until it is an approximate shape of a ball!.
Place ion a lightly greased cookie sheet!.
Bake at 350 degrees about 18 minutes, until lightly browned!.
Cool on wire racks!. Makes about 4 dozen cookies!.
(Use any flavoring or cake mix you desire!.)
No-Bake Peanut Butter Squares
Ingredients::
1/2cup (1 stick) butter or margarine
2 cups (sifted) powdered sugar
1 1/2 cups graham cracker crumbs
1 cup peanut butter
1 1/2 pkg!. (12 squares) Semi-Sweet Baking Chocolate
1/2cup milk (optional)
Directions:
Line 13” x 9” baking pan with foil, with ends of foil extending over sides of pan!. Set aside!.
Melt butter in large microwavable bowl on HIGH 1!.5 - 2? minutes or until melted!.
ADD sugar, graham cracker crumbs & peanut butter……and milk if needed!. Mix well spread into prepared pan!.
Microwave chocolate 1!.5 – 2 minutes or until melted stirring after each minute!. Cool slightly; pour & spread over peanut butter mixture in pan!. Cool!. Cut partially through dessert to mark 48 squares!. Refrigerate 1 hour or until set!.
LIFT from pan, using foil handles!. Cut all the way through dessert into squares!.
(I used the milk…was easier to spread in pan…!.I’ve made this also…not bothering to line pan with foil…or not scoring before refrigerating……!.served from pan…!.!.let it sit at room temperature before cutting…about 15 – 20 minutes!.!.…easier to cut into serving pieces)!.Www@FoodAQ@Com
I tihnk the PNB cookie recipe below is THE BEST ever!. It's amazing!. Just follow the recipe! You can also add PNB chips if you want even more oomph to them!.
Big, Super-Nutty Peanut Butter Cookies
Bringing the butter, peanut butter, and eggs to room temperature makes it easier to blend the ingredients!. Be sure to grind the peanuts, since whole, and even chopped peanuts tend to slip out of the dough!. If using unsalted butter, increase salt to 1 teaspoon!. Keep finished cookies refrigerated in airtight container!. To restore just-baked chewiness, wrap a cookie in a sheet of paper towel and microwave for approximately 25 seconds!. Cool before serving!.
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon table salt
1/2 pound butter (2 sticks), salted
1 cup packed dark brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter , preferably Jif
2 large eggs
2 teaspoons vanilla extract
1 cup roasted salted peanuts , ground in food processor to resemble bread crumbs, about 14 pulses (about 1 cup, packed)
1!. Adjust oven rack to low center position; heat oven to 350 degrees!. Sift flour, baking soda, baking powder, and salt in medium bowl!.
2!. In bowl of electric mixer or by hand, beat butter until creamy!. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary!. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla!. Gently stir dry ingredients into peanut butter mixture!. Add ground peanuts; stir gently until just incorporated!.
3!. Working with 2 tablespoons dough at a time (see illustration 1 below), roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet!. Following illustration 2, press each dough ball with back of dinner fork dipped in cold water to make crisscross design!. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked)!. Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely!. Cookies will keep, refrigerated in an airtight container, up to 7 days!. Makes approximately 3 dozen cookies
--March 1998, Cooks Illustrated
-----------------------------------Www@FoodAQ@Com
Big, Super-Nutty Peanut Butter Cookies
Bringing the butter, peanut butter, and eggs to room temperature makes it easier to blend the ingredients!. Be sure to grind the peanuts, since whole, and even chopped peanuts tend to slip out of the dough!. If using unsalted butter, increase salt to 1 teaspoon!. Keep finished cookies refrigerated in airtight container!. To restore just-baked chewiness, wrap a cookie in a sheet of paper towel and microwave for approximately 25 seconds!. Cool before serving!.
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon table salt
1/2 pound butter (2 sticks), salted
1 cup packed dark brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter , preferably Jif
2 large eggs
2 teaspoons vanilla extract
1 cup roasted salted peanuts , ground in food processor to resemble bread crumbs, about 14 pulses (about 1 cup, packed)
1!. Adjust oven rack to low center position; heat oven to 350 degrees!. Sift flour, baking soda, baking powder, and salt in medium bowl!.
2!. In bowl of electric mixer or by hand, beat butter until creamy!. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary!. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla!. Gently stir dry ingredients into peanut butter mixture!. Add ground peanuts; stir gently until just incorporated!.
3!. Working with 2 tablespoons dough at a time (see illustration 1 below), roll into large balls, placing them 2 inches apart on a parchment-covered cookie sheet!. Following illustration 2, press each dough ball with back of dinner fork dipped in cold water to make crisscross design!. Bake until cookies are puffed and slightly brown along edges, but not top, 10 to 12 minutes (they will not look fully baked)!. Cool cookies on cookie sheet until set, about 4 minutes, then transfer to wire rack to cool completely!. Cookies will keep, refrigerated in an airtight container, up to 7 days!. Makes approximately 3 dozen cookies
--March 1998, Cooks Illustrated
-----------------------------------Www@FoodAQ@Com
PeanutButter Cup Cookies!. I made these at Christmas this year and they were sooooo good!.
INGREDIENTS
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C)!.
Sift together the flour, salt and baking soda; set aside!.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy!. Beat in the egg, vanilla and milk!. Add the flour mixture; mix well!.
Shape into 40 balls and place each into an ungreased mini muffin pan!.
Bake at 375 degrees for about 8 minutes!. Remove from oven and immediately press a mini peanut butter cup into each ball!. Cool and carefully remove from pan!.Www@FoodAQ@Com
INGREDIENTS
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C)!.
Sift together the flour, salt and baking soda; set aside!.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy!. Beat in the egg, vanilla and milk!. Add the flour mixture; mix well!.
Shape into 40 balls and place each into an ungreased mini muffin pan!.
Bake at 375 degrees for about 8 minutes!. Remove from oven and immediately press a mini peanut butter cup into each ball!. Cool and carefully remove from pan!.Www@FoodAQ@Com
no bake chocolate peanut butter oatmeal cookies
1 Cup butter
1/3 cup peanut butter
6 Tbs unsweetened cocoa
1 tsp vanilla
2 Cups sugar
3 Cups quick oats oatmeal
1/2 Cup milk
In a large saucepan melt butter and cocoa over a medium heat stirring constantly!. Add sugar and milk stirring until milk comes to a full boil!. Boil for 3 minutes!. Remove from heat!. Stir in peanut butter and vanilla until peanut butter is melted!. Quickly stir in oatmeal!. Mix well drop by spoon fulls onto wax paper!. Work fast when putting the oatmeal mixture on wax paper it hardens fairly quickly!Www@FoodAQ@Com
1 Cup butter
1/3 cup peanut butter
6 Tbs unsweetened cocoa
1 tsp vanilla
2 Cups sugar
3 Cups quick oats oatmeal
1/2 Cup milk
In a large saucepan melt butter and cocoa over a medium heat stirring constantly!. Add sugar and milk stirring until milk comes to a full boil!. Boil for 3 minutes!. Remove from heat!. Stir in peanut butter and vanilla until peanut butter is melted!. Quickly stir in oatmeal!. Mix well drop by spoon fulls onto wax paper!. Work fast when putting the oatmeal mixture on wax paper it hardens fairly quickly!Www@FoodAQ@Com
Here's something different!.!.!. how about Almond Cookies!? This recipe is really easy and the taste is out of this world!
Almond Cookies
(more info as well as a picture of this recipe can be found on my website)
INGREDIENTS
2 c flour
1/2 t baking powder
1/2 t baking soda
1/8 t salt
1/2 c butter
1/2 c shortening
3/4 c + 1 T granulated sugar
1 egg
2 1/2 t almond extract
4 T slivered almonds
40 whole almonds (1 for each cookie)
1 egg slightly beaten (for brushing tops before baking)
DIRECTIONS
In a large bowl, sift flour, baking powder, baking soda and salt!. Set aside!.
In a medium bowl cream butter, shortening and sugar (I use a KitchenAid stand mixer)!. Add the egg and almond extract and beat until well blended!.
Add the flour mixture and combine well (if the dough is still crumbly, that's fine)!.
Add the slivered almond and combine well (this changed my dough from crumbly to holding together nicely)!.
Flour your worksurface and your hands!.!.!. turn out the dough and fashion it into somewhat of a ball!. Roll this out into two logs each about 10-12" in length!.
Wrap each log in aluminum foil and freeze for 2hrs!.
Go read a good book!.!.!. watch some tv!.!.!. play a few games of Scrabble, do whatever, but leave your almond logs alone!
After 2hrs remove the logs from the freezer and preheat the oven to 325F
Cut each log into approximately 20 slices!.
Roll each slice into a ball and place on a lightly greased cookie tray, about 1 1/2" apart!.
Place a whole almond into the center of each cookie and press down lightly!.
Brush each cookie with beaten egg!.
Bake for 15-18 minutes, until golden brown (be sure to watch the bottoms - they might turn quite brown before the tops get to a true "golden" shade)!.
Cool for 5 minutes
I have more recipes on my site!.
Hope this helps :)Www@FoodAQ@Com
Almond Cookies
(more info as well as a picture of this recipe can be found on my website)
INGREDIENTS
2 c flour
1/2 t baking powder
1/2 t baking soda
1/8 t salt
1/2 c butter
1/2 c shortening
3/4 c + 1 T granulated sugar
1 egg
2 1/2 t almond extract
4 T slivered almonds
40 whole almonds (1 for each cookie)
1 egg slightly beaten (for brushing tops before baking)
DIRECTIONS
In a large bowl, sift flour, baking powder, baking soda and salt!. Set aside!.
In a medium bowl cream butter, shortening and sugar (I use a KitchenAid stand mixer)!. Add the egg and almond extract and beat until well blended!.
Add the flour mixture and combine well (if the dough is still crumbly, that's fine)!.
Add the slivered almond and combine well (this changed my dough from crumbly to holding together nicely)!.
Flour your worksurface and your hands!.!.!. turn out the dough and fashion it into somewhat of a ball!. Roll this out into two logs each about 10-12" in length!.
Wrap each log in aluminum foil and freeze for 2hrs!.
Go read a good book!.!.!. watch some tv!.!.!. play a few games of Scrabble, do whatever, but leave your almond logs alone!
After 2hrs remove the logs from the freezer and preheat the oven to 325F
Cut each log into approximately 20 slices!.
Roll each slice into a ball and place on a lightly greased cookie tray, about 1 1/2" apart!.
Place a whole almond into the center of each cookie and press down lightly!.
Brush each cookie with beaten egg!.
Bake for 15-18 minutes, until golden brown (be sure to watch the bottoms - they might turn quite brown before the tops get to a true "golden" shade)!.
Cool for 5 minutes
I have more recipes on my site!.
Hope this helps :)Www@FoodAQ@Com
Chewy Chocolate Chip Cookies
2 C!. butter
1 1/2 C!. brown sugar
4 eggs
1 tsp salt
12 oz chocolate morsels
1 1/2 cups sugar
2 tsp vanilla
4 1/2 C!. flour
2 tsp baking soda
Beat butter, sugars, vanilla with mixer until creamy!. Add eggs; beat till fluffy!. Add flour mixture gradually!. Add chocolate chips!. Drop by teaspoonful onto ungreased cookie sheet!. Bake 8-10 minutes or until golden brown!. makes approximately 12 dozen!.
White Chip Chocolate Cookies
Cream Together:
1 C!. margarine
2 eggs
2 C!. sugar
Add:
2 tsp vanilla
2 C!. flour
1/2 tsp salt
3/4 cocoa
1 tsp soda
1 2/3 C!. white chips
Bake at 350 degrees for 8-9 minutes!. Drop by teaspoon!. Dont over bake!. Makes 4 1/2 dozen cookies!.
Outrageous Chocolate Chip Cookies
1/2 C sugar
1/2 C!. butter
1/2 tsp vanilla
1 C!. flour
1 tsp baking soda
6 oz chocolate chips
1/3 C!. brown sugar
1/2 C!. peanut butter
1 egg
1/2 C!. oatmeal
1/4 tsp salt
Beat sugar, butter, peanut butter, vanilla, and egg until creamy!. Mix in dry ingredients and chocolate chips!.
Drop by rounded tablespoons on an ungreased cookie sheet about 2 inches apart!. Bake 10 to 12 minutes!. let cool 1 minute before removing from pan!.
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Ultimate Chocolate Chip Cookies
Preparation time: 30 to 35 minutes
Baking time: 8 to 13 minutes/baking sheet
About 3 dozen cookies
1-1/4 cups firmly packed light brown sugar
3/4 cup Butter Flavor CRISCO all-vegetable shortening or 3/4 Butter Flavor Crisco stick
2 tablespoons milk
1 tablespoon vanilla extract
1 egg
1-3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup (6-ounce package) semi-sweet chocolate chips
1 cup pecan pieces (optional)*
Heat oven to 375oF!. Combine brown sugar, Butter Flavor Crisco Shortening, milk and vanilla in large bowl!. Beat at medium speed of electric mixer until well blended!. Beat egg into creamed mixture!.
Combine flour, salt and baking soda!. Mix into creamed mixture until just blended!. Stir in chocolate chips and nuts, if used!.
Drop rounded measuring tablespoonfuls of dough 3 inches apart onto ungreased baking sheet!.
Bake one baking sheet at a time at 375oF for 8 to 10 minutes for chewy cookies (they will look light and moist), or 11 to 13 minutes for crisp cookies!. DO NOT OVERBAKE!. Cool 2 minutes on baking sheet on a cooling rack; remove cookies to rack to cool completely!.
* If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips
---------------
INGREDIENTS
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3!.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
DIRECTIONS
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 brownWww@FoodAQ@Com
2 C!. butter
1 1/2 C!. brown sugar
4 eggs
1 tsp salt
12 oz chocolate morsels
1 1/2 cups sugar
2 tsp vanilla
4 1/2 C!. flour
2 tsp baking soda
Beat butter, sugars, vanilla with mixer until creamy!. Add eggs; beat till fluffy!. Add flour mixture gradually!. Add chocolate chips!. Drop by teaspoonful onto ungreased cookie sheet!. Bake 8-10 minutes or until golden brown!. makes approximately 12 dozen!.
White Chip Chocolate Cookies
Cream Together:
1 C!. margarine
2 eggs
2 C!. sugar
Add:
2 tsp vanilla
2 C!. flour
1/2 tsp salt
3/4 cocoa
1 tsp soda
1 2/3 C!. white chips
Bake at 350 degrees for 8-9 minutes!. Drop by teaspoon!. Dont over bake!. Makes 4 1/2 dozen cookies!.
Outrageous Chocolate Chip Cookies
1/2 C sugar
1/2 C!. butter
1/2 tsp vanilla
1 C!. flour
1 tsp baking soda
6 oz chocolate chips
1/3 C!. brown sugar
1/2 C!. peanut butter
1 egg
1/2 C!. oatmeal
1/4 tsp salt
Beat sugar, butter, peanut butter, vanilla, and egg until creamy!. Mix in dry ingredients and chocolate chips!.
Drop by rounded tablespoons on an ungreased cookie sheet about 2 inches apart!. Bake 10 to 12 minutes!. let cool 1 minute before removing from pan!.
--------------------
Ultimate Chocolate Chip Cookies
Preparation time: 30 to 35 minutes
Baking time: 8 to 13 minutes/baking sheet
About 3 dozen cookies
1-1/4 cups firmly packed light brown sugar
3/4 cup Butter Flavor CRISCO all-vegetable shortening or 3/4 Butter Flavor Crisco stick
2 tablespoons milk
1 tablespoon vanilla extract
1 egg
1-3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup (6-ounce package) semi-sweet chocolate chips
1 cup pecan pieces (optional)*
Heat oven to 375oF!. Combine brown sugar, Butter Flavor Crisco Shortening, milk and vanilla in large bowl!. Beat at medium speed of electric mixer until well blended!. Beat egg into creamed mixture!.
Combine flour, salt and baking soda!. Mix into creamed mixture until just blended!. Stir in chocolate chips and nuts, if used!.
Drop rounded measuring tablespoonfuls of dough 3 inches apart onto ungreased baking sheet!.
Bake one baking sheet at a time at 375oF for 8 to 10 minutes for chewy cookies (they will look light and moist), or 11 to 13 minutes for crisp cookies!. DO NOT OVERBAKE!. Cool 2 minutes on baking sheet on a cooling rack; remove cookies to rack to cool completely!.
* If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips
---------------
INGREDIENTS
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3!.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
DIRECTIONS
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 brownWww@FoodAQ@Com
Check out these web sites and see if you see anything you would like!. Good Luck!!!!
http://www!.brightideas!.com/search/result!.!.!.
http://www!.tasteofhome!.com/SearchResults!.!.!.
http://search!.foodnetwork!.com/food/recip!.!.!.
http://www!.kraftfoods!.com/kf/search/Sear!.!.!.Www@FoodAQ@Com
http://www!.brightideas!.com/search/result!.!.!.
http://www!.tasteofhome!.com/SearchResults!.!.!.
http://search!.foodnetwork!.com/food/recip!.!.!.
http://www!.kraftfoods!.com/kf/search/Sear!.!.!.Www@FoodAQ@Com
also try these websites for cookies:
http://cookie!.betterrecipes!.com
http://caterersrecipes!.com/cookies/Defau!.!.!.
http://www!.recipegoldmine!.com/cook/cook!.!.!.!.Www@FoodAQ@Com
http://cookie!.betterrecipes!.com
http://caterersrecipes!.com/cookies/Defau!.!.!.
http://www!.recipegoldmine!.com/cook/cook!.!.!.!.Www@FoodAQ@Com