Whats your favorite cookie and can I have the recipe? Anything tradtional?!


Question: Whats your favorite cookie and can I have the recipe!? Anything tradtional!?
Answers:
This is my favorite cookie and its recipe - I have been making them for years - they are crispy around the edges and chewy in the middle:

CORELLIAN COCONUT OATMEAL COOKIES DIPPED IN CHOCOLATE

1 cup Flour
1 tsp Baking Powder
? tsp Baking Soda
1 tsp Salt
? cup Butter, softened
1 2/3 cup Sugar
2 Eggs – large or bigger (I prefer to use Jumbo)
1 ? tsp Pure Vanilla Extract
2 ? cup Quick Oats
1 cup Flaked Coconut
16 oz Milk Chocolate - Melted (I prefer Droste a Milk Chocolate candy bar from Holland) - Optional

Preheat oven to 375 F!.

Stir together flour, baking powder, baking soda, and salt; set aside!. Cream together butter and sugar until light and fluffy!. Beat in eggs one at a time!. Stir in flour mixture, vanilla and oats!. Add coconut!. Bake for 10-15 minutes, or until lightly browned at the edges!. Cool on a wire rack!. One cool dip half of each cookie in the melted chocolate and let harden!. Makes about 60 cookies!. Cookies will spread when baking!.
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These are some of my other favorites:

Vanishing Oatmeal Raisin Cookies

? pound (2 sticks) butter, softened
1 cup firmly packed brown sugar
? cup granulated sugar
2 eggs, room temperature
1 teaspoon pure vanilla extract
1 ? cup all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
? teaspoon salt
3 cups Quaker Oats (Quick or Old Fashioned, uncooked)
1 cup raisins

Preheat oven to 350 degrees F!.

Beat together butter and sugars until creamy!. Add eggs and vanilla, beat well!. Add combined flour, baking soda, cinnamon and salt!. Stir in oats and raisins, mix well!.

Drop by rounded teaspoonfuls onto ungreased cookie sheet!. Bake 10 to 12 minutes, or until golden brown!. Cool 1 minute on cookie sheet, remove to wire rake!.

Makes about 4 dozen!.

BAR COOKIES
Bake 30 to 35 minutes in an ungreased 13x9x2-inch metal baking pan!.

You can substititute chocolate chips for the raisins and add in flaked coconut!.
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Sugar Cookie Standouts

Ingredients
2/3 cup butter, softened
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon milk
1 teaspoon vanilla
2 cups all-purpose flour
Edible glitter, sparkling sanding sugar, or granulated sugar (optional)

Directions
In a large mixing bowl beat butter on medium to high speed for 30 seconds!. Add granulated sugar, baking powder, and salt!. Beat until combined, scraping sides of bowl occasionally!. Beat in egg, milk, and, vanilla until combined!. Beat in as much of the flour as you can with the mixer!. Stir in any remaining flour!. Divide dough in half!. Cover and chill dough for 2 to 3 hours or until easy to handle!.

On a lightly floured surface, roll half the dough at a time to 1/8 inch thickness!. Using a 2-1/2-inch cookie cutter, cut into desired shapes!. Sprinkle with edible glitter, sparkling sanding sugar, or granulated sugar, if desired!. Place 1 inch apart on ungreased cookie sheets!.

Bake in a 375 degree oven for 7 to 8 minutes or until edges are firm and very lightly browned!. Transfer to a wire rack and let cool!. Makes about 36 cookies!.

Powdered Sugar Icing: In a small bowl stir together 1-1/2 cups sifted powdered sugar, 4 teaspoons milk, and 1/2 teaspoon vanilla!. If necessary, add milk, 1/2 teaspoon at a time, to reach piping or spreading consistency!. (Or, stir together 1/2 cup purchased vanilla icing and enough milk to reach piping or spreading consistency!.) Makes 1/2 cup!.

Sugar and Spice Cookies: Prepare as above, except reduce granulated sugar to 1/2 cup!. Add 1/4 cup packed brown sugar, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves with the sugar!. Roll, cut, and bake as above except use a 4-inch hexagonal-shaped or round cutter!. Use Powdered Sugar Icing to pipe snowflake design on cooled cookies!. Makes about 20!.
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Snickerdoodles

Ingredients
1/2 cup butter, softened
1 cup granulated sugar
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 egg
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon ground cinnamon

Directions
In a medium mixing bowl beat butter with an electric mixer at medium to high speed for 30 seconds!. Add the 1 cup sugar, baking soda, and cream of tartar!. Beat until combined, scraping sides of bowl occasionally!. Beat in egg and vanilla!. Beat in as much of the flour as you can with the mixer!. Using a wooden spoon, stir in any remaining flour!. Cover and chill in the refrigerator for 1 hour!.

In a small mixing bowl combine the 2 tablespoons sugar and the cinnamon!. Shape dough into 1-inch balls!. Roll balls in the sugar-cinnamon mixture to coat!. Place 2 inches apart on an ungreased cookie sheet!.

Bake in a 375 degree F oven for 10 to 11 minutes or until edges are golden brown!. Transfer cookies to a wire rack; cool!. Makes about 36 cookies!.
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Cowboy Cookies

3 cups flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon cinnamon
1 teaspoon salt
3 sticks butter at room temperature
1 1/2 cups white sugar
1 1/2 cups packed light brown sugar
3 eggs
1 tablespoon vanilla
3 cups semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped pecans (8 ounces)
Preheat oven to 350 F!.

Mix flour, baking powder, baking soda, cinnamon and salt in bowl!.

In 8-quart bowl, beat butter on medium speed till smooth and creamy, about 1 minute!. Gradually beat in sugars and continue beating to combine, about 2 minutes!. Add eggs, 1 at a time, beating after each!.

Beat in vanilla!. Stir in flour mixture until just combined!. Add chocolate chips, oats, coconut and pecans!.

For each cookie, drop 1/4 cup of dough onto ungreased cookie sheet, spacing 3 inches apart!. Bake 17 to 20 minutes, until edges are lightly browned!. Remove to rack to cool!.

Makes 3 dozen large cookies!.
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Molasses Ginger Cookies

Ingredients
2 1/4 cups all-purpose flour
1 1/2 tsp!. baking soda
1/2 tsp!. ground cinnamon
1/4 tsp!. ground ginger
1/4 tsp!. ground nutmeg
1/4 tsp!. ground cloves
1/2 cup butter, softened
3/4 cup granulated sugar
1/2 cup dark molasses
1 egg
1/2 cup coarse raw sugar or granulated sugar

Directions
In a medium bowl stir together flour, baking soda, cinnamon, ginger, nutmeg, and cloves!. In a large mixing bowl beat butter with an electric mixer on low speed for 30 seconds!. Add the 3/4 cup granulated sugar!. Beat until combined, scraping sides of bowl occasionally!. Beat in molasses and egg until combined!. Beat in as much of the flour mixture as you can with the mixer!. Stir in any remaining flour mixture!. Cover and refrigerate 3 hours or until easy to handle!.

Preheat oven to 350 degrees F!. Shape dough into 1-inch balls!. Roll balls in the 1/2 cup raw sugar!. Place balls on parchment-lined cookie sheet or on ungreased cookie sheet!.

Bake for 9 to 11 minutes or until edges are firm and tops are puffed; do not overbake!. Cool on cookie sheet for 1 minute!. Transfer cookies to wire racks!. Cool!. Makes 4 dozen cookies!.

Tip: To store, arrange in layers separated by waxed paper in an airtight container; cover!. Store at room temperature for up to 3 days or freeze for up to 3 months!.
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MOLASSES CRINKLES

3/4 cup butter
1 cup brown sugar
1 egg
1/4 cup molasses
2 1/4 cup flour
2 tsp!. baking soda
1/4 tsp!. salt
1/2 tsp!. cloves
1 tsp!. cinnamon
1 tsp!. ginger

Preheat oven to 375 degrees!. In a bowl mix the butter, brown sugar, egg, and molasses!. In a separate bowl combine flour, baking soda, salt, cloves, cinnamon, and ginger!. Slowly add the flour mixture to the butter mixture!. Once mixed, chill in fridge for 1 hour!. Roll chilled dough into balls!. Dip tops in sugar and sprinkle each with 1 - 2 drops water (for crinkling effect)!. Bake 8-10 minutes!.
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Original Nestlé Toll House Chocolate Chunk Cookies

Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 3/4 cups (11!.5-oz!. pkg!.) NESTLé? TOLL HOUSE? Semi-Sweet Chocolate Chunks
1 cup chopped nuts - Optional

Directions:
PREHEAT oven to 375o 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 chunks 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!.

WAWww@FoodAQ@Com

The Chewy
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Three Chips for Sister Marsha


2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer

Heat oven to 375 degrees F!.
Melt the butter in a heavy-bottom medium saucepan over low heat!. Sift together the flour, salt, and baking soda and set aside!.
Pour the melted butter in the mixer's work bowl!. Add the sugar and brown sugar!. Cream the butter and sugars on medium speed!. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined!. Slowly incorporate the flour mixture until thoroughly combined!. Stir in the chocolate chips!.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet!. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes!. Rotate the baking sheet for even browning!. Cool completely and store in an airtight container!.Www@FoodAQ@Com

I have quite a few favorite cookies!.

Russian Tea Cakes
1 cup margarine
1/2 cup powdered sugar
1 tsp vanilla
2!.25 cups flour
1/4 tsp salt
3/4 cups finely chopped nuts

mix butter, sugar and vanilla thoroughly!. Mis in salt and flour, then add nuts and finish mixing!. Heat oven to 375!. Roll dough into 1" balls!. Place on baking sheet (cookies dont spread), cook until set, but NOT brown (about 10-15 mins)!. While still warm, roll i powdered sugar!. cool!. Roll in sugar again!. Serve

Double Chocolate Chip Cookies
2/3 cups margarine
2/3 cups shortening
1 cup white sugar
1 cup brown sugar (packed)
2 eggs
2t vanilla
3 cups flour
1/2 cup cocoa
1t salt
1t baking soda
2 cups chocolate chips (you can substitute any kind of chip)

Heat oven to 350!. Cream shortening, margarine and sugars!. Add vanilla and egg!. Mix in soda, salt, cocoa!. Add flour!. Mix in chips!. Drop by 1" balls 2" apart on greased cookie sheet!. Bake 11 minutes or until just set!. Cool slightly before removing from cookie sheet!.

Fruity Oatmeal Cookies
1/2 cup butter, melted
1/2 cup sugar
1 cup packed brown sugar
2 eggs
2T corn syrup
1!.5t vanilla extract
3 cups quick cooking oats
1 cup flour
1t baking soda
1t cinnamon
1/2 t baking powder
1/2t salt
1/8t ground nutmeg
1/4t maple extract
1 cup dried cranberries or raisins

Beat butter and sugars!. Add eggs, corn syrup, maple extract and vanilla; mix well!. Combine oats, flour, baking soda, cinnamon, baking powder, salt, and nutmeg!. Gradually add to egg mixture!. Stir in cranberries or raisins!. Drop by heaping tablespoonfuls 2" apart onto greased baking sheets!. Bake at 375 for 8-10 minutes or until edges are golden brown!. Cool for 3-5 mins before removing from cookie sheet!.

I also love snickerdoodles, peanut butter blossoms (recipe on the back of hershey kisses bag), and no bake chocolate cookies!.Www@FoodAQ@Com

Chocolate No Bake Cookies

INGREDIENTS
1 3/4 cups white sugar
1/2 cup milk
1/2 cup butter
4 tablespoons unsweetened cocoa powder
1/2 cup crunchy peanut butter
3 cups quick-cooking oats
1 teaspoon vanilla extract


DIRECTIONS
In a medium saucepan, combine sugar, milk, butter, and cocoa!. Bring to a boil, and cook for 1 1/2 minutes!. Remove from heat, and stir in peanut butter, oats, and vanilla!. Drop by teaspoonfuls onto wax paper!. Let cool until hardened!.Www@FoodAQ@Com

Gingernuts!.
100g butter
1 tablespoon golden syrup (it's a sweet molasses type thing!. Maybe try treacle or molasses - whichever is sweeter)
1 cup sugar
1 egg
1 3/4 cups flour
2 teaspoons ground ginger
1 teaspoon baking soda
Melt butter in saucepan!. Stir in a rounded household tablespoon of syrup!. Soften then remove from heat!.
Add the sugar and egg and beat with a wooden spoon to mix!.
Measure dry ingredients into pot through a sieve!. Stir to mix!.
Spoon warm mixture on to greased or sprayed trays, allowing space for spreading!. Cool mixture may be shaped into balls if preferred (about the size of a walnut)!.
Preheat oven to 190C between tray loads, bake at 180C for about 10 minutes, until lightly browned!.
Lift off tray when cool!. Store in airtight containers!.Www@FoodAQ@Com

GOODNESS!!!! The best and most traditional cookies are CHOCOLATE CHIPS!.!.!.!.!.!.!.I am hungry now!.!.!.!.!.Haha!. I got this recipe from www!.allrecipes!.com, these cookies are moist, soft, and the chocolate chips just melt in your mouth!. I pasted the direct link to the recipe, but browse the sight to there are some awesome recipes there!.Www@FoodAQ@Com

i love oatmeal peanut butter cookies!.!.!. which is weird cuz i really dont like cookies too much, but these are the best!

http://allrecipes!.com/Recipe/Oatmeal-Pea!.!.!.Www@FoodAQ@Com

Soft chocolate chip biscuits yeahhhhhhh , lol!.!.!.
I wished i could make them soft like a certain fast food chain that also makes submarine sandwiches , lol!.!.you know the place!.!.!.!.Www@FoodAQ@Com

chocolate chip! yummy yummy yummy! check out this site for recipes xxx http://allrecipes!.com/Recipes/Desserts/C!.!.!.Www@FoodAQ@Com

chocolate chip! i like the receipe of the back of the nestle toll house chocolate chip package :-)Www@FoodAQ@Com

I love peanut butter, sugar (with frosting), and chocolate chip!. yummyWww@FoodAQ@Com

my most favorite cookie is david cook!! lolWww@FoodAQ@Com

white chocolate cookie argh you've made me hungry now lolWww@FoodAQ@Com

i love simple choc chip!.!.!.mmmm lovely!Www@FoodAQ@Com

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

Preparation:
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!.

Plan on try making these with the brown sugar Splenda and adding powdered flaxseed (good source of omega-3 fatty acids)!.
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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-size 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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To further the flavor, refer to the tips below:
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 (yes, real chocolate, no skimping here!.!.!.)

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!.

Tips:
Use date puree to replace three-quarters of the butter--you'll still get a flavorful and tender cookie!.

Browning the remaining butter concentrates and boosts its flavor, adding just enough richness to mask the slight fruit flavor from the dates!.

With the browned butter, the batter is flavorful enough to allow you to cut the amount of chocolate chips back to 1/2 cup!.

IMPORTANT: To make sure each cookie contains some chips, press a portion of the chips over each dough ball just before putting the cookies in the oven!.
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Little Debbie Oatmeal Lights
Makes 20 sandwich cookies

Cookies
3 1/2 tablespoons softened margarine
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 tablespoon molasses
1 teaspoon vanilla
1/2 cup egg substitute
1 1/2 cups all-purpose flour
1 1/4 cups 1-minute Quaker Oats
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cinnamon

Filling
1 (7-ounce) jar marshmallow creme

Preheat oven to 350 degrees

In a large bowl, cream together margarine, sugars, molasses, vanilla, and egg substitute with an electric mixer!.

In a separate bowl, combine the flour, oats, salt, baking soda, and cinnamon!.

Combine the dry ingredients with the wet ingredients and mix by hand!.

Drop the dough by tablespoonfuls onto a well-greased baking sheet!. The dough will be very tacky, so you may wish to moisten your fingers so that the dough does not stick!. With moistened fingers, press down on the dough and form it into circles about 1/8 inch thick!. The circles should be about 2 inches in diameter before baking!. Bake for 6 to 8 minutes or until a couple of the cookies start to darken around the edges!. They will still be very tender in the center until cool!. Be careful not to overcook!. When cooled, the cookies should be about 1/4 inch thick and very soft and chewy

When the cookies have completely cooled, assemble each creme pie by spreading about 1 1/2 tablespoons of marshmallow creme over the flat side of a cookie and press another cookie on top, making a sandwich!. Repeat for the remaining cookies and filling!.Www@FoodAQ@Com





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