Does anyone have really good cookie recipes?!
Does anyone have really good cookie recipes?
recipes for any type of cookie would be nice. just give me the recipe and how to cook it and the name and type of cookie. thank you a whole bunch i really need them
Answers:
ORIGINAL GIRL SCOUT COOKIES
2 sticks butter, softened and cut into chunks
1 cup sugar
2 large eggs, room temperature
2 tablespoons milk
1 teaspoon vanilla extract
2-1/2 cups all purpose flour
2 teaspoons baking powder
Sugar for sprinkling (opt)
In a mixing bowl (by hand if you want to be authentic), cream butter and sugar. Add eggs, one at a time, beating well after each addition Add milk and vanilla and beat until light and fluffy. Combine flour and baking powder and gradually add this to creamed mixture. Now you’ll have to chill this before rolling out (normally you can roll most cookies out between two pieces of clear wrap or two permanent baking mats like I’m using which are available at The Great Indoors and which eliminate any greasing of cookie sheets, and then refrigerate them before cutting out, but this dough is simply too soft to do that) and that will take anywhere from 2 to 24 hours. Roll out on a lightly floured surface about 1/4" thick. Cut and place on ungreased cookie sheet. Sprinkle with sugar if you like. Bake in preheated 350 degree oven for 8-10 minutes (8 for a softer cookie; 10 for a more crisp cookie). Cool on wire racks. Makes about 4 dozen 2-1/2" cookies.
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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.
Source(s):
www.cooks.com
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon freshly grated nutmeg
1/2 pound (2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
3 cups rolled oats (We use Quaker Quick or Old Fashioned. Do NOT use instant.)
11/2 cups raisins
1/2 cup chopped walnuts (optional)
1 Pre-heat oven to 350 degrees. Line two large cookie sheets with parchment paper or waxed paper.
2 Either by hand or with electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time. Add vanilla.
3 Mix flour, salt, baking powder, and nutmeg together in medium bowl. Stir dry ingredients into butter-sugar mixture. Stir in oats, raisins and optional walnuts.
4 Working with generous 2 tablespoons of dough each time, roll dough into 2-inch balls. Place balls on parchment-lined cookie sheet, leaving at least 2 inches between each ball.
5 Bake until cookie edges turn golden brown, 22 to 25 minutes. Let cool on cooling at least 30 minutes before peeling cookie from parchment.
If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not overbake these cookies. The edges should be brown, but the rest of the cookie should be very light in color. The trick to making the cookies chewy is to make them large. Smaller cookies tend to get more dried out and crisp, and therefore not as chewy.
this is where i go when i want a cool, delicious, different cookie:
http://www.joyofbaking.com/cookies.html...
u r gonna love
i love peanut butter cookies w/chocolate chips.
this is a Martha Stewart recipe and they are really good. you can use regular chocolate chips too. this recipe makes really big luscious cookies
PEANUT BUTTER CHOCOLATE CHUNK COOKIES
Makes 14 cookies
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup dark-brown sugar, tightly packed
1 large egg
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking soda
6 ounces best-quality semisweet chocolate, such as Valrhona, coarsely chopped
Directions
Heat the oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, peanut butter, and sugars together until light and fluffy. Add egg and vanilla, and mix on medium speed until combined. Sift flour and baking soda together, and add to the butter mixture, beating just to combine. Fold in chocolate chunks.
Using a 1 1/2-ounce ice-cream scoop, form dough, and place on a baking sheet lined with a Silpat or parchment paper, pressing down slightly to flatten. Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack to cool. Store in an airtight container up to 1 week.
Beth's Spicy Oatmeal Raisin Cookies
INGREDIENTS
* 1/2 cup butter, softened
* 1/2 cup butter flavored shortening
* 1 cup packed light brown sugar
* 1/2 cup white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/2 teaspoon salt
* 3 cups rolled oats
* 1 cup raisins
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!
here's a real simple one
Peanut Butter
1 cup peanut butter
1 cup sugar
1 egg
That's it mix well and roll in small ball place on cookie sheet, then I take a glass and wet the bottom then dip it in sugar and use it to flatten the ball a little. Bake at 350 for about 8 minutes or until light brown. be very careful when you remove them they are very soft at first, I let them cool a little before I move them. Yummy, cheap and oh so easy
Chewy Coconut Cookies
"Lots of coconut and sugar make these cookies chewy and delicious."
INGREDIENTS
* 1 1/4 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup butter
* 1/2 cup packed brown sugar
* 1/2 cup white sugar
* 1 egg
* 1/2 teaspoon vanilla extract
* 1 1/3 cups flaked coconut
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
2. In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
3. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.
Beth's Spicy Oatmeal Raisin Cookies
INGREDIENTS
* 1/2 cup butter, softened
* 1/2 cup butter flavored shortening
* 1 cup packed light brown sugar
* 1/2 cup white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/2 teaspoon salt
* 3 cups rolled oats
* 1 cup raisins
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!
Crunchy Peanut Butter Biscuits
75g soft brown sugar
50g peanut butter, smooth or crunchy
50g butter
1 medium egg
50g unsalted peanuts
100g self-raising flour
how to make
1. Cream sugar, peanut butter and butter together until mixture is soft and fluffy.
2. Beat in the egg.
3. Roughly chop the peanuts (or use spinkling nuts so you don't have to do any chopping) and stir them into the mixture to make a fairly firm dough.
3. Divide the dough into 28 even-sized pieces and roll each into a ball.
4. Arrange the balls on lightly greased baking sheets, allowing plenty of room for spreading.
5. Criss-cross each one with the prongs of a fork, dipping them in flour to prevent sticking.
6. Bake biscuits in a moderate oven (180oC) for about 20 minutes or until golden brown.
7. Lift biscuits onto a wire rack to cool, using a palette knife.
The best cookies are choc. chip from the choc. chip pkg. A good short cut is buy the pkg roll, let get to room temp. then add a little more butter and brown sugar. Make drop cookies. They are just as good as homemade.
Here are my fave cookie recipe's. I hope you will try a few of them! Have a Blessed day! :)
Chocolate Boiled cookies
2 cup granulated sugar
3 tablespoons cocoa
1/2 cup milk
1/4 cup butter or margarine
3 cups quick-cooking oats
1 teaspoon vanilla extract
1/2 cup creamy peanut butter
Bring to a boil sugar, cocoa, milk and butter. Cook 1 minute.
Remove from heat and quickly add oats, peanut butter, vanilla.
Drop by teaspoonful on waxed paper. Let stand 1/2 hour until cool (if you can).
Loaded Oatmeal Cookies (Paula Deen)
Oh My Goodness!!! These are like heaven!! I leave out the raisins because I don't like them and substitute the walnuts for pecans but they are delish!!!!! Also, don't even think about leaving the brown buttered icing off. It makes them so good. They literally melt in your mouth!
1/2 cup butter, softened (1 stick)
1/2 cup vegetable shortening
1 1/2 cups packed light brown sugar
2 eggs
1/2 cup buttermilk
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
2 1/2 cups quick-cooking oatmeal
1 cup raisins
1 1/2 cups chopped walnuts or pecans
1 teaspoon pure vanilla extract
For Glaze
1/2 cup butter
2 cups sifted powdered sugar (see note below)
1 teaspoon vanilla extract
3-4 tablespoons water
Preheat oven to 350°F Lightly grease cookie sheets. With electric mixer cream together butter, shortening and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk (it will appear a little curdled at this stage, don't worry).
Sift together flour, baking soda, salt, baking powder, ginger, nutmeg,cinnamon, cloves and allspice; stir into creamed mixture. Stir in oatmeal, raisins, walnuts and vanilla, blending well. (Dough will be soft and sticky).
Drop by rounded teaspoons onto cookie sheet. (I use a small cookie dough scoop that looks like an ice cream scoop--makes this job easy and ensures uniformly rounded cookies).
Bake for 12 to 15 minutes. Oven temperatures and size of cookies you make vary, so check your first batch at least by 9 to 10 minutes.
For Brown Butter Glaze: In a small saucepan, melt butter over medium heat, then continue to cook, stirring occasionally until butter is a golden brown.
Remove pan from heat and stir in the powdered sugar and vanilla. Stir in enough water to make the icing of drizzling consistency. Drizzle over warm cookies.
Monster Cookies
1 cup brown sugar
1 cup sugar
1/2 cup margarine, softened
3 eggs
1 teaspoon vanilla
1 teaspoon light syrup (Karo or pancake)
1 1/2 cups peanut butter
2 teaspoons baking soda
4 1/2 cups oatmeal
1 cup semi-sweet chocolate chips
4 ounces M&Ms plain chocolate candy or M&Ms peanut chocolate candies
Mix ingredients in order given.
Drop by teaspoonful on ungreased cookie sheet. Bake at 350 degrees for 15 minutes.
Sugar Cookies
3/4 cup butter
1 cup confectioners' sugar
1 cup granulated sugar
1 cup oil
2 eggs, beaten
1 teaspoon vanilla
4 cups plain flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Cream butter, oil and sugars.
Add beaten eggs and vanilla Mix well add flour, baking soda and cream of tartar.
Chill dough.
Roll out with granulated sugar Cut into desired shapes and bake on shiny cookie sheet for 10-15 minutes at 325 degrees.
German Chocolate Sandwich Cookies
For Cookies
3/4 teaspoon baking soda
1 1/2 cups sugar
2/3 cup unsweetened cocoa powder
1/4 teaspoon salt
2 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 cup finely chopped pecans
3/4 cup butter or margarine, softened
2 large eggs
For Pecan Coconut Filling
1/2 cup butter or margarine
1/2 cup packed light brown sugar
1/4 cup light corn syrup
1 cup sweetened flaked coconut, toasted
1 cup finely chopped pecans
1 teaspoon vanilla extract
Heat oven to 350°.
To toast coconut: Spread coconut in even layer on baking sheet and bake 6 to 8 minutes, stirring occasionally, until golden.
For cookies: combine flour, sugar, butter, cocoa, baking soda, salt, 2 eggs, milk and vanilla in large bowl.
Beat at medium speed of mixer until blended (batter will be stiff).
Stir in pecans.
Shape batter into 1-inch balls using slightly floured hands.
Place on ungreased cookie sheet; flatten slightly.
Bake 9-11 minutes or until almost set.
Cool slightly; remove from cookie sheet to wire rack.
Cool completely.
Spread about 1 tablespoon coconut pecan filling onto bottom of one cookie.
Top with second cookie to make sandwich.
Serve warm or at room temperature.
Note: Cookies can be reheated in microwave.
Microwave at HIGH (100%) 10 seconds or until filling is warm.
For coconut pecan filling:.
Melt butter in medium saucepan over medium heat; add brown sugar and corn syrup.
Stir constantly, until just bubbly.
Do not overcook, it makes filling to hard to spread.
Remove from heat; stir in coconut, pecans and vanilla.
Use warm for spread-ability.
About 2 cups filling.
Cheesecake Cookies
5 tablespoons butter, softened
1/3 cup brown sugar, packed
1 cup flour
1/2 cup sugar
1 (8 ounce) packet cream cheese, softened
1 egg
2 tablespoons milk
1 tablespoon lemon juice
1/2 teaspoon vanilla
Heat oven to 350.
In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs.
Put 1 cup of the mixture aside for topping.
Press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes.
In another bowl combine sugar and cream cheese, mixing until smooth.
Thoroughly beat in egg, milk, lemon juice and vanilla.
Spread over the baked crust and sprinkle with remaining brown sugar mixture.
Bake for 25 minutes.
Let cool, then chill for at least 1 hour.
Cut into 16 squares; serve.
I hope you will try one of these. I have made all of them and they are so good!!! My fave would have to be the Chocolate Boiled cookies! Good luck!
i love to make cookies, but i dont have any recipes. i aswered to look at the answers youll get. thanks
EASY PEANUT BUTTER COOKIES: 1 C. PEANUT BUTTER, 1 C. SUGAR & 1 EGG. (NO FLOUR) YOU MAY STICK A MINI HERSHEY KISS IN CENTER IF DESIRED. BAKE AT 350 FOR 10 MIN. COOL ON RACK.
COOKIE!!