Tell me a good cookie recipe?!
Tell me a good cookie recipe?
(not choclate chip, please =])
Answers:
My mom always made these when I was growing up.
BANANA OATMEAL COOKIES
1 1/2 c. flour
1 c. white sugar
1 tsp. salt
1/2 tsp. baking soda
1/4 tsp. nutmeg
3/4 tsp. cinnamon
1 1/4 c. oil or soft shortening
1 egg
3 lg. bananas, mashed
1/2 c. walnuts
1 3/4 c. uncooked oatmeal
Mix all ingredients together, drop by teaspoonful on ungreased cookie sheet. Bake at 350 degrees until golden. Makes a nice moist cookie.
I add more oatmeal until I feel it has enough because I love oatmeal cookies and it doesnt seem like there is enough oatmeal in this recipie also I add 1/2 teaspoon vanilla and omit the walnuts as I love nuts just not in baked goods. I bake mine for about 10 minutes and check with a toothpick to come out clean.
You could also try these with the cream cheese frosting mmm I havent tried this recipie yet but plan to.
OLD FASHIONED SOFT PUMPKIN COOKIES
2 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 c. butter
1 1/2 c. sugar
1 c. Libby's solid pack pumpkin
1 egg
1 tsp. vanilla extract
In medium bowl combine flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside. In large mixer bowl cream butter and sugar. Add pumpkin, egg and vanilla; beat until light and creamy. Add dry ingredients; mix well.
Drop by rounded tablespoon onto greased cookie sheets. Smooth tops of cookies. Bake in preheated 350 degree oven for 15-20 minutes or until lightly browned. Cool on wire racks. Makes 3 dozen cookies.
CREAM CHEESE FROSTING
1/2 c. butter
1 small package cream cheese
1 tsp. vanilla
1 lb. confectioners sugar
Combine butter, cream cheese, and vanilla. Beat until smooth.
Gradually add the sugar, while beating well.
If mixture is too thick to spread, thin to a spreadable consistency by adding a small amount of milk.
check the below website. I did a search for you. Here is a sample.
Ginger Pecan Oatmeal Crisps From Food Network Kitchens
1 cup quick cooking oatmeal
3/4 cup pecan halves
1 cup whole-wheat flour
1/4 cup cornstarch
1 teaspoon ground ginger
1/2 teaspoon fine salt
1/4 teaspoon baking soda
3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter, softened
3/4 cup granulated sugar
1/3 cup light brown sugar
1 teaspoon pure vanilla extract
1 large egg
Grind the oatmeal and pecan pieces in a food processor until they resemble cornmeal--reasonably fine but with some texture. Whisk the whole wheat flour, cornstarch, ginger, salt and baking soda together in a medium bowl. Whisk in the oat/nut mixture.
In another medium bowl, beat the butter with an electric mixer until smooth and light, about 1 minute. Gradually add the granulated and light brown sugar; continue beating until evenly combined, about 3 minutes more. Add the vanilla and the egg.
Mix in the dry ingredients to make a textured dough. Line a 1 1/2-quart loaf pan or 3 mini loaf pans with plastic wrap and pack dough into the bottom half of the pan. Press to level off the dough. Lay a piece of plastic wrap on top and refrigerate until completely firm, about 2 hours.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
Remove dough from the pan and unwrap. Slice dough in half lengthwise if using a large pan. Slice each log crosswise into 1/4-inch thick cookies. Place the cookies about a 1-inch apart on the prepared pans. Bake until golden brown, 15 to 18 minutes. Transfer cookies to a rack to cool and crisp. Serve.
Store cookies in a tightly sealed container for up to 1 week
Walnut Cookies
"An easy recipe for tasty cookies!"
INGREDIENTS
* 3 cups all-purpose flour
* 1 cup shortening
* 3/4 teaspoon baking soda
* 2 cups packed brown sugar
* 3 eggs
* 1 cup chopped walnuts
* 1 1/2 cups walnut halves
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream the shortening, brown sugar and eggs. Stir in the flour and baking soda. Stir in the walnuts. Drop dough by spoonfuls 2 inches apart on cookie sheets.
3. Bake 10 to 12 minutes. Let cool on wire racks.
http://allrecipes.com/recipe/walnut-cook...
Chocolate-Dipped Coconut Macaroons
1 pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut (5-1/3 cups)
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites, lightly beaten
1 tsp. almond extract
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted
PREHEAT oven to 325°F. Mix coconut, sugar, flour and salt in large bowl until well blended. Add egg whites and almond extract; mix well. Drop by tablespoonfuls, 2 inches apart, onto greased and floured baking sheets.
BAKE 20 min. or until edges of cookies are golden brown. Immediately remove from baking sheets to wire racks. Cool completely.
DIP cookies halfway into melted chocolate. Let stand at room temperature or refrigerate on wax paper-lined tray 30 min. or until chocolate is firm.
These were my favorite growing up. I still love 'em today!! :)
RANGER COOKIES
1 cup butter or shortening
1 cup granulated sugar
1 cup brown sugar, firmly packed
2 eggs, beaten
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla
2 cups quick-cooking rolled oats
2 cups corn flakes
1 cup flaked coconut
1/2 cup chopped pecans (optional)
confectioners' sugar as needed
PREPARATION:
Cream together the butter and both sugars. Blend in the eggs. Into a separate container, sift together the flour, baking soda and baking powder then add to the creamed mixture, blending well. Mix in the vanilla; stir in the rolled oats, corn flakes, coconut, and pecans.
Form mixture into balls about 1 inch in diameter. Roll in powdered sugar. Press down with a fork on greased baking sheets. Bake in a 350° oven for 12 to 15 minutes.
Makes about 5 dozen cookies.
Quick Peanut Butter Cookies
1 cup sugar
1 cup flour
1 egg
Mix all together and roll into balls. Press with a fork criss cross style and bake at 350 for about 10 to 15 minutes. These never fail and everyone loves them
Oreo Balls
1 pkg. cream cheese -- (8 oz.) softened
4 cups crushed Oreo?? cookies (1lb 2oz. pkg)
-- (I used the food processor to crush)
2 cups chocolate baking chips (Toll house)
1 T. shortening (Optional)
On high speed of an electric mixer, beat cream cheese until light and fluffy. Add cookies and
beat until well combined. Refrigerate 2 hours until chilled enough to roll.
Roll dough into 1" balls. Over a double boiler, melt chips and shortening until smooth. Dip balls
into mixture and thoroughly coat. Place on wax paper (I used a silpat) to harden. Store in
refrigerator.
I put mine in the freezer just to harden them faster, and then moved to the refrigerator. The
sooner they harden the sooner you can start eating..
Makes approx. 52 balls
Oatmeal cookies
Ingredients
175g margarine
125g castor sugar
3/4 tsp vanilla essence
1 large egg
Sifted:
180g plain flour
3/4 tsp bicarbonate of soda
1/8 tsp salt
75g quick cooking rolled oats
30g chopped pecans or any nuts (optional)
Method
Grease baking trays lightly with margarine and preheat oven at 175.
Beat margarine, sugar and essence until light in colour, then add in the egg.
Stir in the flour and bicarbonate of soda and add oats, rand nuts to combine.
With the use of two teaspoons, shape the dough into balls.
Place the balls on prepared trays, spacing them well apart. Bake for 12?5 minutes or until golden-brown and cooked.