Does anyone know a good cookie recipe?!


Question: Aunt Cindy's Peanut Butter Chocolate Chip Cookies

2 cups Unsifted flour
1 cup Sugar
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1/2 cup Corn oil margarine, softened
1/2 cup Skippy creamy or super chunk peanut butter
2 Eggs
1 tablespoon Water
1 teaspoon Vanilla
6 pounds Semisweet chocolate chips, optional
1. In small bowl stir together flour, sugar, baking soda, and salt. In large bowl with mixer at low speed beat together margarine, peanut butter, eggs, water, and vanilla just until blended. Add flour mixture, beat until blended. Increase speed to medium; beat 2 minutes. Optional: stir chocolate pieces into batter. Drop by rounded tablespoonfuls 3 inches apart onto ungreased cookie sheets. Flatten slightly with floured bottom of glass. Bake in 375 F oven 10 to 12 minutes or until lightly browned. Cool on wire rack. Store in tightly covered container. Makes about 2-3 dozen.
THESE ARE WONDERFUL!!!!!!!

Baker's Chocolate Chip Cookies
2 1/4 c All-purpose flour
1 t Baking soda
1/2 t Salt
1 c (2 sticks)
Softened butter or margarine
3/4 c Firmly packed brown sugar
3/4 c Granulated sugar
1 t Vanilla
2 Eggs
1 c Coarsely chopped nuts (opt)
1 pk (12 oz) Semi-Sweet Real
Semi-Sweet Chocolate Chips
Mix flour with baking soda and salt; set aside. Beat butter, sugars, vanilla and eggs until light and fluffy. Blend in flour mixture. Stir in nuts and chips. Drop from teaspoon, 2 inches apart, onto ungreased baking sheets. Bake at 375 for about 10 minutes or until golden brown. Makes about 6 dozen.

Fudge Nut Brownie Cookies
21 1/2 oz Brownie mix
1/2 c Flour
1/2 c Water
1/4 c Oil
1 Egg
6 oz Chocolate chips
1 c Walnuts -- chopped
1 cn Chocolate frosting
Heat oven to 350. Generously grease cookie sheets. In large bowl, combine brownie mix, flour, water, oil and egg. By hand, stir with spoon until dough is formed. Stir in chocolate chips and nuts. Drop by tsp 2" apart onto cookie sheets. Bake at 350 for 8 to 12 minutes. Cool 1 minute. Remove from cookie sheets; cool completely. Frost cookies with chocolate frosting.

Living Large Chocolate-chunk Cookies
1/2 Lb Unsalted butter, room
Temperature
1/2 T Salt
1 T Vanilla extract
3/4 C Dark brown sugar, packed
1/2 C Granulated sugar
1 Lg Egg
1/2 T Baking soda
2 C All-purpose flour, sifted
1 C Chocolate, chopped
Beat butter, salt and vanilla in electric mixer with paddle until fluffy. Add sugars; beat until lightened in color, 4 minutes. Beat in egg. Add baking soda and flour; beat on lowspeed until just incorporated. Mix in chocolate. Refrigerate dough for 1 hour. Heat oven to 400 F. Roll 1/4 cup dough into ball. Place on a parchment-lined baking sheet. Repreat, placing 4 on each of 2 baking sheets. Bake 7 minutes, rotate pans between oven shelves, and bake until just browned around edges, 6 to 8 minutes more. Meanwhile, prepare a third baking sheet. Cool sheets on wire racks for 2 minutes, then transfer cookies to racks to cool completely. Bake third sheet 12 to 14 minutes; repreat cooling process.

Raspberry Gems
1 1/2 cups All purpose flour
1 cup Margarine or butter, softened
1/2 cup Dairy sour cream
1/3 cup Raspberry spreadable fruit
3 tablespoons Sugar
2/3 cup Semisweet chocolate pieces
1 tablespoon Shortening
1/4 cup Finely chopped almonds
Stir together flour, margarine or butter, and sour cream in a large mixing bowl, till thoroughly combined. Divide dough in half. Cover; chill for 3 hours. Roll each half of dough on a lightly floured surface to 1/8 inch thickness. Using a 1-3/4 to 2 inch round cookie cutter cut dough. Spread about 1/4 tsp. raspberry fruit on top of half of the cookies. Top with remaining cookies. Stir together sugar and 1 Tbsp. water. Brush over cookies. Place cookies on a lightly greased baking sheet. Bake in a 350 oven for 15 to 20 minutes or till done. Remove cookies and cool on a wire rack. Meanwhile, in a small heavy saucepan melt chocolate pieces and shortening over low heat till melted, stirring constantly. Dip one side of each of the cookies into melted chocolate. Place on waxed paper; sprinkle with almonds. Cool until set. Makes about 72.

Ribbon Cookies
1 c margarine, softened
1 egg white, whipped
1 tsp vanilla
2 1/2 c unbleached flour
1 1/4 c granulated sugar
1 1/2 tsps baking powder
1/2 tsp rum extract
1 oz unsweetened chocolate, melted
1/4 c nuts, chopped
red and green food color
Preheat oven at 375. Line a 9 x5 x 3" pan with waxed paper. In a mixing bowl, combine margarine, sugar, egg white, and vanilla. In another mixing bowl, combine flour sugar, and baking powder. Mix wet ingredients with dry ingredients just until moistened. For each dough divided add each flavor or nut as indicated: red-rum, green-nuts, and chocolate. Pack the red-rum dough evenly over the bottom of the loaf pan, then green-nuts dough in the middle and chocolate on the top. Cover with waxed paper. Chill overnight. Remove dough from pan. Begin cutting the dough into thirds, then cut into thin slices. Place on unprepared cookie sheet. Bake 12 minutes.

nfd?


Answers: Aunt Cindy's Peanut Butter Chocolate Chip Cookies

2 cups Unsifted flour
1 cup Sugar
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1/2 cup Corn oil margarine, softened
1/2 cup Skippy creamy or super chunk peanut butter
2 Eggs
1 tablespoon Water
1 teaspoon Vanilla
6 pounds Semisweet chocolate chips, optional
1. In small bowl stir together flour, sugar, baking soda, and salt. In large bowl with mixer at low speed beat together margarine, peanut butter, eggs, water, and vanilla just until blended. Add flour mixture, beat until blended. Increase speed to medium; beat 2 minutes. Optional: stir chocolate pieces into batter. Drop by rounded tablespoonfuls 3 inches apart onto ungreased cookie sheets. Flatten slightly with floured bottom of glass. Bake in 375 F oven 10 to 12 minutes or until lightly browned. Cool on wire rack. Store in tightly covered container. Makes about 2-3 dozen.
THESE ARE WONDERFUL!!!!!!!

Baker's Chocolate Chip Cookies
2 1/4 c All-purpose flour
1 t Baking soda
1/2 t Salt
1 c (2 sticks)
Softened butter or margarine
3/4 c Firmly packed brown sugar
3/4 c Granulated sugar
1 t Vanilla
2 Eggs
1 c Coarsely chopped nuts (opt)
1 pk (12 oz) Semi-Sweet Real
Semi-Sweet Chocolate Chips
Mix flour with baking soda and salt; set aside. Beat butter, sugars, vanilla and eggs until light and fluffy. Blend in flour mixture. Stir in nuts and chips. Drop from teaspoon, 2 inches apart, onto ungreased baking sheets. Bake at 375 for about 10 minutes or until golden brown. Makes about 6 dozen.

Fudge Nut Brownie Cookies
21 1/2 oz Brownie mix
1/2 c Flour
1/2 c Water
1/4 c Oil
1 Egg
6 oz Chocolate chips
1 c Walnuts -- chopped
1 cn Chocolate frosting
Heat oven to 350. Generously grease cookie sheets. In large bowl, combine brownie mix, flour, water, oil and egg. By hand, stir with spoon until dough is formed. Stir in chocolate chips and nuts. Drop by tsp 2" apart onto cookie sheets. Bake at 350 for 8 to 12 minutes. Cool 1 minute. Remove from cookie sheets; cool completely. Frost cookies with chocolate frosting.

Living Large Chocolate-chunk Cookies
1/2 Lb Unsalted butter, room
Temperature
1/2 T Salt
1 T Vanilla extract
3/4 C Dark brown sugar, packed
1/2 C Granulated sugar
1 Lg Egg
1/2 T Baking soda
2 C All-purpose flour, sifted
1 C Chocolate, chopped
Beat butter, salt and vanilla in electric mixer with paddle until fluffy. Add sugars; beat until lightened in color, 4 minutes. Beat in egg. Add baking soda and flour; beat on lowspeed until just incorporated. Mix in chocolate. Refrigerate dough for 1 hour. Heat oven to 400 F. Roll 1/4 cup dough into ball. Place on a parchment-lined baking sheet. Repreat, placing 4 on each of 2 baking sheets. Bake 7 minutes, rotate pans between oven shelves, and bake until just browned around edges, 6 to 8 minutes more. Meanwhile, prepare a third baking sheet. Cool sheets on wire racks for 2 minutes, then transfer cookies to racks to cool completely. Bake third sheet 12 to 14 minutes; repreat cooling process.

Raspberry Gems
1 1/2 cups All purpose flour
1 cup Margarine or butter, softened
1/2 cup Dairy sour cream
1/3 cup Raspberry spreadable fruit
3 tablespoons Sugar
2/3 cup Semisweet chocolate pieces
1 tablespoon Shortening
1/4 cup Finely chopped almonds
Stir together flour, margarine or butter, and sour cream in a large mixing bowl, till thoroughly combined. Divide dough in half. Cover; chill for 3 hours. Roll each half of dough on a lightly floured surface to 1/8 inch thickness. Using a 1-3/4 to 2 inch round cookie cutter cut dough. Spread about 1/4 tsp. raspberry fruit on top of half of the cookies. Top with remaining cookies. Stir together sugar and 1 Tbsp. water. Brush over cookies. Place cookies on a lightly greased baking sheet. Bake in a 350 oven for 15 to 20 minutes or till done. Remove cookies and cool on a wire rack. Meanwhile, in a small heavy saucepan melt chocolate pieces and shortening over low heat till melted, stirring constantly. Dip one side of each of the cookies into melted chocolate. Place on waxed paper; sprinkle with almonds. Cool until set. Makes about 72.

Ribbon Cookies
1 c margarine, softened
1 egg white, whipped
1 tsp vanilla
2 1/2 c unbleached flour
1 1/4 c granulated sugar
1 1/2 tsps baking powder
1/2 tsp rum extract
1 oz unsweetened chocolate, melted
1/4 c nuts, chopped
red and green food color
Preheat oven at 375. Line a 9 x5 x 3" pan with waxed paper. In a mixing bowl, combine margarine, sugar, egg white, and vanilla. In another mixing bowl, combine flour sugar, and baking powder. Mix wet ingredients with dry ingredients just until moistened. For each dough divided add each flavor or nut as indicated: red-rum, green-nuts, and chocolate. Pack the red-rum dough evenly over the bottom of the loaf pan, then green-nuts dough in the middle and chocolate on the top. Cover with waxed paper. Chill overnight. Remove dough from pan. Begin cutting the dough into thirds, then cut into thin slices. Place on unprepared cookie sheet. Bake 12 minutes.

nfd?

the recipe on the back of the nestle chocolate chips bag.

The classic Nestle Tollhouse choc. chip recipe. On the back of Nestle semi sweet choc chips. Yummmmmmm always been my favorite.

The best cookies EVER

Hazelnut Chocolate Chip Cookies

1/2 cup old-fashioned oats
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup (packed) light brown sugar
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
4 ounces English toffee candy (recommended: Heath or Skor bar), finely chopped
1 cup hazelnuts, toasted, husked, and chopped
1 (12-ounce) bag semisweet chocolate chips

Preheat the oven to 325 degrees F.
Line 2 heavy large baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips.

For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store airtight at room temperature.)

Wilton.com has some great recipes. If you want a good sugar cookie recipe look for their "Rolled Cookie" recipe. It is awesome.

Also, I personally like the neiman marcus cookie recipe and it is available all over the net.

start with the basic Toll House Cookie chocolate chip recipe.


near the end, add about 2 tablespoons of water,
and a small handful of uncooked oatmeal.
That is probably about 1/3 cup. If you are using an electric mixer, the batter will be too think - you may have to blend it with your hands.

Cook as normal.
it makes the cookies a tiny bit chewier.

i work at the cookie store in the mall and we have lots of different cookies
the m&m choc chip......just add mini m&ms to choc chip
there is sugar and snickerdoodle......just add sugar or cinnamon to sugar cookies
pecan choc chip ....add pecans
peanut butter with reeses....
there are a lot more but i don't know what goes in the batter but another thing we do is make these things called cookie cups where we put cookie dough in those rubber cupcake bake molds and they come out looking like cookie cupcakes! you can also put m&ms in those too, then we put icing on top and people love them.

These are very good, but pricey to make. But I assure you, its worth it. I made 4 dozen and they were gone in two days. (I have brothers, so you can imagine.)


1/2 pound unsalted butter, room temperature?
1/2 cup plus 6 tablespoons granulated sugar
1 cup plus 2 tablespoons light brown sugar, packed?
2 large eggs
1 1/2 teaspoons vanilla
1 1/2 cups plus 1 tablespoon pastry flour?
1 1/2 cups bread flour
1 teaspoon baking powder?
1 teaspoon baking soda?
1 1/2 teaspoons salt
1 pound good quality dark chocolate, chopped coarsely
Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside. Don’t grease the baking sheets because this might cause extra spreading. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add vanilla, then add flours, baking powder, baking soda, salt and chocolate; mix until well combined. Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, (I used a very generously rounded tablespoon) scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. If you use a rounded tablespoon, check your cookies at 12 minutes. Cool slightly on baking sheets before transferring to a wire rack to cool completely.
If you use a very generously rounded tablespoon or a 1 scoop, you’ll get about 4 dozen cookies.

Here are two variations of one of my favorite cookies - very tasty and chewy.

COCONUT OATMEAL COOKIES

1 cup sugar
1 cup brown sugar
2 cups flour
2 sticks butter - softened
2 eggs - room temperature
2 cups oatmeal
1 cup coconut - flaked

Combine all ingredients and drop by spoonful on cookie sheet and bake 10 minutes at 325 degrees. Do not brown. Remove from oven and cool. This is a very chewy cookie.

COCONUT OATMEAL COOKIES

1 cup butter - softened
1 cup brown sugar
1 cup white sugar
2 eggs - room temperature
1 tsp. soda
1 tsp. baking powder
1 cup flaked coconut
2 cups oatmeal (quick cooking)
2 cups all-purpose flour
1 tsp. vanilla
1/2 cup chocolate chips - OPTIONAL
1/2 cup crushed nuts - OPTIONAL

Mix butter, brown sugar, white sugar and eggs. Then add rest of the ingredients. Mix well. Roll into balls and press down. Bake at 350 degrees for 10 to 12 minutes. Variations: For special Christmas cookies, omit chocolate chip and add 1 cup cut up gumdrops. Decorate top with 1/2 of a gumdrop in middle of each cookie. (Optional) Walnuts and chocolate chips.

I have large quantity bakery recipes to serve 50+ if interrested ask me

YES!! This one!

http://allrecipes.com/Recipe/Cranberry-H...

Check out the reviews!

I make them every year for Christmas and have been asked for the recipe many times!

ya, i hav dis big book of anything recipes. I never use it though, too hard to follow

chocolate chip cookies

INGREDIENTS
1 1/4 cups shortening
3/4 cup margarine
1 cup white sugar
2 cups brown sugar
2 teaspoons vanilla extract
4 eggs
4 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
4 cups semisweet chocolate chips

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the shortening, margarine, white sugar and brown sugar until smooth. Mix in the vanilla and eggs until well blended. Combine the flour, baking soda and baking powder; stir into the creamed mixture until just blended. Mix in the chocolate chips. Drop by heaping teaspoonfuls onto ungreased baking sheets. Cookies should be at least 2 inches apart.
Bake for 8 to 10 minutes in the preheated oven, until edges are golden. Let cookies cool for an hour or so before eating. You can try them fresh from the oven, but they will crumble and fall apart.

Rocky road cookies

INGREDIENTS
12 graham crackers
2 cups miniature marshmallows
1 cup semisweet chocolate chips
1/2 cup salted peanuts
1/2 cup butter
1/2 cup packed brown sugar
1 teaspoon vanilla extract

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Arrange graham crackers to cover the entire bottom of a 15x10 inch pan. Sprinkle marshmallows, chocolate chips, and peanuts over the graham crackers.
In a small saucepan, cook the butter and brown sugar until dissolved. Remove from heat and add vanilla. Pour evenly over the ingredients in the pan. Bake for 10 to 12 minutes in the preheated oven. Store in the refrigerator for 3 days or the freezer for 1 month.

oatmeal cookies

INGREDIENTS
3 eggs, beaten
1 cup raisins
1 teaspoon vanilla extract
1 cup butter
1 cup packed brown sugar
1 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
2 teaspoons baking soda
2 cups rolled oats
1 cup chopped pecans

DIRECTIONS
Combine eggs, vanilla and raisins in a small bowl; cover and let stand for 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream the butter, brown sugar, and white sugar together. Sift together the flour, cinnamon, and baking soda; stir into the creamed mixture. Then stir in the raisin mixture, rolled oats, and nuts.
Drop by teaspoonfuls onto an unprepared cookie sheet. Bake for 10 minutes, or until lightly browned.

Pumpkin cookies------------AWSOME!!!!!

INGREDIENTS
1/2 cup shortening
1 cup white sugar
1 cup pumpkin puree
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 1/2 cups butterscotch chips

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream the shortening and sugar. Stir in the pumpkin and vanilla. Sift together the flour, salt, baking soda, baking powder, and cinnamon; stir into the creamed mixture. Then mix in the butterscotch chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool for a minute on cookie sheets before transferring to wire cooling racks.

Aunt Sally cookies-----------GREAT!!!!

INGREDIENTS
1 cup white sugar
2 cups shortening
2 egg yolks
1 cup molasses
5 1/2 cups all-purpose flour
2 teaspoons cream of tartar
4 teaspoons baking soda
2 teaspoons salt
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 cup sour milk

1 1/2 cups white sugar
1/2 teaspoon distilled white vinegar
1/2 cup water
18 large marshmallows
2 egg whites
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract

DIRECTIONS
In a large bowl, cream together 1 cup white sugar and shortening until smooth. Stir in the egg yolks and molasses. Combine the flour, cream of tartar, baking soda, salt, cinnamon and ginger; stir into the molasses mixture alternately with the sour milk. Cover and chill for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface roll the dough out to 1/8 inch thickness. Cut into rectangular shapes (I like to use a Spam can). Place cookies 1 inch apart onto an ungreased baking sheet.
Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Remove from baking sheets to cool on wire racks.
To make the frosting, combine 1 1/2 cups sugar, vinegar, water and marshmallows. Mix well and place over a pot of simmering water. when the marshmallows have melted, stir in the egg whites. Remove from heat and beat with an electric mixer for 7 minutes. Stir in the vanilla and confectioners' sugar until well blended. Frost cooled cookies.

Oatmeal Candy Cookies or Chocolate No-bake Cookies
in a boiler melt 1 stick of butter
add 2 cups of granulated sugar
1/2 cup of cocoa
1 teaspoon vanilla flavoring
bring to boil, reduce heat and stir for 1 min.
turn off burner, add 1 tablespoon of peanut butter, stir until melted
stir in 2 cups of Quaker Quick Oats
add a little more if needed to make it thick enough to drop by spoonfuls onto wax paper, let set about 1 hour, then take them up and put them in a bowl or any type of container.





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