Best cookies?!
Best cookies?
famous gourmet cookies maker
Answers:
I make lots of cookies too.
I've found Pillsbury has cookie cough just as good as mine in the section with canned biscuits. I really like the chocolate chip and walnuts one, It's a soft delicious cookie.
Rainbow cookies...are yummy!
maryland cookies, why is this in the soft drinks section?
Old style oatmeal and rasin was and still is my favoraqte. Soft and chewey.
Gourmet Madeleine Cookies
Delicious and soft French cookies. The recipe is from Bon Appetit Magazine (January 2000). "This cookie launched a thousand memories ― and a literary masterpiece ― for Marcel Proust. The group enjoys madeleines with tea, just as the narrator did in Swann’s Way." Uses a special madeleine pan (a metal mold with scallop-shaped indentations, sold at cookware stores).
40 min 15 min prep
20 cookies
2 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon grated lemon peel
1 pinch salt
1 cup all-purpose flour
10 tablespoons unsalted butter, melted, cooled slightly
powdered sugar
1. Preheat oven to 375°F Generously butter and flour pan for large madeleines (about 3x1 1/4 inches).
2. Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended.
3. Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 10-16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. (Can be made 1 day ahead.).
4. Dust cookies with powdered sugar.
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Forever Fresh Cookies
"This recipe was given to me by a co-worker. Not sure how long these actually stay fresh because they disappear quickly in my house."
Original recipe yield:
7 dozen
PREP TIME 20 Min
COOK TIME 12 Min
READY IN 32 Min
INGREDIENTS
1 cup butter
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar (optional)
3 1/2 cups all-purpose flour
2 cups cornflakes cereal
1 cup oatmeal
1 cup coconut flakes
1 cup walnuts
1 (12 ounce) package chocolate chips
DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, beat together the butter, vegetable oil, white sugar, and brown sugar until smooth and creamy. Then add egg, vanilla, salt, baking soda, and cream of tartar, and mix with an electric mixer until slightly fluffy. With a spoon, gradually stir in flour until well mixed. Stir in cornflakes, oatmeal, coconut, walnuts, and chocolate chips. Drop by heaping tablespoonfuls onto ungreased baking sheets, 2 inches apart.
3. Bake in a preheated oven for 12 minutes, or until slightly brown. Remove from oven; allow cookies to cool 5 minutes on baking sheets before removing to wire racks to cool completely.
NUTRITION INFORMATION
Servings Per Recipe: 84
Amount Per Serving
Calories: 120
Total Fat: 7.4g
Cholesterol: 8mg
Sodium: 73mg
Total Carbs: 13.3g
Dietary Fiber: 0.6g
Protein: 1.2g
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Cookie Pops
"Cookies and candy! What child could resist this?"
Original recipe yield:
20 cookie pops
INGREDIENTS
3/4 cup white sugar
3/4 cup packed brown sugar
3/4 cup butter, softened
1 teaspoon vanilla extract
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups rolled oats
1 cup candy-coated milk chocolate pieces
20 lollipop sticks
DIRECTIONS
1. In a large bowl, cream together white sugar, brown sugar, and butter. Add vanilla and eggs; mix well. Sift together flour, baking soda, and salt; stir into butter mixture. Finally, mix in rolled oats. Refrigerate dough for 1 hour.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Roll dough into 2 inch balls. Place balls on a cookie sheet, Press down slightly, and insert a lollypop stick into each one. These will spread a bit so don 't put too many to a pan. Bake 8 to 12 minutes, or until golden brown. Cool 1 minute then arrange small candies into a happy face design. The cookies will be chewy, but firm.
NUTRITION INFORMATION
Servings Per Recipe: 20
Amount Per Serving
Calories: 246
Total Fat: 10.2g
Cholesterol: 41mg
Sodium: 208mg
Total Carbs: 35.6g
Dietary Fiber: 1.4g
Protein: 3.4g
Mrs. Fields is the best, especially when it's nice n soft
From Famous Amos.
copycat Mrs. Fields cookie recipes
http://www.recipesource.com/misc/copycat...
Snippy Doodles
2 TBSP shortening
2/3 cup sugar
1 cup flour
1/8 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
? cup milk
1 well-beaten egg
Thoroughly cream shortening and sugar; add sifted dry ingredients alternately with milk and egg. Drop by spoonfuls onto greased and floured cookie sheet. Sprinkle each cookie with a little sugar. Bake at 350 degrees for 7 to 10 minutes or until a small imprint is made when touched with finger. Makes about 1 ? doz.
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Potato Chip cookies
1 cup shortening
1 cup brown sugar
1 cup granulated sugar
2 eggs
2 cups flour
1 tsp baking soda
1 tsp vanilla
1 cup potato chips, crushed
? cup chopped nuts
Cream shortening, sugar and eggs until creamy. Add remaining ingredients; mix well. Drop from a teaspoon onto lightly greased cookie sheet. Flatten with spoon or fork dipped in hot water. Bake in a 350 degree oven for 10 to 15 minutes. Makes 4 ? dozen. (They taste good like pecan sandies).
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LAZARUS $250 COOKIES
1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
2 c. flour
2 1/2 c. oats
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
12 oz. chocolate chips
4 oz. melted Hershey bar
1 1/2 c. chopped pecans
Mix butter, sugar and brown sugar. Add eggs and vanilla. Beat flour and oats until powder in a blender. Add to above mixture a little at a time. Add salt, baking powder and baking soda. Make sure all ingredients are mixed. Then add chocolate chips, Hershey bar and pecans. Drop golf ball size spoonfuls 2" apart on greased cookie sheet. Preheat oven to 375 degrees.
Bake 7 to 8 minutes. Remove cookie sheet and cool. Cookies will appear to be undone.
http://www.cooks.com/rec/doc/0,1810,1451...
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Original Nestlé Toll House Chocolate Chip Cookies
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLé? TOLL HOUSE? Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Directions:
PREHEAT oven to 375° 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 morsels 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.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
http://www.verybestbaking.com/recipes/de...
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QUAKER'S BEST OATMEAL COOKIES
3/4 c. firmly packed brown sugar
1/2 c. granulated sugar
1 egg
1 stick butter
1 tsp. vanilla
1 1/2 c. all purpose flour
1 tsp. baking soda
1 tsp. salt (opt.)
3 c. Quaker Oats (quick or old fashioned, uncooked)
Preheat oven to 375 degrees.
Beat together butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and spices; add to butter mixture, mixing well. Stir in oats. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire cooling rack. Store in tightly covered container. 4 1/2 dozen.
OATMEAL COOKIE SQUARES: Press dough onto bottom of ungreased 13"x9" pan. Bake about 25 minutes or until light golden brown. Cool completely; cut into 1 1/2" squares. Store in tightly covered container. 4 dozen.
VARIATIONS: Add any one or combination of two of the following ingredients, if desired: 1 cup raisins, chopped nuts, or semi sweet chocolate, butterscotch or peanut butter flavored pieces.
oatmeal cookies with cranberries and white chocolate chips.
Girls Scout Cookies are the best to me.