Anonymous
Anonymous asked in Food & DrinkCooking & Recipes · 1 decade ago

What are some good cookie recipies?

8 Answers

Relevance
  • Cyndie
    Lv 6
    1 decade ago
    Best Answer

    OK...I'm going to give you my world-famous Oatmeal Chocolate Chip Cookie recipe...just because you seem like a nice guy. :) These are a huge hit when I make them for work. I made 14 dozen once for about 25 people and they were gone within hours!

    1 cup brown sugar

    1 cup white sugar

    1 cup sweet butter

    2 eggs

    2 Tablespoons milk

    2 teaspoons vanilla

    2 cups flour

    1 teaspoon salt

    1 teaspoon baking soda

    1 teaspoon baking powder

    2 1/2 cups old-fashioned oats (not the Quick Oats)

    18 oz semi-sweet chocolate chips

    1 1/2 cups chopped walnuts

    1) Cream sugars and butter until smooth and fluffy. Add eggs and vanilla. Beat well. Combine flour, salt, baking soda and baking powder. Gradually beat into batter. By hand, stir in oats, chocolate chips and walnuts. Drop onto cool baking sheet (chill dough between sheets) and bake at 350 degrees for 12 minutes.

    Makes between 5 and 7 dozen, depending how big you make the cookies.

    Enjoy!!

  • 1 decade ago

    These are awesome:

    White Chocolate and Cranberry Cookies

    I make a basic chocolate chip cookie dough, but use white chocolate chips, dried cranberries

    1/2 cup butter, softened

    1/2 cup packed brown sugar

    1/2 cup white sugar

    1 egg

    1 tsp vanilla

    1 1/2 cups all-purpose flour

    1/2 tsp baking soda

    3/4 cup white chocolate chips

    1 cup dried cranberries

    1 Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

    2 In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets.

    3 Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

    Servings: 12

    Yield: 2 dozen.

  • 1 decade ago

    Peanut Butter Cookies

    1 cup sugar

    1 cup peanut butter

    1 egg

    Bake at 350 degrees Fahrenheit for 10 minutes.

    This is a great recipe! I really can't bake, and these came out perfect.

  • 1 decade ago

    Good & Healthy check out the simple reciepe for famous dissapearing cookies from quaker oats. It's on the inside of the lid, or on the quaker oats web site.

  • How do you think about the answers? You can sign in to vote the answer.
  • Anonymous
    1 decade ago

    Snickerdoodles! hands down.

    These are easy to bake and simply delicious. I can eat about a dozen right out of the oven. There is a recipe on this site.

  • 1 decade ago

    CHRISTMAS FUDGE CHIP COOKIES

    1 can Eagle Brand milk

    2 tsp. butter

    6 oz. chocolate chips

    1 c. flour

    1 c. white chocolate chips

    1 tsp. vanilla

    Melt chocolate chips and butter on low heat. Stir and add Eagle Brand milk, flour, chips and vanilla. Cool -- spoon by teaspoon on greased pan. Bake at 325 degrees for 10-12 minutes.

    Winning Choc-o-chip cookies

    4 1/2 cups all-purpose flour

    2 teaspoons baking soda

    2 cups butter, softened

    1 1/2 cups packed brown sugar

    1/2 cup white sugar

    2 (3.4 ounce) packages instant vanilla pudding mix

    4 eggs

    2 teaspoons vanilla extract

    4 cups semisweet chocolate chips

    Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

    EVERYTHING COOKIES

    1 C. margarine

    1 C. brown sugar

    1 C. white sugar

    3 eggs

    1 C. peanut butter

    1 C. coconut

    1 C. chocolate chips

    1 C. flour

    1 T. baking soda

    1 C. oatmeal

    1 C. raisins

    1 C. pecans

    Preheat oven to 350° F. Beat margarine, both sugars, eggs, and peanut butter until creamy. Add remaining ingredients and mix well. Drop by spoonfuls on cookie sheet and bake for 10 minutes. Makes 9 dozen.

    CAKE MIX LEMON COOKIES

    1 pkg. lemon cake mix

    2 c. Cool Whip, sm. carton

    1 egg or 2 egg whites

    Lemon juice (opt.)

    Mix all together. Form into balls. Roll in powdered sugar. Place on lightly greased cookie sheet. Bake at 350 degrees for 10 minutes until lightly browned. Do not over bake.

    BIG SOFT GINGER COOKIES

    2 1/4 cups all-purpose flour

    2 teaspoons ground ginger

    1 teaspoon baking soda

    3/4 teaspoon ground cinnamon

    1/2 teaspoon ground cloves

    1/4 teaspoon salt

    3/4 cup margarine, softened

    1 cup white sugar

    1 egg

    1 tablespoon water

    1/4 cup molasses

    2 tablespoons white sugar

    Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

  • Anonymous
    1 decade ago

    Iced pumpkin cookies

    1 cup unsalted butter

    1 cup sugar

    1 cup cooked, pureed pumpkin (fresh or canned)

    1 egg

    1 teaspoon pure vanilla extract

    2 cups unbleached allpurpose flour

    1 teaspoon baking powder

    1/2 teaspoon baking soda

    1/2 teaspoon salt

    1 teaspoon cinnamon

    1/2 teaspoon freshly grated nutmeg

    1 cup walnuts, coarsely chopped

    1 cup raisins

    Icing:

    2 cups sifted confectioners' sugar

    1/4 cup butter, softened

    1 teaspoon vanilla

    3 tablespoons whipping cream, fresh orange juice or rum

    Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Add nuts and raisins. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes, or until golden. Cool.

    Icing: Cream confectioners' sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioners' sugar; if too thick, add more cream, orange juice or rum.) Drizzle over cookies.

    Candy cane cookies

    1 cup butter, softened

    1 cup confectioners' sugar

    1 egg

    2 teaspoons almond extract

    1 teaspoon vanilla extract

    1/2 teaspoon salt

    2 1/2 cups all-purpose flour

    1/2 teaspoon red food coloring

    24 pieces round peppermint candy

    1/4 cup sugar

    Melted chocolate, for drizzling, optional

    Preheat oven to 375 degrees F.

    In a mixer bowl or by hand, cream butter and confectioners' sugar until light and fluffy, about 2 to 3 minutes. Beat in egg, almond extract, vanilla, and salt. Blend flour into mixture in several additions, beat until just combined.

    Remove half the dough from the bowl. Blend red food coloring into the half remaining in the bowl until the coloring is even. Cover dough a kitchen towel to keep it from drying out as you work. Use a floured teaspoon to measure 1 teaspoon each of white and red dough for each cookie. Roll into 4-inch ropes on a lightly floured surface. Place a red and white rope side-by-side, press together lightly and twist to form a spiral. Place on ungreased cookie sheet. Curve top down to form handle of a candy cane. Bake until set, about 9 minutes. While the cookies are baking, put peppermint candies in a resealable plastic bag and crush into small pieces with a rolling pin. Mix the candy with the sugar. Place cooling rack over shallow pan. Immediately remove cookies from cookie sheet and gently place onto cooling rack. Sprinkle with candy/sugar mixture.

    Optional: Cool cookies, drizzle with melted chocolate, and add more candy mixture on top of chocolate.

    Sugar cookies

    1 cup butter, unsalted

    1 cup white sugar

    2 eggs, lightly beaten

    1 teaspoon vanilla

    3 cups flour

    2 teaspoons baking powder

    1 teaspoon salt

    In a bowl, cream the butter and sugar. Beat in the eggs and vanilla.

    In a second bowl, combine and mix well the flour, baking powder, and salt. Stir flour into butter mixture 1 cup at a time. Chill dough for 3 to 4 hours.

    Roll out dough and cut into shapes with cookie cutters or a knife. Brush with milk and sprinkle with colored sugar. Bake on a sheet pan or a parchment lined sheet pan in a preheated 350 degree F oven for 10 to 15 minutes depending on the size of the cookie. Remove cookies to a rack to cool completely.

Still have questions? Get your answers by asking now.