What are some good cookie recipies?
- originalkippyjLv 71 decade agoBest Answer
Here is the best, quickest and easiest peanut butter cookie I've ever tasted. I can have a batch in the oven during a commercial break!
Flourless Peanut Butter Cookies
Preheat oven to 350 degrees Fahrenheit
1 cup peanut butter, creamy or chunky
1 cup packed brown sugar, light or dark
1 large egg, slightly beaten
1 teaspoon baking soda
1 cup chocolate chips (I used chocolate & peanut butter chips)
Beat together the first four ingredients until mixture is smooth and well blended (I just beat them with a spoon). Stir in chips until evenly distributed.
Drop the dough by rounded teaspoonfuls onto ungreased baking sheets, about 2 inches apart.
Bake exactly 10 minutes.
Remove from oven, but leave on the cookie sheets for 5 minutes (the cookies will “set up” during this time).
Remove from cookie sheets and let cool on wire rack.
Makes about 30 cookies.
EDIT: Here's a second recipe I just found in my file that's super quick and easy, too:
Preheat oven to 350 degrees. Cream 1-cup (2 sticks) unsalted butter with 1/2 cup each of brown and white sugars. Beat in 2 eggs and 2 teaspoons vanilla. Add 1-cup flour, 1/2 teaspoon salt and 1/4 teaspoon baking soda. Stir in 1 cup each of oats and raisins. Spread in greased 9x13 pan. Bake 1/2 an hour. Cool slightly and cut into 32 bars.
- CassidyLv 41 decade ago
Loaded Peanut Butter Cookies
1 cup peanut butter
1/2 cup Butter Crisco
1/4 cup white sugar
3/4 cup brown sugar
2 T. milk
1 t. vanilla
1 1/4 cup flour
3/4 t. baking powder
1/4 t. salt
1/2 cup chocolate chips
1/2 cup reese’s pieces
Preheat oven to 375 degrees.
Cream together peanut butter, butter, white sugar, and brown sugar until well blended.
Beat in egg, vanilla, and milk one at a time.
In a separate bowl, combine flour, baking powder, and salt.
Combine all ingredients and fold in chocolate chips and reese’s pieces.
Drop dough with a cookie scoop on ungreased cookie sheet. With a fork press down lightly on the cookie to make a mark.
Bake for 8-10 minutes or until golden around the edges.
- Chetak.Lv 71 decade ago
1 tablespoon golden syrup (it's a sweet molasses type thing. Maybe try treacle or molasses - whichever is sweeter)
1 cup sugar
1 3/4 cups flour
2 teaspoons ground ginger
1 teaspoon baking soda
Melt butter in saucepan. Stir in a rounded household tablespoon of syrup. Soften then remove from heat.
Add the sugar and egg and beat with a wooden spoon to mix.
Measure dry ingredients into pot through a sieve. Stir to mix.
Spoon warm mixture on to greased or sprayed trays, allowing space for spreading. Cool mixture may be shaped into balls if preferred (about the size of a walnut).
Preheat oven to 190C between tray loads, bake at 180C for about 10 minutes, until lightly browned.
Lift off tray when cool. Store in airtight containers.
- 1 decade ago
In the book deceptivily delicious theres a recipie for chocolate chip cookies and they are soo good it tasted like cookie dough :) its healthy to
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- kitchLv 51 decade ago
These Chocolate Chocolate Chip Cookies are great!
- pattsywattsyLv 61 decade ago
CAKE MIX COOKIES
(I make these at Christmastime for gift giving)
White Cake Mix
2 Tablespoons water
1/2 cup cooking oil
1 teaspoon almond extract
1/2 cup chopped nuts
Mix all ingredients, except powdered sugar.
Drop batter (about a teaspoon per cookie) into a bowl of powdered sugar.
Roll in sugar until it is an approximate shape of a ball.
Place on a lightly greased cookie sheet.
Bake at 350 degrees about 18 minutes, until lightly browned.
Cool on wire racks. Makes about 4 dozen cookies.
(Use any flavoring or cake mix you desire……..substitute regular sugar for powdered)
(Makes a ‘monster amount)
I found this recipe…but as yet have not tried it.
Cream together: *(use a ‘large’ pan for this)
1 lb soft butter
2 lb brown sugar
4 c. sugar
1 T vanilla
½ tsp salt
3 lb creamy peanut butter
18 c. rolled oats
8 tsp baking soda
1 lb M&M’s plain
1 lb chocolate chips (or butterscotch)
Spoon out and Bake at 325 til done!
Ritzy/Chocolate/Peanut Butter Sandwich Cookies
Creamy peanut butter
1.) Cover cookie sheet with waxed paper.
2.) Melt the chocolate chips in the double boiler.
3.) Spread peanut butter on a Ritz and top with another cracker.
4.) Dip the sandwich in the melted chocolate use tongs carefully so you don't break the cracker and dip in chocolate…cover completely.
5.) Place the chocolate-covered sandwich on the cookie sheet…and let chocolate set.
Store in air tight container in refrigerator.
I’ve used…graham crackers (break at perforations)….various crackers.
Hint: Might try vanilla wafers…..and maybe fill with some store bought frostings….. or small amount of jam…..or marshmallow crème.
No-Bake Peanut Butter Squares
1/2cup (1 stick) butter or margarine
2 cups (sifted) powdered sugar
1 1/2 cups graham cracker crumbs
1 cup peanut butter
1 1/2 pkg. (12 squares) Semi-Sweet Baking Chocolate
1/2cup milk (optional)
Line 13” x 9” baking pan with foil, with ends of foil extending over sides of pan. Set aside.
Melt butter in large microwavable bowl on HIGH 1.5 - 2½ minutes or until melted.
ADD sugar, graham cracker crumbs & peanut butter……and milk if needed. Mix well spread into prepared pan.
Microwave chocolate 1.5 – 2 minutes or until melted stirring after each minute. Cool slightly; pour & spread over peanut butter mixture in pan. Cool. Cut partially through dessert to mark 48 squares. Refrigerate 1 hour or until set.
LIFT from pan, using foil handles. Cut all the way through dessert into squares.
(I used the milk…was easier to spread in pan….I’ve made this also…not bothering to line pan with foil…or not scoring before refrigerating…….served from pan…..let it sit at room temperature before cutting…about 15 – 20 minutes..…easier to cut into serving pieces).
Mock Ice Cream Sandwiches
2 whole graham crackers
Spread a thin layer of Cool Whip on 1 whole cracker….top with remaining cracker….freeze.
Can't get any simpler that that!!
You'll want to make several at a time.....can't eat just one!
HINT: Melt some chocolate and drizzle over top before freezing.
Find more quick – simple – E-Z – few ingredient….recipes…at E-Z Cookin’ group:
Lots of interesting ‘stuff’ in files & links…come join & check it out.
Pat in Indiana….firstname.lastname@example.org
- 1 decade ago
Banana Oatmeal Cookies recipe
3 medium bananas.
2 cups of quick-cook oatmeal.
1 ½ cups of chopped dates.
½ cup of chopped pecans.
1/3 cup of white sugar.
1/3 cup of salad oil.
1 teaspoon of vanilla extract.
¾ teaspoon of salt.
Mash the bananas.
In a suitably sized bowl mix the mashed bananas with all the other ingredients.
Drop by rounded tablespoons onto a cookie sheet (yields about 30).
Bake at 375°F (190°C) for about 25 minutes
Cherry-Chocolate Cookies recipe
1 cup of butter.
¾ cup of packed brown sugar.
2 medium egg yolks.
2 oz of semisweet chocolate, melted and cooled.
1 ½ teaspoon of orange peel, finely shredded.
1 teaspoon of ground cinnamon.
1 teaspoon of vanilla.
¼ teaspoon of salt.
2 ¼ cup of all-purpose flour.
2 cups of pecans, finely chopped.
2 medium egg whites.
¾ cup of cherry jelly or preserves.
In a large mixing bowl, beat the butter and brown sugar with an electric mixer on medium speed for 30 seconds. Add the egg yolks, beating thoroughly.
Blend in the melted semisweet chocolate, shredded orange peel, ground cinnamon, vanilla and salt.
Stir in the flour.
Place the chopped pecans and egg white in two separate small, shallow bowls.
Slightly beat the egg whites using a fork.
Shape the dough into one-inch balls.
Dip each ball into egg white; roll in pecans to coat.
Place the balls on lightly greased baking sheets, two inches apart.
With your thumb, make a slight indentation in top of each cookie.
Bake at 350°F (175°C) for about 12 minutes or until the edges are firm.
Allow the cookies to cool on a wire rack.
Fill the center of each of the cooled cookies with a small spoonful of cherry jelly or preserves
Fortune Cookies recipe
1 medium egg white.
¼ cup of sugar.
1/3 cup of flour.
2 tablespoons of melted butter.
1 tablespoon of water.
¼ teaspoon of vanilla.
Preheat your oven to 350°F (175°C).
Grease cookie sheets.
In a suitably sized bowl, add the egg white, sugar, butter, water and vanilla; mix together.
Add flour and stir.
Drop by teaspoonful onto cookie sheets.
Swirl the batter around with a spoon back until cookies are spread thinly and are close to transparent.
Bake for about 4 minutes or until lightly browned on edges.
Remove from the oven and quickly place a fortune in the cookie, then fold in half, then in half again, making the classic fortune cookie shape.
Allow to cool.
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