Does anyone have any good cookie recipes?

I always use the same recipe to make my chocolate chip cookies, but I want to try a new one this time. Any ideas?Does anyone have any good cookie recipes?
you know what? i never make my own choco chip cookies anymore, because i found the most WONDERFUL, PERFECT prepared dark choco chunk cookie dough in the refrigerated section of Trader Joe's, that I'll never make my own again! if you have a TJ's near you, I'd buy the dough %26amp; make them (add walnuts, pecans or macadamia nut cookies if you like) and tell me they're not the best cookies you've ever had!Does anyone have any good cookie recipes?
Chocolate Chocolate Chip Cookies III





INGREDIENTS





* 1 1/2 cups all-purpose flour


* 1 1/2 teaspoons baking powder


* 1/4 teaspoon salt


* 2 cups semisweet chocolate chips


* 6 tablespoons butter, softened


* 1 cup white sugar


* 1 1/2 teaspoons vanilla extract


* 2 eggs


* 1/2 cup confectioners' sugar





DIRECTIONS





1. Combine flour, baking powder and salt. Set aside.


2. Melt 1 cup of chocolate chips over low heat. Cream butter and sugar. Add melted chocolate chips and vanilla; beat in eggs; add flour mixture and remaining chocolate chips.


3. Wrap in plastic and freeze until firm (about 20 minutes).


4. Make small balls (1 inch); roll in confectioners' sugar. Place on ungreased cookie sheet and bake for 10-12 minutes at 350 degrees F (175 degrees C). Cool on wire rack.





Double Nut Chocolate Chip Cookies





INGREDIENTS





* 1 (18.5 ounce) package moist yellow cake mix


* 1/2 cup butter


* 1 egg


* 1 cup semisweet chocolate chips


* 1/2 cup chopped pecans


* 1 cup sliced almonds





DIRECTIONS





1. Preheat oven to 375 degrees F. Grease cookie sheets.


2. Melt the butter in a sauce pan over low heat. Pour into bowl and combine with cake mix and egg. Beat on low with an electric mixer until blended.


3. Stir in chocolate chips, pecans and 1/4 cup of almonds.


4. Shape dough into balls. Press top of ball in remaining almonds.


5. Bake for 9-11 minutes or until lightly browned.
These are the best. They come out perfect every time.





Ultimate Chocolate Chip Cookies


Preparation time: 30 to 35 minutes


Baking time: 8 to 13 minutes/baking sheet


About 3 dozen cookies





1-1/4 cups firmly packed light brown sugar


3/4 cup Butter Flavor CRISCO all-vegetable shortening or 3/4 Butter Flavor Crisco stick


2 tablespoons milk


1 tablespoon vanilla extract


1 egg


1-3/4 cups all-purpose flour


1 teaspoon salt


3/4 teaspoon baking soda


1 cup (6-ounce package) semi-sweet chocolate chips


1 cup pecan pieces (optional)*





Heat oven to 375潞F. Combine brown sugar, Butter Flavor Crisco Shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.


Combine flour, salt and baking soda. Mix into creamed mixture until just blended. Stir in chocolate chips and nuts, if used.


Drop rounded measuring tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.


Bake one baking sheet at a time at 375潞F for 8 to 10 minutes for chewy cookies (they will look light and moist), or 11 to 13 minutes for crisp cookies. DO NOT OVERBAKE. Cool 2 minutes on baking sheet on a cooling rack; remove cookies to rack to cool completely.





* If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.
I got this recipe sounded yummy I haven't tryed it yet..





Montana Choco-Luckies


Ingredients:


1/4 cup butter


6 oz pkg. chocolate chips


1/3 cup milk


1 egg or 2 egg whites


1 pkg chocolate cake mix


1/2 cup walnuts, chopped


Combine butter and chocolate chips. Stir in milk and egg. Add cake mix and combine thoroughly, stir in walnuts. Drop by teaspoonfuls onto a lightly oiled cookie sheet. Bake at 350 for 10 minutes.


~from Gooseberry Patch Cookbooks
You can't beat a good chocolate chip cookie fresh from the oven with a glass of cold milk. Here's a trick I use to make mine seem more special. Halfway through the baking process, take a fork and drag it back and forth through the cookie. This will break up the chocolate chips and give the cookie a chocolate swirl look. It also seems to give it more chocolate flavor. I like the recipe on the back of the Nestle Choc Chip bag the best. Underbake just slightly for a softer, chewier cookie.
ORIGINAL GIRL SCOUT COOKIES





2 sticks butter, softened and cut into chunks


1 cup sugar


2 large eggs, room temperature


2 tablespoons milk


1 teaspoon vanilla extract


2-1/2 cups all purpose flour


2 teaspoons baking powder


Sugar for sprinkling (opt)





In a mixing bowl (by hand if you want to be authentic), cream butter and sugar. Add eggs, one at a time, beating well after each addition Add milk and vanilla and beat until light and fluffy. Combine flour and baking powder and gradually add this to creamed mixture. Now you鈥檒l have to chill this before rolling out (normally you can roll most cookies out between two pieces of clear wrap or two permanent baking mats like I鈥檓 using which are available at The Great Indoors and which eliminate any greasing of cookie sheets, and then refrigerate them before cutting out, but this dough is simply too soft to do that) and that will take anywhere from 2 to 24 hours. Roll out on a lightly floured surface about 1/4'; thick. Cut and place on ungreased cookie sheet. Sprinkle with sugar if you like. Bake in preheated 350 degree oven for 8-10 minutes (8 for a softer cookie; 10 for a more crisp cookie). Cool on wire racks. Makes about 4 dozen 2-1/2'; cookies.





or





SPICED APPLE SAUCE COOKIES





1/2 cup shortening


1 cup sugar


1 egg


2 cups flour


1 teaspoon baking powder


1/2 teaspoon baking soda


1/2 teaspoon salt


1/4 teaspoon ground cloves


1/2 teaspoon ground cinnamon


1 cup unsweetened applesauce





Cream together the shortening and sugar. Add egg; mix thoroughly.


Sift flour, then measure. Sift measured flour with salt, baking soda, baking powder, and spices.





Add dry ingredients to creamed shortening and sugar, alternating with applesauce, then dry ingredients, etc, until all is combined.





Drop by tablespoonfuls onto lightly greased cookie sheets and bake in a preheated 375掳F oven 8 to 10 minutes or until golden along edges.








or





PEANUT BUTTER BUTTERSCOTCH COOKIES





1 cup peanut butter


1/2 cup Nestles Butterscotch morsels


1 cup sugar


1 egg


1/4 teaspoon vanilla





Combine all ingredients. Form dough into balls. Place on a cookie sheet. Press with a fork to flatten.


Bake in a preheated 350F degree oven for 10 minutes, watching carefully as you do not want to overbake or the cookies will be dry.





Remove to cool on wire racks. Store in an airtight container.





This recipe works well with chunky peanut butter, but a nice variation is to use Reese's Peanut butter, omit the butterscotch morsels, then dip the cooled cookies in Baker's dipping chocolate. It's a fun and easy cookie recipe for the kids!








or





OATMEAL COOKIES





2 cups flour


1/2 teaspoon salt


1 teaspoon baking powder


1/2 teaspoon baking soda


2 teaspoons ground cinnamon


1 1/3 cups butter


1 1/4 cups granulated sugar


3/4 cup brown sugar (firmly packed)


2 large eggs


1 teaspoon vanilla extract


3 tablespoons rum


3/4 cup raisins


3/4 cup Craisins


1 cup nuts


2 1/2 cups uncooked oats (regular)





Preheat oven to 350掳F.


Soak the raisins and Craisins in the rum.





In a large bowl, combine flour, salt, baking powder, soda, and cinnamon. Set aside.





In the bowl of an electric mixer, cream together the butter and the sugars. Add eggs one at a time, beating after each addition.





Add the vanilla and rum in which the raisins have soaked; beat until well blended. Add the nuts, and oatmeal to the dry ingredients and stir into the liquid mixture. Stir in the raisins and Craisins.





Mix for about 3 minutes.





Drop by large spoonfuls onto ungreased cookie sheets. Bake in a 350掳F oven for 10 to 14 minutes or until light brown, being careful not to overbake.





Makes 4-5 dozen cookies, depending upon size of cookies made.





or





BEST CHOCOLATE CHIP COOKIES





2 1/4 cups flour


1 tsp. baking soda


1 cup butter


1/4 sugar


3/4 cup brown sugar


1 tsp. vanilla


1 box instant vanilla pudding or 2 small boxes


2 eggs


1 pkg. of choc. chip


1 cup nuts, chopped (optional)





This is important - mix all wet ingredients together first with an electric mixer.


Then slowly add in the flour mixture consisting of flour, soda, and pudding while you continue to mix. Add chocolate chips and nuts at the end.





Drop on a cookie sheet and bake 8-10 min. at 375掳F.





Let cool in pan for 5 minutes then transfer to cooling rack for another 10 minutes.





Enjoy!