I am looking for a cookie recipes can you help?

we are going to be bakeing cookies for the troops in Iraq I know all the standerd ones but I would like some thing diffrent, can you help?I am looking for a cookie recipes can you help?
*Raspberry Chocolate Triangles Recipe





1 1/2 C. flour


3/4 C. sugar


1 C. butter softened


1 package ( 10 oz. ) frozen sweetened raspberries thawed and drained


1/4 C. orange juice


1 T. corn starch


3/4 C. miniature semisweet chocolate chips


vanilla milk chips





Heat oven to 350掳F. Mix in a medium bowl flour, sugar and butter.





Press in a ungreased 9 x 13 inch pan and bake for 15 minutes. Then mix in a one quart sauce pan drained raspberries, orange juice, and corn starch.





Heat to boiling stirring constantly. Boil and stir one more minute then cool 10 minutes. Sprinkle over crust the chocolate chips and spoon raspberry mixture over the chocolate chips; spread carefully. Bake about 20 minutes or until the raspberry mixture is set. Refrigerate until chocolate is firm.


Drizzle with melted vanilla chips if desired, cut into 3 inch squares. Cut each square into 4 triangles.








*Candy Bar Cookies





These not-too-sweet butter cookies are filled with chunks of candy bars that melt into the cookies as they bake. Vary the flavor of the cookies by changing the candy bar.











1 1/4 cups all-purpose flour


3/4 tsp baking powder


1/4 tsp salt


1 stick unsalted butter, softened


1/2 cup sugar


1 large egg


1 tsp pure vanilla extract


1 cup chocolate covered candy bar, cut into 1/2 inch pieces

















1. Preheat oven to 325 F.





2. Sift flour, baking powder and salt. Set aside.





3. In large bowl using an electric mixer, beat butter and sugar on medium speed and until mixture looks fluffy and smooth, about 30 seconds.





4. Blend in egg and vanilla extract to butter mixture. (Stop the mixer and scrape bowl with rubber spatula once during this mixing.)





5. Decrease speed to low and add flour mixture, mixing just until flour is incorporated.





6. Gently mix in candy bar pieces.





7. Drop batter by large tablespoons on baking sheets. Bake for approximately 8 minutes, watching to prevent burning.





8. Remove while warm to prevent sticking and cool on wire racks








*Quick, Easy -N- Fast Six Cookies





2 packets Brown Sugar and Maple Instant Oatmeal


1 egg - (omit for crisp, chewy cookies)


1/4 C. unsalted butter - melted


4 T. brown sugar


1/4 C. all-purpose flour


1/2 t. pure vanilla


handful of raisins (optional)





Preheat oven to 350掳F.





Line a small baking sheet with parchment paper. Combine everything. Drop six lumps of dough on cookie sheet. Flatten slightly.





Bake 11 to 13 minutes until lightly browned on edges.





Yield: 6 cookies.








*No-bake Caramel Oatmeal Cookies








2 cups sugar


3/4 cup margarine


1 can evaporated milk, 6-ounce can


1 small package instant butterscotch pudding mix


2 1/2 cup Quick oats





1. Combine sugar, margarine and milk in a saucepan. Bring to a boil.





2. Add pudding and oats and remove from heat. Stir to mix.





3. Drop by spoonfuls on waxed paper. Let cool 15 minutes.








*Vanilla Orange Cookies





Ingredients:


1 (12-ounce) box vanilla wafer cookies


1/2 cup slivered almonds


1/2 cup coconut


1/2 cup powdered sugar


1 cup white chocolate chips


1 tablespoon butter


1/4 cup orange juice


1/4 cup orange marmalade


2 tablespoons corn syrup


Preparation:


In a food processor, combine vanilla wafers with almonds and coconut; process until fine crumbs form. Add powdered sugar and process until blended. Or, pour wafer mixture into a bowl and add powdered sugar.


In microwave-safe bowl, combine white chocolate chips and butter. Cook on 50% power for 1 minute, remove, and stir. Continue microwaving for 30-second intervals on 50% power until mixture is smooth and blended.





Stir into wafer mixture along with orange juice, marmalade, and corn syrup.





Form 1'; balls. Roll into additional powdered sugar or coconut, then let stand until firm. Store, tightly covered, at room temperature. Makes about 48 cookies.








*Good 'Ol Chocolate Chip Cookies





1/2 cup butter


1 egg, beaten


1 teaspoon vanilla


1/4 cup brown sugar


1/2 cup white sugar


1 1/8 cups flour


1/4 teaspoon salt


1/4 teaspoon baking soda


1 1/4 cups semisweet chocolate chips


Preheat oven to 350* Cream the butter and both sugars. Add the beaten egg and vanilla. Sift flour, baking soda and salt and add tothe creamed mixture. Mix thoroughly and add chocolate chips. Drop by spoonfuls onto ungreased cookie sheets and bake for 7-10 minutes or until lightly golden brown on the edges.








*Blueberry-Lemon Crumb Cookie





INGREDIENTS


CRUST:


2 cups all-purpose flour


2 tablespoons white sugar


2 teaspoons lemon zest


1 pinch salt


1/2 cup butter, chilled and diced


1 egg


1 teaspoon vanilla extract





FILLING:


2 cups fresh blueberries


1/4 cup white sugar


1/8 teaspoon ground nutmeg





CRUMB TOPPING:


5 tablespoons butter, softened


1/2 cup packed brown sugar


3/4 cup all-purpose flour


1/4 cup confectioners' sugar for dusting





DIRECTIONS


Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.


Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.


Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly.


Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.


Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners' sugar before cutting into bars.








*Nutty Putty Cookie





INGREDIENTS


3 1/2 cups peanut butter


4 cups powdered sugar


3 1/2 cups corn syrup


4 cups powdered milk


chocolate chips (optional)





In a large bowl, stir together peanut butter, powdered sugar, corn syrup, and powdered milk. Divide mixture into 15 to 20 portions, and refrigerate in individual plastic bags for at least 1 hour. Remove dough from plastic bags, and mold into shapes on waxed paper. Decorate with chocolate chips, if desired.








*No Bake Cereal Cookies





INGREDIENTS


1 cup white sugar


1 cup white corn syrup


1 cup peanut butter


6 cups crispy rice cereal





DIRECTIONS


Bring sugar and syrup to a boil. Add peanut butter and stir well. Remove from heat. Stir in cereal.


Pat into a 9 x 13 pan.


Ready made chocolate frosting tastes good spread on the top








ENJOY :-)I am looking for a cookie recipes can you help?
Follow your normal oatmeal cookie recipe, then add chocolate chips, nuts, raisins and coconut. These stay fresh for a long time. But to send to Iraq, I'm sure you already know that you should pack the plastic container/bag/box in popcorn. This allows them to stay fresh for a longer time.
Well did you go to foodnetwork.com and type cookies.
on the back of Nestle's Choc. Chip bags there are recipes for choc. chip cookies, but if you don't want to use choc. chips use something else there are alot of possibilities
I love Paula Deen's Monster Cookie recipe. I has all the good things people love into one cookie. Plus, I have sent them to my sister in CA and she said they did pretty well in transport. Hope this helps and you and everyone enjoy them!





3 eggs


1 1/4 cups packed light brown sugar


1 cup granulated sugar


1/2 teaspoon salt


1/2 teaspoon vanilla extract


1 12-ounce jar creamy peanut butter


1 stick butter, softened


1/2 cup multi-colored chocolate candies


1/2 cup chocolate chips


1/4 cup raisins, optional


2 teaspoons baking soda


4 1/2 cups quick-cooking oatmeal (not instant)





Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.





In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.





Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.