What are some really good cookie recipes?

I mean REALLY good. Like, scrumptious! I'm getting bored of the same old chocolate chip cookies. Also, some cake recipes would be appreciated, and would increse your chance in best answer!What are some really good cookie recipes?
I'm not a big cookie person, but I'm sure I can find you something.


Here is my FAVORITE cake recipe. To die for!!





Courtesty Emeril Lagasse


Flourless Chocolate Cake





1 pound semisweet chocolate, coarsely chopped


1/2 pound (2 sticks) unsalted butter, cut into 1/2-inch cubes, plus 1/2 tablespoon


1/4 cup Kahlua


8 large eggs


1/4 cup sugar


1 teaspoon vanilla


1/2 teaspoon salt


Confectioners' sugar or cocoa powder, for garnish


Fresh raspberries, for garnish





Preheat oven to 325 degrees F.





Using 1/2 tablespoon butter grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil.





Combine the chocolate, butter, and Kahlua in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve.





Meanwhile combine eggs, sugar, vanilla, and salt in a large bowl and whisk with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times 鈥?until all of egg mixture has been folded into chocolate mixture.





Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.





Remove cake from refrigerator about 30 minutes before serving. Remove springform pan sides, invert cake onto a large plate, and peel away parchment paper from bottom. Reinvert cake on another large plate or serving platter and garnish with confectioners' sugar or cocoa powder immediately before serving.





Here's something-not quite a cookie, but a bar. My mom makes them every Christmas and they are a hit!





Magic Bars Recipe #21144


A really easy and delicious treat. They truly are ';magic';


1/2 cup butter


1 1/2 cups graham cracker crumbs


1 cup semi-sweet chocolate chips


1 cup chopped pecans or nuts, of choice


284 ml sweetened condensed milk (14 oz can)


1 cup sweetened coconut (3-4 oz)











1. Melt butter, sprinkle crumbs over butter.


2. Make this in a 9x13 pan.


3. Layer chocolate chips, coconut, nuts and condensed milk.


4. Press down lightly, and bake in oven at 350 F for 25-30 minutes or until lightly brown.





Here's a candy cookie combo of sorts. One of my favs!





Buckeyes


NGREDIENTS:





* 1 cup creamy peanut butter


* 1/4 cup butter, room temperature


* 1 teaspoon vanilla extract


* 1/2 cup confectioners sugar


* 1/2 cup all-purpose flour


* 1 cup semisweet chocolate chips





PREPARATION:


With a hand-held electric mixer, beat peanut butter, butter and vanilla until smooth. Gradually beat in sugar and flour until well blended. Shape mixture into 1-inch balls; place on wax paper lined cookie sheet and refrigerate one hour or until firm.





Melt chocolate chips; one at a time, spear balls with toothpick and dip ball into the chocolate to cover most of it.





Place chocolate side down on cookie sheet, smoothing over or filling in toothpick gaps with more chocolate, if necessary. Refrigerate buckeyes for about 15 minutes longer, or until the chocolate is set. Store buckeyes tightly covered in refrigerator.





Makes about 5 dozen buckeyes candies.





Layer Cookies


1/2 cup butter or margarine, melted


1 cup graham crackers, crushed to crumbs


1 cup flaked coconut


6 ounces chocolate chips (1 cup)


6 ounces butterscotch chips


1 (14 ounce) can sweetened condensed milk


1 cup nuts











1. Place melted butter in a 9 x 13 baking pan.


2. Spread graham cracker crumbs over top.


3. Layer the coconut and chips in order given.


4. Pour sweetened condensed milk over all.


5. Top with nuts.


6. DO NOT mix together.


7. Bake at 350掳F for 25 minutes.





Hope these help. Enjoy!What are some really good cookie recipes?
My favorite oatmeal cookie, from Cook's Illustrated, who kindly make dozens of variations on every recipe they test until they find one they deem perfect. This cookie is perfectly carmelized and crunchy on the outside, but chewy on the inside. The cake recipe is quick, easy, and delicious.





Big Chewy Oatmeal-Raisin Cookies





If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not overbake these cookies. The edges should be brown but the rest of the cookie should still be very light in color. Parchment paper makes for easy cookie removal and cleanup, but it鈥檚 not a necessity. If you don鈥檛 use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack.





Makes 16 to 20 large cookies


2 sticks unsalted butter (1/2 pound), softened but still firm


1 cup light brown sugar


1 cup granulated sugar


2 eggs


1 1/2 cups unbleached all-purpose flour


1/2 teaspoon table salt


1/2 teaspoon baking powder


1/4 teaspoon fresh ground nutmeg


3 cups rolled oats


1 1/2 cups raisins (optional)





1. Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.





2. Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional raisins.





3. Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paper鈥揷overed, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.








PEAR AND GINGER UPSIDE-DOWN CAKE


Nonstick vegetable oil spray


1 1/2 cups cake flour


1 tablespoon plus 3/4 teaspoon ground cinnamon


2 teaspoons ground ginger


1 1/8 teaspoons baking powder


1/2 teaspoon salt


1/2 teaspoon ground black pepper


1/4 teaspoon ground cloves


1/4 teaspoon ground allspice


1/4 teaspoon baking soda


1/2 cup milk (do not use low-fat or nonfat)


3/4 teaspoon vanilla extract


1/2 cup (1 stick) unsalted butter, room temperature


1/2 cup (packed) golden brown sugar


1 large egg


1/2 cup mild-flavored (light) molasses


3 firm but ripe Bosc pears, peeled, cored, thinly sliced





Preheat oven to 350掳F. Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick vegetable oil spray. Sift flour and next 8 ingredients into medium bowl. Combine milk and vanilla in glass measuring cup. Beat butter and sugar in large bowl until lightly and fluffy. Add egg and beat until will blended. Add molasses and beat will. Mix in dry ingredients alternately with milk mixture, beginning and ending with dry ingredients. Arrange pears in bottom of prepared pan. Pour batter over.





Bake cake until tester inserted into center comes out clean, about 40 minutes. Transfer pan to rack and cool 10 minutes. Using small knife, cut around sides of pan to loosen cake. Turn cake out into rack and cool slightly. (Cake can be prepared 1 day ahead. Cover and store at room temperature.)





Serve warm or at room temperature with whipped cream.
Take cake mix and use the batter just like you are making cookies its pretty good and real easy///
Neiman Marcus Cookies i oaid 200 bucks for this recipe





2 cups butter


24oz chocolate chips


4 cups flour


2 cups brown sugar


2 tsp baking soda


1tsp salt


2 cups sugar


1 8oz hershey bar grated


5 cups blended oatmeal


4 eggs


2 tsp. baking powder


2 tsp vanilla


3 cups chopped nuts (your choice)


Measure oatmeal, and blend in the blender to a finepowder cream the butter and both sugars add eggs and vinilla mix together with flour oatmealsalt baking powder and baking soda, add chocolate chips hershey bar and nuts roll into balls and place two inches apart on cookie sheet bake 10 min at 375 makes 112 cookies Hope you lik eit pass it on after all i paid enough for it its gonna get around
I could fill this whole section with recipes but will choose the one I like best.. the PEANUT BUTTER COOKIE... OK?





This is for about 4 dozen cookies and the cooking/prep time is probably 35 minutes or so:





1 cup firmly packed brown sugar


1/2 cup LAND O LAKES庐 Butter, softened


1/2 cup peanut butter


1 egg


1 teaspoon vanilla


1 1/2 cups all-purpose flour


1/2 teaspoon baking powder


1/2 teaspoon baking soda


1/2 teaspoon salt


Sugar








Heat oven to 375掳F. Beat brown sugar, butter and peanut butter on medium speed in large mixer bowl until well mixed. Add egg and vanilla; continue beating until well mixed. Reduce speed to low. Add flour, baking powder, baking soda and salt; beat until well mixed.





Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart onto ungreased cookie sheets; flatten balls in criss-cross pattern with fork dipped in sugar. Bake for 8 to 10 minutes or until edges are lightly browned. .





Now.. for a cake recipe: I prefer a lemmony cake as it is cool to the taste:





Depending on how much one eats.. this might serve 10 people:





1 package lemon jello


I package lemon cake mix


4 beaten eggs


3/4 cups water


3/4 cup salad oil





Frosting: 1/2 cup lemon juice mixed with 2 cups confectioner's (powdered) sugar





Mix dry ingredients. Mix wet ingredients, then combine, blending well till smooth. Grease a sheet cake pan, 2x9xl3 inches. Pour it all in. Bake at 350 degrees for 50-60 minutes. Remove pan from oven and let cake stand for about 20 minutes, then make fork holes all over the top. Frost with mixture (this is very very thin) of lemon juice and powdered sugar. Drizzle this evenly on the cake to cover and seep into all the holes, deeply. Let cool.
Go to WWW.FOODTV.COM type in ';cookies'; and they will give you alot of different recipes
Best recipes around, all kinds, and super easy to follow: www.kraftfoods.com . I love my virtual cook book:-)
stain glass cookies!!!! and peanut butter blossoms
these cookies are the best ever!!!


I bet you can't just eat one





Walnut or Pecan Cups





INGREDIENTS:


1 (3 ounce) package cream


cheese


1/2 cup butter


1 cup all-purpose flour


1 egg


1 tablespoon butter


1 teaspoon vanilla extract


1 cup brown sugar


3/4 cup chopped walnuts





DIRECTIONS:


1. Preheat the oven to 375 degrees F (190 degrees C). Line mini muffin pans with paper liners.


2. In a medium bowl, stir together the cream cheese, 1/2 cup butter and flour until a dough forms. Roll into 1 inch balls and press them into the bottom and up the sides of the prepared muffin cups.


3. In a small bowl, blend together the egg, butter, vanilla and brown sugar until smooth. Stir in walnuts. Spoon the mixture into the muffin cups, but do not fill all the way to the top or the mixture will bubble over.


4. Bake for 15 to 20 minutes in the preheated oven, until the crusts are golden.
Mrs. Fields has a cookbook of cookies. I make these cookies all the time and I am ALWAYS told they are the best cookie ever!! Good luck and have fun!
Ingredients for German Chocolate Cookies





* 2 eggs


* 1 cup brown sugar


* 2 bars German chocolate


* 录 teaspoon cinnamon


* 陆 teaspoon salt


* Grated rind陆 lemon


* 1 1/3 cups almonds, blanched and chopped


* 1 cup flour


* 1 teaspoon baking powder





Instructions





1. Beat eggs until light, add sugar, gradually, and continue the beating; then add chocolate, grated, and remaining ingredients.


2. Drop from tip of spoon on a buttered sheet, and bake in an oven at 350 degrees for 20-30 minutes.











Hot Fudge Sundae Cake





1/2 c Water


1/4 c Butter


1 c Flour


3/4 c Sugar


3 tb Unsweetened cocoa


1/2 ts Baking soda


1/4 ts Salt


1/4 ts Cinnamon


1/4 c Buttermilk*


1/2 ts Vanilla


1 Egg


1 c Hot fudge sauce





Heat oven to 350掳. Spray 9'; square pan with


nonstick cooking spray.





In small saucepan, heat water and butter until


butter melts; set aside. Lightly spoon flour


into measuring cup; level off. In large bowl,


combine flour, sugar, baking soda, salt and


cinnamon; mix well. Add water mixture, buttermilk,


vanilla and egg. Beat at low speed until


moistened; beat 2 minutes at medium speed. Pour


into spray coated pan. Bake at 350掳. 15-25 minutes


until toothpick inserted in center comes out


clean. Meanshile, heat fudge sauce as diredcted on


container, spread on hot cake. Bake an aditional


10 minutes. Cool 10-15 minutes, serve warm. If


desired, garnish with whipped topping and


maraschino cherries.