Cookie Recipes?

all flavors welcome!Cookie Recipes?
Chocolate and Peanut Butter Cookies:





1 cup all-purpose flour


1/2 teaspoon baking powder


1/2 cup granulated sugar


1/2 cup packed brown sugar


1/4 cup butter, softened


2 tablespoons creamy peanut butter


1 1/2 teaspoons vanilla extract


1 large egg white


3/4 cup regular oats


1/2 cup raisins


1/2 cup semisweet chocolate chips


Cooking spray





Preheat oven to 350掳.





Lightly spoon all-purpose flour into a dry measuring cup, and level with a knife. Combine flour and 1/2 teaspoon baking powder in a small bowl, stirring well with a whisk. Place the granulated sugar, brown sugar, butter, peanut butter, vanilla extract, and egg white in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add flour mixture, 3/4 cup oats, 1/2 cup raisins, and 1/2 cup chocolate chips, stirring until ingredients are well combined. Cover and freeze cookie dough for 10 minutes.





Divide cookie dough into 30 equal portions, shaping each one into a ball. Place the dough balls 2 inches apart on baking sheets coated with cooking spray, and flatten dough balls with the bottom of a glass. Bake the dough balls at 350掳 for 15 minutes. Remove the cookies from pans, and cool completely on wire racks.





Yield: 30 cookies (serving size: 1 cookie)Cookie Recipes?
As do I! thanks for the 10 pts. :-) Report Abuse

Neiman-Marcus Cookies





these are BY FAR the best cookies we've ever made!!!


the recipie needs to be halved or quartered.. its HUGE





2 cups butter


24oz choc chips


4 cups flour


2 cups brown sugar


1 8oz hershy bar (grated)


5 cups blended oatmeal (works best if you blend small amounts at a time)


4 eggs


2 tsp. baking powder


2 tsp vanilla


3 cups chopped nuts








Measure oatmeal and blend in a blender to a fine powder


Cream the butter and both sugars


Add eggs and vanilla - mix with flower oatmeal, salt, baking powder, and soda


Add choc. chips hershey bar and nuts


Roll into balls and place 2 in apart on a cookie sheet





bake for 10 mins at 375 Degrees


makes 112 cookies
Snickerdoodles. Everybody loves a snickerdoodle. It's like a chewy cinnamon cookie with sugar and oh my, it's delightful. I make these every year at Christmas and people are always clamoring for more!





INGREDIENTS:


3 3/4 cups all-purpose flour


1/2 teaspoon baking soda


1/2 teaspoon cream of tartar


1/2 teaspoon salt


1 cup butter


2 cups white sugar


2 eggs


1/4 cup milk


1 tablespoon vanilla extract


1 teaspoon almond extract


3 tablespoons white sugar


1 teaspoon ground cinnamon


2 teaspoons brown sugar





DIRECTIONS:


Sift together the flour, baking soda, cream of tartar and salt, set aside. In a medium bowl, cream together the butter and sugar. Stir in the eggs, milk, vanilla and almond extracts. Gradually stir in the dry ingredients until fully incorporated. Cover bowl and chill for 1 to 2 hours.


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


In a shallow bowl or saucer, stir together the remaining brown sugar, white sugar and cinnamon. Roll the chilled dough into 1 inch balls, then roll the balls in the sugar mixture. Place cookies 2 inches apart on the prepared cookie sheets.


Bake for about 8 minutes in the preheated oven, until cookies begin to brown at the edges. Remove from baking sheets to cool on wire racks.
Chocolate Muddies





3 ounces cream cheese, softened


3/4 cup stick margarine or butter, softened


1 cup granulated sugar


1 cup packed brown sugar (I use light brown)


2 teaspoons vanilla


2/3 cup hot fudge ice cream topping (I use Smuckers)


2 cups all purpose flour


1 teaspoon baking soda


2 large eggs


1 teaspoon salt


1 cup white chocolate chips


1 cup milk chocolate chips


1 cup peanut butter chips


1 cup bittersweet baking chocolate, chopped or semi sweet chips





Heat oven to 325 degrees. Line cookie sheet with parchment paper or foil (if using foil try the new reynolds release - it rocks! or grease with a spray ) Beat cream cheese and margarine in a large bowl with electric mixer on medium for 2 minutes or until fluffy. Add sugars, vanilla, eggs, and hot fudge, beat 3 minutes or until fluffy. Mix flour, cocoa, baking soda and salt. Stir into margarine mixture until evenly mixed. Stir in remaining ingredients.


Drop by heaping teaspoonfulls about 2 inches apart on cookie sheet and bake 13 to 15 minutes or until edges are set. Centers will be VERY soft. Cool 5 minutes; remove from cookie sheet. Cool on rack.





These seem like alot of trouble but believe me they are actually very simple and well worth the effort. Makes 5 dozen cookies and believe me it wont be enough. You can substitute any type of chip you like with great results though toffee chips make them a bit crunchy. If you use toffee try baking them a minute or two less.
Here's a good Pumpkin Cookie recipe...great for the fall season!





Ingredients





1 package (18.25 ounces) reduced-fat yellow cake mix





1/2 cup quick-cooking oats





1 egg





1 (15 ounce) can of pumpkin





2 tbs canola oil





2 - 2 1/2 tsp pumpkin spice (store-bought or make your own)


1 tsp cinnamon





1/2 tsp ginger





1/4 tsp allspice





1/4 tsp nutmeg


Directions





Pour cake mix, oats, and pumpkin spice into a bowl. Add egg, pumpkin, and oil. Stir until dry ingredients are moist.





Coat a baking sheet with nonstick spray.





Place balls of cookie batter on baking sheet (two spoonfuls per cookie). Flatten batter with the back of a spoon.





Bake pumpkin cookies at 350 degrees for 18-20 minutes (until edges are golden).
Hi RetroGal


Here is Angel Cookies:


1 cup margarine


1/2 cup white sugar


1/2 cup brown sugar


1 egg


1 tsp. cream of tartar


1 tsp. baking soda


1 tsp.vanilla


Dash of salt


2 cups flour





Mix in order. Roll in balls. Press with fork. Bake at 375 until brown,


approximately 10 minutes.
http://cookie.allrecipes.com/
i'm a health nut, so this is best for those who can't eat sugar or would like to lose weight....





2 cups (grind them down a bit in food processor) rolled oats


1 cup whole weat flour


1 tsp baking soda


1/4 tsp salt


1 to 1.5 tsp of powdered stevia extract


1 cup boiling water





0.5 cup coconut oil


1 tsp vanilla


1 tsp butterscotch/(or similar extract)


unsweetened/unhydrogenated carob chips





mix the dry ingredients and then add the boiling water. mix the wet ingredients together and add to the dry... then add your carob chips (or chocolate chips.. whatever you want, really). put them as large cookies on a pan greased by coconut oil and bake at 325 degrees for 13 min.





these are so good, i use all organic ingredients and haven't made sugary cookies since. all my guests (diabetics, dieters, etc) are able to eat them which is a plus.





(note:





stevia is a very strong natural sweetener, so go easy on it the first time you use it. the great thing about it is that it is a plant, and it's structure is different than that of fruit/cane/refined sugars. it isn't sugar nor an artificial sweetener, and tests have shown that it is good for your intestines/digestive tract. it won't make you gain weight nor weaken your immune system, nor heighten your blood sugar levels. just make sure you buy it in the least processed form if possible. i buy the small spice-looking containers with the white powder inside.)
Special K cookies





3/4 C. Sugar


3/4 C. light Karo Syrup





Boil until sugar is dissolved, stirring constantly so it won't burn.





Add 1 C. peanut butter, 1 tsp. vanilla and 4 C. Special K cereal. Stir until coated.





Press into cookie sheet with 1/2 inch sides and cool inrefrigerator.





Once cooled, melt together 6 oz. semi-sweet chocolate chips and 6 oz. butterscotch chips. Frost cookies %26amp; refrigerate until chocolate is set.
ANGEL CHOCOLATE CHIP COOKIES


YUUUUMMMMYYY!!!





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INGREDIENTS:


1 cup shortening


2 cups white sugar


4 eggs


2 teaspoons vanilla extract


6 cups all-purpose flour


2 teaspoons baking powder


2 teaspoons baking soda


2 teaspoons cream of tartar


2 cups milk


2 cups semisweet chocolate chips





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DIRECTIONS:


Preheat oven to 350 degrees F (175 degrees C)


Blend the shortening, sugar, eggs and vanilla until light and fluffy. Combine the flour, baking powder, baking soda, and cream of tartar. Add the flour mixture alternately with the milk to the shortening mixture. Fold in the chocolate chips. Drop by teaspoonfuls onto lightly greased cookie sheets.


Bake at 350 degrees F (175 degrees C) for 10 minutes or until barely light brown at the edges.
This is cheating, but kids love it, so do adults.





1-tube peanut butter cookie dough (or make your own peanut butter cookie dough)


1-package (or 24 pieces) reese's peanut butter cups (mini ones) or any bite sized candy unwrapped


Cut dough into 1/4 in to 1/2 in pieces and press into mini muffin pan. Bake approximately 5-7 minutes or until golden brown. Immediately press candy pieces into center of cookie, place in refrigerator for about 15 minutes, remove from pan and enjoy!