What's the best cookie recipe?
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M$11 Answers
This Recipe Comes From AllRecipes.com These are the best cookies you can make! You can substitute sugar for another sweetener, but they just might not taste as good. Enjoy!
INGREDIENTS (Nutrition)
1 cup butter, softened
3/4 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped macadamia nuts
1 cup coarsely chopped white chocolate
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased cookie sheets.
Bake for 10 minutes in the preheated oven, or until golden brown.
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M$
The following recipe is a little bit different than the one I usually use, but it has 929 5 star ratings on allrecipes.com, so this one is probably even better than mine!
http://allrecipes.com/Recipe/Peanut-Butter-Cup-Cookies/Detail.aspx
INGREDIENTS
* 1 3/4 cups all-purpose flour
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 1/2 cup butter, softened
* 1/2 cup white sugar
* 1/2 cup peanut butter
* 1/2 cup packed brown sugar
* 1 egg, beaten
* 1 teaspoon vanilla extract
* 2 tablespoons milk
* 40 miniature chocolate covered peanut butter cups, unwrapped
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.
An extra tip: freeze the peanut butter cups beforehand so they don't melt when you press them into the cookie.
Another yummy cookie very similar to this one is the Hershey Kiss Cookie. The only real difference in them is that instead of adding a peanut butter cup at the end, add a hershey kiss. They're soooo yummy! I especially like them with the white/milk chocolate stripe kisses.
You can see a recipe for those here:
http://www.donogh.com/cooking/cookies/hershey.shtml
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M$
The Authentic Mrs. Field's Cookies Recipe
Yield: 100 servings
Ingredients
1/2 c Butter
1/2 c Brown sugar
1/2 ts Vanilla
1 Hershey Bar,plain(2oz)
1/4 ts Salt
1/2 ts Baking soda
1/2 c Sugar
1 Egg
1 1/4 c Oatmeal
1 c Flour
1/2 ts Baking powder
1 pk Chocolate chips(6oz)
Instructions
1. Cream together butter, sugar, brown sugar. Add egg and vanilla.
2. Put small amounts of oatmeal in blender; blend until it turns to powder; set aside.
3. Grate Hershey Bar in blender or by hand; set aside.
4. Mix powdered oatmeal, flour, salt, baking powder, and baking soda.
5. Combine all above ingredients except chocolate; mix well.
6. Add chocolate chips and grated Hershey Bar.
7. Make golf ball sized cookies, spaced 2" apart.
8. Bake on an ungreased cookie sheet for 6-8 minutes at 400'F.
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M$
Recipe courtesy George Duran
Prep Time: 20 min Inactive Prep Time: 5 min Cook Time: 15 min Level:
Easy Serves:
36 cookies
Ingredients
2 1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla
2 cups (12-ounce package) chocolate chips
Instructions
Preheat the oven to 375 degrees F.
Line baking sheets with parchment or silicone baking sheets or spray cookie sheets with nonstick cooking
spray.
Put the flour, baking soda, and salt into a bowl and stir it with a whisk to combine. Set aside.
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M$You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
M$
You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
M$
Easy coconut macaroons.
Cook Time: 15 minutes
Ingredients:
•3 cups shredded coconut
•1 cup sweetened condensed milk
•1/8 teaspoon salt
•1 1/2 teaspoons vanilla extract
•1/2 teaspoon almond extract
Preparation:
Generously grease baking sheets. Combine all ingredients; stir until well blended. Drop by teaspoonfuls, 1 inch apart, on prepared baking sheets. Press down with the back of spoon to even thickness. Bake at 350° for 15 minutes, or until macaroons are golden brown. Cool 5 minutes; remove from baking sheet.
Makes about 36 coconut macaroons.
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M$
My description of them: miniature, spicy pumpkin cakes with juicy cranberries (which really bump it up a notch).
http://allrecipes.com/Recipe/Cranberry-Pumpkin-Cookies/Detail.aspx
If you want something more ordinary, great tea time cookies are:
Snickerdoodles
Chocolate Chip
Shortbread
Its really a hit and miss with this recipe website ( www.allrecipes.com ) but totally look around. There are some awesome recipes on that website for hundreds of cookies that you never even would have dreamed about.
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M$
Preheat oven to 325
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tablespoon vanilla
1 cup butter
combine the above
1 teaspoon salt
1 teaspoon baking powder
2 1/4 cups flour
add this to the first mixture
1 cup of Nestle's Toll House Chocolate Chips
blend this in
ungreased cookie pan
11 minutes for the first batch
10 minutes for the other batches.
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M$
Prep Time: 25 minutes
Cook Time: 10 minutes
Ingredients:
2-1/2 cups flour
1 tsp. baking soda
1/4 tsp. salt
3/4 cup sugar
1 cup butter, softened
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
2-3 pkgs. chocolate mint wafers (I use Andes candies)
Preparation:
In large bowl, combine all ingredients except mint wafers, and beat at low speed until dough forms. Chill dough at least 2 hours.
Shape about two teaspoons of dough around each chocolate mint, making sure to cover the candy completely. Smooth edges and place on on ungreased cookie sheets. Bake at 375 degrees for 9 to 12 minutes, until light golden brown. Remove from cookie sheet immediately.
I like to glaze these with some melted chocolate, or top them with some chopped pecans before baking, if you like.
To freeze, divide dough into two teaspoon portions and freeze on a cookie sheet. Package into freezer containers, label, seal, and freeze up to 3 months. To use, let dough stand overnight in the refrigerator. Wrap dough are the mint candy and bake as directed. Makes about 4 dozen
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M$
Enjoy!
All-Purpose Butter Cookies
1 whole egg, plus 1 yolk
1 tsp. vanilla extract
1/2 tsp. salt
2 sticks (16 Tbs.) unsalted butter, at cool room temperature
1 cup granulated sugar
2 1/2 cups bleached all-purpose flour
Mix egg plus yolk, vanilla and salt in a small bowl. Mix butter and sugar in the bowl of an electric mixer on medium speed or process in a food processor until smooth. Add egg mixture; mix on low speed or pulse until well incorporated. Add flour; mix on low speed or pulse until a smooth dough forms. Divide dough in half. Stir flavoring of choice (see options, next page) into each half.
Scrape one of the flavored portions of dough onto a work surface lined with plastic wrap. With floured hands, form dough into an approximate 9-inch (round or square) log. Spread coating of choice (see options, next page) in a single layer next to the dough log. Using the plastic wrap as a guide, roll dough in coating all around.
Roll up dough in plastic wrap, lightly pressing on coating so it adheres.
Choose another flavoring and coating, then repeat above directions with the remaining portion of dough.
Set logs in freezer and chill until solid, at least 30 minutes. (Or double-wrap and freeze for up to 2 months.)
Adjust oven racks to upper- and lower-middle positions and preheat oven to 375 degrees. Unwrap dough, but leave it on plastic wrap. Slice dough 1/4-inch thick. Place slices on a cookie sheet (lined with parchment paper to keep the sheets clean and the cookies from sticking), about
1/2-inch apart. Bake cookies until golden brown, 12 to 14 minutes. Important: Halfway through baking, rotate the cookie sheets from upper to lower racks and from facing the back of the oven to facing the front, to ensure even baking.
Cool cookies on a wire rack. (Can be stored in an airtight tin up to 1 week.)
Note: All of the cookie options taste better when rolled in toasted coatings. Some nuts (for instance, pistachios, peanuts and cashews) often are sold already toasted. For those that aren't -- as well as coconut and sesame seeds -- place them in a pan in a 325-degree oven until fragrant and slightly darker in color, 5 to 10 minutes. In addition to the nuts you'll need for coating, figure on an additional 1/2 cup for garnish, and toast them, too.
Makes about 6 dozen cookies.
Per basic butter cookie: 51 calories, 6g carbohydrates, 0g protein, 2g fat (1g saturated), 0g fiber, 17mg sodium.
Go to top
Divide each batch of dough in half, and make 2 flavors
Cherry Almond
Stir in: 1/4 tsp. almond extract, 1/2 cup dried cherries
Roll in: 3/4 cup toasted slivered almonds
Top each with: 3 toasted slivered almonds
Cardamom Pistachio
Stir in: 1/2 tsp. ground cardamom
Roll in: 1/2 cup toasted, chopped pistachios
Top each with: half a pistachio nut
Lemon Pistachio
Stir in: 1 tsp. finely grated lemon zest
Roll in: 1/2 cup toasted, chopped pistachios
Top each with: half a pistachio nut
Banana Peanut
Stir in: Nothing
Roll in: 1/2 cup roasted unsalted peanuts, chopped
Top each with: 1 banana chip broken in half and arranged partially overlapping (you'll need a heaping 1/2 cup)
Chocolate Hazelnut
Stir in: 1/2 cup mini chocolate chips
Roll in: 1/2 cup toasted hazelnuts, chopped
Top each with: 3 toasted hazelnut halves
Lime Coconut
Stir in: 1 tsp. lime zest
Roll in: 3/4 cup coconut, toasted in a 300-degree oven until golden, 15 to 20 minutes
Top each with: a pinch of toasted coconut
Ginger Sesame
Stir in: 1/2 tsp. ground ginger and 3 Tbs. minced crystallized ginger
Roll in: 1/4 cup toasted sesame seeds
Top each with: strips of crystallized ginger
Rosemary, Pine Nuts and Currants
Stir in: 1/2 cup currants and 2 tsps. minced fresh rosemary
Roll in: 3/4 cup toasted pine nuts
Top each with: 3 toasted pine nuts
Cranberry Orange Walnut
Stir in: 1/2 tsp. finely grated orange zest and 1/2 cup dried cranberries
Roll in: 1/2 cup toasted walnuts, chopped
Top each with: Nothing
Orange Pecan
Stir in: 1/2 tsp. finely grated orange zest
Roll in: 1/2 cup toasted pecans, chopped
Top each with: a toasted pecan piece
Cinnamon Cashew
Stir in: 1 tsp. cinnamon (leave spice swirls)
Roll in: 1/2 cup roasted cashews, chopped
Top each with: 3 cashew halves, in a pinwheel
Anise With Pine Nuts
Stir in: 1 tsp. anise seeds that have been heated in a small skillet over medium heat, stirring occasionally until fragrant, 2 to 3 minutes, then crushed with a rolling pin into a coarse powder
Roll in: 3/4 cup toasted pine nuts
Top each with: 3 toasted pine nuts
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M$
I have the best snickerdoodle recipe right here!
http://hubpages.com/hub/How-to-make-the-perfect-Snickerdoodle
I love these cookies. I get them from Costco
AHH!! These are my favorite! I'm not a macadamia nut fan, though. I always omit those and replace 'em with more chocolate. =P
I have made these... (crunch, crunch) They are the best yet!