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looking for some decent cookie recipe(s)

Fanatical Meat

Fanatical Meat

Lifer
I volunteered to make some cookies for a Church event. They will be resold for a charity event. I'd like to avoid the typical toll house or oatmeal raisin. I need suggestions.

Thanks
 
can't go wrong with peanut butter cookies. You will probably kill every grade schooler for miles though.
 
My mom makes a spiced carrot cookie that is amazing. I don't even like carrots, but I'll eat an entire container of these. They're always a hit at family gatherings/parties/etc. Bit of a change from the typical chocolate chip/oatmeal/etc.
 
Honestly, go to a supermarket and look at the boxes for cake/bake mixes. The Bisquick I messed with earlier had many recipes from pancakes to waffles to cookies to fried chicken.
 
I've made these Ricotta/Lemon cookies many times. They're delicious, easy and always a hit.

http://www.foodnetwork.com/recipes/...-ricotta-cookies-with-lemon-glaze-recipe.html


Something that is a lot more work, but incredible good is a salted-caramel filled brown butter cookie like this:

http://www.bunsinmyoven.com/2014/04/28/salted-caramel-browned-butter-cookie-cups/


I make those without the candy inside, that's childish and lazy. I fill the cookie with a generous dollop of homemade salted caramel using this method:

http://www.spendwithpennies.com/sweetened-condensed-milk-caramel/
 
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CraKaJaX said:
These look delicious. Gonna have to try them when the holidays arrive! :thumbsup:
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Take one bit of advice, drain the ricotta well before mixing in the flour. If you take some moisture out of the cheese you can use about about a quarter cup less flour than the recipe calls for and the cookies will be lighter and fluffier.
 
Fanatical Meat said:
I volunteered to make some cookies for a Church event. They will be resold for a charity event. I'd like to avoid the typical toll house or oatmeal raisin. I need suggestions.

Thanks
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These are next-level Tollhouse cookies:

http://cooking.nytimes.com/recipes/1015819-chocolate-chip-cookies

Yes, you need the salt. A really interesting second option is the Thin Chocolate-chip Cookie:

http://foodwishes.blogspot.com/2015/07/the-best-chocolate-chip-cookies-ever.html?m=1

Also for variety, give oatmeal chocolate-chip a try:

http://www.averiecooks.com/2014/11/the-best-oatmeal-chocolate-chip-cookies.html

As well as peanut-butter butterscotch: (assuming peanuts aren't banned)

http://wannacomewith.com/2014/07/peanut-butter-butterscotch-chip-cookies/

And be sure to bookmark the infamous cookie troubleshooting guide here:

http://www.handletheheat.com/ultimate-cookie-troubleshooting-guide/

One thing you can do to ease the burden of making cookies in bulk quantities is to make & freeze the dough into balls ahead of time. I do it all the time...basically just mix up the dough, roll into balls, freeze on a sheet, and once they've hardened after a couple of hours, you can stick them in a ziploc freezer bag. I suggest laying them out on a tray to get to room temperature so that they spread out better. I also recommend using parchment paper so you don't have to do any cleanup on baking day...just load up the cookie sheets with parchment, let the cookie dough balls come up to room temp, and bake.

If you want to get more into cooking & aren't familiar with Silpat, it's basically a reusable form of parchment paper that uses a combination of silicon with a fiberglass backbone. Saves some money if you'll be doing a lot of baking, but experiment first as it tends to puff out the cookie more & can burn/not burn the bottom based on cooking time & temp. I have a pair of the knockoff Silpats: ($15 for 2)

http://www.amazon.com/Artisan-Non-Stick-Silicone-Baking-Mat/dp/B00629K4YK/
 
Also if you want to do something other than cookies, this is the best fudge recipe I've ever come across:

http://www.eaglebrand.com/recipes/foolproof-chocolate-fudge-3968

Just 4 ingredients (or 5, if you add nuts). I HIGHLY recommend adding walnuts (just hand-crush them & stir in). I am famous at work around the holidays because of this recipe, and no one has any idea that all I do is microwave chocolate chips :awe:

Also, I recommend using a cheap brand of chocolate-chips; I tried a couple batches with Ghirardelli & they did not turn out as good texture-wise for some reason. You can use milk chocolate if you want to, but again I recommend adding walnuts to balance out the extra sugar.
 
Micrornd said:
Wife and I just got done baking 2100 cookies for the holidays, as we do every year for friends and family.
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Hoooooooooooooooooooooly crap, that's like 100 batches!!!!! 😱 😱 😱

What in the world is your workflow like?? 😀
 
Micrornd said:
Wife and I just got done baking 2100 cookies for the holidays, as we do every year for friends and family. ()🙂
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Are my Aunt & Uncle members on ATOT? Cause this sounds like exactly what they do. They give out GIANT containers of all sorts of cookies/fudge/chocolate to close family at our annual Christmas Eve gathering. Each family gets a container, however I somehow have managed to get my own since I'm off and living on my own now. I usually end up eating my favorite ones and then bringing the rest to work for the vultures to pick at. There are a few in there that have survived year in and year out - peanut butter balls, peanut butter cookies with hershey kiss in center, sugar cookies, homemade biscotti, homemade fudge, lemon meringue cookies, coconut rings, etc. There are a few experiments every year as well. One of the 'experiments' last year was chocolate covered chinese noodles. They were actually very good. :thumbsup:

They do a ton of the stuff ahead and freeze it. Their kitchen is also amazing (massive) so they have the room to do all of that stuff fairly easily without feeling cluttered. Most importantly, they enjoy doing it. I'm definitely not complaining about it.... 😎
 
twinrider1 said:
How? Not doubting you, just honestly curious.
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Nah I've seen people do it, I have a friend bakes at least 800 or 900 every holiday season. They just keep it going all day every day & switch up when he gets home from work, then go around & visit all of their friends & family and drop them off & chat. It's actually a pretty fun idea.
 
Toffee Nut Cookies are the best. You can modify the Tollhouse recipe by simply replacing the chocolate chips with toffee pieces. You can candy some nuts and add it in. Walmart groceries usually have bags if Heath bar pieces in the baking section. Or you can toss some Almond Rocca in a food processor. That would take care of the toffee and nuts in one shot.
 
Childs said:
You can modify the Tollhouse recipe by simply replacing the chocolate chips with toffee pieces...
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You can modify a basic Tollhouse recipe in a lot of interesting ways. I have a killer recipe for soft and chewy chocolate chip cookies that can be used for a dozen different offshoots. As long as you start with a good basic cookie dough you can replace the chocolate chips with various combinations of nuts, fruit, candy pieces, etc and have a pretty good chance of success. It works particularly well if you make the cookie part chocolate and use peanut butter chips.
 
GagHalfrunt said:
You can modify a basic Tollhouse recipe in a lot of interesting ways. I have a killer recipe for soft and chewy chocolate chip cookies that can be used for a dozen different offshoots. As long as you start with a good basic cookie dough you can replace the chocolate chips with various combinations of nuts, fruit, candy pieces, etc and have a pretty good chance of success. It works particularly well if you make the cookie part chocolate and use peanut butter chips.
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Yeah, for awhile I was making all kinds of different combinations. Its a good recipe to keep handy.
 
twinrider1 said:
How? Not doubting you, just honestly curious.
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Kaido said:
Nah I've seen people do it, I have a friend bakes at least 800 or 900 every holiday season. They just keep it going all day every day & switch up when he gets home from work, then go around & visit all of their friends & family and drop them off & chat. It's actually a pretty fun idea.
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I need to at least get a convection oven. In my plain old electric I can only do one sheet at a time. I'd have to start in June.
 
I took 3rd in a city-wide bakeoff some years back. I think I posted my recipe somewhere. Let me see if I can find it.

Edit: Here it is. For best results bake on parchment paper:

Stuff You'll need:

1 1/4 pounds salted butter - softened to room temperature. DO NOT MELT
2 c. sugar
2 c. dark brown sugar
1 tsp baking soda
5 eggs
1 Tbsp + a dash of Mexican vanilla (if you can't get it, at least use real vanilla. Imitation ruins it)
1 tsp salt
6 cups sifted flour
1.5 bags of Ghirardelli semi sweet chocolate chips (the best brand!)
1.5 bags of Ghirardelli dark chocolate chips
1/4 cup ice cream scoop
Lg wooden spatula or spoon

Prepare:

-Preheat oven to 330F
-Get a few baking sheets and line then with parchment paper. You'll be able to make 6-9 cookies per sheet.
-In a large bowl, stir the butter with a spoon until soft and creamy.
- Fold in sugar and brown sugar a little at a time until blended. Mix until it get fluffy (it will take a couple of minutes and some elbow grease- great way to burn those calories!)
- Lightly whip eggs in a separate bowl and stir in the vanilla. Incorporate into the mixture.
- Mix in the salt and baking soda.
- Mix in the flour a cup or two at a time.
- Finally, stir in the chocolate chips.

Use the ice cream scoop to scoop batter onto baking sheet about 3" apart. You can bake 2 sheets at a time if you have a large oven.

Bake 12-17 minutes until edges are golden and centers are almost set. You need to experiment here as all ovens are different and you make like them more or less crispy (I love mine dark 🙂 ).

When done, take them off the pan ASAP and place on a wire rack to cool. If you leave them on the pan they'll continue to cook and may get overdone (rookie mistake!)

This makes a large awesome cookie. You can adjust the size as needed. If you're one of those people that likes brown edges I would suggest refridgerating the dough for a couple of hours before baking.

You now have the tools. Post your results!
 
This post is strictly for your viewing pleasure. :biggrin:

These are the most recent batches of cookies I've baked....

12120313_1509204652711105_1001127777_n.jpg

Mexican Chocolate Chip Cookies
Made with Mexican vanilla (San Luis Rey), Mexican chocolate (Ibarra) and kicked up with cayenne pepper and chili powder


11875267_1481317312162032_1540729432_n.jpg

Kona Coffee Shortbread Cookies
Made with Kona Coffee (ordered from Hawaii) and 1/2 a vanilla bean


11856666_1162698923743495_488060927_n.jpg

Macadamia Shortbread Cookies
Made with 1 1/2 cups of chopped macadamia nuts and 1/2 a vanilla bean

PM me for the recipes (I adapted recipes I found on the 'net and my hard copies have notes and modifications written all over 'em).
 
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