Post a link to your favorite cookie recipe

[ManBearPig]

I wanna make cookies tomorrow...what are some good recipes ATOT?

 

[Xstatic1]

is there something in particular u want to bake? like with nuts? or perhaps a flavor u want to stick with? or maybe a holiday'ish cookie?

 

[ManBearPig]

I'll consider anything. Kind of thinking chocolate chips in there would be good. I make cookies like once a year heh.

 

[zerocool84]

Peanut Butter Cup Cookies

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

Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.

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. Shape into 40 balls and place each into an ungreased mini muffin pan.

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.

 

[BladeVenom]

Orange Cookies
1 cup butter
1 1/2 cup sugar
2 eggs
1/3 cup orange juice
2 Tablespoons grated rind of the orange peel
4 cups flour(shifted 3 times)
1/8 teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
1 cup buttermilk

Cream shortening and sugar well. Add eggs and mix into shortening and sugar.
Add orange juice, grated orange peel, flour, salt, soda, baking powder and buttermilk and mix into batter.
Bake 375 degrees for 12 minutes.

Icing: add orange juice to 1 package powered sugar(4 cups), and 1 grated orange rind for spreading consistency.
Spread on cookies while warm.

http://recipecardbox.blogspot.com/2007/12/orange-cookies.html I use butter instead of crisco.



Another favorite is Springerle cookies. Most of the recipes are about the same. Some use anise flavoring or anise seeds, I add both.

 

[Cerb]

Well, the obvious choice is the chocolate chip cookie recipe!

http://www.verybestbaking.com/recip...TOLL-HOUSE-Chocolate-Chip-Cookies/detail.aspx

http://www.cookingforengineers.com/recipe/185/Nestle-Toll-House-Chocolate-Chip-Cookies

But, beware: weak mixers may not be able to cope. <old gruffy sailor>I have seen a Sunbeam stop in its tracks trying to mix that recipe</old gruffy sailor>.

 

[BladeVenom]

But, beware: weak mixers may not be able to cope. <old gruffy sailor>I have seen a Sunbeam stop in its tracks trying to mix that recipe</old gruffy sailor>.

If you think chocolate chip is hard on a mixer, you've never made Springerle cookies. Even a KitchenAid struggles with Springerle dough.

 

[ManBearPig]

Hopefully that won't be a problem since we just bought a fancy new expensive 575w Kitchenaid mixer. :awe:

 

[guyver01]

Double Peanut Butter Cups
Follow the recipe for Classic Peanut Butter Cookie dough first

48 mini Reese&#8217;s Peanut Butter Cups, unwrapped

1. Preheat the oven to 375&#186; F.
2. Shape the dough into balls using a tablespoon-size cookie scoop and place the balls into ungreased mini-muffin tins.
3. Bake the cookies until they are just firm, about 12 minutes.
4. Remove the tins from the oven to wire racks. Immediately press a peanut butter cup, right side up into each cookie so the top of the peanut butter cup is almost flush with the top of the cookie. Let the cookies cool in the tins completely before carefully removing them.

Classic Peanut Butter Cookie Dough
1 cup dry-roasted peanuts
2 cups unbleached all-purpose flour
&#189; teaspoon baking soda
&#189; teaspoon baking powder
&#189; teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract

1 cup smooth peanut butter (preferably a commercial brand, such as Jif)

1. Place the nuts in a food processor and pulse 5 to 8 times to chop fine (they should look like very coarse sand).
2. Combine the flour, baking soda, baking powder and salt in a medium bowl.
3. Place the butter and sugars in a large bowl and beat them together with an electric mixer on medium until fluffy, about 3 minutes. Add the eggs, vanilla, and peanut butter and beat until smooth. Stir in the flour mixture until just combined. Stir in the chopped peanuts.

Notes: Be sure to use non-stick muffin tins. Don&#8217;t overfill or they&#8217;ll be hard to remove. You can use Hershey&#8217;s Kisses instead of peanut butter cups, just insert them pointy side down.

 

[Don Vito Corleone]

Chocolate chip oatmeal with pecans - http://southernfood.about.com/od/chocchipcookies/r/bl30117n.htm. Yum!

 

[ManBearPig]

Chocolate chip oatmeal with pecans - http://southernfood.about.com/od/chocchipcookies/r/bl30117n.htm. Yum!

Damn that sounds good.

 

[Xstatic1]

Damn that sounds good.

okay, sounds like u want chocolate chip with oatmeal. i've baked a Cowboy Cookies recipe before (it's Laura Bush’s).

Cowboy Cookies

INGREDIENTS:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 1/2 cups (3 sticks) butter, at room temperature
• 1 1/2 cups granulated sugar
• 1 1/2 cups packed light-brown sugar
• 3 eggs
• 1 tablespoon vanilla
• 3 cups semisweet chocolate chips
• 3 cups old-fashioned rolled oats
• 2 cups sweetened flaked coconut
• 2 cups chopped pecans (8 ounces)

DIRECTIONS:

1. Heat the oven to 350 degrees. Mix the flour, baking powder, baking soda, cinnamon and salt in a medium bowl.
2. In an 8-quart bowl, beat the butter on medium speed until smooth and creamy, 1 minute. Gradually beat in the sugars; beat to combine, 2 minutes. Add the eggs, one at a time, beating after each one. Beat in the vanilla. Stir in the flour mixture until just combined. Add the chocolate chips, oats, coconut and pecans.
3. For each cookie, drop 1/4 cup of the dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 15 to 18 minutes, until the edges are lightly browned; rotate sheets halfway through baking time. Remove the cookies to a rack to cool.

Yields: About 3 dozen cookies. For 6 dozen smaller cookies, use 2 tablespoons dough for each cookie.

 

[ManBearPig]

Bump

 

[BladeVenom]

So which ones did you make?

 

[Muse]

Link? No, I'll just copy and paste the recipe in here. I developed it myself over a number of years and I swear on a stack of bibles I've made this literally thousands of times. It's that good:
- - - -
Banana Bread Cookies

I use a mix I make ahead of time, but before I got that idea, I used to measure each time:

The quantities for the dry ingredients:

Single: 3 T (tablespoon) sugar
Mix: 4.5 cups sugar

Single: 1/2 cup flour
Mix: 12 cups flour

Single: 1/2 t (teaspoon) baking powder
Mix: 1/4 cup baking powder

Single: 1/16 t baking soda
Mix: 1.5 t baking soda

Single: 1/8 t salt
Mix: 1 T salt


Other ingredients:

1/2 beaten egg (in recent times I've taken to adding dry egg powder equivalent to 1/2 an egg, and adding a little water, being about 80 grams water for a single recipe), i.e.

1/2 banana (fresh or frozen), approximately 2 ounces. If frozen, let thaw or microwave until thawed, i.e. 1/2 minute. If fresh, thinly slice the banana.

1 T butter (recently I add olive oil instead)

1/4 cup coarsely chopped nuts. I use equal amounts of these nuts (which I keep premixed in the refrigerator):
hazelnuts
almonds
walnuts
cashews
pecans


Beat all ingredients together in a bowl and use a 1/2 measuring teaspoon to place mixture in 11 rows of 8 per row (88 cookies) on teflon-coated cookie sheet. Using a silicone kitchen spatula-scraper makes this a lot easier. Any cookie sheet would work, but I like teflon because the cookies scrape off the pan better. In my case, I have an insulating layer under the cookie sheet which prevents the bottoms of the cookies from getting too brown. I achieve this by placing two cookie sheets under the one that has the cookies. One is thick steel (on the bottom), the other a sheet with raised edges, placed upside down between the two other sheets. The one with the batter is, of course, on top. Other arrangements are possible, and this isn't crucial, but I think it improves the results. I leave the two insulating sheets in my oven on a more or less permanent basis.

Bake in preheated 350 oven for 13 minutes and remove and scrape off cookies (if using teflon sheet, with nylon spatula), onto different cookie sheet. Quickly space and turn over any right-side-up cookies so that they are all upside-down, and replace cookies to oven for an additional 8-13 minutes, depending on variable factors (amount of mix, temperature of mix when first put in oven, oven temperature, etc.). The object is to have the cookies come out light brown, but not too dark. They should be fairly crunchy without being totally dried out. After removing sheet from oven, let cool for a couple of minutes and remove to bowl and enjoy.

- - - -
Lately, I've changed the baking method. I don't turn on the oven until after placing the teflon bakesheet inside. Then, turn on to 350 and set timer for 21 minutes. The time will depend on the oven's performance. However, that appears to be about perfect for the way my oven's performing currently. After placing the upside-down cookies on the separate sheet, place in the oven and turn it off. After 20+ minutes (or as long as you want to wait), they will be perfect.