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Cookies Cookies Cookies

What is your favorite cookie recipe??

by on Jan. 12, 2011 at 8:29 AM
Replies (141-150):
by on Jun. 28, 2012 at 11:13 PM

No Bake Oatmeal Cookies


  • 2 cups sugar
  • 1/2 cup cocoa
  • 1 stick butter
  • 1/2 cup milk
  • 1/2 cup peanut butter
  • 1 tsp. vanilla
  • 3 cups quick oats


Mix butter, sugar, chocolate, and milk. Bring to a boil. Boil for 1 minute. Remove from stove and add oats, vanilla, and peanut butter. Let stand a few minutes. Drop on wax paper from spoon. When hard, they are ready to eat.

by on Jun. 28, 2012 at 11:14 PM

Double Chocolate Cookies
8 ounces (8 squares) semisweet chocolate
8 ounces chocolate chips
1 cup sugar
1/4 cup butter
2/3 cup flour
2 eggs
1/2 teaspoon baking powder
2 teaspoons vanilla
1 cup chopped walnuts or pecans
1/4 teaspoon salt
Melt butter and chocolate squares in a saucepan and set aside. Combine eggs, sugar, and vanilla, add melted chocolate and butter. Stir in flour, baking powder, and salt followed by chocolate chips and nuts. Spoon onto a greased baking sheet and bake for 12-15 minutes at 325°.

by on Jun. 28, 2012 at 11:17 PM


1/2 c. butter, melted

1/4 c. brown sugar

1/2 c. white sugar

1 egg

1/2 tsp. vanilla

1 1/4 c. flour

1 tbsp. instant coffee

1/2 tsp. baking soda

1/2 tsp. salt (optional)

1 (6 oz.) pkg. chocolate chips

Mix butter and sugars. Beat in egg and vanilla. Stir in flour, coffee, baking soda and salt. Fold in chocolate chips. 

Drop by teaspoonfuls onto cookie sheet.

Bake at 325-350 degrees for 10 minutes. Makes 5 dozen. Enjoy.

by on Jun. 28, 2012 at 11:37 PM


These delicious cookies are great for back to school, bake sales, or dessert for your family and friends.

2 cups all-purpose flour

1 1/3 cups quick or old-fashioned oats

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

1 cup packed brown sugar

1 cup granulated sugar

1 cup LIBBY'S® 100% Pure Pumpkin

1 large egg

1 teaspoon vanilla extract

3/4 cup chopped walnuts

3/4 cup raisins

PREHEAT oven to 350°F. Lightly grease baking sheets.

COMBINE flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy.

Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in nuts and raisins. Drop by rounded tablespoons onto prepared baking


BAKE for 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Estimated Times: Preparation - 30 minutes; Cooking - 14 minutes; Cooling Time - 15 minutes cooling.

Yields 48 cookies. Enjoy.

by on Jun. 28, 2012 at 11:38 PM


2 cups brown sugar (packed)

2 tbsp. molasses (optional)

1/2 cup organic non-hydrogenated vegetable shortening

1/2 cup butter (at room temperature)

1 1/2 tsp. pure vanilla

1 1/2 tsp. cinnamon

1/4 tsp. allspice

1/2 tsp. ginger

2 large eggs

1 cup unbleached all purpose flour

1 cup white whole wheat flour

3 cups old fashioned oats

1 tsp. baking powder

1/2 tsp. baking soda

1/2 cup applesauce

1 cup chopped nuts

1 cup raisins, soaked and drained

15 minutes before baking soak raisins in warm water and preheat oven to 350°F.

In the large bowl of a mixer, beat together brown sugar, shortening and butter until light and fluffy. Add eggs and beat for 30 seconds. Add vanilla and

beat for another 30 seconds.

In a smaller bowl, stir together both flours, baking powder and baking soda (if using unsalted butter, add 1/2 tsp. salt). Add oats and mix well.

Add dry mixture to the butter mixture, beating only until combined. Drop by large tablespoonfuls onto ungreased baking sheets and bake for 10-15 minutes

(depends upon your oven and the size of the cookies). Watch carefully and do not overbake or the cookies will be dry. Remove baking sheet from oven and

cool for 1 minute, then remove cookies using a metal spatula and cool completely on a wire rack.

Makes about 2 dozen.

Note: Molasses makes the cookies soft and chewy, but is optional! Enjoy!

by on Jul. 29, 2012 at 5:32 PM

Tasty Trail-Mix Treats

Tasty Trail-Mix Treats

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
2 tablespoons wheat germ
2 tablespoons ground flaxseed
3/4 teaspoon ground cinnamon
1/3 cup canola or vegetable oil
4 tablespoons water
2 egg whites
1/2 cup dried cranberries
1/2 cup coarsely chopped walnuts
1/3 cup dark chocolate chips
  • 1. Heat oven to 375°F. In large bowl, stir cookie mix, wheat germ, flaxseed, cinnamon, oil, water and egg whites until well blended. Stir in cranberries, walnuts and chocolate chips.
  • 2. On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart.
  • 3. Bake 8 to 10 minutes until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.

Expert Tips

You can freeze these cookies tightly wrapped for up to two months.

by on Jul. 30, 2012 at 9:53 PM

my own recipe for pb cookies

by on Aug. 9, 2012 at 7:21 AM

I Want To Marry You Cookies – Gluten Free
recipe makes about 5 dozen small 2-3" cookies or 3 dozen 3-4" cookies

1 cup butter
1 1/4 cups dark brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla
1 ¾ cups brown rice flour
½ cup tapioca starch
¼ cup potato starch
1 teaspoon xantham gum
1 cup old fashioned rolled oats (make sure they are certified GF if baking for persons with allergies)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon cinnamon
2 cups semi-sweet chocolate chips (check to make sure they are certified GF)

In a large size saucepan, (I use a 4 quart pot) melt the butter over medium heat. Once the butter is melted, remove from the heat and add the sugars. Stir until the sugars are well-incorporated and mostly smooth. Chill the mixture in the refrigerator for at least 10 minutes.

While the mixture is chilling, mix together the dry ingredients and set aside. Remove the pot from the refrigerator and stir in the egg, egg yolk and vanilla. Slowly add the dry ingredients in three stages and stir to combine. Add the chocolate chips and stir well to make sure they are evenly distributed. Chill the mixture for at least one hour, or until the dough is thoroughly chilled.

Preheat the oven to 325 degrees. Scoop the dough unto a parchment or silpat lined baking sheet. (Placing the dough back in the refrigerator in between batches.) Bake for 10-12 minutes, larger cookies will require an extra minute or two in the oven. Let cool for 1-2 minutes on the baking sheet and then remove to a wire rack.
by on Aug. 9, 2012 at 7:23 AM

 Award Winning Soft Chocolate Chip Cookies

  • 4 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups butter, softened
  • 1 1/2 cups packed brown sugar
  • 1/2 cup white sugar
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 4 cups semisweet chocolate chips
  • 2 cups chopped walnuts (optional)


  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
  2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
by on Aug. 9, 2012 at 7:23 AM

Paradise Bakery and Cafe Chocolate Chip Cookie Recipe

1 cup butter

1 cup sugar

1/2 cup brown sugar

2 eggs

2 teaspoons vanilla

2 1/4 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1 12 ounce bag semi-sweet chocolate chips

preheat oven to 375* . cream together butter and sugar. beat in eggs and vanilla. in a seperate bowl, combine flour, salt, and baking soda. gradually beat into butter/sugar mixture. add chocolate chips and stir in. spoon and drop onto ungreased cookie sheet. bake 9 minutes.

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