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Cookies Cookies Cookies

What is your favorite cookie recipe??

by on Jan. 12, 2011 at 8:29 AM
Replies (161-170):
by on Aug. 12, 2012 at 1:35 AM

Crispy Butter Cookies Recipe

These cookies are easy to make and taste so good. They're very crisp and light, perfect with milk or coffee.

Crispy Butter Cookies Recipe 24 Servings
Prep: 15 min. Bake: 15 min./batch

1 cup butter, softened
1-1/2 cups confectioners' sugar
2 egg whites
1 teaspoon Spice Islands® pure vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg whites and vanilla. Combine the flour, baking powder and baking soda; gradually add to the creamed mixture and mix well.
Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on greased baking sheets. Flatten with a fork. Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: about 4 dozen.

by on Aug. 12, 2012 at 1:38 AM

Alton Browns Chewy Gluten Free Chocolate Chip Cookies
>8 ounces unsalted butter
>11 ounces brown rice flour, approximately 2 cups
>1-1/4 ounces cornstarch, approximately 1/4 cup
>1/2 ounce tapioca flour, approximately 2 T.
>1 tsp xanthan gum (Available at health food stores.)
>1 tsp kosher salt
>1 tsp baking soda
>2 ounces sugar, approximately 1/4 cups
>10 ounces light brown sugar (Approximately 1-1/4 cups.)
>1 whole egg
>1 egg yolk
>2 T. whole milk (Lowfat, Ok.)
>1-1/2 tsp vanilla extract
>12 ounces semisweet chocolate chips*
>*Unless they've changed, Nestles are pure chocolate.  Many, usually
> the ones called "baking chips," are chocolate "flavored" & contain no
> chocolate or not enough to legally call themselves chocolate chips.
>Preheat oven to 375.
>  In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda.  Set aside.
>  Add both of the sugars to the bowl with the butter & using the paddle attachment, cream together on medium speed for 1 minute.
>  Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined.
>  Slowly incorporate the flour mixture until thoroughly combined.  Add the chocolate chips and stir to combine.
> Chill the dough in the refrigerator until firm, approximately 1 hour. 
> Shape the dough into 2-ounce balls (I use a scoop) and place on parchment-lined baking sheets.
>  Bake for 14 minutes, rotating the pans after 7 minutes for even baking.
>  Remove from oven and cool on the pans for 2 minutes.
>  Move the cookies to a wire rack and cool completely.
>  Store in airtight container.

by on Aug. 12, 2012 at 1:38 AM

Butterfinger Cookies

1 cup unsalted butter

1 large egg

1 cup Butterfinger bar, broken into pieces

Contents of jar or tin

Heat oven to 350 degrees F.

Beat butter until smooth with electric mixer. Add egg, and beat until combined. Add Butterfinger pieces, contents of the jar or tin, and blend on low.

Form cookies into 1 1/2-inch balls and place 2 inches apart on an ungreased 

cookie sheet.

Bake for 10 to 12 minutes until edges are golden. Remove from oven; let rest 2 minutes, then transfer to a wire rack to 


Makes 3 dozen cookies. Enjoy.

by on Aug. 12, 2012 at 1:39 AM

Yield: 40 cookies 


-  1 cup whole-wheat pastry flour 
-  3/4 cup oat flour 
-  Sugar substitute equal to 1/4 cup sugar 
-  3/4 teaspoon baking soda 
-  3/4 teaspoon baking powder 
-  2/3 cup peanut butter 
-  1/4 cup plus 2 tablespoons margarine or butter 
-  3/4 cup light brown sugar 
-  1/4 cup fat-free egg substitute 
-  2 tablespoons pure maple syrup 
-  1 teaspoon vanilla extract 


Preheat oven to 350 degrees F. 

Combine the flours, sugar substitute, baking soda, and baking powder in a bowl and stir to mix well. Set aside.

Combine the peanut butter, margarine, and brown sugar in a large bowl and beat with an electric mixer to mix well. Beat in the egg substitute, maple syrup, and vanilla extract. Add the flour mixture to the peanut butter mixture and beat to mix well.

Shape level teaspoonfuls of the dough into balls and arrange 1-1/2 inches apart on ungreased baking sheets. Flatten each cookie to 1/4 -inch thickness by crisscrossing with the tines of a fork. Dip the tines of the fork lightly in sugar between each cookie if desired.

Bake for 10 to 12 minutes, until the bottoms of the cookies are golden brown. Remove the cookies and let sit for 2 minutes. Transfer the cookies to wire racks to cool completely.

by on Sep. 10, 2012 at 12:58 AM

Creamsicle Cookies 
1/2 cup cherry, orange or lime flavored drink mix (presweetened) 
1/2 cup sugar 
1 1/2 cups white chocolate baking chips 
1 3/4 cups all-purpose flour 
1/2 teaspoon baking soda 
1 teaspoon baking powder 
1/2 cup softened Land O'Lakes butter or margarine 
1 teaspoon vanilla 
1 beaten egg 
Combine drink mix, sugar, flour, soda, baking powder. 
Cream margarine, vanilla and egg together. 
Stir dry mixture in with creamed mixture until thoroughly combined; 
add white chocolate chips. Mixture may appear to be a little dry.
Shape tablespoonsful of dough into firm little balls. 
Place on lightly greased baking sheet about 2 inches apart. 
Bake at 375 F. for 12 to 14 minutes. Cool on wire racks.
Makes about 3 dozen cookies. 

by on Sep. 24, 2012 at 10:42 PM

Wow... all these cookies look GREAT!  makes me want to start baking!

by on Sep. 25, 2012 at 6:56 AM

I really want to make those butterfinger cookies!

by on Sep. 25, 2012 at 7:53 AM

snickerdoodles, pb and chocolate chip

by on Sep. 25, 2012 at 11:26 PM

Chocolate Biscotti and Marshmallows

2 cups all-purpose flour
3/4 cups cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs, at room temperature
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 tablespoons unsalted butter, melted
1 1/4 cups almonds, walnuts or hazelnuts (toasted & coarsely chopped)
1/3 teaspoon freshly ground black pepper

Adjust the oven rack to the center & preheat the oven to 350 degrees.
Line a baking sheet with parchment paper.
In a large bowl, sift together flour, baking soda, salt & pepper.
In a separate bowl, whisk together the eggs, sugar, vanilla, & almond
Make a well in the center of the dry ingredients & mix in the eggs, along
with the melted butter (or finely ground chocolate). Add nuts.
With damp hands, form the dough into two 14-inch logs, spaced evenly on
the baking sheet.
Bake for 25 minutes. Remove from oven & cool 10 minutes. Using a long
serrated knife, slice the dough diagonally into 1/2-inch cookies. Arrange
cookies, cut side down on a baking sheet & return to oven an additional 20
minutes. If you like extra-crisp biscotti, flip them over midway during
baking & bake them a few minutes longer.
Cool completely & store in an airtight container. Makes about 50.

by on Sep. 25, 2012 at 11:27 PM

Snowball Cookies Recipe 

84 Servings 
Ready In Time 1 hour, 15 minutes

1/2 cup Crisco® Light Olive Oil 
1 1/4 cups quick rolled oats 
1 (18.25 oz.) pkg. Pillsbury® White Cake 
2 large eggs 
2 tsps. clear vanilla 
1/2 cup finely chopped walnuts 
Powdered sugar


Heat oven to 350°F. 
Combine olive oil and oats. Let stand 5 minutes. Stir in cake mix, eggs and vanilla until well blended. Fold in nuts. Form into 1-inch balls and place about 2 inches apart on ungreased cookie sheet. 
Bake 8 minutes or until set. Cool on cookie sheet 1 minute. Remove cookies to cooling rack. Roll in powdered sugar while still slightly warm. Yield: 7 dozen cookies.

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