What is your favorite cookie recipe??
Peanut Butter Chocolate Chip Cookies
Beat eggs, water, margarine, and peanut butter. Add cake mix and mix well. Stir in chocolate chips. Drop by teaspoonful or spread on jelly roll pan. Bake at 375 degrees F for cookies 10-12 minutes; bars 20 minutes.
Chocolate Peanut Butter Cookie Pieprep time 15 minutes ~ ready in 1 hour 50 minutes1(18oz) pkg. Pillsbury Refrigerated Chocolate Chip Cookies with Walnuts3 cups powdered sugar1 cup peanut butter2 tablespoons butter or margarine, softened1/4 cup water1 cup milk chocolate chips, melted16 pecan halves, if desiredHeat oven to 350. Remove cookie dough from wrapper. With floured fingers,press dough in bottom ungreased 10" or 9" springform pan. Bake at 350 for 14to 18 minutes or until golden brown. Cool for 15 minutes.In medium bowl, combine powered sugar, peanut butter, butter and water; mixwell. ( If necessary, add additional water 1 teaspoon at a time until mixtureis smooth.) Drop spoonfuls of mixture over baked cookie crust; press evenlyto cover crust.Spread melted chocolate chips over peanut butter mixture. If desired,carefully swirl chocolate with fork. Garnish with pecan halves. Refrigeratefor 1 hour or until chocolate is set. 16 servingsFrom Pillsbury Quick & Easy BAKE-OFF March 1998
BANANA-OATMEAL COOKIES 1 c. mashed very over-ripe bananas 1 c. butter 2 c. whole wheat flour 1/2 tsp. soda 2 c. sugar 2 eggs 4 c. old-fashioned oatsCream sugar and butter.Add eggs, then mash bananas and soda.Add flour gradually.Stir in oatmeal, 1 cup at a time.Drop by teaspoon on well greased cookie sheet.Bake at 400 degrees for 10 minutes.Remove from pans while still very warm with wide spatula.These cookies are very good as a crisp cookie or put in atight container with a sour apple or fresh roll to make them chewy.Quantity depends on how big you make them: 2 T.\ea. = about 7 dozenNote: You can put anything you have on hand in the batterbefore baking: chocolate chips, raisins, dates, nuts or whatever!
Chewy Milk Duds Cookies1 1/2 cups butter-flavor shortening1 1/2 cups peanut butter2 cups granulated sugar, divided1 1/2 cups packed brown sugar4 eggs3 3/4 cups all-purpose flour2 teaspoons baking soda1 1/2 teaspoons baking powder3/4 teaspoon salt1 (10 ounce) package Milk DudsIn a mixing bowl, cream the shortening, peanut butter, 1 1/2 cups of the sugar and brown sugar. Add eggs, one at a time, beating well after each addition.Combine dry ingredients; gradually add to the creamed mixture. Chill for at least 1 hour.Shape 4 teaspoons of dough around each Milk Dud so it is completely covered. Roll balls in remaining sugar. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees F for 10 to 12 minutes or until set. Cool for 5 minutes before removing to wire racks. Enjoy.
Sugar Dredging Mixture
*Do not use fine grain table salt (aka: iodized salt) as the flavor will be way off and unpleasant.
1 Preheat oven to 375°F and line baking sheets with parchment paper. Sift together the flour, baking soda, and baking powder and set aside. Mix together the sugar dredging mixture in another bowl and set aside.
2 Place 10 tablespoons of butter into a thick-bottomed skillet over medium heat. The butter will foam a bit before subsiding. Once the butter takes on a tan color and begins to smell nutty take it off of the heat. Add the other two tablespoons of butter and mix it in until it melts. (See tutorial on how to brown butter.)
3 Pour the brown butter into a mixing bowl fitted with a paddle attachment. Add the brown sugar and salt and mix. Add the egg, egg yolk, and vanilla extract and mix together, scraping down the sides and bottom of the bowl at least once. Add the flour mixture in three increments being sure to scrape down the sides and bottom once or twice. Mix just until the flour is incorporated. The dough will be very thick.
4 Take 1/2 tablespoon sized pieces of dough (make sure the pieces of dough are all the same size) and gently roll them into ball shapes. Dredge them in the sugar dredging mixture until well-coated. Place on the baking sheet and sprinkle with a little bit of the sprinkling salt (be reserved with the salt as very little goes a long way).
5 Bake for 10-12 minutes or until the edges have browned a bit. Be careful not to over-bake. Allow to cool on the sheet for one minute before transferring to a wire rack to cool completely. Tastes best with a glass of milk for dipping.
Makes 4 dozen
Preheat oven to 350 F.. In a medium bowl, mix together 1/3 C. butter, white sugar, and flour until evenly crumbly. Press into a 9 x 13" baking pan. Bake for 20 minutes.
In a 2-qt. saucepan, combine 1 C. butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool). Cool until it begins to firm.
Place dark chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth. Pour chocolate over the caramel layer and spread evenly to cover completely. Chill. Cut into 1-inch squares.
Lemon PinwheelsMakes about 4 dozen cookies.1 1/4 cups all-purpose flour3/4 cup granulated sugar1/2 cup butter, softened1 small egg3/4 teaspoon baking powder1/2 teaspoon vanilla extract1/4 teaspoon salt1/2 teaspoon milkConfectioners' sugar1 teaspoon lemon extract1/4 teaspoon yellow food coloringBeat all first 8 ingredients (flour through milk) for 3-5 minutes. Divide dough into 2 equal portions.On wax paper covered with confectioners' sugar, roll one portion into 12 x 6-inch rectangle. (Lightly sugar rolling pin to avoid sticking.)Into other dough portion, mix lemon extract and yellow food coloring. Once completely mixed, roll into 12 x 6-inch rectangle on another sheet of wax paper.Lay lemon rectangle on top of plain rectangle. Remove wax paper from top.Gently roll dough jellyroll fashion, being sure to remove wax paper as you go. Wrap and refrigerate until firm (3-4 hours). Cut rolls into 1/4-inch slices.Place on cookie sheets coated with cooking spray. Bake at 350 degrees F for 12-15 minutes. Enjoy.
VIENNESE SHORTBREAD1 c. butter, softened1/2 c. confectioners sugar1/2 tsp. vanilla2 c. flour1/4 tsp. baking powderPreheat oven to 375°F. Cream butter, sugar and vanilla. Stir in flour and baking powder. Put dough into cookie press. Form 3 in strips of dough on ungreasedcookie sheet using the star plate.Bake until edges are lightly golden brown, remove from sheets and cool. Dip in chocolate, or fill with chocolate or mocha filling by pressing two cookiestogether and filling the center. Enjoy.
Coffee Liqueur Cookies2 eggs2 teaspoons instant coffee crystals2 tablespoons coffee flavored liqueur1 cup butter or margarine, softened3/4 cup packed brown sugar1 cup granulated sugar2 1/2 cupsall-purpose flour1/3 cup unsweetened cocoa powder1/2 teaspoon baking soda1/4 teaspoon salt2 cups semisweet chocolate chipsHeat oven to 300 degrees F (150 degrees C).In a small bowl, dissolve instant coffee crystals into the coffee liqueur; set aside.In a large bowl, cream together the butter, brown sugar and granulated sugar. Gradually add eggs and coffee mixture while mixing.Sift together the flour, cocoa, baking soda and salt; stir into the creamed mixture. Finally, stir in the chocolate chips.Drop dough by rounded tablespoonfuls onto a cookie sheet. Cookies should be at least 2 inches apart. Bake for 23 to 25 minutes. Immediately transfer cookies to cooling rack after baking. These keep well at room temperature or refrigerated.Makes 3 dozen. Enjoy.
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