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Baking 101 Baking 101

Cookies Cookies Cookies

What is your favorite cookie recipe??

by on Jan. 12, 2011 at 8:29 AM
Replies (171-180):
frndlyfn
by on Sep. 25, 2012 at 11:28 PM

Peanut Butter Chocolate Chip Cookies

Ingredients:

  • 2 eggs
  • 1/3 cup water
  • 1/4 tsp. margarine, softened
  • 1 cup peanut butter
  • 1 pkg. yellow or white cake mix
  • 1 (12 oz.) pkg. chocolate chips

Directions:

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.

frndlyfn
by on Sep. 25, 2012 at 11:29 PM

Wonderful White Chocolate Cookies

2 cups white chocolate chips
1/2 cup chunky peanut butter 
1 1/2 cups miniature marshmallows 
1 cup unsalted peanuts 
1 cup toasted rice cereal
  1. Melt white chocolate chips in a baking pan in a 200°F (95°C) oven. Remove from oven and stir in the peanut butter. Stir in marshmallows, peanuts and toasted rice cereal.
  2. Drop by small spoonfuls onto wax paper to cool. Store in a covered container in a cool place.
Makes 24 cookies.
frndlyfn
by on Sep. 25, 2012 at 11:29 PM

Chocolate Peanut Butter Cookie Pie

prep time 15 minutes ~ ready in 1 hour 50 minutes

1(18oz) pkg. Pillsbury Refrigerated Chocolate Chip Cookies with Walnuts
3 cups powdered sugar
1 cup peanut butter
2 tablespoons butter or margarine, softened
1/4 cup water
1 cup milk chocolate chips, melted
16 pecan halves, if desired

Heat 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 14
to 18 minutes or until golden brown. Cool for 15 minutes.
In medium bowl, combine powered sugar, peanut butter, butter and water; mix
well. ( If necessary, add additional water 1 teaspoon at a time until mixture
is smooth.) Drop spoonfuls of mixture over baked cookie crust; press evenly
to cover crust.
Spread melted chocolate chips over peanut butter mixture. If desired,
carefully swirl chocolate with fork. Garnish with pecan halves. Refrigerate
for 1 hour or until chocolate is set. 
16 servings
From Pillsbury Quick & Easy BAKE-OFF March 1998

frndlyfn
by on Sep. 25, 2012 at 11:29 PM

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 oats

Cream 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 a
tight 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 dozen

Note: You can put anything you have on hand in the batter
before baking: chocolate chips, raisins, dates, nuts or whatever!

frndlyfn
by on Sep. 25, 2012 at 11:31 PM

Chewy Milk Duds Cookies

1 1/2 cups butter-flavor shortening
1 1/2 cups peanut butter
2 cups granulated sugar, divided
1 1/2 cups packed brown sugar
4 eggs
3 3/4 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 (10 ounce) package Milk Duds

In 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.

frndlyfn
by on Sep. 25, 2012 at 11:31 PM

Butterscotch Cookies Recipe

 

Ingredients

  • 12 tablespoons unsalted butter, cut into tablespoon sized slices
  • 1 3/4 cups dark brown sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 1 egg yolk
  • 1 tablespoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder

Sugar Dredging Mixture

  • 1/4 cup dark brown sugar
  • 2 tablespoons sugar
  • Fleur de sel, Maldon, sea salt, or Kosher salt for sprinkling*

*Do not use fine grain table salt (aka: iodized salt) as the flavor will be way off and unpleasant.

Method

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

frndlyfn
by on Sep. 25, 2012 at 11:33 PM

Triple-Layer Dark Chocolate Caramel Shortbread Cookie Squares

These cookies have a shortbread crust, delicious caramel center and a wonderful dark chocolate top.
They are super-easy to make and they take only 20 minutes to bake.
 
1 1/3 C. butter, softened (divided per recipe directions)
1/2 C. white sugar
2 1/2 C. all-purpose flour
1 C. butter
1 C. packed light brown sugar
1/4 C. light corn syrup
1 C. sweetened condensed milk
2 1/2 C. dark chocolate chips

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.

frndlyfn
by on Sep. 25, 2012 at 11:33 PM

Lemon Pinwheels



Makes about 4 dozen cookies.



1 1/4 cups all-purpose flour

3/4 cup granulated sugar

1/2 cup butter, softened

1 small egg

3/4 teaspoon baking powder

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1/2 teaspoon milk

Confectioners' sugar

1 teaspoon lemon extract

1/4 teaspoon yellow food coloring



Beat 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. 

frndlyfn
by on Sep. 25, 2012 at 11:34 PM

VIENNESE SHORTBREAD



1 c. butter, softened

1/2 c. confectioners sugar

1/2 tsp. vanilla

2 c. flour

1/4 tsp. baking powder



Preheat 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 ungreased

cookie 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 cookies

together and filling the center.  Enjoy.

frndlyfn
by on Sep. 25, 2012 at 11:34 PM

Coffee Liqueur Cookies

2 eggs
2 teaspoons instant coffee  crystals
2 tablespoons coffee flavored liqueur
1 cup butter or margarine, softened
3/4 cup packed brown sugar
1 cup granulated sugar
2 1/2 cups
all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips

Heat 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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