Cookie Bakers I Need Your Help!

kayeandjim00

<font color=purple>Now living in Onderland!<br><fo
Joined
Nov 10, 2002
Messages
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My husband is on a cookie kick :teeth: and I'm looking for new recipes to try. So tell me - what's your favorite cookie recipe? I tried a new macadamia/white chocolate recipe this past weekend that was wonderful but when going through my cookbooks I didn't find lots of cookie recipes and I'm anxious to branch out and try different kinds. So can you help? :)
 
I really love lemon, so I tried this recipe 2 years ago. It's awesome!! :teeth: I have to admit, though, that we liked them better on the softer side.

Luscious Lemon Snaps

2 ½ c all-purpose flour
1 ½ c white sugar
2 tsp baking soda
¼ tsp salt
2 Tbl lemon zest
¾ c vegetable oil
½ c fresh lemon juice
2 tsp vanilla extract

Preheat oven to 350. Grease cookie sheets. Stir together flour, sugar, baking soda, salt & lemon zest. Make a well in the center & fill with oil, lemon juice & vanilla. Stir everything together until it forms a dough. (Alternate method: Put everything into the food processor and blend until dough forms.) Drop cookie dough by teaspoonfuls, about 2 inches apart, onto the prepared cookie sheet. Bake 10 - 12 min. Edges should be golden brown. For a softer cookie, bake only 7 min. Cool on racks & store in airtight container. Yield: 4 dozen

These are DH & DS's favorites! ;)

Reese’s Peanut Butter Cup Cookies
½ c butter
½ c peanut butter
½ c sugar
½ c brown sugar
1 egg
½ tsp vanilla
1¼ c flour
¾ tsp baking soda
½ tsp salt
14 oz mini peanut butter cups

Cream butter, peanut butter & sugars. Add egg & vanilla. Stir in & mix well the flour, baking soda & salt. Roll into 1” balls. Drop in mini muffin tins - do not press. Bake at 350 for 12 min. Remove & immediately press mini cups into tops. Cool completely before removing from pan. Will break if removed early. Yield: 48

This one was one of my favorites when I was little. My grandmother made these every Christmas. ;)

Ranger Cookies

1 c butter
1 c sugar
2/3 c brown sugar
1 egg
¼ c water (scant)
Sift together & add to first ingredients:
2 c flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
Add:
1 tsp vanilla
2 c oatmeal
2 c corn flakes
½ c nuts
Bake at 350 for 10 – 12 min.
 
Here are two others that we like. The first one takes quite a lot of hand stirring - my mother & I both have to have our husbands handy to help finish the stirring....but it's really worth it! :teeth:

Cry Baby Cookies

1 c brown sugar
½ c shortening
1 tsp baking soda
1 Tbl boiling water
1 c molasses
1 Tbl ginger
1 Tbl cinnamon
1 c strong coffee
flour

Blend sugar & shortening. Dissolve baking soda in water & add to molasses, then combine with sugar/shortening. Add spices; mix well. Add boiling coffee. Add enough flour to make a soft dough. Roll out ½” to ¾” thick. Cut in rounds. Bake in a quick oven 15 minutes.

“Eat one & children cry for more; hence the name Cry Babies.” This recipe was handed down through someone’s family since George Washington’s time.

This one is lots of fun. Yes, the measurements are correct...read how you drop them on the sheet! ;)

Monster Cookies
12 eggs
2 lb brown sugar
4 c sugar
1 Tbl vanilla
1 Tbl maple syrup
8 tsp baking soda
1 lb butter
3 lb peanut butter
18 c oatmeal
1 lb chocolate chips
1 lb M&M’s
Mix in dishpan in order given. Drop by ice-cream scoops & flatten. (~6/sheet) Bake for 12 min. Do not overbake. Let cool on sheet a couple of min before removing!! Very important! Yield: 5½ dozen.

I usually make it this way, though.

Monster Cookies - ¼ recipe
3 eggs
½ lb brown sugar
1 c sugar
¾ tsp vanilla
¾ tsp maple syrup
2 tsp baking soda
¼ lb butter
12 oz peanut butter
4½ c oatmeal
¼ lb chocolate chips
¼ lb M&M’s
Mix in order given. Drop by melon baller scoops & flatten. Bake for 12 min. Do not overbake. Let cool on sheet a couple of min before removing!! Very important! Yield: 10 dozen.

Edited amounts on Monster Cookie recipe.....sorry!! :o
 
Thanks so much for the recipes. ::yes:: I have printed them out and DH already picked the Monster Cookies as first up this weekend to try. :) Thanks for taking the time to post those I really appreciate it. ::yes::
 

The monster cookie recipe posted above is our family favorite. Everytime the girls want to make cookies, that is what they request. The only difference is in my recipe there is no maple syrup. Definitely try these cookies if you are looking for something good.
 
Just bumping this back to the top....I messed up the Monster Cookie recipe amounts yesterday. :o

Sorry! ::rolleyes:
 
I have to admit, though, that we liked them better on the softer side.

Are these lemon cookies really hard, like ginger snaps. I don't like soggy cookies.:cool:
 
/
I bake LOTS of cookies.
Some of our favorites.


* Exported from MasterCook *

Brown Sugar Shortbread

Recipe By :Quick Cooking
Serving Size : 42 Preparation Time :0:00
Categories : Cookies Formed
Shortbread

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- softened
1/2 cup packed brown sugar
2 1/4 cups flour

In a mixing bowl, cream butter and sugar. Gradually stir in the flour.
Turn onto a lightly floured surface and knead until smooth, about 3 min. Pat into a 1/3" thick rectangle measuring 11x8". Cut into 2x1" strips.
Place 1" apart on ungreased cookie sheets. Prick with a fork.
Bake at 300 degrees for 25 min. or until bottom begins to brown. Cool for 5 min.; remove to a wire rack to cool completely.


* Exported from MasterCook *

Nancy's Chocolate Whoppers

Recipe By :Nancy VE
Serving Size : 16 Preparation Time :0:00
Categories : Cookies Drop
Formed

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces semisweet chocolate
2 ounces unsweetened chocolate
6 tablespoons unsalted butter
2 large eggs
3/4 cup sugar
2 teaspoons vanilla
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 cup flour
6 ounces semisweet chocolate chips
4 ounces walnuts -- chopped
4 ounces pecans -- coarsely chopped

Oven rack in middle of oven. Preheat oven to 350 degrees. Line cookie sheet with foil.
Microwave both chocolates and butter in a medium bowl on high for 1 minute, then stir. Repeat at 30 seconds intervals until chocolate and butter have melted and mixture is smooth. (Or melt chocolate and butter in a saucepan over low heat, stirring until smooth). Let cool slightly.
In another bowl, with mixer on high speed, beat eggs, sugar, vanilla, salt and baking powder until lighter in color and bubbly, about 2 minutes. Reduce speed to low and beat in chocolate mixture (which may still be quite warm). Add flour and beat just until blended. Stir in remaining ingredients.
Drop about 2 tablespoonfuls batter per cookie, spacing about 2" apart (dough is gooey).
Don't flatten tops.
Bake 9-11 minutes, no longer. Surface will be dry, shiny and cracked, but inside will be soft.
Slide foil off cookie sheet onto countertop. Cool cookies on foil, or remove to a wire rack to cool.

Description:
"Honorable mention winner in Seattle Times chocolate chip cookie contest."

NOTES : Adapted from Woman's Day.


* Exported from MasterCook *

Cherry Snowballs

Recipe By :Best of Country Cookies
Serving Size : 36 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- softened
1/2 cup confectioners' sugar
1 tablespoon water
1 teaspoon vanilla extract
2 cups flour
1 cup quick-cooking oats
1/2 teaspoon salt
36 maraschino cherries
Coating
2 cups confectioners' sugar
1/4 cup milk
2 cups flaked coconut -- finely chopped

In a mixing bowl, cream butter, sugar, water and vanilla.
Combine flour, oats and salt.. Gradually add to creamed mixture.
Shape a tablespoon of dough around each cherry, forming a ball. Place 2" apart onto ungreased cookie sheets.
Bake at 350 degrees for 18-20 minutes or until bottoms are browned. Remove to wire racks to cool.
Combine sugar and enough milk to achieve smooth dipping consistency.
Dip cookies. Then roll in coconut.


* Exported from MasterCook *

Chips Galore Cookies

Recipe By :unknown
Serving Size : 108 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine -- softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 tablespoon almond extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semisweet chocolate chips
1 1/2 cups milk chocolate chips
1 1/2 cups vanilla or white chips
1 1/2 cups chopped pecans
1 1/2 cups chopped walnuts

In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in almond extract.
Combine flour, baking soda and salt. Gradually add to creamed mixture.
Combine chips and nuts. Stir into dough.
Cover and refrigerate for 1 hour or until easy to handle.
Drop by tablespoonfuls 2" apart onto greased baking sheets.
Bake at 325º for 18-20 minutes or until golden brown. Remove to wire racks to cool.



* Exported from MasterCook *

Chocolate Comfort Cookies

Recipe By :Diane Mott Davidson
Serving Size : 0 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup hazelnuts -- chopped
2 cups semisweet chocolate chips
1/2 cup dried cranberries
1 cup unsalted butter -- softened
1 cup sugar
3 ounces cream cheese -- softened
1 egg
2 tablespoons low-fat milk
2 ounces unsweetened chocolate -- melted
1 1/2 teaspoons vanilla
2 cups plus 2 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup Dutch processed cocoa
1 cup marshmallow cream

Preheat oven to 325.
Spread nuts on ungreased cookie sheet and roast 7 to 12 minutes, or until they are lightly browned and some skins have loosened. Set aside to cool.
Butter 2 cookie sheets.
In a large bowl combine chocolate chips, cranberries and cooled nuts. Set aside.
In another large bowl, beat together the butter, sugar, cream cheese and egg until very creamy and smooth. Beat in milk, melted chocolate and vanilla.
Sift together the flour, baking powder, salt and cocoa. Add to the butter mixture. Blend in the
marshmallow cream stirring until thoroughly combined. Add the chip mixture. Stir until well mixed. Batter will be thick.
Using a 1/4 cup measure or a 4 tablespoon ice cream scoop, measure out batter and place 2" apart on cookie sheets, putting no more than 6 cookies per sheet.
Bake 13 to 17 minutes, until puffed and cooked through. Cool on sheet 1 minute. Then transfer to a wire rack to cool completely.



* Exported from MasterCook *

Chocolate-Covered Cherry Cookies

Recipe By :Lynn
Serving Size : 48 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup margarine -- softened
1 cup sugar
1 egg
1 1/2 teaspoons vanilla
10 ounces maraschino cherries
6 ounces semisweet chocolate chips
1/2 cup sweetened condensed milk

In a large bowl stir together flour, cocoa powder, salt, baking powder and baking soda.
In a bowl beat together margarine and sugar on low speed of mixer until fluffy. Add egg and vanilla, beat well. Gradually add dry ingredients to creamed mixture. Beat until well blended.
Shape dough into 1" balls.
Place on ungreased cookie sheet. Press down center of dough with thumb.
Drain cherries, reserving liquid. Place a cherry in center of each cookie.
In a small saucepan combine chocolate pieces and sweetened condensed milk. Heat until chocolate is melted. Stir in 4 teaspoons reserved cherry juice.
Spoon about 1 teaspoon frosting over each cherry, spreading to cover cherry. (Frosting may be thinned with more cherry juice).
Bake 350 degrees for 10 minutes. Remove to wire rack. Cool.


NOTES : I only use a half cherry in each cookie.



* Exported from MasterCook *

Cinnamon Sugar Butter Cookies

Recipe By :Mrs. Fields Cookie Book
Serving Size : 36 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Topping
3 tablespoons sugar
1 tablespoon ground cinnamon
Cookies
2 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup packed dark brown sugar
1/2 cup sugar
1 cup unsalted butter -- softened
2 large eggs
2 teaspoons pure vanilla extract

Preheat oven to 300 degrees.
In a small bowl combine sugar and cinnamon for topping. Set aside.
In a medium bowl combine flour, soda and salt. Mix well with a wire whisk and set aside.
In a large bowl blend sugars with an electric mixer set on medium speed.
Add butter, and mix to form a grainy paste. Scrape sides of bowl, then add eggs and vanilla. Mix at medium speed until light and fluffy.
Add flour mixture and blend at low speed just until blended. Do not overmix.
Shape dough into 1" balls and roll each ball in cinnamon-sugar topping.
Place on ungreased cookie sheets, 2 " apart.
Bake for 18-20 minutes. Immediately transfer cookies with a spatula to a cool, flat surface.



* Exported from MasterCook *

Citrus Bars

Recipe By :Woman's Day
Serving Size : 32 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust
1 1/2 cups flour
3/4 cup butter or margarine -- softened
1/2 cup confectioners' sugar
1 teaspoon grated lemon rind
1 teaspoon grated orange peel
Filling
4 large eggs
2 cups sugar
1/4 cup flour
1 teaspoon baking powder
2 teaspoons grated lemon rind
2 teaspoons grated orange peel
1/3 cup lemon juice
Topping
16 ounces sour cream
1/3 cup sugar
1/2 teaspoon vanilla

Preheat oven to 350 degrees. Line a 13x9" baking pan with foil, letting foil extend about 2" above pan at both ends.
Crust: In food processor or with mixer, process or beat crust ingredients until mixture holds together and forms a dough.
Press evenly over bottom of prepared pan.
Bake for 12-15 minutes until lightly golden and firm when touched.
Filling: Whisk filling ingredients in a medium bowl until well blended.
Pour over crust.
Bake 18-20 minutes until top is pale golden and almost set.
Topping: In same bowl, stir topping ingredients until blended. Carefully spread all but 3 tablespoons over filling.
Tint 3 tablespoons topping with red and yellow food coloring (orange).
Scrape into a quart-size plastic bag. Snip tip off one corner and pipe small dots, evenly spaced, on topping.
Bake 8-10 min. until topping is set. Cool in pan on a wire rack, then refrigerate at least 1 hour.
Remove from pan by lifting foil to cutting board. Cut into bars.



* Exported from MasterCook *

Damsel's Famous Gingersnaps

Recipe By :Damsel in dis Dress
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup shortening -- or lard
1 cup sugar
1/4 cup molasses
1 large egg
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
2 cups flour

Combine ingredients in order given. * Do not use butter or margarine!
Roll dough into balls the size of a walnut. Dip one side in sugar.
Place dough balls, sugar side up, on ungreased cookie sheet.
Bake 10-12 minutes at 375F.


NOTES : Try omitting the salt next time.




* Exported from MasterCook *

Lemon Drop Cookies

Recipe By :Best of Country Cookies
Serving Size : 42 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter -- softened
3/4 cup sugar
1 egg
1 tablespoon half and half
1 teaspoon grated lemon rind
1 1/2 cups all-purpose flour
1/2 cup finely crushed lemon drops
1 teaspoon baking powder
1/4 teaspoon salt

In a mixing bowl, cream butter and sugar. Beat in egg, half-and-half and lemon rind.
Combine flour, lemon drops, baking powder and salt. Gradually add to creamed mixture.
Drop by rounded teaspoonfuls 3" apart onto greased cookie sheets.
Bake at 350 degrees for 8-10 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.


* Exported from MasterCook *

Nanaimo Bars - Old Recipe

Recipe By :A Canadian Century of Home Cooking Cookbook
Serving Size : 0 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Bottom Layer
1/2 cup butter
1/4 cup sugar
1/3 cup cocoa powder
1 egg -- beaten
1 3/4 cups graham cracker crumbs
1/2 cup nuts -- finely chopped
1 cup shredded coconut
Middle Layer
1/2 cup butter
3 tablespoons light cream
2 tablespoons custard powder -- *
2 cups icing sugar
Top Layer
4 ounces semisweet chocolate
2 tablespoons butter

Bottom Layer: In double boiler, melt butter, sugar and cocoa. Add egg and cook until thickened. Add crumbs, nuts and coconut.
Press into ungreased 9 inch square pan.
Middle Layer: Beat together butter, cream, custard powder and sugar. Spread over base. Chill.
Top Layer: Melt chocolate with butter. Cool slightly. Pour over second layer. Chill. Cut into bars.


NOTES : Custard powder can be found in the baking section of Canadian supermarkets. I have seen the substitution of instant vanilla pudding or instant vanilla pudding powder in American cookbooks.




* Exported from MasterCook *

Oat-rageous Cookies

Recipe By :Best of Country Cookies
Serving Size : 54 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 tablespoon water
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup quick-cooking oats
1 cup semisweet chocolate chips
3/4 cup dried cranberries
1/2 cup chopped walnuts
1/2 cup English toffee bits or almond brickle
chips

In a mixing bowl, cream shortening and sugars. Beat in egg, water and vanilla.
Combine flour, baking soda and alt. Gradually add to the creamed mixture.
Stir in remaining ingredients.
Drop by tablespoonfuls 3" apart onto ungreased baking sheets.
Bake at 375 degrees for 10-12 minutes or until lightly browned.
Cool for 2 minutes before removing to wire racks.



* Exported from MasterCook *

Stir and Drop Sugar Cookies

Recipe By :Nancy
Serving Size : 24 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs
2/3 cup oil
2 teaspoons vanilla
3/4 cup sugar
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

Beat eggs, oil, vanilla and sugar together.
Sift flour, baking powder and salt. Add to egg mixture. (Dough will be soft).
Drop by teaspoons 2" apart on ungreased cookie sheet. Press cookies flat with bottom of a glass dipped in sugar.
Bake 400 degrees for 8-10 minutes. Remove immediately from cookie sheets.

\
 
Wow - thanks for the recipes!! Everything sounds so good and I can't wait to try them all. :) Thank you again for posting them. ::yes::
 
Originally posted by SetzKitten
Are these lemon cookies really hard, like ginger snaps. I don't like soggy cookies.:cool:

They're not like the ginger snaps I've gotten from the store in the past few years. (When I was a kid, they were nowhere near as hard as they are now!!! :eek: ) I'd say they're more crisp than hard.

You can pretty much control how hard/crisp they get with the baking time. I didn't burn any with my experimenting, anyway.

They really come out thin - almost like a "lacy" texture but not quite....ummmm, more like a crepe than a pancake in thickness. (if that helps)
 
I just baked the monster cookies and my husband and I thank you! :teeth: They are fabulous. ::yes:: DH gave them a big seal of approval! Looking forward to trying the others as well but just wanted to update you all on my first try. :)
 
I'm glad they worked out for you! You've gotten me into the mood....but we're going to see Harry Potter this afternoon...maybe tomorrow! ;)
 
Want another cookie receipe? This one is really, REALLY good. I make it only at Christmas and have people actually calling me begging me to bake the cookies for them. They are really good and the secret is not to overbake them.

Chocolate Crackles

4 Squares unsweetened chocolate squares
1/2 C Salad Oil
2 C Sugar
4 eggs
1 tsp vanilla
2 C self rising flour

Melt chocolate squares slowly over low heat. Add oil blending slowly and then the sugar stirring constantly. Add eggs one at time beating w/a mixer until completely mixed. Add flour slowly
and then vanilla. As you add ingredients scrape the bottom of the pans and bowls to make sure everything is blended well. Cover w/plastic wrap and put in refrigerator for a min of 8 hrs. I have a glass bowl that I like to mix in and then keep the cookie mixture over night. Next day, preheat your oven to 325 and pour some confectionar sugar in a bowl. Take a small spoon and put a small amt in your hand rolling into balls. Then roll the balls into the confectionar sugar and set on a lightly greased cookie sheet. DO NOT PRESS THE DOUGH ON THE COOKIE SHEET. Bake 8 - 10 mins. It's best if they don't cook longer than 8 mins. These are great and best if "gooey" in the middle. Grab a big glass of cold milk and you're in HEAVEN!!
 













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