simple (easy to make!) cookie receipes needed

[rsjj]

our work does an annual cookie exchange thing w/ our employees. we bake so many dozens of our cookie, package them into sets of 10 (or how many ever people that have joined), and at the end, you get a whole bunch of different yummy cookies to sample!! i've never joined, cuz i don't know any "good" receipes. but does anyone here have any that are simple, fairly easy for me to follow, and it's kinda "fancier" than the regular chocolate chip cookies? i'd really appreciate it. and then, i might bring up the courage to join this year's cookie exchange at work! thank you in advance for your receipes!!

 

[BernardandMissBianca]

This is one of DH's favorites. BTW I cook 5 kinds of cookies every year for 40 people so I only do fast and easy, except for my thin mints. Sorry I'm not allowed to give that one away, DH would kill me!

Oatmeal Cranberry Cookies
1 cup butter or margarine, softened
1 cup brown sugar
2 eggs
2 cups old fashioned oats
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups dried cranberries (I use Craisin)

Preheat oven to 375. Using an electric mixer, beat butter and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda, and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in cranberries.

Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake for 10-12 minutes or until golden brown.

Makes 2 1/2 dozen cookies.

I would NOT use a hand mixer, I fried 2 the first year I did these! But I did get a Kitchenaid mixmaster out of the deal for christmas!

Hope you enjoy!

 

[piratesmate]

These look awesome, are really yummy & the only "hard" part about them is that you need mini muffin tins!

Peanut Butter Cup Cookies

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

Cream together butter, peanut butter, sugar & brown sugar. Add egg & vanilla. Stir in & mix well: flour, baking soda & salt. Roll into 1” balls. Put into mini muffin pans & do not press. Bake at 350 for 12 minutes. Take out of oven & add peanut butter cups immediately. Cool before removing from pan. If removed too early, cookie will break. Yield: 48
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These are relatively new to us, but we just love them! They're supposed to be a crisp cookie, but we actually prefer them not so crisp - so the air-tight container wouldn't be necessary. I moved mine into Zip-loc bags so they weren't so crisp - so they'd still work for a cookie exchange. Oh - and I used dry lemon zest that I bought at my spice store instead of grating my own.

Luscious Lemon Snaps

2½ c all-purpose flour
1½ 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 center & fill it with oil, lemon juice & vanilla. Stir until it forms a dough. Or: Put everything into the food processor & blend until dough forms.
Drop by teaspoonfuls ~ 2” apart. Bake for 10 to 12 minutes. Edges should be golden brown. For a softer cookie, bake for only 7 minutes. Cool on racks & store in an airtight container. Yield: 4 dozen
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These are simple. The original recipe is 4 times the amounts & supposed to be put on the cookie tray with an ice cream scoop! But it would cost a fortune to make for an exchange. LOL By reducing the amounts & size you end up with a really tasty cookie that looks attractive too.

Monster Cookies - 1/4 recipe
3 eggs
½ lb brown sugar
1 c sugar
¾ tsp vanilla
¾ tsp maple syrup (pure maple is best, but I've used regular pancake syrup too)
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.

 

[rsjj]

thank you for the receipes! they all sounds so yummy!!

piratesmate...for the peanut butter cup cookies, do you line the mini muffin pan w/those mini muffin cups? or do you just drop the ball into it, and they'd just "pop out" afterwards?

any other receipes...i'd gladly take! the hardest part for me would be to pick one & actually go ahead & bake!! ok, wish me luck! haven't really decided on which one yet...so keep them coming!! again, thank you!

 

[piratesmate]

You don't need to line the muffin tins. In fact, I've never done it that way. They pop right out - as long as you wait to let them cool a bit.

 

[clh2]

I am going to be trying these out (for a school function and a church bake sale) this weekend. These came from an article in the Milwaukee Journal. The pic was so pretty, they have chocolate and mints, and look really easy.

I happen to have a pastry bag and the right tips, but if you don't I would think a little "dallop" of frosting would suffice - and only you would know that it called for a star tip dallop of frosting.

I'll let you know how easy and how yummy this weekend!

Mint Petites
¼ cup sugar
1 cup (2 sticks) butter, room temperature
About a dozen foil wrapped rectangular chocolate mints (such as Andes)
¼ to ½ teaspoon peppermint extract
½ teaspoon vanilla extract
2 cups bleached or unbleached flour
½ cup Pillsbury milk chocolate frosting supreme

Preheat oven to 375 degrees.

In a large bowl, beat sugar and butter with mixer until light and fluffy.
Add peppermint extract and vanilla; blend well. Lightly spoon flour into measuring cup; level off. Add to dough and stir in, mixing well, using hands if necessary.

Shape dough into ½- to ¾-inch balls.

Place on ungreased cookie sheets; flatten slightly.

Bake in preheated oven 10 to 12 minutes or until edges are lightly browned. Cool 1 minute, then remove from cookie sheets onto brown paper. Cool completely.

Unwrap chocolate mints; cut mint in half crosswise, then diagonally in half to form small triangles.

Frost cookies using a pastry bag with star tip. Top each with chocolate mint triangle so it stands up. Makes 3½ dozen.

BTW - I did make them this weekend...They were awesome, and didn't last long at either the cast party for DD's play or the church bake sale.