Need a good cookie recipe

I am so tired of baking the same old cookies (chocolate chip or oatmeal raisin...all the time), and I am married to a cookie monster husband.

Anybody got a really good cookie recipe...you know, the one that always "sells" the best with the family and friends....the one everybody in your house screams for? I would love some new recipes.

This one always wins raves, even though it is so simple it's almost embarrassing. I know you said you were tired of chocolate chip. This one has chocolate chips in it, but it's very different from the typical chocolate chip cookie:

1 cup (2 sticks) butter or margarine, softened.
1/4 cup granulated sugar
2 cups flour
1 pkg milk chocolate chips

Preheat oven to 350. Cream butter and sugar together. Gradually add flour. Stir in milk chocolate chips. Roll into 1-inch balls; place on cookie sheets. Bake 12-15 minutes. Let cool 2 minutes, then transfer to wire rack. When completely cooled, dust with powdered sugar.

These can be made with semi-sweet chocolate chips, but the milk chocolate chips are much better.

Happy baking!

Here is an easy recipe that I used to make 48 4-packs (in 6 different flavors) for the ladies to sell at the spring Fort Crevecour Rendezvous for 75 cents for each pack, and they sold all but 4 of the packs. They make a soft cookie that holds up pretty well even in warm weather. The recipe originally came from a box of Pillsbury cake mix. Because the cookies are made from cake mix, you can make lemon, pineapple, strawberry, coconut or cherry cookies in addition to chocolate and vanilla (white or yellow sugar cookies), as well as add chopped dried fruits, chopped nuts, mini-morsels or even sprinkles (jimmies) or tiny candies to the basic dough for even more variety.

Cake Mix Cookies

2 eggs, lightly mixed
1/3 cup vegetable oil
1 box regular cake mix (any brand, any flavor)
1/2 to 3/4 can frosting (any brand, any flavor*)
*even the microwave ones, but use them without microwaving

Heat oven to 375 degrees F. In a large bowl combine eggs and oil, then gradually mix in the cake mix with a heavy spoon until it is thoroughly moistened and there is no dry cake mix remaining anywhere. At this point, add in any fruit, nuts or candy and mix well. (Since there is no liquid other than the egg and oil, the batter will be quite stiff.) Shape dough into about 1 inch balls and place them about 2 inches apart on ungreased cookie sheets. With the bottom of a glass dipped in flour, flatten each ball to about 1/4 inch thickness. Bake at 375 degrees F for about 6 to 8 minutes or until the edges are light golden-brown. (Check the time necessary in your particular oven with light colored dough, and then use the same time for the chocolate dough, since with the chocolate dough you will not be able to see when the edges are "light golden-brown".) Cool 1 minute on the cookie sheets, and then remove with a pancake turner or spatula to finish cooling. Spread frosting on the cookies and let frosting set before storing. Store in a tightly covered container. (The frosting helps keep the cookies soft for about a week or more.) Makes 30 to 36 2-inch cookies.

Thanks 6Star.. Those sound tasty!

Yum! Both of those sound good. I think I'll make one of the recipes this weekend then the next one next weekend. Keep the recipes coming. I am printing them out for future weekends!

Have you tried no-bake chocolate oatmeal cookies? They're terrifyingly good, and very easy to make. It's been a while, and I don't know if I have the recipe, but I'll bet many of the people here do. As I recall it's just a matter of bringing a few ingredients - sugar, cocoa, water, and ??? to a boil, then removing from heat, mixing in the oatmeal, spooning onto wax paper and popping 'em into the fridge.

-Hugh

These have been in my family for years and everyone devours them:

Aunt Mary DelRegno's Thumbprint Cookies: These have been in the family forever!

Dough:
1 cup soft butter
1/2 cup dark brown sugar
2 egg yolks
2 tsp vanilla
2 cups flour
1/2 tsp salt

Filling:
6 ozs. semi sweet chocolate
3 oz. cream cheese
1 tsp vanilla
1/4 tsp salt
1/4 cup water

Topping:
Whole Walnut Pieces

Cream butter & sugar. Add egg yolk & vanilla. Sift in flour then blend together and roll into a large ball. Chill 1/2 hour. Roll dough into 1 1/2 inch balls. Place on ungreased cookie sheets 1 1/2 inches apart. Make a depression in the center of each ball with your thumb. Bake cookie - without filling - at 350 for 12-15 minutes. For the filling: Melt chocolate. Combine with cream cheese, vanilla & salt. Beat with a rotary beater until creamy. Add water slowly and blend. Fill cookie when cool, placing a whole walnut on top of the filling. The filling will slightly harden with time.

I have made this recipe so many times. They start to get a little on the soggy side after 3 or 4 days but they usually don't last that long. Sometimes I use apricot preserves instead of the raspberry.

RASPBERRY RIBBONS – makes about 5 dozen

1 cup butter, softened (do not substitute margarine)
1/2 cup sugar
1 egg
1 tsp. vanilla extract
2 1/4 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup raspberry jam

Glaze (optional):
1 cup confectioners’ sugar
2 Tbs. evaporated milk
1/2 tsp. vanilla extract

In a mixing bowl, cream butter and sugar until fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Divide dough into four portions; shape each into a 10 X 2 ½ inch log. Place 4 inches apart on greased or parchment lined baking sheets.

Make a 1/ 2 inch depression down the center of each log (I use the handle of a wooden spoon.). Bake at 350 degrees for 10 minutes. Remove from oven and fill depressions with jam. Bake 10-15 minutes longer or until lightly browned. Cool for 2 minutes. Remove to a cutting board; cut into 3/ 4 inch slices. Place on wire racks

In a small bowl, combine glaze ingredients until smooth. Drizzle over warm cookies. Cool completely.

I've never seen anyone other than my Mom, my sisters and me make these cookies, but they are extra special, while not overly sweet, although be warned, you have to hurry up and cut them while they are hot. Also, get the dough very thin when you spread it out; a little less than 1/4 inch is best. This makes a very thin,crunchy bar shaped cookie

Pecan Cinnamon Sticks
1 1/2 sticks margarine (room temperature)--do not use butter instead
1 cup sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1 egg, separated
2 cups flour
1 cup pecan halves

Mix sugar, salt, cinnamon and margarine. Stir in egg yolk. Add flour slowly, mixing well. Refrigerate for about an hour, until the dough is fairly firm. Line a cookie sheet with aluminum foil, and spread the dough thin on the foil. Press the pecans into the dough (put them in lines as these cookies are 1X4", and it makes them easier to cut) Slightly beat the egg white, and brush on top of the dough. Bake 20 minutes at 300 degrees, then raise the temperature to 350 for 6 minutes. Remove from oven and cut into 1X4 inch strips while hot

quietly slipping the slice&bake behind my back

The Worlds Best Chocolate Chip Cookies

INGREDIENTS:
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Here's a couple:

Chocolate Cookies

1 can condensed milk
1/2 stick margarine
1 12oz. pkg toll house morsels
1 cup flour
1 cup chopped pecans
1 tsp vanilla

Preheat oven to 350.

Melt milk, margarine, and chocolate chips in a pan over low heat. Remove, and add to a mixing bowl. Mix in flour, pecans, and vanilla. Drop by teaspoon on ungreased cookie sheet. Bake about 10 minutes.



Chocolate Chip Meringue Cookies

2 egg whites
1/8 tsp cream of tartar
1/8 tsp salt
3/4 cup granulated sugar
1/4 cup chopped pecans
6 oz mini-chocolate chips
1 tsp vanilla

Preheat oven to 300

Beat egg whites with cream of tartar. Gradually add sugar and beat until stiff. Fold in vanilla, nuts, and chocolate chips. Drop by teaspoon on cookie sheet that's been covered with parchment paper. Bake at 300 for 2-5 minutes.

I have the world easiest PB cookie recipe:

1 cup peanut butter
1 cup sugar
1 egg
1 tsp vanilla

bake at 350°

Nope there is not a single ingredient missing!

These make a very crisp, gingery cookie that keeps well for a while.

Ginger Snaps

1 1/2 cups shortening
2 cups sugar
1/2 cup molasses
2 large eggs
4 tsp. baking soda
4 cups flour
1 tsp. cloves, ground
1 tsp. ginger, ground
2 tsp. cinnamon, ground
1 tsp. salt

extra sugar for dipping

Cream together the shortening and sugar until fluffy, then mix in remaining ingredients. Roll dough into 1.5-2" balls and dip one side into sugar. Place on an ungreased cookie sheet (sugar side up) and bake 10-12 minutes at 375 F.

---

These are really good, they make a chewy, brownie-like chocolate mint cookie. You do have to read the directions carefully, I sometimes screw up and use all the chocolate chips without saving any to fold in at the end. That changes the texture of the cookie too much.

Chocolate Mint Cookies
from Epicurious.com

2 1/2 cups semisweet chocolate chips
6 Tbsp. all-purpose flour
1/2 tsp. baking powder
3/4 cup sugar
2 large eggs
2 Tbsp. dark corn syrup
1/2 tsp. peppermint extract

Preheat oven to 350F. Line 3 large baking sheets with foil; butter
foil. Place 1 1/4 cups chocolate chips in medium glass bowl.

Microwave on medium-high until melted, stirring every 30 seconds, about 2 minutes. Cool 15 minutes.

Mix flour and baking powder in small bowl. Using electric mixer,
beat sugar, eggs, corn syrup and extract in medium bowl until thick, about 3 minutes. Gradually beat in melted chocolate, then dry ingredients. Mix in remaining chocolate chips; freeze 10 minutes.

Drop 7 heaping tablespoons batter on each prepared baking sheet,
spacing 3 inches apart (cookies will spread). Bake until cookies are
cracked on top and softly set, about 15 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely.

Makes 21 cookies.

quote:

Originally posted by Rapunzll

I have the world easiest PB cookie recipe:

1 cup peanut butter
1 cup sugar
1 egg
1 tsp vanilla

bake at 350°

Nope there is not a single ingredient missing!

No flour? It appears to me that the whole thing would get runny and mess the pan up. I guess not?

Oh well!!!

Paul E. Smith
Knoxville, TN

quote:

Originally posted by Rapunzll

I have the world easiest PB cookie recipe:

1 cup peanut butter
1 cup sugar
1 egg
1 tsp vanilla

bake at 350°

Nope there is not a single ingredient missing!

No flour? It appears to me that the whole thing would get runny and mess the pan up. I guess not?

Oh well!!!

Paul E. Smith
Knoxville, TN

Does anyone have a tried and true recipe for a white chocolate-macadamia nut cookie, a home recipe that uses chunks of white chocolate instead of the standard recipe on the white choc chips pkg? If so, please post.

quote:

Originally posted by Rapunzll

I have the world easiest PB cookie recipe:

1 cup peanut butter
1 cup sugar
1 egg
1 tsp vanilla

bake at 350°

Nope there is not a single ingredient missing!

I agree with Paul. IMO all this would make is a big mess to clean up...

quote:

Originally posted by Adjudicator
I agree with Paul. IMO all this would make is a big mess to clean up...

Nope, it doesn't. I'm not the user who posted the recipe, but I've used one very similar and it works out fine. I do chill the dough for a while before rolling it into balls and the baking time is very quick--you have to watch carefully or they burn.

But it doesn't make a mess, at least not any more of one than any other cookie recipe. When they're cool, I dip half in chocolate, they're highly requested by my in-laws.

quote:

Originally posted by Sundancer7

quote:

Originally posted by Rapunzll

I have the world easiest PB cookie recipe:

1 cup peanut butter
1 cup sugar
1 egg
1 tsp vanilla

bake at 350°

Nope there is not a single ingredient missing!

No flour? It appears to me that the whole thing would get runny and mess the pan up. I guess not?

Oh well!!!

Paul E. Smith
Knoxville, TN

I have made this cookies myself since I was 13 years old (so both this recipe and I have been around awhile since I'm pushing 50), and I can assure you they are not messy and they taste absolutely delicious--just like a peanut butter cookie. The recipe I had called them "GA cookies." Don't know why. Still have the recipe in the little looseleaf notebook that I used when I started collecting recipes when I was 12 years old.

Oh, by the way, Paula Deen also has this recipe on the Food Network, so you really can believe it.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30607,00.html

quote:

Originally posted by BelleReve

Does anyone have a tried and true recipe for a white chocolate-macadamia nut cookie, a home recipe that uses chunks of white chocolate instead of the standard recipe on the white choc chips pkg? If so, please post.

I love everything Paula Deen does, and this recipe might be just what you are looking for. It certainly has rave reviews.

Check it out:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29385,00.html

quote:

Originally posted by Adjudicator

quote:

Originally posted by Rapunzll

I have the world easiest PB cookie recipe:

1 cup peanut butter
1 cup sugar
1 egg
1 tsp vanilla

bake at 350°

Nope there is not a single ingredient missing!

I agree with Paul. IMO all this would make is a big mess to clean up...

I wanted to add to those who have tried this recipe before and insist that it doesn't make a big mess...they are absolutely right! The consistency of the peanut butter, combined with the sugar, along with the egg as binding agent, really do not create a runny cookie at all. In fact, this flourless cookie recipe is similar to certain French dessert recipes that use nothing but egg, sugar, and chocolate, and produce a dense, rich dessert that is not runny or messy at all (and is like a cake, not like a pudding).