Recipes: Popular Cookies Posts

Recipe: Easy Peanut Butter Cookies

Recipe: Easy Peanut Butter Cookies

1-2/3 cups all-purpose flour
1-1/2 tablespoons cornstarch
1-3/4 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup firmly packed brown sugar
1/4 cup vegetable oil
1/4 cup sugar
1/4 cup creamy peanut butter
1-1/2 tablespoons light-colored corn syrup
2-1/2 teaspoons vanilla extract
1 egg
Vegetable cooking spray
3 tablespoons granulated sugar

Preheat oven to 375 degrees.

Combine first 4 ingredients in a bowl; stir well, and set aside. Combine brown sugar, oil, 1/4 cup granulated sugar, and peanut butter in a large bowl; beat at medium speed of a mixer until
well-blended. Add corn syrup, vanilla, and egg; beat well. Stir in flour mixture.

Coat hands lightly with cooking spray, and shape dough into 48 (1-inch) balls. Roll balls in 3 tablespoons granulated sugar, and place 2 inches apart on baking sheets coated with cooking spray. Flatten balls with the bottom of a glass.

Bake at 375 degrees for 7 minutes or until lightly browned. Remove cookies from pans, and let cool on wire racks. Yield: 4 dozen (serving size: 1 cookie).


CALORIES 59 (31% from fat); PROTEIN 1g; FAT 2g (sat 0.4g, mono 0.7g, poly 0.8g); CARB 9.5g; FIBER 0.2g; CHOL 5mg; IRON 0.3mg; SODIUM 23mg; CALC 14mg.

About the Author – Cooking Light YEAR: 1996 ISSUE: March PAGE: 99

By: Cooking Light
Published: 1996

Recipe: Blueberry Oatmeal Cookies

Recipe: Blueberry Oatmeal Cookies

1/2 cup butter or margarine, softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups quick-cooking oats
1 cup all-purpose flour
1 to 2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup fresh or frozen blueberries

In a mixing bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine oats, flour, cinnamon, salt, baking soda and baking powder; gradually add to the creamed mixture. Stir in the blueberries. Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350 for 12-14 min or until golden brown. Remove to wire racks to cool. Yield: 3 dozen.

About the Author – unknownBy: schatz

What’s The Secret To Making The Best Chocolate Chip Cookies?

If you have found this page, you’ve obviously been asking yourself how to make the best chocolate chip cookies. Are you frustrated with your cookie making skills? Do your cookies come out burnt or unevenly baked?

Look no further, because we want to help you!

In this easy to use ebook, we will show you how to make the best ever chocolate chip cookies. This ebook features 45 high quality photos and helps to eliminate the common errors in baking chocolate chip cookies.

We will reveal simple and easy tips and tricks to making the best ever chocolate chip cookies.

How would you like your chocolate chip cookies to look like this?

Yummy, mouth watering chocolate chip cookies that you can’t live without! Let us show you how to make them the right way!

How To Bake Perfect Chocolate Chip Cookies

How To Bake Perfect Chocolate Chip Cookies


CLICK HERE TO LEARN HOW ===>>>> The Secret To Making The Best Chocolate Chip Cookies

Recipe: Double Chocolate Chunk Cookies

Recipe: Double Chocolate Chunk Cookies

1/2 cup shortening
1/2 cup margarine or butter (note: do not use diet margarine)
2-1/2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla
1/2 tsp. baking soda
1 cup semisweet chocolate pieces
1 cup chopped white chocolate baking squares
1 3-1/2-oz. jar macadamia nuts, chopped

In a mixing bowl beat the shortening and margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the brown sugar, granulated sugar, eggs, vanilla, and baking soda. Beat mixture till thoroughly combined. Beat in the remaining flour. Stir in chopped white chocolate, semi-sweet chocolate pieces, and chopped macadamia nuts. Drop the dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.

Bake in a 375 degree F. oven for 8 to 10 minutes or till edges are light brown. Cool cookies on a wire rack. Makes about 60 cookies.

About the Author – unknownBy: dee

Recipe: Best Ever Butter Cookies

Recipe: Best Ever Butter Cookies

1 cup butter, softened
1 cup sugar
1 egg
2 1/2 cups all-purpose flour
2 tablespoons orange juice
1 tablespoon vanilla
1 teaspoon baking powder

Frosting Ingredients
3 cups powdered sugar
1/3 cup butter, softened
1 teaspoon vanilla
1 to 2 tablespoons milk

Combine 1 cup butter, sugar and egg in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add flour, orange juice, vanilla and baking powder. Reduce speed to low; beat until well mixed (1 to 2 minutes). Divide dough into thirds; wrap in plastic food wrap. Refrigerate until firm (2 to 3 hours).

Heat oven to 400°F. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness. Cut with 2-inch cookie cutters. Place 1 inch apart on ungreased cookie sheets. Bake for 6 to 10 minutes or until edges are lightly browned. Cool completely. Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small mixer bowl. Beat at low speed, scraping bowl often and adding enough milk for desired spreading consistency. Tint frosting with food color, if desired. Frost and decorate cooled cookies as desired.

Yield: 3 dozen.

About the Author – unknown

By: unknown

Recipe: Amaretto Butter Cookies

Recipe: Amaretto Butter Cookies

About 1 cup (1/2 lb.) butter or margarine, at room temperature
1 cup sugar
1 large egg, separated
2 teaspoons grated orange peel
1/4 teaspoon salt
3 tablespoons almond-flavor liqueur, such as amaretto, or 1 tablespoon almond extract
About 2 cups all-purpose flour
1/2 teaspoon baking powder
1 1/4 cups sliced almonds

PREP AND COOK TIME: About 1 hour, plus at least 30 minutes to chill
MAKES: About 3 dozen cookies

1. In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth. Add egg yolk, liqueur, and orange peel and beat until well blended.

2. In another bowl, mix 2 cups flour, baking powder, and salt. Add to butter mixture; stir to mix, then beat until well blended. Gather dough into a ball, divide in half, and flatten each portion into a disk; wrap each tightly in plastic wrap and freeze until firm enough to roll without sticking, about 30 minutes.

3. Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/4 inch thick. With a floured, 2-inch round cutter, cut out cookies. Place about 2 inches apart on buttered 12- by 15-inch baking sheets. Gather excess dough into a ball, re-roll, and cut out remaining cookies.

4. In a small bowl, beat egg white with 1 teaspoon water to blend. Brush cookies with mixture and sprinkle or arrange about 1/2 teaspoon sliced almonds on each.

5. Bake cookies in a 325° regular or convection oven until lightly browned, about 15 minutes; if baking two sheets at once in one oven, switch their positions halfway through cooking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

About the Author – Gary Connor, Spokane, WashingtonBy: Gary Connor
Published: December, 2001