Does anyone have any good cookie recipes I can bake with my daughter?

Question by gfeckle: Does anyone have any good cookie recipes I can bake with my daughter?
Simple and easy but still tasty? Maybe some recipes with peanut butter? Anyone have any healthy cookie ideas? Ya!,I know there isn’t such a thing as ” the healthy cookie”!!

Best answer:

Answer by “Mouse Potato”
Hi !!!
This recipe should be fun…THE OATMEAL IS A HEALTHY INGREDIENT…

Monster Cookies VI

“Great cookies with oatmeal, chocolate chips, peanut butter, and M & M’s.”

Original recipe yield:
6 – 7 dozen

3 eggs
1 1/2 cups packed brown sugar
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon corn syrup
2 teaspoons baking soda
1/2 cup butter
1 1/2 cups peanut butter
4 1/2 cups rolled oats
1 cup semisweet chocolate chips
1 cup candy-coated milk chocolate pieces

Preheat oven to 350 degrees F (175 degrees C).
In a very large bowl, beat the eggs.
Add the remaining ingredients in order, mixing well.
Use an ice cream scoop to put on ungreased cookie sheet. Bake for 12 to 15 minutes.



Cute drop cookies that taste just like carrot cake.

Preparation time: 1 hrs
Baking time: 12 min
Cooling time: 15 min
Yield: 3 1/2 dozen cookies

Cookie Ingredients:

1 cup LAND O LAKES® Butter
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup chopped pecans
4 medium (2 cups) carrots, grated

Frosting Ingredients:

4 cups powdered sugar
1/2 cup LAND O LAKES® Butter, softened
1 (8-ounce) package cream cheese, softened
1/2 teaspoon vanilla
1 tube green decorator icing, if desired
1 tube orange decorator icing, if desired

Heat oven to 350°F. Combine 1 cup butter, sugar and brown sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and 2 teaspoons vanilla; beat until well mixed. Reduce speed to low; add flour, baking soda, cinnamon and salt. Beat, scraping bowl often, until well mixed. Stir in pecans and carrots.

Drop dough by rounded tablespoonfuls onto greased cookie sheets. Bake for 12 to 15 minutes or until lightly browned around edges. Cool completely.

Meanwhile, beat powdered sugar, 1/2 cup butter, cream cheese and 1/2 teaspoon vanilla in medium bowl at medium speed until smooth and creamy. Frost each cooled cookie with 2 teaspoonfuls frosting. Use decorator icing to make a carrot design on top of each cookie, if desired.

Know better? Leave your own answer in the comments!

Posted by in Healthy Cookies and tagged with anyone, Bake, Cookie, daughter, good, Recipes | Trackback
  1. Stanley the Westie says:

    Try this:

    Jello Cookies

    3/4 cup margarine or butter
    1/2 cup sugar
    1 (3 ounce) package Jello gelatin, any flavor
    2 eggs
    1 teaspoon vanilla
    2 1/2 cups flour
    1 teaspoon baking powder
    1 teaspoon salt

    Cream margarine, sugar, jello and eggs together in a medium to large bowl.

    Add the rest of the ingredients.

    Mix well.

    Roll dough into little balls and place on a greased and floured cookie sheet.

    Flatten each with a fork.

    (Sometimes a little flour on the fork keeps it from sticking).

    Bake 6-8 minutes at 350 degrees.

  2. Fred J says:

    Check out . It has hundreds of recipes (if not thousands!) for cookies submitted by people from all over the country. I’m sure some of them have recipes for making ‘healthy’, or at least whole grain cookies. Hope you find some good recipes!

  3. vNiKOSv says:


    1/2 cup granulated sugar
    3/4 cup packed soft brown sugar
    1/2 cup margarine
    1 egg
    1/2 teaspoon almond extract
    2 cups all-purpose flour
    1/2 teaspoon baking powder
    Sesame seeds
    24 blanched almonds (halves)


    Preheat the oven to 350 degrees F. Cream the sugars with the margarine. Add the egg and almond extract and beat until fluffy.

    Sift the flour and baking powder together and fold into the mixture a little at a time. Beat lightly to make a smooth dough. Do not knead the mixture too much, or the cookies will be hard.

    Shape the dough into balls the size of a walnut. Dip the tops of the cookies into the sesame seeds. (You may need to slightly dampen the top of each with a little water.) Lightly press half an almond into the center and flatten a little.

    Place the cookies about 1 inch apart. Bake for 8-10 minutes until golden brown. Store in airtight containers.

    Recipe reprinted by permission of Weldon Russell. All rights reserved.

  4. turtle says:

    Peanut Butter Blossom Cookies
    1/2 cup shortening
    1/2 cup peanut butter
    1/2 cup granulated sugar
    1/2 cup packed brown sugar
    1 teaspoon baking powder
    1/8 teaspoon baking soda
    1 egg
    2 tablespoons milk
    1 teaspoon vanilla
    1-3/4 cup all-purpose flour
    1/4 cup granulated sugar
    54 milk chocolate kisses or stars
    Directions 1. In a large mixing bowl beat the shortening and peanut butter with an electric mixer on medium speed 30 seconds. Add the 1/2 cup granulated sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping the sides of bowl. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
    2. Shape dough into 1-inch balls. Roll the balls in the 1/4 cup granulated sugar. Place 2 inches apart on an ungreased cookie sheet. Bake in a 350 degree F oven 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Immediately press a chocolate kiss into each cookie’s center. Transfer cookies to a wire rack; let cool. Makes about 54 cookies.
    Make-Ahead Tip: Bake and cool cookies completely, pressing chocolate kiss into hot cookie center. Arrange cookies in an airtight or freezer container in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month.

    Spiced Mice
    1/2 cup butter, softened
    1/2 cup shortening
    1/2 cup granulated sugar
    1/2 cup packed brown sugar
    1-1/4 teaspoons pumpkin pie spice or apple pie spice
    1/4 teaspoon baking soda
    1 egg
    1/2 teaspoon vanilla
    2-1/4 cups all-purpose flour
    3 1.4- to 1.55-ounce bars white chocolate with crisped rice cereal, white chocolate with chocolate cookie pieces, or milk chocolate, or 18 layered chocolate-mint candies
    36 chow mein noodles
    36 almond slices
    72 miniature candy-coated milk chocolate pieces
    Directions 1. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, pumpkin pie or apple pie spice, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat or stir in flour.
    2. Shape dough into a 9-inch-long roll about 2 inches in diameter. Wrap in plastic wrap or waxed paper. Chill in the refrigerator for 5 to 24 hours or until firm enough to slice.
    3. Using a sharp knife, cut roll into 1/4-inch-thick slices. Cut each slice in half. Cut each candy bar into 12 rectangles or cut mint candies in half crosswise. For one mouse, place a half slice on an ungreased cookie sheet. Top the half slice with 1 chocolate bar rectangle. Place a chow mein noodle on one side, close to the flat edge, so it resembles a tail. Top with a second half slice. Gently press sides of slices together to seal. Gently press an almond slice into the cookie for an ear. Press in candy-coated chocolate pieces for an eye and nose. Repeat with remaining cookies and ingredients, placing cookies about 2 inches apart on the cookie sheet.
    4. Bake in a 375 degree F oven for 8 to 10 minutes or until edges are golden. Cool on the cookie sheet for 1 minute. Carefully transfer cookies to a wire rack; cool. Makes 36 cookies.

    I didn’t use the spices in the mice cookies, so it was like a sugar cookie. M@M’s for eye and nose. This is the side view of the mouse, so it’s a half moon cookie. I used Hershey chocolate bar and broke them at the square divisions, this fit perfectly inside the cookie! Just a delightfully cute cookie for any time of year. I made these with my 7yo granddaughter. Be sure to make the dough the day before and refirgerate in saran wrap so it’s firm enough to work with.

    The peanut butter and Kiss cookies are great right out of the oven because the Kiss is nearly liquid inside but does not melt in the oven. After they have cooled I stored in tins and reheated in the microwave so the Kiss would be soft again. Delicious cookie recipe!!

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