How can I bake the best cookies for Thanksgiving?

Question by ♀♀♥: How can I bake the best cookies for Thanksgiving?
My parents and grandparents are making the food, as well as my sister.

But they all suggest I help somehow, but I was going to anyway. They said to start with something that could be easier for me to cook and/or bake.

I told them I wanted to bake some chocolate chip cookies; no objections with that whatsoever.

The thing is.. I know how to bake, but I’m not the best at it and want to make the best cookies tomorrow.

So.. How can I bake the most perfect tasting cookies?

Best answer:

Answer by SgtXcom
Here is a recipe. Feel free to alter it how you choose. You may consider reading the comments from other people who have made it to see what changes you’d like to make:

And if your cookies fail miserably you can take the safe route and make rice crispie treats like I am. They are super easy and hard to mess up. Here’s the recipe in case you don’t know it.

Give your answer to this question below!

Posted by in Thanksgiving Cookies and tagged with Bake, BEST, cookies, Thanksgiving | Trackback
  1. reya_the_archer says:

    Follow the instructions. I know it sounds terrible, but the better you follow them, the better the cookies will come out.
    If you do a search online, you’ll find hundreds of really good recipes

  2. me says:

    Get the bags made by Betty Crocker of Chocolate chip cookie mix ( they have others too) and Substitute real butter and add more chips.! Their Perfect prep takes 5 minutes cookies cook in 10 to 12…Voila! (You can’t tell them from the real thing) When the dough is formed hand roll it into little balls about 3/4″ then refrigerate it for about 10 minutes prior to cooking.

  3. jw_ak says:

    Make no bake cookies! They are the most awesome cookies ever. Although they are kinda hard to make so they might be the best thing to bring to a party your first try.

  4. smdiner says:

    Almond Coconut Macaroons

    1 14-oz. can of sweetened condensed milk

    2 teaspoons vanilla extract

    1 tablespoon almond extract (optional)

    1 tablespoon water

    8 ounces (2 cups) desiccated coconut

    Add vanilla, almond extract, and water to the condensed milk and stir until thoroughly mixed. Add the coconut and mix thoroughly. Allow this mixture to stand for 2 to 24 hours or longer (stirring occasionally) to allow the coconut to re-hydrate.

    Form approximately 1″ diameter cookies and bake at 350°F on parchment covered baking sheet for about 12-14 minutes until light golden brown. Slide parchment onto wire rack to cool. This recipe makes about 18 cookies.

    Drunken (Bourbon) Fruitcake Cookies

    1/2 cup butter

    1 cups packed light brown sugar

    2 eggs

    1/2 pound golden raisins

    1/2 pound brown raisins

    1/4 pound red candied cherries

    1/4 pound red candied pineapple

    1/4 pound green candied cherries (optional)

    1/4 pound green candied pineapple (optional)

    1/2 cup bourbon (optional) (alcohol evaporates during cooking)

    1 tablespoon milk

    1/2 teaspoon ground cinnamon

    1/2 teaspoon ground nutmeg

    2 cups all-purpose flour

    1/2 pound walnut halves

    1/2 pound pecan halves

    In a medium bowl, dredge candied fruit and raisins in 1 cup flour.
    In a large bowl, cream together brown sugar and butter. Beat in eggs. Gradually beat in bourbon and milk. Mix in remaining flour and spices. Stir in fruit and nuts. Refrigerate overnight.
    Preheat oven to 350 degrees F. Drop dough by teaspoonfuls, about 2 inches apart, onto ungreased cookie sheets.
    Bake for approximately 15 minutes. Remove from oven, and cool on wire racks.

    On the optional, green candied fruit, I usually don’t use it because I think it’s ugly. If you don’t use it, double the amount of the other candied fruits.
    Even people that absolutely hate fruitcake love these cookies. They’re awesome!!

    Another Idea: on your peanut butter/kiss thumbprint cookies, use a variety of different kisses, they make them in several different flavors and even ones with almonds or caramel inside.
    Chocolate Cookie Bark

    1 (8 ounce) package BAKER’S Semi-Sweet Baking Chocolate
    1 (6 ounce) package BAKER’S Premium White Baking Chocolate
    2 tablespoons peanut butter
    10 OREO Chocolate Sandwich Cookies

    2. Cooking Directions
    Place semi-sweet chocolate and white chocolate in separate medium microwaveable bowls. Microwave until completely melted, following directions on package. Add peanut butter to white chocolate; stir until well blended. Crumble half the cookies over chocolate in each bowl; mix well.
    Drop spoonfuls of the chocolate mixtures onto wax paper-covered baking sheet, alternating the colors of the chocolates. Cut through chocolate mixtures several times with knife for marble effect.
    Refrigerate at least 1 hour or until firm. Break into 14 pieces. Store in airtight container in refrigerator.
    Nutmeg Meltaways
    1 cup butter, softened
    1/2 cup sugar
    1 teaspoon vanilla extract
    2 cups all-purpose flour
    3/4 cup toasted, ground almonds
    1 cup confectioners’ sugar
    1 tablespoon ground nutmeg
    In a large mixing bowl, cream butter, sugar and vanilla. Gradually add flour; mix well. Stir in almonds. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 300 degrees F for 18-20 minutes or until bottoms are lightly browned. Cool on wire racks. In a shallow bowl combine confectioners’ sugar and nutmeg. Gently roll cooled cookies in sugar mixture.
    Yield: 30 servings

    Chocolate Toffee Crunchies
    2 cups vanilla wafer crumbs
    1/4 cup packed brown sugar
    1/2 cup butter, melted
    1/2 cup butter
    1/2 cup packed brown sugar
    1 cup semisweet chocolate chips
    1/2 cup finely chopped pecans
    Combine crumbs, brown sugar and butter. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 8-10 minutes or until lightly browned. In a saucepan, bring butter and brown sugar to a boil over medium heat; boil and stir for 1 minute. Pour evenly over crust. Bake at 350 degrees F for 10 minutes. Remove from oven; let stand for 2 minutes. Sprinkle with chocolate chips; let stand until chocolate is melted. Spread evenly over top; sprinkle with pecans. Cool completely before cutting.

    Pecan Pie Cookie Bars
    2 cups all-purpose flour
    1 cup dark brown sugar, divided
    1 cup butter or margarine, melted
    1 egg, beaten
    1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
    1 teaspoon vanilla extract
    1 cup chopped pecans
    Preheat oven to 350 degrees F. Spray bottom of 13×9-inch baking pan with non-stick cooking spray. In large bowl, combine flour, 1/2 cup brown sugar and butter. Spread on bottom of prepared pan. Bake for 20 minutes.
    In medium bowl, beat together egg, condensed m

  5. Jason says:

    you can use cookie mix sold at the grocery stire abd just add more chocolate, chopped dried fruits and nuts.just search yeolesweets on the web.they have a lot of cookie variation for inspiration.

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