What is your favorite home baked cookie recipe?
Everybody loves homemade cookies!
Here is my favorite cookie recipe
1 cup butter, softened
1 1/2 cups brown sugar
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk chocolate chips
1/2 cup semisweet chocolate chips
2/3 cup toffee baking bits
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
Grease cookie sheets.
In a medium bowl, cream together the butter and sugar.
Beat in eggs, one at a time, then stir in the vanilla.
Combine the flour, baking powder, and salt;
stir into the creamed mixture. Stir in the milk chocolate
and semisweet chips, toffee bits, and pecans. Drop by
tablespoonfuls onto cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Allow cookies
to cool on the baking sheet at least 5 minutes before transferring
to wire racks to cool completely.
simple but effective, alton brown's chewy chocolate chip recipe has never failed me. i use a huge ice cream disher and cook them ~16 minutes and people rave about them. i also modify the basic dough as per my craving, subbing in oatmeal and raisins, white chocolate chunks and macadamia nuts, etc. as the situation requires. as far as i'm concerned, it's the perfect all-purpose cookie dough. other great cookie recipes include america's test kitchen's thin and crispy oatmeal cookies with sea salt, and their crispy/chewy chocolate chip hybrid. but here's alton's, which is my go-to:
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Ice cream scooper (#20 disher, to be exact)
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
re: chef chicklet
1 3 oz pk cream cheese
1/2 C butter
1 C flour
1/4 C sugar
Blend in KA -butter and cream cheese until softened, slowly add the flour a little at a time, then form a ball, and chill 1 hour.
Shape into 24 balls, (I roll them out into tiny circles and fit them into minature muffin tins (all the way up to the top)
3/4 cup brown sugar, dash of salt
1 T butter
1 tsp vanilla
2/3 cup coarsly cut pecans or walnuts (I used pecans)
then I also added a little cream - about 2 T
mix well and then filled the cups 3/4 full
Bake at 325 fir 25 minutes - cool and remove from pans
I do not share the oatmeal cookie recipe that took many attempts to perfect, but will share the idea of using steel-cut (aka pinhead) oats for part of the oatmeal in cookie recipes. They can also substitute for finely-chopped nuts in other cookie recipes. I suspect that other small grains would also work.
I will share the oatmeal cookie recipe that took many attempts to perfect because I want everyone to enjoy them.
Almond- Oatmeal Cookies
Makes about 5 dozen
• ½ cup uncooked Quaker Oats
• 2¼ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup butter (2 sticks), room temperature
• 1 cup (packed) brown sugar
• 1 cup granulated sugar
• 2 large eggs, room temperature
• ¾ teaspoon almond extract
• 1 cup sliced almonds
1. Pre-heat oven to 325° F.
2. Finely chop the oats in a food processor.
3. Mix in the flour, baking powder, baking soda, and salt.
4. Set aside.
5. Cream butter, granulated and sugars.
6. Add slightly beaten egg and almond extract.
7. Add the flour mixture in 3 parts and stir just until blended.
8. Add almonds.
9. For each cookie, drop 1 rounded tablespoonful of dough onto the prepared baking sheets, spacing 1-inch apart (do not flatten dough).
10. Bake until the cookies are golden (cookies will flatten slightly), about 10 -13 minutes.
11. Cool the cookies on the baking sheets for 5 minutes.
12. Transfer to a cooling rack and cool completely.
13. Store airtight at room temperature.
My great-grandma's sugar cookies and snickerdoodles. I think I have an affinity for old fashioned leavenings. Baker's ammonia raised sugar cookies are neat too.
No Roll Sugar Cookies
1 cup butter
1 cup oil
2 cups sugar
1 t vanilla
5 cups flour
1 t salt
2 t soda
2 t cream of tartar
Cream fats and sugar. Beat in eggs and vanilla. Add dry ingredients slowly. Roll into small balls. Flatten with bottom of glass dipped in sugar. Sprinkle a little more sugar on top if you want. Bake at 350 for 12 minutes. (Best a smidge OVER cooked.)
1 cup shortening (again with poverty baking... I use butter)
1.5 cups sugar
2 and 3/4 cups flour
2 t cream of tartar
1 t soda
1/2 t salt
(cinnamon sugar mixture)
Same technique as above. Chill 1 hour. Roll into balls, then roll in cinnamon sugar. Bake at 400 for 8-10 minutes.
My current favorites are Dorie Greenspan's World Peace cookies, and I've never met a pecan tassie I did not like.
I make that famous DoubleTree Hotel Chocolate Chip Cookie recipe that's all over the internet (http://allrecipes.com/Recipe/Doubletr...)
But I add a cup of dried cranberries, and use orange juice instead of the lemon juice that the recipe calls for. I also use those large chunked dark chocolate bits, instead of chips. It's a memorable cookie!
My mom's chocolate chip cookies (these are crispy, not soft, cookies):
1 c. shortening
1 c. brown sugar
1/2 c. white sugar
1 tsp. vanilla
2 1/4 c. flour
1 tsp. soda
1/2 tsp. salt
1 (12-oz.) pkg. chocolate chips
1/2 c. chopped nuts (my choice is pecans)
Cream first five ingredients; then add dry ingredients and mix well. Stir in chips and nuts. Drop by teaspoons onto ungreased cookie sheet and bake at 375 for 8-10 minutes.
My aunt Sue's monster cookies (my four-year-old nephew loves these)
1/2 c. margarine
1 c. brown sugar
1 c. white sugar
1 1/2 c. peanut butter
1 tsp. corn syrup
2 tsp. soda
1 tsp. vanilla
4 1/2 c. oats
1/2 c. chocolate chips
1 c. M&M candies
Add ingredients in order, mixing after each addition. Drop by tablespoonfuls (or more) on cookie sheet to make big cookies. Bake at 350° for 10-13 minutes. Makes 3 dozen big cookies.
and then there are these, which came from a Hershey's cocoa ad in (of all places) Seventeen magazine when I was in high school. I did change it a little--the original recipe didn't call for chocolate chips.
Chewy Chocolate Cookies
1 1/4 c. margarine
2 c. sugar
2 tsp. vanilla
2 c. flour
3/4 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. chopped nuts
2 c. chocolate chips (1 12-oz. package)
Cream margarine and sugar. Add eggs and vanilla; blend well. Combine flour, cocoa, soda and salt; blend into creamed mixture. Stir in nuts and chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 8-9 minutes. (Do not overbake. Cookies will be soft. They will puff during baking, flatten upon cooling.)
Cool on cookie sheet until set, about 1 minute; remove to wire rack to cool completely. Makes 4 1/2 dozen.
Variation: Use peanut butter chips instead of chocolate chips.
I love the Nestle Tollhouse recipe, minus the nuts, add a 1/2 cup or so of rolled oats. Fantastic with butterscotch chips subbed for the chocolate ones. The oats keep the cookie from spreading out too much in the oven and add nice texture.
The Vanishing Oatmeal Raisin recipe from under the Quaker's Oatmeal lid is also good. Golden raisins are infinitely better for these cookies than regular, IMO.
Mexican Wedding Cakes (these also go by about a half-dozen other names), a modified CCC recipe that includes roasted almonds (which I do while making the dough) and oats. Plus extra chocolate chips.
I am sooo bookmarking this thread. I love cookies! They are my serious weakness so I try a lot of different recipes. I really like those World Peace cookies a lot. I'm posting here the most ridiculously easy recipe that is hugely popular, to the point that it's embarrassing when I bring them places. Can't remember where I got this from...
Butter Toffee Cookies
2 1/2 cups flour
1 tsp baking soda
1/2 cup salted butter
1 tbl vanilla
2 cups toffee pieces
Sift together flour and baking soda. Cream together butter, sugar and vanilla. Add eggs one at a time. Add toffee pieces. Mix creamed mixture and dry mixture together. Use rounded tablespoon to measure dough and place at least 2 inches apart on baking sheet. Bake 10 to 12 minutes.
Orange Sugar cookies
This is a very old recipe from the Detroit Times(!) My best friend’s mother made these whenever we could talk her into it.
makes 36 cookies, or 3 dozen.
1/2 c powdered sugar
1/2 c granulated sugar
1/2 c butter or margarine (she used Imperial) (this is one stick)
1/2 c salad oil (that’s what the recipe said!)
1 teasp vanilla
1/2 teasp orange extract
2 generous cups flour (measure first, THEN sift together with salt, soda and tartar)
1/2 teasp salt
1/2 teasp soda
1/2 teasp cream of tartar
Heat oven to 375F. Use ungreased cookie sheets, or line them with a silpat or parchment. Cream margarine, and powdered sugar, then granulated sugar. Beat until light and fluffy. Add eggs, oil and flavorings. Beat until well combined. Sift flour, salt, soda and
Cream of tartar. Add to mixture a little at a time. Let set in refrigerator 30 min before rolling into balls.
Using heaping tablespoons, roll dough into one-inch balls. Drop onto cookie sheets. Allow for spreading --add only 9 balls per sheet --- 3 rows of 3 balls each. Let dough rest in refrigerator between batches.
Dip the bottom of a glass into water, then sugar and press into cookies.
Sprinkle sugar on each and bake until cookies are lightly colored on bottoms, 10 minutes. See if you can get that very big sugar. I don’t know its name.
You can double this recipe.
Let me start by saying that in my opinion, more stuff=better cookies. My chocolate-chocolate chunks have white, milk, and dark, plus cherries and almonds; my toffee chips have macadamias, almonds, dark and white chocolate.
That said, this is easily the BEST cookie I've ever tasted. I would happily give up all others if I could only have one from now on.
Mrs. Shaw's Mollasses Spice Cookies:
Those look similar to the Ginger Spice Cookie on Epicurious (http://www.epicurious.com/recipes/foo...) that have a cult-like following. I'm not huge on the molasses type cookies, but made them for in-laws who are and, truth be told, they are ridiculously good. I'll still pick chocolate chip any day though. And I'm with you mamaciita - chunks are the best! You have any recipes you'd like to share? :)
This is the original Macadamia-Toffee Cookies recipe. I add dark chocolate, white chocolate, and almonds. As written, it's a thick batter. Add-ins make it cement-like. Parchment is not an option, it's necessary. These are serious WOW cookies--they taste phenomenal and they look just as good.
I still prefer molasses. . .
My current favorite is the spoon cookies from epicurious. I make them plain without making them into sandwich cookies with jam as the recipe suggests. Really think that would be gilding the lily.
They are really simple to make. The secret to the flavor is browned butter which gives them kind of a mysterious quality. They get a really sandy texture. That's not the right word, but I'm not thinking of what is. Kind of like shortbread but there's no cornstarch in it.
You make the dough then let it sit a bit for flavors to meld, then make the cookies by shaping with a spoon. Hence the name.
You can store them in a tin and they get better with a little time. I always have trouble keeping them too long.
I have made these for gifts and events and people go crazy for them.
I now have to make these for customers (I am a sales person) until I retire. My favorite...
David Shamah's Jumbles (from Rose's Christmas Cookies)
3/4 c. pecan halves
1 1/4 c. unblanched almonds
1 c. + 2 T all purpose flour
1 t baking soda
1/2 c. granulated sugar
1/4 c. light brown sugar (firmly packed)
8 T unsalted butter
1 large egg
3/4 t pure vanilla extract
1 c. semi sweet chocolate chips
1 1/2 c. raisins
Toast the pecans and almonds at 375 until they have toasted aroma (7 min.) - do not let almond skins crack. Cool completely and coarsly chop seaperately.
Electric mixer method:
in small bowl sift together: flour, baking soda, salt and wisk
in mixing bowl: cream sugars and butter until light and fluffy, beat in egg and vnilla, on low speed beat in flour mixture until incorporated
in a large bowl: stir together chocolate chips, raisins, pecans, and almonds
empty batter into the bowl and mix together with a large spoon or spatula
Drop by rounded tabelspoons onto cookie sheets 1 1/2 in. apart
bake 12-15 min. or until golden brown and barely soft
Now that I have visualized every step of the proscess of making my favorite cookies I will have to make them. This cookie thread could be my demise with a high school reunion and bikini season on the way. Thanks for all the recipes! Enjoy!
Rose's Christmas Cookies is a great book for all you cookie lovers, I highly reccomend it.
I recently read a recipe that sounded like this, except for one ingredient: they added bacon, cooked crisp and chopped fine. I'm thinking of trying it. I've tried a chocolate chip bacon cookie recipe....it added some depth of flavor, very subtle.
Re: chocolate chip cookies....I've also tried the trick of putting the dough in the fridge for 48 hrs. I read somewhere that was in the original recipe, but it was left out of the recipe when printed, because it was felt to be unnecessary. I think it added something to the taste, too.
My favorite chocolate chip cookie is one that has been frozen, and eaten frozen. Yum!
I adapted a recipe for Not Nutter Butters from Nancy Silverton's sandwich book to use almond butter, and it's hands down my all time favorite cookie. Don't overbake them, or the texture's dry. Reminds me of a better girlscout cookie--that peanut butter sandwich with oatmeal in the cookie, the one that they made way too sweet. Nancy's are just right on the sweetness factor.
The Family Butter Cookie Recipe:
3 lbs. flour
1 1/2 lbs. unsalted butter
1 1/2 lbs. sugar
9 large eggs
9 tsp. baking powder
1 tsp. salt
1 small bottle of vanilla extract (I double this when I make it)
Knead the dough a bit, chill it and then roll out on a floured baking board to cut your favorite shapes. I have even made these in super-large extra thick form with those giant copper cookie cutters for use as gifts. Bake at 350 degrees until the bottoms turn light golden brown. Timing depends on oven position and thickness of the cookie.
You should brush each cookie with an egg wash if you want a shine for a relatively plain cookie. Baked-in favorite decorations include sprinkles, dried cherries or other fruit, pressed and dried maraschino cherries, and fruit preserves (which must be baked on the top of the cookie, which may or may not have egg wash on it), or else glaze after they cool with Royal icing or just plain confectioner's sugar and water in whatever color you like.
Welsh Cookies - (although some may call them tea cakes)
4 cups all-purpose flour
4 tsp baking powder
½ tsp salt
6 T butter
1 ½ cups sugar
2 cups currants
6 to 8 T milk
½ tsp vanilla
Sift flour, baking powder and salt into bowl. Put in butter and mix until it resembles fine breadcrumbs. Stir in sugar and currants. Beat the eggs lightly, add vanilla, and add to flour mixture with just enough milk to make a firm dough.
Chill dough 1 to 2 hours.
Roll the dough to ¼ inch on floured surface and cut with 3 inch rounds. Bake the cakes on a greased griddle or frying pan over low heat until golden brown. Flip and cook the other side until golden.
Sure - I don't remember where I originally found the recipe, but this is basically the same recipe: http://www.cdkitchen.com/recipes/recs...
The original recipe I use makes the dough entirely in the food processor. I use linzer cookie cutters with scalloped edges, one whole cookie for one side of the sandwich, and one cookie with a cutout for the other side.
i think in addition, the Rich Man's Shortbread, it was a little rich when at first I made it, but soon we found it addicting. I also liked it because a small piece satisfied our sweet tooth, I ended up giving the last half (a tray 9X10 baking dish) away to my son and his friends. I was surprised that they called me a couple days later wanting to know what it was and how do they make it. It's a keeper.
Many scrumptious-sounding recipes here. Had to add my favorite cookie to this thread, dangerously delicious triple chocolate cookies from Shirley Corriher, the author of CookWise. These cookies could become a major obsession.
"There is a thin, crisp outer shell, but then you bite in and luscious black chocolate rushes across your tongue. Your first instinct is to grab the plate and run. These are serious chocolate cookies."