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Aug 31, 2010 12:16 PM

Please Share Some Cookie Recipes and Some Advice!

In October, my son is turning 1 and we have are having a milk and cookie themed party for him.

I'd love some easy cookie recipes to try!

Also, is it better to bake them all over the course of a few weekends and freeze or should I spend every waking moment the few days before the party baking?


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  1. Here's a recipe for easy, flour-less peanut butter cookies. Kids usually love these.

    Preheat oven to 350F.
    Mix the following ingredients:
    1 c peanut butter
    1/2 c white sugar
    1/2 c. light brown sugar
    1 egg
    1 tsp baking powder
    1 tsp vanilla

    Using a melon-baller or soup spoon, scoop golf ball-sized portions onto a greased or lined (w/parchment or silicone mat) baking sheet. Press w/ fork to make criss-cross pattern. Bake at 350 for 10 min. Cool. Remove from pan w/spatula.

    The classic Toll House recipe can be varied in any number of ways, using instead of the standard choc. chips and walnuts any kind of choc. chips/chunks, nuts, dried fruit.

    And recipes abound here and online for oatmeal-raisin and variations, another classic favorite.

    1. Toll House, Oatmeal, Brownies, all freeze well. Just reheat before serving for that "just out of the oven" gooey goodness. Re peanut butter cookies, yes, most kids love them but ask about peanut allergies first - just a crumb could kill a kid.

      1 Reply
      1. Make the dough and freeze it, either in dough balls or in a roll that you can slice and bake. Bake up trays the day of--without defrosting the dough. This way, you can get a nice assortment, too, w/out too many of one type of cookie. Although...if you want, you can bake up rolled/shaped sugar cookies and freeze the cookies so you don't have to do them the day of, since that takes time. Wrap in plastic or parchment paper, put in zip lock bag, using a straw to suck out the air. If they're delicate, freeze them first on a cookie tray and then wrap and freeze.

        As recipes go, it might be easier to ask for specific cookies. There are far too many excellent recipes out there. I think refrigerator cookies might be a good choice. You freeze it in a roll that you slice and bake and you can make as many different types as you want--chocolate, orange, lemon, etc.

        1. Use the toll house recipe, with the following changes:

          Use 1 T of vanilla instead of 1 tsp
          Use real butter, not margarine or crisco
          If you leave out the walnuts, add about 1/2c of chocolate chips

          Melt the better gently - not to cook it but just to get it liquid. Let it cool but not start to harden again.

          Add the brown sugar to the melted butter, stir well and when it's well dissolved, add the granulated sugar. BTW I do not pack my brown sugar since this cookie is a bit too sweet for me, and that has the effect of reducing sugar by a couple of T.

          Mix the dough as usual, then refrigerate it for at least 36 hours. I generally put it in the fridge for closer to 2 days.

          Form the dough into about golf ball size or ping pong ball size and flatten slightly. Bake as usual.

          Make sure your cookie tins are cooled before starting the next batch.

          If you have a pizza stone and leave it in the oven, it will stabilize the temp so you probably won't have to turn the cookie sheet part way through. The heavier duty your cookie tin, the less the cookies will spread and the less likely you'll need to turn the sheet part way through.

          I ended up cooking each batch for 11 minutes, but by using only a cool tin each batch cooked for the same amount of time and the cookies didn't spread like puddles and get all thin and brittle.