Do you have a favorite cookie recipe and would you share it?

[Rowdyboy]

About 2 months ago our rural southern Episcopal church got a new priest-the first woman in our 175 year history. She asked me if I would help her by making coffee and putting out cookies bought by the church after the service. I suggested I could bake some and two months later I'm cooking roughly 8 dozen a week and having a blast (previously I had only made two recipes-sugar cookies and oatmeal-pecan). I make two different kinds most weeks and haven't repeated myself yet.

Neither my partner nor I eat many sweets so this is the only way I get to experiment with desserts. I'd really appreciate any good cookie recipes you guys might have and I'll share a kick-ass one I discovered just today (I made it EXACTLY to package directions except I have an old oven so it takes a few minutes longer to cook). I couldn't believe how easy these were.

Chunky Chocolate Cakemix Cookies

1 package Dark Chocolate cake mix
(I used Duncan Hines Chocolate Fudge)
2 large eggs
1/2 cup (1 stick) unsalted butter, melted
1/4 cup brown sugar, firmly packed
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans or walnuts

Preheat oven to 350 degrees.


Place cake mix, eggs, melted butter, brown sugar and vanilla extract in large bowl. Stir with spoon until thoroughly blended. Stir in chocolate chips and pecans. Drop by level measuring tablespoonfuls onto greased baking sheets (or use parchment paper).

Bake 12 minutes for chewy cookies or 14 minutes for crisp cookies.

[Lugnut]

1. I always have some kind of cookie available for dessert.

My favorite oatmeal raisin cookie recipe is the one inside the lid of a Quaker Oats canister. After trying a bunch of chocolate chip cookie recipes I think the best one is the original tollhouse cookie recipe from the semi-sweet morsels bag.

[Rowdyboy]

2. One of my favorites is my mom's sugar cookies-came from a baking soda box....

From Arm and Hammer Baking Soda

DROP SUGAR COOKIES

2 1/2 cups sifted all-purpose flour
3/4 tsp. salt
1/2 tsp. baking soda
1 cup sugar
1/2 cup butter or margarine
1/2 cup shortening
1 tsp. vanilla extract
1 egg
2 tbsp. milk

Have all ingredients at room temperature. Sift together flour, salt, and baking soda.

Cream together sugar, butter, shortening, and vanilla thoroughly. Add egg; cream until mixture is fluffy. Stir in dry ingredients until mixture is smooth; blend in milk.

Drop by teaspoonfuls onto ungreased cookie sheet; flatten with bottom of water glass which has been dipped in additional sugar.

Bake in a 400 degree F (hot) oven about 12 minutes. Cool.

Makes about 5 dozen (2-inch) cookies
Arm & Hammer Baking Soda box, date unknown

[eridani]

5. That was my mom's go-to cookie recipe, and it's mine as well

I rarely make any other kind of cookie

[Lugnut]

7. The oatmeal raisin cookies are always a hit around here.

I use a medium scoop so they bake evenly. They stay soft and chewy right to the end.

[winter is coming]

6. I like that one, but add a cup of oats and reduce the flour to 1-1/2 cups

and use the mini chocolate chips.

[pinto]

3. I like simple off-the-shelf-mix peanut butter cookies with diced dried fruit, candied ginger.

Raisins, dates, pineapple, etc. Candied ginger gives them a kick. You could add almond paste, too.

I've made them scooped small to bake, about half the size of a standard cookie. Good bites.

[Lucinda]

4. One of my favorites is a Molasses Crisp by Gale Gand

http://www.foodnetwork.com/recipes/gale-gand/molasses-crisps-recipe/index.html

It has some chill time in the recipe...so they take a little while, but they are really easy to make.

[Liberal Jesus Freak]

8. lol.

I baked 120 dozen (not a typo!) chocolate chip cookies today for our open house tomorrow. I did it the easy way though--Otis Spunkmeyer is my best friend

[dem in texas]

9. Orange Chocolate Chippers - the best

Orange Chocolate Chippers – Revised - Dec. 2012(makes about 6 dozen)

My mother took this recipe from the Recipe of the Month section of a Better Homes and Gardens magazine back in the 1950’s. It has been a family favorite ever since. The original recipe called for a 3 oz, package of cream cheese and only made 3 dozen cookies. Many grocery stores no longer carry the 3 oz package of cream cheese and this recipe is so good that 3 dozen cookies is never enough so I adjusted the recipe to use an 8-oz package of cream cheese and make 6 dozen cookies. This is truly the Queen of cookies – the best cookie recipe hands down. My grandson and his wife were in from New York and his wife first request was to show her how to make these cookies.

2 cups shortening (do use butter)
2 cups sugar
1 8oz. Package cream cheese
4 eggs
5 or 6 tablespoons finely chopped orange peel, use mirco plane zester for fine peel
4 ½ cups flour
2 teaspoons salt
2 12-oz bags semi sweet or milk chocolate chips (1 of each is good)

Cream shortening, sugar and cream cheese together. Stir in eggs, one at a time. Add orange peel and vanilla. Mix well.

(Note: I grate the orange peel with a micro planner, it is a very fine grate. This gives the cookie a more intense orange flavor)

Sift flour and salt together. Add to creamed mixture. Add the chocolate chips and mix well.

Drop by teaspoon full, 2 inches apart on greased cookie sheet. Bake at 350 degrees for 12 minutes or until edge of cookies start to brown. Place on cake rack to cool.

Watch closely as these cookies burn easily. Line cookie sheets with parchment paper for best results when baking these cookies.

[Rowdyboy]

12. I love anyything using citrus zest! Thanks...this week I made Michelle Obama's winning recipe (2012)

from Family Circle and its a keeper. Actually, the title is "Mama Kaye's White and Dark Chocolate cookies" and comes from the godmother of Sasha and Malia

http://blog.streaminggourmet.com/2012/11/25/make-michelle-obamas-award-winning-cookies-for-your-next-holiday-cookie-party/

Mama Kaye’s White and Dark Chocolate Chip Cookies

Makes 5 dozen cookies
Prep: 15 minutes
Bake at 375° for 12 minutes per batch

Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsaltedbutter, softened
1 stick Crisco butter-flavored solid vegetable shortening
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup each white chocolate chips, milk chocolate chips and mint chocolate chips (or Andes mint pieces)
2 cups chopped walnuts

Method

1. Heat oven to 375°.

2. Whisk together flour, baking soda and salt in a small bowl. In a large bowl with an electric mixer, cream butter, vegetable shortening, granulated sugar, brown sugar and vanilla extract.

3. Add eggs, 1 at a time, beating well after each addition.

4. On low speed, beat in flour mixture. By hand, stir in white and milk chocolate chips, mint chips and walnuts.

5. Drop rounded tablespoons of dough onto un-greased baking sheets.

6. Bake at 375° for 10 to 12 minutes or until golden brown. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely

[japple]

10. Here are three, and I'll post one for Lacey Oatmeal Cookies when I can find it.

Raspberry Crumble Bars

Ingredients
• 1 cup unsalted butter, at room temperature, cut up
• 1/2 cup sifted confectioner's sugar
• 2 cups unbleached flour
• 1/2 teaspoon salt
• 1/2 cup old-fashioned rolled oats (not instant oatmeal)
• 1/2 cup chopped walnuts
• 3/4 cup raspberry jam (preferably seedless)
Instructions
1. Heat the oven to 375°. Grease a 9- by 9-inch baking pan with butter or non-stick cooking spray.
2. In a mixing bowl, beat the butter and sugar until well blended. Add the flour and salt and beat just until the dough forms clumps. Don't overmix. Turn out the dough onto a piece of waxed paper. Lightly flour your hands and squeeze the dough into a ball (the warmth of your hands will soften the dough enough to hold it together).
3. Divide the dough into thirds. Crumble one third into a bowl and set it aside. Press the remaining two thirds evenly into the greased pan and bake it on the center oven rack for about 10 minutes, until the edges of the dough are lightly golden. Set the pan on a wire rack. While the dough cools, add the oats and nuts to the reserved dough in the bowl and pinch the ingredients together so that the mixture becomes crumbly.
4. Spread the raspberry jam on the baked shortbread (it's OK if the dough is still warm), then cover the jam with an even layer of the crumb topping. Bake the bars for 20 to 24 minutes, until the top crumbs are golden brown, then set the pan back on the wire cooling rack. While the shortbread is still slightly warm, cut it into 21/4-inch squares. Once the bars cool completely (they are very fragile while warm), lift them from the pan with a spatula. Makes 16 bars.


Cherry Snowballs

1 cup butter
1 8 oz pkg. cream cheese
1-1/2 cup sugar
1 tsp baking powder
1 tsp vanilla
½ tsp almond extract
1 egg
3-1/2 cups flour
½ cup finely chopped cherries (dried tart cherries are the best, but you can use candied cherries or maraschino)

½ cup finely chopped pecans or walnuts
confectioners’ sugar

Beat butter and cream cheese in large mixer bowl with an electric mixer on medium to high speed about 30 seconds until softened and blended. Add sugar, baking powder, vanilla, and almond extract. Beat until combined. Add egg and beat thoroughly. Beat or stir in flour, cherries, and nuts. Shape dough into 1” balls and place 1” apart on ungreased cookie sheet. Bake in 325 degree oven for 15-17 minutes or until bottoms are lightly browned. Cool slightly on a wire rack.

Place 1 cup sifted confectioners sugar in a plastic bag. Gently shake a few warm cookies at a time in the sugar. Cool completely on a wire rack. If necessary, sift additional sugar over tops of cooled cookies. Makes about 70 cookies.


Mocha Nut Butter Balls

1 cup butter
½ cup granulated sugar
2 teaspoons vanilla
2 teaspoons instant coffee
¼ cup unsweetened cocoa
1-3/4 cups all purpose flour
2 cups finely chopped pecans
Confectioner’s sugar

Cream first 3 ingredients until light. Add next 4 ingredients and mix well. Add nuts and mix well. Shape into 1” diag. balls. Put on ungreased cookie sheets. Bake in preheated 325 degree oven for about 15 minutes. Cool on racks. Roll in confectioner’s sugar. Makes about 6 dozen.

[Rowdyboy]

13. Whoa! All three of those look wonderful, especially the Raspberry Crumble bars!

Thank you so much!

[dem in texas]

11. No Regrets Bakery

Yesterday, we drove up to Henrietta, Texas to attend a wedding shower. Driving back down HWY 287, we saw signs for a bakery, so we stopped. The bakery had all gluten free baked goods, using limited amounts of sugar or no sugar at all. The goods were suitable for diabetics and people who couldn't eat gluten products. The cookies, peanut butter and chocolate chip, were delicious. My favorite was the fig newton and second was a sourdough cheddar biscuit. No wheat flour in the biscuit and fig newtons were sweetened but did not have sugar in them. I think stevia was used. The bakery is only open on week-ends, so if you driving up 287 around Alvord, Texas check it out. The name of the bakery is No Regrets Bakery. The lady who runs it says that her baked goods are sold in health food stores in that area.

[Rowdyboy]

14. Sounds like a neat place with something for everyone....

[freshwest]

15. I don't use baking powder, so this is a simple one. Everyone loves it.

My Chocolate Chip Cookies

Yield 2 dozen

1 cup butter
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/4 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips

Preheat oven to 350 degrees F. Grease cookie sheets.

In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla.

Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, or until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

They're close to how these tasted when I was a kid.

[Miscelle]

16. My favourite cookie recipe

Here is my favourite recipe, it very simple but the cookies are delicious!
3 Tbs. coconut flour
2 Tbs. cold butter
1 Tbs. raw honey
Pinch of sea salt
Preheat the oven to 365 degrees and line a baking sheet with parchment paper. Pulse all ingredients together in a food processor or blend with a pastry blender. The dough will be soft and slightly sticky. Divide into 8 small balls and flatten slightly on the baking sheet. Bake until the edges are light golden, about 9 minutes. These over bake quickly, so keep an eye on them. Enjoy warm from the oven!

[hrmjustin]

17. Welcome to DU my friend!

[Rowdyboy]

18. Sounds wickedly good!

And welcome to DU!

[TeamPooka]

19. Thank you!

[azurnoir]

20. yep carmel filled ginger cookies

they're easy start with a standard ginger cookie recipe I like this one from Joy of Baking


1 cup (226 grams) unsalted butter, room temperature

1 cup (210 grams) light brown sugar

1/4 cup (60 ml) unsulphured molasses

2 large egg whites (I use 1 large egg)

1/2 teaspoon pure vanillaextract

2 2/3 cups (345 grams) all purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

Garnish:

1 cup (200 grams) granulated white sugar or coarse white or brown sugar (for covering the cookie balls before baking)

Ginger Cookies: In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 - 3 minutes). Add the molasses, egg whites, and vanilla extract and beat until incorporated. In a separate bowl whisk together the flour, baking soda, salt, and spices. Add the flour mixture to the butter mixture and mix until well combined. Cover the batter with plastic wrap and chill in the refrigerator for about 60 minutes

.................................................

shape the balls of dough around a packaged caramel (kraft will do) unwrapped of course, making sure it's well sealed and roll in sugar before baking -you can flatten them slightly but don't over do it you want them to stay sealed

Preheat the oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.
Bake for about 8 - 10 minutes or until the cookies are firm but are still a little soft in the centers. (The longer the cookies bake, the more crisp they will be.) Cool on a wire rack.

Makes about 4 dozen cookies.

Read more: http://www.joyofbaking.com/GingerCookies.html#ixzz2TQc6GnVh

you can also do something similar with peanut butter or chocolate cookies shaped around a Rollo

[Rowdyboy]

21. I adore caramel so these would be exceptional!

Thanks for a great recommendation!

[azurnoir]

22. Thanks

the sweet spicy thing is great

[blaze]

23. Dark Chocolate, Chocolate Chip Oatmeal Cookies with Browned Butter (and dried cranberries, walnuts..

I made these last weekend and received rave reviews! I had never browned butter before and the caramel, nutty aroma is intoxicating!! I forgot I had about 1/2 cup of shredded coconut sitting in the cupboard... bet that would have made a nice addition as well.

http://asouthernfairytale.com/2013/05/08/dark-chocolate-oatmeal-cookies/

I've been considering these snickerdoodles with salted caramel.... haven't made them yet, but they look mighty tempting!

http://www.twopeasandtheirpod.com/brown-butter-salted-caramel-snickerdoodles/

[swimboy]

24. Molasses Crinkles

Mix thoroughly in bowl:
¾ cup soft shortening
1 cup brown sugar (packed)
1 egg
¼ cup molasses

Stir together in another bowl:
2 ¼ cups flour
2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon cloves
¼ teaspoon salt

Mix these dry ingredients into shortening mixture.
Chill dough in refrigerator 2 hours or overnight.
Heat oven to 375°.
Lightly grease a baking sheet.
Roll teaspoonfuls of chilled dough into balls the size of large walnuts.
Dip tops in sugar. Place cookies, sugared side up, 3 inches apart on baking sheet.
Bake 10 to 12 minutes, or just until set but not hard.
Cool on wire rack.
Makes 4 dozen cookies.

From Betty Crocker’s New Boys and Girls Cookbook