Cookies

THE Best Chocolate Chip Cookies

2 ¼ cups all-purpose flour
1 teaspoon baking soda  
1 cup butter (2 sticks), softened
¾ cup packed brown sugar
¼ cup white sugar
1 (3.4 ounce) packages instant vanilla pudding mix
2 eggs
2 teaspoons vanilla extract
2 cups semisweet chocolate chips (I use Hershey or Ghirardelli chocolate chips)
1 cups chopped pecans, or walnuts if you prefer


Preheat oven to 350 degrees F (175 degrees C). In separate bowl combine the flour and baking soda and set aside.  

In another large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture until combined, then stir in the chocolate chips and nuts. I usually measure out about a ¼ cup of dough for each cookie and place on a cookie sheet sprayed with cooking spray. Sprinkle a little sea salt on each cookie. Bake for 12 to 15 minutes, or until the edges are golden brown. 

Oatmeal Toffee Cookies

1/2 cup Crisco
1/2 cup unsalted butter, softened
1 cup white sugar
1 cup brown sugar (you don't have to pack it down, a loose cup is enough)
2 tsp vanilla
2 eggs
2 cups flour
3/4 tsp salt
1 tsp baking powder
1 tsp baking soda
3/4 cup toffee bits
2 cups quick cooking oats

Preheat oven to 350 and spray two cookie sheets with cooking spray.  In a medium bowl, whisk together the flour, salt, baking powder and baking soda then set aside.  In separate large bowl, combine the Crisco, butter, and both sugars until well combined and smooth.  Stir in the vanilla and eggs.  Add the flour mixture in three batches, and stir to combined after each batch.  Add the toffee bits and oats until just mixed together.

Using a small scooper (the opening on mine measures about 1 1/2" across) place 12 scoops of dough on each try evenly spaced apart (4 rows of 3 on each pan).  Bake for 12-14 minutes, or until cookies set around the edges but still a little soft in the middle.  Allow to cool on wire rack.

Chocolate Cookies with White Chocolate Chips

1 cup unsalted butter, softened
2/3 cups white sugar 
2/3 cups brown sugar
2 eggs
2 tsp vanilla
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 2/3 cups white chocolate chips

Preheat oven to 350.  In a large bowl cream together butter and both sugars.  Beat in eggs one at a time, then stir in the vanilla.  Combine the flour, cocoa, baking soda and salt and stir into creamed mixture.  Fold in the white chocolate chips.  Drop the rounded tablespoonfuls onto greased cookie sheets.  Bake for 10-12 minutes until cookies are set.  Allow the cookies to cool on baking sheet for 5 minutes before removing to cool on wire rack completely.  


Pumpkin Cookies

2 ½ cups all-purpose flour 
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt
1 cup white sugar
1/2 cup brown sugar
½ cup (1 stick) unsalted butter, softened
1 cup solid pack pumpkin
1 egg
2 tsp vanilla

Preheat oven to 350 and spray 2 cookie sheets with cooking spray. Beat sugar and butter in a large mixer bowl.  Beat in pumpkin, egg & vanilla until smooth.  Combine the rest of the dry ingredients in a separate bowl, and gradually add it to the butter mixture.  Drop by heaping tablespoonfuls onto greased baking sheets.  Bake in preheated  oven for 13-15 minutes or until edges are firm.  Cool on baking sheet for 2 minutes, then remove to let cool on wire rack.  Drizzle glaze over cookies.

Glaze:  Combine 1 cup powdered sugar, 1 ½ tbsp of milk, ½ tbsp melted butter and ½ tsp vanilla in a small bowl until smooth.

Snicker Doodles  

1 cup shortening

½ cups sugar 
2 eggs
2 ¾ cups flour
1 ½ tsp cream of tartar
1 tsp baking soda
½ tsp salt
½ tsp almond extract
½ tsp vanilla extract
Mix 2 tbsp sugar & 1 tsp cinnamon in small bowl

Cream shortening, sugar and eggs.  Combine flour, cream of tartar, baking soda and salt.  Add the flour mix to the creamed mixture, and add the almond and vanilla extracts and mix together.   Roll into balls (I use a size 40 scooper, which is about the size of a golf ball….maybe a little smaller), then roll into the sugar/cinnamon mix.  Place 2 inches apart on ungreased cookie sheet.  Bake at 350 for about 12-14 minutes.  These cookies will not get brown all over, so be careful to not overcook!

Oatmeal Raisin Cookies

1 cup butter flavored shortening
1 1/2 cups brown sugar 
2 eggs
2 tsp vanilla
2 cups flour
2 cups quick cooking oats
2 tsp corn starch
1 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
1 cup raisins

Preheat oven to 350 and spray two cookie sheets with cooking spray, and set aside.  In a large bowl cream together the brown sugar and shortening.  Add the eggs and vanilla and beat until mixture becomes light in color. 

In a separate bowl, sift together all of the dry/remaining ingredients.  Stir flour mixture into butter mixture until combined.  Place oatmeal in bowl of food processor and pulse about 4-6 times - you want the oatmeal to be somewhat ground, but not completely.  

Add the raisins and oatmeal, and fold them in until combined.  Drop by heaping tablespoonfuls onto the cookie sheets.  Bake about 12 minutes or until lightly browned.  Let them set on the cookie sheets for about 5 minutes before removing and placing on wire racks to cool completely.  


Butterscotch Gingerbread Cookies

3 cups all purpose flour 

2 tsp baking soda

1 ½ tsp ground cinnamon

1 ½ tsp ground ginger

¾ tsp ground cloves

½ tsp salt

1 cup softened unsalted butter (2 sticks)

1 ½ cups packed brown sugar

2 eggs
1 tsp vanilla

½ cup mild molasses

1 1/2 cups butterscotch chips

Preheat oven to 350.  In a large bowl cream together butter, sugar, egg and molasses.  Combine the flour, baking soda, cinnamon, ginger, cloves and salt in a separate bowl then gradually add it to the creamed mixture until well blended.  Fold in the butterscotch chips.  Drop the rounded tablespoonfuls onto greased cookie sheets (I always spray my cookie sheets with Pam).  Bake for 10-12 minutes or until cookies are lightly browned.  Allow the cookies to cool on baking sheets for 2 minutes before removing to cool on wire rack completely. 

 Sinful Cookies

2 ¼ cups all-purpose flour
1 teaspoon baking soda  
1 cup butter (2 sticks), softened
¾ cup packed brown sugar
¼ cup white sugar
1 (3.4 ounce) packages instant vanilla pudding mix
2 eggs
2 teaspoons vanilla extract
1 1/2 cups of the mini Reese's peanut butter cups, cutting each cup in half
1 1/4 cups chopped pretzels
1/2 cup chopped peanuts
 

Preheat oven to 350 degrees, and spray 2 cookies sheets with cooking spray. In separate bowl combine the flour and baking soda and set aside. 

In another large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture until combined.  Stir in the peanut butter cups, pretzel pieces & the nuts until evenly dispersed in the dough. I usually measure out about a ¼ cup of dough for each cookie - so this recipe should make 24 cookies. Sprinkle a little sea salt on each cookie. Bake for 12 to 15 minutes, or until the edges are golden brown.

 Oatmeal Cookies

1/2 cup white sugar 
1/2 cup brown sugar
1/2 cup unsalted butter, softened
1/4 cup shortening
2 tsp vanilla extract
1 egg
1 cup plain flour
1 1/4 cup rolled oats
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Preheat the oven to 350 and spray your cookie sheets with cooking spray.  In a blender or food processor, grind up the oats to your desired consistency (I like to have a little oats still visible) and place in a bowl.  To the oats add the flour, baking soda, baking powder and salt and set aside. 

In the bowl of an electric mixer, beat the butter and both sugars until light and creamy. Add the egg and vanilla, and mix to combine.  On a low speed, add the flour and oatmeal mixture and stir just to combine.

Drop large tablespoons of dough onto the cookie trays. Bake for 8-10 minutes, or until the edges are lightly golden.


Rolo Stuffed Sugar Cookies

Sugar cookie dough (use your favorite homemade recipe, or go ahead and use store bought)
Rolos

Preheat oven to 350, and spray your cookie sheets with cooking spray.  Take about a 1/4 cup of cookie dough and form it around one Rolo, then place on the cookie sheet.  Repeat until you've made as many as you want.  Place in oven and cook for about 12-14 minutes.  Remove from oven and let the tray set for a couple of minutes.  Then remove cookies and place on a wire rack to cool completely.  Doesn't get any easier than that!  You really could use any kind of cookie dough you want - snicker doodle dough, regular chocolate chip cookie dough, etc. 

Peanut Butter Nutella Cookies (makes 18 cookies)

1/2 cup brown sugar 
1/2 cup white sugar
3/4 cup creamy peanut butter
1/2 cup unsalted butter, softened
1 tsp vanilla
1 egg
1 & 1/2 cups flour
1/4 tsp salt
1/2 tsp baking soda
1/3 cup Nutella

In the bowl of an electric stand mixer add both sugars, peanut butter, butter, vanilla and egg and mix until smooth and creamy.  In a separate small bowl whisk together the flour, salt and baking soda.  Gradually add the flour mixture to the wet ingredients, mixing until just combined.  Add the Nutella and using a knife swirl it into the batter.  Refrigerate for 15 minutes.

While it's in the refrigerator, preheat your oven to 350 and spray 2 cookie sheets with cooking spray.  When the dough is done chilling, scoop about a 1/4 cup of dough out and roll it into a ball and place on cookie sheet (no more than 12 on a cookie sheet).  With a fork, press down gently on each cookie to flatten it a bit and to give it the cookies a nice pattern on top.  Bake for 12-15 minutes. 

Coconut Cookies (Martha Stewart recipe)

2 sticks butter
1/4 confectioner's sugar, + extra for dusting
2 cups flour
1/4 tsp salt
2 cups coconut flakes, sweetened

Preheat oven to 350 and spray a cookie sheet with cooking spray.  In the bowl of an electric mixer cream the butter and 1/4 cup confectioner's sugar until light and fluffy.  Mix in flour and salt until just combined, then add the coconut and stir to incorporate.  

Roll dough into 1" balls and place on baking sheet.  Bake for 15-20 minutes or until the begin to brown.  Remove from oven and roll warm cookies in confectioner's sugar, then place on a wire rack to cool completely.   

Old Fashioned Peanut Butter Cookies

1 cup peanut butter  3/4 cup sugar
1 tsp vanilla
1 egg, slightly beaten
1 tsp baking soda
Turbinado sugar

Preheat oven to 350 and spray a cookie sheet with cooking spray.  Add the peanut butter and sugar to a large bowl and stir to combine.  Add the vanilla, egg  and baking soda and stir to combine.  Take a tablespoon and scoop the dough out and into your hand.  Roll into a ball then place on cookie sheet.  Repeat until the dough is gone.  With a fork, press gently onto each ball of dough to make the criss-cross marks, but don't press too hard.  Sprinkle the turbinado sugar on top of each ball of dough, then place cookie tray in oven.  Bake at 350 for 12-14 minutes (if you make 12 cookies, it may need 14 minutes to cook).  

Remove from oven and cool for 5 minutes before removing the cookies to cool on a wire rack.  Makes 12-14 cookies.


Gluten Free Mexican Wedding Cookies

1 cup butter, softened

1/2 cup powdered sugar

1 teaspoon vanilla

2 cups all-purpose gluten free flour

2 tbsp coconut flour

½ tsp xanthan gum

1/4 cup almonds, finely chopped

½ cup pecans, finely chopped (I ground both nuts together in my food processor)

1/4 teaspoon salt

Powdered sugar

Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together. Chill dough in refrigerator for at least one hour.  

Heat oven to 400ºF and spray a cookie sheet with cooking spray. Shape dough into large 1 & 1/2" balls and place about 1" apart on the cookie sheet.  Bake for 10 minutes or just until set, but not brown. Remove from oven and cool for 2 minutes.  Roll warm cookies in powdered sugar then place on wire rack to cool.  Then roll in powdered sugar again.  Makes 12-14 cookies.

Soft Sugar Cookies I (adapted from http://www.aprettylifeinthesuburbs.com)

1/2 cup butter, at room temperature 

1/2 cup oil (canola or vegetable oil)

1/2 cup sugar

1/2 cup confectioners’ sugar (powdered sugar)

1 egg

1 tsp vanilla

2 cups flour

½ tsp salt

½ tsp cream of tartar

½ tsp baking soda

In a large bowl, cream together the butter, oil and both sugars.  Add the egg and vanilla, and mix until fluffy.  In a separate bowl, combine the flour, salt, cream of tartar and baking soda.  Add the flour mix to the butter mix, and stir until fluffy. Let the dough rest in the fridge for about 30 minutes or longer. 

Preheat your oven to 350 degrees and spray your cookie sheets with cooking spray.

When ready to bake, drop the batter by rounded tablespoon (I use a small scooper) onto the cookie sheet, about 2 inches apart.  Bake for 9-11 minutes, making sure not to let them brown.  Makes 18 cookies.