18 the cookies all time Recipes

all-time favorite chocolate chip cookies, chocolate frosting

butter, softened, granulated sugar, dark brown sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt, semisweet chocolate morsels, parchment paper

prep time includes chilling time and shaping time., butter, melted, white sugar, molasses, egg, baking soda, all-purpose bleached flour, ground ginger, ground cinnamon, white sugar for rolling

nestle swirled surprise cookies, all-purpose flour, quick oats, baking soda, salt, brown sugar, butter, softened, granulated sugar, vanilla extract, eggs, nestle toll house swirled milk chocolate & caramel morsels, divided, nestle toll house milk chocolate morsels, preheat oven to 375o f., combine flour , oats, baking soda and salt in medium bowl. beat brown sugar, butter, granulated sugar and vanilla extract in large mixer bowl until creamy. add eggs, 1 at a time, beating well after each addition. gradually beat in flour mixture. stir in 3/4 cup swirled morsels. cover; refrigerate for 30 minutes or until firm., roll dough into 1-inch balls and place on ungreased baking sheets. if dough balls become warm, refrigerate until firm., bake for 8 to 10 minutes or until sides are set. press 1/2-inch deep and quarter-size wide pockets into centers of cookies with back of small spoon. fill pockets with remaining swirled morsels while cookies are still warm. remove to wire racks to cool completely., place milk chocolate morsels in small, heavy-duty plastic bag. microwave on medium-high (70%) power for 30 seconds; knead to mix. microwave at additional 10-second intervals, kneading until smooth. cut a small hole in corner of bag; squeeze to drizzle over cookies.

all-purpose flour, baking soda, baking powder, coarse salt, unsalted butter, light brown sugar, granulated sugar, granulated sugar, eggs, natural vanilla extract, bittersweet chocolate chips , at least 60% cacao content or, bittersweet chocolate , disks at least 60% cacao content (feves), sea salt

fourteen in 1 cookies, fourteen in 1 cookies (master recipe), makes: about 7 dozen 2 1/2-inch cookies, simplicity itself. we love this recipe , especially at holiday time, because from just 1 easy cookie dough, you can make fourteen kinds of cookies. putting the sugar through a food processor gives these cookies a wonderful lightness and fineness of texture. have all ingredients at room temperature, 68 to 70of., in a large bowl, beat on medium speed until very fluffy and well blended, unsalted butter, at room temperature, sugar , processed in a food processor for 30 seconds, or superfine, salt, add and beat until well combined, egg, vanilla extract, reduce the speed to low and beat in just until combined: 2 1/2 cups all-purpose flour, divide the dough in half and wrap in plastic. refrigerate until firm, at least 1 hour., dough can be refrigerated for up to 2 days or it can be double-wrapped and frozen for up to 1 month.), bake , position a rack in the upper third and another in the lower third of the oven. preheat the oven to 375of. remove 1 disk of dough from the refrigerator and cut in half. return the unused portion to the refrigerator. either: scoop the cookie dough into 1-tbsp balls with a small ice cream scoop and roll each ball between your palms until smooth. place the dough balls on parchment-lined cookie sheets, spacing about 2 inches apart. using the bottom of a smooth, flour-coated glass, flatten each dough ball to about 1/8 inch thick. or: lightly flour the work surface. roll the dough to 1/8 inch thick, using an offset spatula to loosen the dough. sprinkle the surface lightly with flours as needed to keep the dough from sticking. cut the dough into desired shapes. place the dough shapes on parchment-lined cookie sheets, spacing about 1/2 inch apart. get as many dough shapes as you can out of each sheet, because the dough should be rolled only 2 times. discard any leftover dough after the second rolling, or form the leftover dough into balls and flatten them to about 1/8 inch thick., bake , 2 sheets at a time, until the cookies are evenly golden brown, 6 to 8 minutes, rotate the sheets halfway through baking for even browning. using a thin-bladed spatula, immediatel transfer the cookies to racks to cool to room temperature. decorate the cooled cookies, if desired, and transfer to an airtight container.

shortening, white sugar, egg, buttermilk, vanilla extract, all-purpose flour, baking soda, salt

shortening, white sugar, egg, buttermilk, vanilla extract, all-purpose flour, baking soda, salt, please note , i used butter instead of shortening. they turned out incredible!)

butter, softened, sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt, sugar, milk, light corn syrup, vanilla extract, icing , to make numbers 12, 3, 6, and 9, chocolate chips , for remaining numbers (i use m&ms or white chips or ), licorice , for the hour and minute hands (i use twizzlers)

butter, melted and cooled, sugar, brown sugar, eggs, beaten, rolled oats, crushed corn flakes, flour, baking powder, baking soda, salt, vanilla, sweetened flaked coconut, raisins, chocolate chips, toffee pieces, chopped walnuts

wonderful sunrise biscotti, this refreshing biscotti is brightened up by the beautiful colors of the blood orange. white chocolate & honey add sweetness., butter (no substitutes), white sugar, blood orange, honey, almond extract, eggs, all-purpose flour, baking powder, salt, white chocolate chips, chopped pecans, oven to 325 degrees ., mixer bowl, add sugar, butter & honey., peel from the blood orange using the large side of the cheese grater. take care not to grate the pith (the white layer between peel & fruit). add grated peel to mixer bowl., orange in half & squeeze juice out of both halves; add to bowl., all together til light & fluffy., almond extract & then both eggs, 1 at a time, beating well after each., together flour , baking powder & salt. gradually blend into creamed mixture., wooden spoon , stir in chopped pecans & white chocolate chips., will be slightly sticky ., out onto lightly floured surface & divide into two halves., your hands , roll 1 half into a 10-12 inch log & place lengthwise on greased cookie sheet., flatten log into a long rectangle about 2-1/2 inches wide ., oven but leave logs on baking sheet til cool enough to handle., transfer to cutting board & slice each log on a diagonal into 1-inch wide slices.

all-purpose flour, bread flour, baking soda, baking powder, coarse salt (i used sea salt), unsalted butter, light brown sugar , packed, granulated sugar, granulated sugar, eggs, vanilla extract, milk chocolate, chopped into chunks, unsweetened chocolate, grated, semi-sweet chocolate chips, sea salt

rumprint cookies, unsalted butter,softened, granulated sugar, egg, vanilla extract, salt, all-purpose flour, nutmeg ,or to taste, unsalted butter,softened, sugar ,sifted, rum extract (or),to taste, nutmeg,for garnish, preparation time : 1 hour 30 minutes chilling time: 1 hour 15 minutes, cooking time : 12 minutes per batch, beat butter in large bowl of electric mixer until light ; beat in, sugar until fluffy. beat in egg , vanilla and salt; beat well. stir in, flour and nutmeg until well mixed. refrigerate dough, covered, 1 hour., heat oven to 350 degrees. have ungreased baking sheets ready., shape dough into 1-inch diameter balls. place 2 inches apart on, baking sheets. press down centers with thumb. bake until barely golden, about 12 minutes. cool on wire racks., filling, beat butter until light. beat in confectioners sugar, until fluffy. add rum extract to taste. beat well. fill a pastry bag, fitted with a medium star tip with the filling. pipe a star into the, center of each cookie. sprinkle with nutmeg. chill until filling firms, minutes .

raspberry filled chocolate ravioli cookies, bittersweet or semisweet chocolate, butter, softened, granulated sugar, egg, vanilla extract, chocolate extract, baking soda, salt, all-purpose flour, seedless raspberry jam, sugar, melt chocolate in top of double boiler over hot , not boiling water. remove from heat; cool., cream butter and granulated sugar in large bowl until blended. add egg, vanilla extract, chocolate extract, baking soda, salt and melted chocolate, beat until light. blend in flour to make a stiff dough. divide dough in half. cover; refrigerate until firm. preheat oven to 350of. lightly grease cookies sheets or line with parchment paper., roll out dough , half at a time,1/8 inch thick between 2 sheets of plastic wrap. remove top sheet of plastic ( if dough gets too soft and sticks to plastic, refrigerate until firm). cut dough into 1 1/2 inch squares. place half the squares 2 inches apart on prepared cookie sheets. place about 1/2 tsp jam in center of each square; top with another square. using fork, press edges of squares together to seal, then pierce center of each square. bake for 10 minutes or just until edges are browned. remove to wire racks to cool., dust lightly with confectioners sugar., makes about 6 dozen cookies .

butter, brown sugar, white sugar, eggs, all-purpose flour, chopped pecans, baking soda, salt, ground cinnamon, candy-coated milk chocolate pieces, colored sugar for decoration (optional)

butter, softened, butter flavor shortening, white sugar, brown sugar, eggs, creamy peanut butter, vanilla extract, all-purpose flour, baking soda, salt