10 points to the best cookie recipe!!!!!!!!!!

(yeah i like chocolate chip)10 points to the best cookie recipe!!!!!!!!!!
Umm. I used to LOVE chocolate chip cookies but then when I tried FRIED OREOS i gave up on cookies and went right to the FO's. Boy, they are 10 times better than cookies. Here's a recipie: 10 points to the best cookie recipe!!!!!!!!!!
HERSHEY'S Giant Chocolate Chip Cookie


Ingredients:


6 tablespoons (3/4 stick) butter or margarine, softened


1/2 cup granulated sugar


1/4 cup packed light brown sugar


1/2 teaspoon vanilla extract


1 egg


1 cup all-purpose flour


1/2 teaspoon baking soda


1-2/3 cups HERSHEY'S SPECIAL DARK Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips, HERSHEY'S Mini Chips Semi-Sweet Chocolate or HERSHEY'S Milk Chocolate Chips


Directions:


1. Heat oven to 350°F. Line 12-inch metal pizza pan with foil.





2. Beat butter, granulated sugar, brown sugar and vanilla in medium bowl until fluffy; add egg, beating well. Stir together flour and baking soda; stir into mixture with chocolate chips. Spread batter evenly in prepared pan, spreading to 1-inch from edge.





3. Bake 20 to 25 minutes or until lightly brown and set. Cool completely; carefully lift cookie from pan and remove foil. Decorate as desired; cut into wedges to serve. 8 to 10 servings.





VARIATION: ';PERFECTLY CHOCOLATE'; GIANT CHOCOLATE CHIP COOKIE: Stir in 1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa with flour mixture.























GIANT SNICKERDOODLES





1 c. butter, softened


1 1/2 c. granulated sugar


2 eggs


2 3/4 c. all-purpose flour


2 tsp. cream of tartar


1 tsp. baking soda


1/4 tsp. salt


2 tbsp. granulated sugar


2 tsp. ground cinnamon





In a large mixing bowl with electric mixer at medium speed, cream butter, 1 1/2 cups sugar and eggs until light and fluffy.


In another bowl combine flour, cream of tartar, baking soda and salt. Add flour mixture to creamed mixture; blend well. Refrigerate dough 30 minutes.





In a shallow dish combine 2 tablespoons sugar and cinnamon. Shape dough into 2-inch balls and roll balls in sugar-cinnamon mixture. Place balls 3 inches apart on a greased cookie sheet (between 6-9 cookies on a sheet). Bake at 375 degrees for 12-15 minutes. Transfer to wire racks to cool.























DISHPAN COOKIES


Makes about 2-1/2 Dozen Cookies





2 cups Butter Flavor Crisco- all vegetable shortening or 2 Butter flavor Crisco Sticks


2 cups firmly packed light brown sugar


2 eggs


1 tablespoon vanilla extract


2 cups all-purpose flour


2 cups oats (Quick or Old Fashioed, uncooked)


1 teaspoon salt


1 teaspoon baking soda


1 teaspoon ground cinnamon


2 cups (12-ounce package) semi-sweet chocolate chips


1 -2/3 cups (10-ounce package) butterscotch chips


2 cups large pecan halves





Heat oven to 375ºF. Grease baking sheet with Butter Flavor Crisco.


Combine Butter Flavor Crisco and brown sugar in very large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs and vanilla.


Combine flour, oats, salt, baking soda and cinnamon. Add gradually to creamed mixture at low speed. Finish mixing with spoon. Stir in chocolate chips, butterscotch chips and nuts. Fill ice cream scoop that holds 1/4 cup with dough, rounding slightly (or use-1/4 cup measure). Drop 3 inches apart onto greased baking sheet.


Bake at 375ºF for 12 to 15 minutes or until light brown and just set. Cool on baking sheet until warm before removing to cooling rack.























Big Chocolate Chip Cookies








If you're a chocolate nut like me, these cookies are the way to go! They're chock-full of three different chocolate chips: semisweet chocolate, milk chocolate, and white chocolate! Oh yeah, baby-I bet you can't eat just one!





Yield: About twenty-seven 4-inch cookies





2 1/4 cups flour


1 teaspoon baking powder


1/2 teaspoon baking soda


1/2 teaspoon salt


1 cup (2 sticks) unsalted butter, softened


3/4 cup granulated sugar


3/4 cup light brown sugar


1 teaspoon vanilla extract


1 large egg, cracked into a small cup or saucer


1/2 cup semisweet chocolate chips


1/2 cup milk chocolate chips


1/2 cup white chocolate chips


1 cup chopped, toasted walnut pieces (optional)





Tools: Measuring cups and spoons, medium mixing bowl, electric mixer, rubber spatula, large spoon or plastic spatula, tablespoon, 3 nonstick baking sheets, plastic turner, wire racks





1. Preheat the oven to 350 degrees F.





2. Sift together the flour, baking powder, baking soda, and salt into a medium bowl and set aside.





3. Place the butter, granulated sugar, and light brown sugar in the bowl of an electric mixer and cream the ingredients on high speed (page 24). Scrape down the sides of the bowl with a rubber spatula.





4. Add the vanilla and egg and mix on medium speed.





5. Add the flour mixture and mix on low speed just until batter is stiff-don't overdo it!





6. Turn off the mixer and, using a large spoon or plastic spatula, fold in the chocolate chips and the walnuts, if desired.





.7. Using a tablespoon, scoop about 2 spoonfuls of the dough into a ball and place on a baking sheet. Repeat with remaining dough, keeping the scoops about 2 inches apart. Using your fingers or the back of the spoon, press down on each ball of dough to slightly flatten. You should get about 9 cookies on each sheet.





8. Bake until golden brown, about 20 minutes. (Depending on the size of your oven, you may need to do this in batches.)





9. Using oven mitts or pot holders, remove the cookies from the oven and transfer with a plastic turner to wire racks to cool. Repeat with the remaining sheets, if necessary.





It's important that you try to make the cookies about the same size, so that they're all finished baking at the same time!





Be careful handling the hot baking sheets!
























This is an awesome recipe!





Neiman Marcus $250 Cookie Recipe





1 c. butter


1 c. sugar


1 c. brown sugar


2 eggs


1 t. vanilla


2 c. flour


2 ½ c. blended oatmeal


½ t. salt


1 t. baking soda


1 t. baking powder


12 oz. chocolate chips


4 oz. Hershey bar (grated)


1 ½ cups chopped nuts (your choice)





Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 6-10 minutes at 375°.


Makes 5 ½ dozen cookies






well if you like chocolate chip i got a good one for you.


OAT %26amp; CHOCOLATE CHIP COOKIE


90G butter


60g sugar


1 1/2 cups of flour


3/4 cup of oats


3/4 cup of choc chips(or more if needed)


sift the flour into a bowl, add choc chips and oats


leave that and get a meduim saucepan, melt the butter with the sugar until it is liquid.


then you add the oat, , flour mixture and mix it in until it in okay to make into a dough without being too sticky.


then take it off the heat.


put into bowl and add choc chips, mix in well.


then you make them into the shape of cookie you want and put in the oven on 175-190degrees for about 12-15 minutes. longer if required.


i really hope you like this recipe.


its my own recipe, it tastes really good. what do you think of it?
CAKE MIX COOKIES


(I make these at Christmastime for gift giving)





White Cake Mix


2 Tablespoons water


2 eggs


1/2 cup cooking oil


1 teaspoon almond extract


1/2 cup chopped nuts


powdered sugar





Mix all ingredients, except powdered sugar.





Drop batter (about a teaspoon per cookie) into a bowl of powdered sugar.





Roll in sugar until it is an approximate shape of a ball.





Place ion a lightly greased cookie sheet.





Bake at 350 degrees about 18 minutes, until lightly browned.





Cool on wire racks. Makes about 4 dozen cookies.





(Use any flavoring or cake mix you desire.)








Monster Cookies


(Makes a ‘monster amount)


I found this recipe…but as yet have not tried it.





Cream together: *(use a ‘large’ pan for this)


12 eggs


1 lb soft butter


2 lb brown sugar


4 c. sugar


1 T vanilla


½ tsp salt


3 lb creamy peanut butter


Then add:


18 c. rolled oats


8 tsp baking soda


1 lb M%26amp;M’s plain


1 lb chocolate chips (or butterscotch)


Spoon out and Bake at 325 til done!








Ritzy/Chocolate/Peanut Butter Sandwich Cookies





Ritz crackers


Creamy peanut butter


Chocolate chips





1.) Cover cookie sheet with waxed paper.


2.) Melt the chocolate chips in the double boiler.


3.) Spread peanut butter on a Ritz and top with another cracker.


4.) Dip the sandwich in the melted chocolate use tongs carefully so you don't break the cracker and dip in chocolate…cover completely.


5.) Place the chocolate-covered sandwich on the cookie sheet…and let chocolate set.


Store in air tight container in refrigerator.





I’ve used…graham crackers (break at perforations)….various crackers.





Hint: Might try vanilla wafers…..and maybe fill with some store bought frostings….. or small amount of jam…..or marshmallow crème.





No-Bake Peanut Butter Squares





Ingredients::


1/2cup (1 stick) butter or margarine


2 cups (sifted) powdered sugar


1 1/2 cups graham cracker crumbs


1 cup peanut butter


1 1/2 pkg. (12 squares) Semi-Sweet Baking Chocolate


1/2cup milk (optional)





Directions:


Line 13” x 9” baking pan with foil, with ends of foil extending over sides of pan. Set aside.


Melt butter in large microwavable bowl on HIGH 1.5 - 2½ minutes or until melted.


ADD sugar, graham cracker crumbs %26amp; peanut butter……and milk if needed. Mix well spread into prepared pan.


Microwave chocolate 1.5 – 2 minutes or until melted stirring after each minute. Cool slightly; pour %26amp; spread over peanut butter mixture in pan. Cool. Cut partially through dessert to mark 48 squares. Refrigerate 1 hour or until set.


LIFT from pan, using foil handles. Cut all the way through dessert into squares.





(I used the milk…was easier to spread in pan….I’ve made this also…not bothering to line pan with foil…or not scoring before refrigerating…….served from pan…..let it sit at room temperature before cutting…about 15 – 20 minutes..…easier to cut into serving pieces).








Or try:





Mock Ice Cream Sandwiches





2 whole graham crackers


Cool Whip





Spread a thin layer of Cool Whip on 1 whole cracker….top with remaining cracker….freeze.


Can't get any simpler that that!!


You'll want to make several at a time.....can't eat just one!





HINT: Melt some chocolate and drizzle over top before freezing.








Find more quick – simple – E-Z – few ingredient….recipes…at E-Z Cookin’ group:





http://groups.yahoo.com/group/e-zcookin/





Lots of interesting ‘stuff’ in files %26amp; links…come join %26amp; check it out.





Pat in Indiana….pmsbar2@att.net



I like meat cookies.


Some people call them by another name but I prefer to see them as cookies.


1/2 lb each of lean ground beef, pork and lamb


1 onion chopped fine


1 bulb (yeah, the whole thing) of garlic, smashed and chopped


1 teaspoon sea salt


1 tablespoon of cayenne pepper


1 tablesponn roasted sesame oil





Mix well all ingredients in a mixing bowl. Form into 4 inch diameter by 3/4 inch thick cookies and bake @ 350 for half an hour.


Kids LOVE them!