BIG SOFT SUGAR COOKIES
Great cookies for a cold winter night. I only make these on special occasions. I got this out of an old Working Mother's magazine.
Provided by Color Guard Mom
Categories Dessert
Time 50m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Grease large cookie sheets.
- In medium bowl, mix first 4 ingredients until well combined; set aside.
- In large bowl with electric mixer on medium speed, cream butter and 1 cup of the granulated sugar until light and fluffy. Beat in sour cream, eggs and vanilla.
- Beat in half the flour mixture until just combined. Stir in remaining flour mixture with a spoon (dough will be very soft). Spoon dough by heaping tablespoons on prepared baking sheets about 3 inches apart, making about 24 cookies.
- Butter the base of a flat bottomed glass that about 3 inches wide. Dip bottom of glass into the remaining 1/4 cup granulated sugar. Use sugared glass to flatten cookies into 3 inch rounds, coating bottom of glass with sugar each time.
- Sprinkle cookies with some coarse sugar.
- Bake for 10 to 12 minutes, or until tops spring back when lightly pressed. (Cookies will be very light in color).
- Immediately remove to racks to cool.
Nutrition Facts : Calories 156.5, Fat 6.3, SaturatedFat 3.7, Cholesterol 30.9, Sodium 134.4, Carbohydrate 22.9, Fiber 0.3, Sugar 12.9, Protein 2.1
BIG COOKIES
Another favorite from "Towns, Trails and Special Times.....The Marlboro Country Cookbook". These are not your everyday cookies.....peanut butter, oatmeal, chocolate, dates, nuts..........they are more like an incredibly delicious energy bar! A lot goes in to them, but they are worth the effort. Great to carry on a hiking trip or camping. Very hearty and yummy!
Provided by FolkDiva
Categories Drop Cookies
Time 45m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Combine eggs, sugars, vanilla, baking soda, butter and peanut butter.
- Add remaining ingredients and mix thoroughly.
- Drop by heaping teaspoonfuls onto a greased baking sheet; flatten slightly.
- Bake in a 350 degree oven for 12 minutes.
VANILLA SUGAR COOKIES
Provided by Food Network
Categories dessert
Time 2h20m
Yield 12 (3-inch) cookies
Number Of Ingredients 7
Steps:
- In a medium bowl, sift together the flour, salt, and baking powder. Set aside.
- In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and vanilla and beat until combined.
- Add the flour mixture in 2 batches, scraping down the bowl after each addition. Beat until the dough just comes together, being careful not to over mix.
- Turn out the dough onto a lightly floured surface. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
- Place the ball of dough between 2 pieces of parchment paper and roll out to 1/4-inch thick. Keeping the dough in the parchment, transfer to a cookie sheet and place in the refrigerator for at least 1 hour.
- Preheat the oven to 350 degrees F.
- Cut out the cookies in the desired shapes and place on a half-sheet pan lined with parchment paper or an un-greased nonstick cookie sheet, at least 1-inch apart. Transfer to the freezer and chill for at least 15 minutes or until they are firm.
- Bake until the cookies are light golden brown, about 10 minutes.
- Let cookies cool completely on the sheets before decorating.
GIANT CRINKLED CHOCOLATE CHIP COOKIES
Steps:
- Preheat the oven to 350 degrees F. Arrange three racks evenly spaced in the oven (see Cook's Note).
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 3 minutes, until creamy. Add the granulated sugar and brown sugar and beat on medium speed for 2 to 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. Add the egg, vanilla, and 2 tablespoons of warm water and mix on low speed just to combine. In a medium bowl, whisk together the flour, baking soda, and kosher salt. With the mixer on low, slowly add the flour mixture, then the chocolate (including the fine chocolate dust) to the batter until combined. Mix well with a rubber spatula.
- With a 2 1/4-inch standard ice cream scoop (or 1/3 cup measure), make 12 rounded scoops of dough and place them on a sheet pan. Freeze the dough for exactly 15 minutes, then arrange 4 balls of dough--spaced wide apart--on each of three sheet pans lined with parchment paper. Bake for 10 minutes, until the cookies are slightly puffed in the center. Remove the pans from the oven and bang them on the stove top, until the center of the cookies deflate. Bake for 3 minutes, then bang the pans again, repeating baking and banging every 3 minutes, for 18 to 20 minutes total, until the edges of the cookies are golden brown. (The centers will be lighter and not fully cooked.) Rotate the sheet pans in the oven so the cookies bake evenly. Sprinkle the cookies with fleur de sel and cool completely on the pans.
CHOCOLATE CHIP-COCONUT COOKIES
A classic cookie gets mini chocolate chips and big coconut flavor.
Provided by Food Network Kitchen
Time 1h45m
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the mini chocolate chips and coconut.
- Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
- Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
CHOCOLATE DIABLO COOKIES
Steps:
- For the dry ingredients: Mix together the sifted flour, cocoa powder, baking soda, cinnamon and pepper in a large bowl. Stir in the chocolate chips.
- For the wet ingredients: In another bowl, whisk together the brown sugar, white sugar, canola oil, eggs, ginger juice and vanilla.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Preheat the oven to 375 degrees F. On a greased cookie sheet, press fist-size cookie dough balls out and sprinkle with rock salt and sugar. Bake the cookies for approximately 11 minutes or until the cookies start to crack. They should be nice and fudgy in the middle! This recipe should make 12 BIG cookies or many more small ones.
GOOD COOKIES I
Steps:
- In a small bowl, dissolve baking soda in milk. Cream together the sugars and the egg. Mix in the oil, butter or margarine, baking soda mixture and cream of tartar. Stir in the vanilla, oatmeal, coconut or chopped nuts, corn flakes and flour.
- Make small balls and flatten them with a greased and flat bottomed glass. Bake 325 degrees F (165 degrees C) for about 12-15 minutes.
Nutrition Facts : Calories 322.3 calories, Carbohydrate 37.7 g, Cholesterol 28.1 mg, Fat 18.1 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 6.7 g, Sodium 176.1 mg, Sugar 18.3 g
BIG OL COWBOY COOKIES
These are the best cookies! I always mix the chocolate chips (mini's, milk choc chunks, and semi sweet morsels). They are big, almost a meal in themselves!
Provided by Marg4322
Categories Drop Cookies
Time 1h30m
Yield 36 Cookies
Number Of Ingredients 14
Steps:
- Heat over to 350°.
- Mix flour, baking soda, cinnamon and salt in bowl.
- Beat butter on medium speed until smooth and creamy, gradually beat in sugars, beat to combine.
- Add eggs one at a time, add vanilla.
- Stir in flour mixture until just combined.
- Add chocolate chips, oats, coconut and pecans.
- For each cookie drop 1/4 cup dough onto ungreased baking sheet (I use a large ice cream scoop).
- Bake at 350° for 17-19 minutes or until edges are lightly browned.
- Cool cookies on rack.
BASIC COOKIES
Bake a batch of these easy cookies with just five ingredients - or fewer. A perfect partner to a cup of tea, you can whip them up in no time
Provided by bendickson
Categories Afternoon tea, Treat
Time 32m
Yield Makes 25
Number Of Ingredients 5
Steps:
- Heat the oven to 190C/170C fan/gas 5. Cream the butter in a large bowl with a wooden spoon or in a stand mixer until it is soft. Add the sugar and keep beating until the mixture is light and fluffy. Sift in the flour and add the optional ingredients, if you're using them. Bring the mixture together with your hands in a figure-of-eight motion until it forms a dough. You can freeze the dough at this point.
- Roll the dough into walnut-sized balls and place them slightly apart from each other on a baking sheet (you don't need to butter or line it). Flatten the balls a little with the palm of your hand and bake them in the oven for around 10-12 mins until they are golden brown and slightly firm on top. Leave the cookies on a cooling rack for around 15 mins before serving.
Nutrition Facts : Calories 125 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 4 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
LARGE BATCH SUGAR COOKIES
This recipe is very versatile, and can easily be broken down into several smaller parts to add different ingredients, as for Holiday cookies.
Provided by NynaB
Categories Dessert
Time 10m
Yield 10 dozen cookies
Number Of Ingredients 9
Steps:
- Mix together flour, salt, soda, and baking powder and set aside.
- Cream butter and sugar together until light and fluffy. Add eggs, one at a time, and beat well. Add vanilla, beat. Add milk, beat. Slowly add in the flour mixture, one to two cups at a time, and mix well.
- When all ingredients have been added in, cover with plastic wrap and refrigerate at least two hours or overnight before baking.
- Before baking, preheat the oven to 350.
- Scoop dough by teaspoon-fulls and roll into balls, then place onto cookie sheet. Use a kitchen glass dipped in white sugar to flatten the balls of dough. Bake in preheated oven aprox 12 min, or until golden.
- Let set on cookie sheet for aprox 3 min, until firm, then transfer to cooling rack, or wax paper, to cool completely.
- *These can also be sprinkled with Cinnamon before baking to make Snickerdoodle or Spice Cookies.
Nutrition Facts : Calories 859.8, Fat 39.3, SaturatedFat 24.1, Cholesterol 162.1, Sodium 879.9, Carbohydrate 118, Fiber 2, Sugar 60.4, Protein 10.3
BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE
These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!
Provided by ELIZABETHBH
Categories Desserts Cookies Drop Cookie Recipes
Time 40m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.1 g, Cholesterol 42 mg, Fat 13.9 g, Fiber 1.5 g, Protein 2.8 g, SaturatedFat 8.4 g, Sodium 110.7 mg, Sugar 27.7 g
GIANT COOKIE
Get baking with the kids who'll love this giant cookie that they can adapt with their favourite treats like marshmallows, pretzels, nuts, toffee or fudge
Provided by Good Food team
Categories Treat
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Tip the butter and sugar into a large mixing bowl, beat until combined, then stir in the yolks and vanilla. Tip in the flour, baking powder, chocolate chips, a pinch of sea salt and any other fillings you want to add. Mix until a crumbly dough forms.
- Lightly butter a 25cm ovenproof frying pan. Spoon in and flatten the cookie mixture. For a gooey dessert, bake for 20 mins, leave to rest for 5 mins, then scoop straight from the pan and serve with ice cream, if you like. For a firmer cookie you can cut, bake for 30 mins, then leave to cool completely before cutting into wedges.
Nutrition Facts : Calories 596 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.2 milligram of sodium
BIG SOFT AND CHEWY CHOCOLATE CHIP COOKIES
"These are the very best chocolate chip cookies you will ever make. They make spectacular ice cream sandwiches especially with coffee ice cream". From The New England Soup Factory.
Provided by dojemi
Categories Dessert
Time 20m
Yield 1 batch
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees
- In a large mixing bowl, cream the butter and sugar together for about 1-2 minutes.
- Add the eggs and the vanilla and mix.
- In a separate bowl combine all of the dry ingredients.
- Add the dry ingredients to the butter mixture and mix to combine. Do not over mix or you will have tough cookies.
- Add the chocolate chips in by hand and stir.
- With an ice cream scoop that is medium sized scoop batter onto parchment lined cookie sheets 3-4 inches apart.
- Bake for 10 minutes.
- Remove from cookie sheets after 1 minute and let cool on cooling racks.
BIG CHOCOLATE CHIP COOKIES
These turn out big, like the kind you find in bakeries. I've also added peanut M&M's for a more special cookie.
Provided by Luv4food
Categories Dessert
Time 50m
Yield 18 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F; grease cookie sheets or line with parchment paper.
- Sift together flour, baking soda and salt; set aside.
- In bowl of mixer, cream together butter, Crisco, brown sugar and white sugar until well blended.
- Add vanilla, egg and egg yolk, and mix until light and creamy.
- Add the flour mixture until just blended.
- With a wooden spoon mix in chocolate chips and walnuts.
- Drop dough by the 1/4 cup, about 3 inches apart.
- Bake 15-17 minutes or until the edges are lightly browned.
- Cool a few minutes on cookie sheet before transferring to wire rack to cool completely.
Nutrition Facts : Calories 285.1, Fat 15.6, SaturatedFat 6.6, Cholesterol 37.4, Sodium 110.8, Carbohydrate 35, Fiber 1.4, Sugar 22.7, Protein 3.4
TAIWANESE WALNUT COOKIES
Taiwanese walnut cookies are very nutty and rich. We love to have them with tea. You can also dip them in milk or almond milk. This recipe makes 9 big cookies. Just double the recipe if you need more of these delicious and traditional Chinese cookies. Enjoy!!
Provided by RuPei
Categories Dessert
Time 55m
Yield 9 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 320 F; Line a layer of baking sheet on a baking pan.
- In a mixing bowl, combine butter, powdered sugar, all-purpose flour and baking powder with a fork first. Use fingers to mix well and form dough. Cover and refrigerate for 20 minutes.
- Add walnut and peanut into the mixing bowl. Gently fold nuts into dough. Divide into 9 pieces and roll each into a ball. Press each dough to make it a little flat, about 2/3 inch thick.
- Transfer dough to baking pan. Leave about 2 inches between each piece. Apply beaten egg on dough surface. Bake until golden brown, about 15 minutes.
- Let cookies set on the baking pan for 5 minutes. Transfer cookies to a wire rack and cool. Enjoy!
Nutrition Facts : Calories 403.9, Fat 27, SaturatedFat 13.8, Cholesterol 66.3, Sodium 99.9, Carbohydrate 36.6, Fiber 1.6, Sugar 13.5, Protein 5.7
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