Flexible Flavour Classic Drop Cookies Recipes

Steps:

• Prepare oven and pans Heat oven to 350°F, with one rack in center and one rack in bottom third. Line two large cookie sheets with parchment paper.
• Combine dry ingredients In a bowl, whisk together flour, salt, and baking soda.
• Cream butter and sugars Place butter and both sugars in a mixing bowl. Mash and stir with a wooden spoon until mixture is very light and fluffy (this can take up to 6 minutes, or 2 to 3 minutes if you're using an electric mixer). Add eggs one at a time, beating until thoroughly incorporated after each. Stir in vanilla.
• Add dry ingredients and mix-ins Add dry ingredients in three additions, stirring until completely incorporated after each. Stir in desired add-ins. (Or, if making several types of cookies, first divide dough into equal parts and then stir in appropriate amounts of add-ins: 1 rounded cup for dough split in half, 3/4 cup for dough divided into thirds.)
• Bake and cool Using a 1 1/2-inch ice-cream scoop, drop dough onto prepared baking sheets, about 2 inches apart Bake, rotating sheets top to bottom and back to front halfway through, until golden brown at edges and set in center, 13 to 15 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week, or frozen up to 1 month.
• Drop-Cookie Tips
• If your cookies turn out dense and hard, you might be using ingredients that are too cold and not creaming them enough. If your cookies spread too much in the oven and are too thin, on the other hand, you might be overdoing the creaming step or using ingredients that are too warm. It's worth the time to chill your dough before baking; this will help to control how much it spreads in the oven as it bakes.
• Sifting Chopped Nuts
• Before incorporating chopped nuts into doughs or batters, sift out the fine dust in a sieve. This will keep the particles from clouding the color or imparting a grainy texture.

Steps:

• Cream together sugar, shortening, eggs and vanilla. Add all dry ingredients and mix thoroughly. At this point stir in your favorite candy, chocolate chips, nuts, candied fruit, raisins or anything you would like to use.
• Drop by teaspoonfuls on greased cookie sheet and bake at 375 degrees for 10 to 12 minutes.

Steps:

• Dissolve baking soda in 2 tablespoons hot water.
• Cream butter and sugar; add eggs.
• Add spices, coffee and soda mixture.
• Mix nuts and flour. Add to mixture.
• If dough not stiff add little more flour.
• Drop mixture on greased cookie sheet by the teaspoon.
• Bake in 375°F degree oven for 15 minutes.

Steps:

• Pre-heat oven at 375°C.
• In one bowl, mix the Butter, White & Brown Sugar, egg and Vanilla into a uniform substance.
• In a seperate bowl, sift and mix the flour, baking soda and salt together.
• Whilst stirring, Incorporate/sift the Flour Mix gradually so that it doesn't become too hard or clumpy. The dough should be soft when properly mixed.
• Add the flavouring mix (chocolate chips, nuts, any ingredients you want) gradually and ensure the dough is still uniform and consistent.
• Place badges the size of a teaspoon on a greased/nonstick sheet.
• Bake 10-12 minutes until lightly brown, then remove from oven and let the cookies cooldown! You can flatten them with a fork as they come out too.

Steps:

• Cream butter and sugar until fluffy.
• Beat in egg and vanilla.
• Stir in melted chocolate.
• Sift dry ingredients and add to chocolate mixture alternately with sour cream. Mix well.
• Add nuts if desired.
• Bake 10 minutes at 350 and cool on wire rack. Frost with cream cheese frosting.
• For frosting: Mix together until creamy. Add additional powdered sugar if needed.