Good Cookies Ii Recipes

Steps:

• Preheat oven to 325°F.
• In mixing bowl, cream butter and margarine.
• Add sugars, vanilla, and oil.
• Beat until smooth.
• Add egg and beat again until smooth.
• Add flour, salt, baking soda, and cream of tartar.
• Add nuts, oats, coconut, and Rice Krispies.
• Fold in until well blended.
• Cover bowl with waxed paper and refrigerate for an hour.
• Dough will be stiff enough to handle.
• Spray cookie sheets lightly.
• Pinch off a small piece about the size of a marble and flatten with your fingers (a regular sized cookie sheet should hold 24).
• Bake for 8-10 minutes.
• After removing from the oven, leave on the cookie sheets for a few minutes, then cool on racks.

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.

Steps:

• Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don't overwork the dough as this will toughen the cookies.
• For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.
• Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading.
• Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle - they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

Steps:

• Mix in order given. Drop by teaspoonfuls onto baking sheet. Bake at 350° for 12-15 minutes.