Whats a good cookie recipe?

My good friend is turning 17 and I wanna make him some cookies! I looked on google but there is just too many to choose from and I want to know that they will turn out good. If you have a good cookie recipe that you've made before please let me know!Whats a good cookie recipe?
I use butterscotch chips in mine.





DELICIOUS COOKIES





1 c. brown sugar


1 c. white sugar


1 egg


2 tsp. vanilla


1 tsp. soda


1 c. quick cooking oatmeal


1 c. coconut


1 c. chopped pecans


1 c. butter, Crisco or butter


1 c. vegetable oil


1 tsp. salt


1 tsp. cream of tartar


1 c. Rice Krispies


1 c. chocolate chips


3 1/2 c. flour





Cream sugars and egg. Mix ingredients in order listed. Mix as you normally mix cookie batter. Bake at 350 degrees for 10-12 minutes.


NOTE: As the name says, these are delicious and rich. Makes a large batch. Watch carefully - they can be overbaked easily.Whats a good cookie recipe?
Cookies You Could Eat for BreakfastSally Moore of Stuart, Florida, modeled these jazzed-up oatmeal treats after her husband's favorite scone from a local bakery. The recipe is filled with good, healthy ingredients.





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Blue-Ribbon Cheesecake





Chocolate Crispy Cake





A Taste of Spring


Apricot Oatmeal Cookies





Prep: 40 minutes plus cooling





Cook time: Bake about 14 minutes per batch





Makes: About 4 1/2 dozen cookies





Ingredients:





1 cup butter or margarine (2 sticks), softened


1 cup packed light brown sugar


1/2 cup granulated sugar


2 large eggs


1 1/2 cups all-purpose flour


1 teaspoon baking soda


1 teaspoon ground cinnamon


1 teaspoon almond extract


Salt


3 cups oats, uncooked


1 cup chopped dried apricots


3/4 cup dried cranberries


3/4 cup sweetened flaked coconut


3/4 cup slivered almonds, toasted





1. Preheat oven to 350 degrees F. In large bowl, with mixer on medium speed, beat butter and sugars 2 minutes or until creamy, occasionally scraping bowl. Reduce speed to low; beat in eggs, flour, baking soda, cinnamon, almond extract, and 1/2 teaspoon salt just until blended. Stir in oats and remaining ingredients.





2. Drop dough by rounded measuring tablespoons, 2 inches apart, onto ungreased cookie sheet. Bake cookies 14 to 15 minutes or until tops are golden. Cool cookies on wire racks. Repeat with remaining dough.





Nutritional information for each serving: About 130 calories, 3 g protein, 18 g carbohydrate, 6 g total fat (3 g saturated), 2 g fiber, 18 mg cholesterol, 85 mg sodium.


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Recipes and Entertaining
Easy Chocolate Chip Cookies





1/2-1 cup softened butter


2 eggs


1 cup brown sugar


1 tablespoon vanilla


2 cups flour


1 teaspoon baking powder


1 bag chocolate chips





1. Mix butter, eggs, brown sugar and vanilla together.


2. Add flour (1 cup at a time) to mixture.


3. Next add baking powder and chocolate chips.


4. Bake in oven at 350 degrees for about 15-20 minutes.
For something a little different... these are delicious!





CHOCOLATE COVERED PEANUT BUTTER BALLS





1 c. butter


1 lb. powdered sugar


1 tsp. vanilla


1 c. graham cracker crumbs (12 sq.)


1 c. peanut butter





In a large bowl mix all the ingredients. Roll into walnut size balls and lay on wax paper. In double boiler top, melt 12 ounce chocolate chips, 1/4 block paraffin grated. Roll balls in chocolate with spoon, drain on fork and set on wax paper to cool. Store in refrigerator or freezer.
Try these!!





Ghost Cookies


Yield: 2 dozen





1/2 cup butter or margarine, softened


1/2 cup shortening


1 1/2 cups powdered sugar


1 large egg


2 teaspoons vanilla extract


2 3/4 cups all-purpose flour


1 teaspoon cream of tartar


1/2 teaspoon baking soda


16-ounce can pre-made vanilla frosting


colored sugars, for decoration


mini-morsels, for decoration


candy sprinkles, for decoration


black or brown decorating frosting, for decoration





Preheat the oven to 375潞F





Beat butter and shortening at medium speed with an electric mixer until blended. Add powdered sugar, egg, and vanilla to butter mixture; beat well. Gradually add flour, cream of tartar, and baking soda, beating well.





Cover and chill dough 1 hour. Roll dough to 1/4-inch thickness, and cut with a 4-inch ghost-shaped cutter. Place cookies 2 inches apart on lightly greased baking sheets. Place a craft stick under each cookie, pressing cookie lightly onto stick.





Bake for 10 minutes or until cookies are lightly browned. Cool cookies on baking sheets 5 minutes; remove to wire racks to cool completely.





Microwave frosting in a 2-quart glass bowl at HIGH 1 minute or until frosting melts. Spread melted frosting over cookies in batches of 3. (Frosting hardens quickly.) Decorate rapidly with desired toppings. .


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...


Ghost Meringues


(makes 12 ghosts)





3 large egg whites, at room temperature1/2 teaspoon (2.5 ml) cream of tartar3/4 cup (188 g) one-to-one sugar substitute, such as Louis Sherry One Spoon Sugar Replacement1/2 teaspoon (2.5 ml) pure vanilla extract24 dried currants





Preheat oven to 200掳F (130掳C).





Line two large, heavy baking sheets with parchment paper.





Combine egg whites and cream of tartar in a clean, grease-free mixing bowl and beat with an electric mixer until soft peaks form. Gradually add sugar substitute, 1 tablespoon (15 ml) every 30 seconds until meringue holds very stiff peaks. Beat in vanilla.





Spoon meringue into a pastry bag fitted with a 1/2-inch (1.25 cm) plain tip or spoon into a gallon-size (1 l-size) heavy plastic food bag, then cut off 1 corner to make a 1/2-inch (1.25 cm) wide opening.





Pipe meringue onto prepared baking sheets into ghost shapes, about 3 inches (3.75 cm) wide and 5 inches (6.25 cm) high. Space ghosts about 2 inches (2.5 cm) apart. Press 2 currants into each ghost to form the eyes.





Bake until meringues begin to turn pale gold and are firm to the touch, about 1 1/4 to 1 1/2 hours, switching baking sheet positions half way through the baking time. Turn off oven and leave meringues in closed oven for 2 hours. Cool slightly. When just barely warm, slip each ghost into a plastic sandwich bag and tie tops with pieces of orange and black ribbons


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...


Ghosts in the Graveyard


Serves: 15 to 18





1 pkg. (16 oz.) chocolate sandwich cookies


3-1/2 cups cold milk


2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding %26amp; Pie Filling


1 tub (12 oz.) COOL WHIP Whipped Topping , thawed





Preparation:


CRUSH cookies in zipper-style plastic bag with rolling pin or in food processor.





POUR cold milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 5 minutes. Stir in 3 cups of the whipped topping and 1/2 of the crushed cookies. Spoon into 13x9-inch baking dish. Sprinkle with remaining crushed cookies.





REFRIGERATE 1 hour or until ready to serve. Store leftover dessert in refrigerator.





To Decorate Graveyard: Decorate assorted cookies with decorator icings to make ';tombstones.'; Stand tombstones on top of dessert with candy corn and pumpkins. Drop dollops of remaining whipped topping onto dessert to make ';ghosts.';





Boo Cups: Layer pudding mixture and remaining crushed cookies in 12 to 16 paper or plastic cups. Decorate as desired


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...


Graveyard Cups





24 clear 12-oz. plastic cups


2 pkgs. Oreo cookies


2 recipes of chocolate pudding


whipped cream


24 Pepperidge Farms Milano Cookies


brown or black cake decorating gel


24 gummi worms





Crush all Oreos in food processor. In the bottom of each cup, place about 1 Tbsp. of Oreos. Mix remainder of Oreos in pudding mixture, holding out about 2 cups for topping. Then spoon about 2 TBSP Oreo mixture over pudding. Poke one gummi worm down in dirt, still showing on top. On each Milano cookie, write on top half ';RIP'; with cake decorating gel, and stick them down in the back of the cup. They resemble tombstones.





Note: Can also do in a sheet cake pan with lots of tombstones and worms for a home party.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...


Jack O' Lantern Cookies


Makes 18 to 20 large cookies





3/4 cup dark molasses


3/4 cup paked brown sugar


1/4 cup water


3 tbsp. butter, melted


3 cups flour


1 tsp. baking soda


1 tsp. ginger


1/2 tsp. each salt, ground allspice and cinnamon


1/4 tsp. cloves


Orange icing (recipe follows)


2 cups seedless grapes





Preheat the oven to 350潞F





Combine molasses, sugar, water and melted butter and mix well. Combine dry ingredients and mix well. Stir dry ingredients into molasses mixture. Cover and refrigerate 2 hours or longer. Roll dough out to 1/8 to 1/4 inch thick on floured surface. Cut dough into pumpkin shapes, 4 1/2 to 5 - inches in diameter and place on lightly greased cookie sheet.





Bake for10-12 minutes or until firm to a light touch with a finger. Cool. Ice with Orange Icing and decorate with grapes to make faces.





ORANGE ICING





Beat 6 cups icing sugar and about 1/3 cup orange juice until smooth and of spreading consistency.





Tint with 9 drops yellow food colour and 10 drops red food color or to desired orange color.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~...


Pumpkin Swirl Cheesecake


12 servings





3/4 Cup Graham Cracker Crumbs


2 Tbsp Unsalted Butter, melted


1 (8 oz pkg.) Cream Cheese


1/2 Cup Sugar or Sugar Substitute = 1/2 Cup


1/2 Cup 2% Milk


2 Tsp Vanilla Extract


1/2 Tsp Orange Zest, finely chopped


2 (8 oz pkg.) Cream Cheese


1 (15 oz can) Pumpkin


1 Tsp Pumpkin Pie Spice


1 Envelope Unflavored Gelatin


1/4 Cup Orange Juice





Crust: In a medium bowl, conbine the graham cracker crumbs and melted butter; stir until the crumbs are moistened. Press onto the bottom of an 8-inch srpingform pan. Cover and chill.





White Filling: In a food processor, conbine the 1 package cream cheese, 1/4 cup sugar substitute, 1/4 cup milk, vanilla extract, and the orange zest. Cover and process until the mixture is smooth. Transfer to a bowl; set aside.





Pumpkin Filling: In a food processor, conbine the remaining cream cheese, pumpkin, remaining sugar substitute, remaining milk, and the pumpkin pie spice. Cover and process until the mixture is smooth.





In a small saucepan, sprinkle the gelatin over the orange juice and let stand for 5 minutes. Cook and stir over low heat until the gelatin is dissolved.Stir in 1 Tablespoon of the gelatin mixture into the white filling. Stir in remaining gelatin mixture into the pumpkin filling.





Pour the pumpkin filling into the prepared crust. Carefully pour the white filling onto the pumpkin filling. Using a knife to swirl the pumpkin and the white mixtures together. Cover and chill overnight.





To serve: Loosen the cheesecake from the side of the pan with a thin knife, release the clasp of the springform pan and remove the sides. Cut into wedges and serve.
MOLASSES COOKIES





3/4 c. shortening


1 c. sugar + more for rolling


1 egg


1/4 c. molasses


1/4 tsp. salt


2 c. flour


2 tsp. baking soda


1 tsp. cinnamon


1/4 tsp. ginger


1/4 tsp. cloves





Cream shortening and sugar. Add egg and molasses to creamed mixture and stir to blend. Sift all dry ingredients into creamed mixture and combine well.





Preheat oven to 350掳. Line cookie sheets with foil or parchment paper. Roll dough into 3/4-inch balls. (Measure the first one and use it as your example.) Roll in sugar, either white or colored. Place balls on cookie sheet, allowing room for their flattening during baking. Bake at 350掳 for 9 - 12 minutes. (Our experimentation says try 325掳 for 8 minutes.) Makes 4 dozen.





Nobody else makes these, so they're often popular.
Butterscotch oatmeal cookies with maple flavering. Always a hit.





The recipe is on the back of the butterscotch chip bag, and substitute maple flavoring (not syrup) for the vanilla.
Ultimate Chocolate Chocolate Chip Cookie


4 cups (24 oz.) semi-sweet chocolate chips


2 2/3 cups all-purpose flour


1 teaspoon baking soda


1 teaspoon salt


1 cup (2 sticks) butter or margarine, softened


1 cup packed brown sugar


1/2 cup granulated sugar


1 teaspoon vanilla extract


3 large eggs





Directions





Melt 2 cups chocolate chips in small, heavy duty saucepan over low heat; stir until smooth. Remove from heat. Combine flour, baking soda and salt in medium bowl.





Beat butter, brown sugar, granulated sugar, vanilla extract in large mixer bowl. Add eggs one at a time, beating well after each addition. Beat in melted chocolate.





Gradually beat in flour mixture. Stir in remaining chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.





Bake in 375 degree oven 8-9 minutes or until cookies are puffed. Cool on baking sheets for


2 minute; remove to wire racks to cool completely.





Makes 4 dozen cookies.
Peanut Butter Chocolate Whirls





1/2 c shortening


1/2 c peanut butter


1 c sugar


1 egg


2 TBS milk


1 tsp vanilla


1 1/4 c flour


1/2 tsp baking soda


1/2 tsp salt


1 c semisweet chocolate chips





Cream together shortening, pb, and sugar. Add egg, milk and vanilla. Separately combine flour, soda, and salt. Gradually add this to creamed mixture. Turn onto a lightly floured surface and roll into a 16x12 rectangle. Melt choc chips, cool slightly. Spread over dough to within 1/2 inch of edges. Tightly roll up jelly roll style. Wrap in plastic wrap. Refrigerate for up to 30 minutes. Unwrap and cut into 1/4 inch slices. Place 1 inch apart on ungreased baking sheets. Bake 350 for 8-10 minutes, or until lightly browned. Remove tp wire racks to cool.
omg this is the best recepie ever no doubt..... here it is





Award Winning Soft Chocolate Chip Cookies








鈥?Prep Time 15 min.


鈥?Cook Time 12 min.


鈥?Serves 72


1. Ingredients


1. 4 1/2 cups all-purpose flour


2. 2 teaspoons baking soda


3. 2 cups butter, softened


4. 1 1/2 cups packed brown sugar


5. 1/2 cup white sugar


6. 2 (3.4 ounce) packages instant vanilla pudding mix


7. 4 eggs


8. 2 teaspoons vanilla extract


9. 4 cups semisweet chocolate chips


10. 2 cups chopped walnuts (optional)


2. Cooking Directions


1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.


2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.


Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.


Yield: 72 servings








Enjoy!!!