Cookie Recipe Thread

i dont actually have a recipe but i do wanna thank you for posting that question cause i love to bake and love new recipes. i will however share w u my favorite website for recipes... go to cooks.com u will not b disappointed good recipes and most r fairly easy to make

Chocolate Chip Cookies 3/4 cup granulated sugar 3/4 cup brown sugar 3/4 cup butter or margarine 1 ts vanilla 1 egg 2 1/4 cups all purpose flour 1 ts baking soda 1/2 ts salt 1 cup chocolate chips Preheat oven to 375 F. Mix sugars, margarine, vanilla and egg in large bowl. Stir in flour, baking soda and salt, dough will be stiff. Fold in chocolate chips. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheets. Bake 8 to 10 minutes, or until light brown, centers will be soft. Cool slightly; remove from cookie sheets onto a wire rack. Enjoy!

Christmas Tree Cookies INGREDIENTS: 1 1/2 cups confectioners' sugar 1 cup butter, softened 1 egg 1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar -------------------------------------------------------------------------------- DIRECTIONS: Mix confectioners' sugar, butter or margarine, egg, vanilla, and almond extract. Stir in flour, baking soda, and cream of tartar. Cover and refrigerate for 2 hours. Heat oven to 375 degrees F (190 degrees C). Divide dough into halves. On lightly floured cloth-covered board, roll each half out to 3/16 inch thick. on lightly floured cloth-covered board. Cut into Christmas shapes. Bake on parchment lined baking sheets for 7 to 8 minutes. Let cool on wire racks and decorate as desired.

here's an easy one from Semi-Home Made show. HARVEST WALNUT COOKIES vanilla dough: 1 (18.25 ounce) box white cake mix 1/3 cup vegetable oil 4 tablespoons butter, melted 1 egg, beaten to blend 1 teaspoon pure vanilla extract 3/4 cup chopped walnuts, lightly toasted chocolate dough: 1 (18.25 ounce) box devil's food cake mix 1/3 cup vegetable oil 4 tablespoons butter, melted 1 egg, beaten to blend 2 teaspoons pure vanilla extract 3/4 cup chopped walnuts, lightly toasted Vanilla Dough Preparation: beat cake mix, oil, melted butter, egg and vanilla in a large bowl until dough forms. Stir in walnuts Chocolate dough preparation: beat cake mix, oil, melted butter, egg, and vanilla in a large bowl until dough forms, stir in walnuts. Cookie Preparation: Preheat oven to 400 degrees F. Scoop 1 teaspoon of vanilla dough into ball. Scoop 1 teaspoon of chocolate dough into ball. Gently press dough balls together, then roll gently to form one ball. Place 20 balls on an ungreased baking sheet, spaced evenly apart. Bake for 10 minutes, or just until cookies begin to brown. Cool cookies on cookie sheets for 5 minutes. transfer cookies to cooling racks and cool completely. Repeat with remaining chocolate and vanilla dough, forming about 6 dozen cookies total. Store in airtight container at room temperature up to 2 days. or freeze up to 3 months.

RECIPES TO TRY BAKERS ONE BOWL BROWNIES 4 SQUARE BAKERS UNSWEETENED BAKING CHOCLOATE 3/4 CUPS BUTTER OR MARGARINE 2 CUPS SUGAR(OR SUGAR SUBSITUTE) 3 EGGS 1 TSP VANILLA 1 CUP FLOUR MICROWAVE UNSWEETENED CHOCOLATE AND BUTTER IN LARGE BOWL ON HIGH FOR 2 MINUTES OR UNTIL BUTTER MELTED STIR UNTIL CHOCOLATE IS COMPLETELY MELTED. STIR IN SUGAR ADD EGGS VANILLA MIX WELL ADD FLOUR STIR UNTIL WELL BLENDED SPREAD INTO GREASED FOIL LINED 13 X9 INCH BAKING PAN. BAKE AT 350 DEGREES FOR 30-35 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT FUDGY CRUMBS DO NOT OVERBAKE COOL IN PAN LIFT OUT OF PAN ONTO CUTTING BOARD CUT IN TO 24 SQUARES. winter vegetable pot pie ingredients 2 celery stalks sliced 1tbsp olive oil 1 garlic glove crushed 8 small onion halved 8oz rutabaga chopped 2 carrots sliced 1/2 small cauliflower broken into florets 3 1/4 cup sliced mushrooms 14oz canned chopped tomatoes 1/4 cup red lentils 2tbsp cornstarch 3-4tbsp water 1 1/4 cup vegetable bouillon 2 tsp tabasco sauce 2tsp chopped fresh oregano pot pie topping 2 cups self rising flour 4 tbsp butter 1 cup grated sharp colby cheese 2tsp chopped oregano 1 egg lightly beaten 2/3 cup milk salt heat oil in large skillet and cook garlic and onions for 5 minutes add celery rutabaga carrots and califlower and cook 2-3 minutes add the mushrooms tomatoes and lentils mix cornstarch and water togetherand stir into pan with buillon tabasco and oregano transfer to a casserole and cover bake in preheated oven 350 degrees for 20 minutes to make topping sift the flour with pinch of salt into a bowl rub in butter then stir in most if the cheese and oregano beat egg with milk and add enough to the dry ingrdients to make a soft dough knead lightly roll out 1/2 inch thick and cut into 2 inches/5cm circles remove the casserole from the oven and increase the temputerature to 400 degree arange the biscuits areound the edge of the casserole brush with the remaining egg and milke and sprinkle with the reserved cheese fook another 10-12 minutes garnish and serve Chicken and Dumplings Recipe 1 store-bought roast whole chicken 1 tablespoon vegetable oil 1 medium onion, chopped 1 (49 1/2 ounce) can chicken broth 1 (14 1/2 ounce) can chicken broth 1 teaspoon poultry seasoning 1 teaspoon salt 1/2 teaspoon ground pepper 5 medium carrots, chopped 3 stalks celery, chopped 1 (16 1/3 ounce) can ready-to-bake refrigerated buttermilk flaky biscuits 1 (12 ounce) jar chicken gravy Remove skin from chicken and chop or shred meat into large pieces. Set aside. In a small frying pan, add vegetable oil and heat over medium heat; add chopped onions and saute until soft. In a large pot or Dutch oven, add broth (both cans), poultry seasoning, salt, pepper, carrots, celery and sauteed onion. Bring to a boil; reduce heat to simmer for about 10 minutes to soften vegetables and then add shredded chicken. Continue to simmer while preparing dumplings. Open can and remove biscuits. On a lightly floured surface, roll each biscuit to about 1/4-inch thick. Cut each biscuit into 4 wedges. Set aside. Skim surface of stew for any scum that has risen to top. Stir in chicken gravy. With the stew simmering over low heat, stir in dumplings a few at a time. Once all dumplings are in the pot, cover with a tight fitting lid and cook for 10 minutes. Ladle into bowls and serve piping hot. chicken and chili bean pot ing redients 2tbsp flour 1tsp chili powder 8 chicken thighs or 4 chicken legs 3tbsp vegetable oil 2 garlic cloves crushed 1 large onion 1 green or red bell pepper seeded and chopped 1 1/4 chicken bouillon 12oz tomatoes chopped 14oz canned red kidney beans 2tbsp tomato paste salt and pepper combine the flour and chili powder in a shallow disk add salt and pepper to tast rinse the chicken but do not dry the chickend into the seasoned flour turning to coat it on all sides heat the oil in a large deep skillet or flameproof casserole and sadd the chicken cook over hight heat turning the pieces frequently for 3-4 minutes until browned all over lift the chicken out of the skillet or casserole with a slotted spoon and drain on paper towels add the garlis onion and bell peppers to the skillet or casserold and cook over medium heat stiffing occasionally for 2-3 minutes until softened add the bouillon tomoatoes kidney beans and tomatoe paste stirring well bring a boil then return the chicken to the pan lower the heat cover simmer for about 30 minutes until the chicken is tender taste and adjust the seasoning if necessary and serve CHILI 1LB GROUND BEEF 1 CUP CHOPPED ONIONS 1/2 CUP CHOOPED GREEN PEPPER 1 GARLIC GLOVE MINCED 1 (15 OZ) CAN LIGHT RED KIDNEY BEANS 1 (8OZ) CAN TOMATO PASTE 1 (1 1/4 OZ) PKG TACO SEASONING CORN BREAD 1 CUP ALL PURPOSE FLOUR 1 CUP YELLOW CORNMEAL 2 TABLESPOON OF SUGAR 3 TEASPOON BAKING POWDER 1/2 TEASPOON SALT 1 CAN CREAM STYLE CORN UNDRAINED 1/2 CUP MILK 1 EGG 4OZ SHREDDED CHEDDER CHEESE PREPERATION HEAT OVEN TO 350 DEGREE GREASE 2 QUART CASSEROL IN A LARGE SKILLET COOK GROUND BEEF ONIONS BELL PEPPER AND GARLIC OVER MEDIUM HIGH HEAT UNTIL BEEF IS THOROUGHLY COOKED DRAIN STIR IN KIDNEY BEANS TOMATO PASTE AND TACO SEASONING MIX REDUCE HEAT SIMMER 10 MINUTES MEANWHILE IN MEDIUM BOWL COMBINE FLOUR CORNMEAL SUGAR BAKING POWDER AND SALT MIX WELL IN SMALL BOWL COMBINE CORN MILK AND EGG BEAT WELL ADD TO DRY INGREDIENTS STIR JUST UNTIL MOISTENED SPOON 1/2 THE CORNBREAD MIX INTO GREASE CASSEROLE SPRINKLE WITH 1/2 THE CHEESE SPOON CHILI OVER CHEESE SPRINKLY REMAINING CHEESE SPOON REMAINING CORNBREAD MIX EVENLY OVER CHEESE SPREADKING GENTLY TO COVER BAKE AT 350 DEGREE FOR 30-40 MINUTES OR UNTIL TOP IS GOLDEN BROWN LET STAND 5 MINUTES BEFORE SERVING (OR CHEAT AND MIX THE CHILI MIXTURE AND JUST BUY CORNBREAD IN BOX AS TO WERE ALL U GOT TO DO IS ADD MILK AND EGGS I USE JIFFY CORN BREAD BUT IT STILL IS GOOD TRY It

CHOCOLATE CHIP MERINGUE BARS ok so they arent cookies but they are delicous and they are cookie bars for the bars 1 cup butter/margarine 1/2 cup brown sugar 1/3 cup white sugar 2 egg yolks 1 tsp vanilla 1/2 tsp salt 1/2 tsp baking soda 1/2-2 cups all-purpose flour 1 pkg of chocolate chips for meringue 2 egg whites 3/4 cup brown sugar pre heat over to 325 and greese a large jelly roll pan ( one with shallow sides all around it) mix butter and both sugars together until creamy. Add egg yolks one at a time till mixed. Add vanilla combine. sift together all dry ingrediants and slowly add them to wet with a hand mixer. when all the ingrediants are combined (minus the chocolate chips) it should be sft but firm enuf to touch and not stuck to u.if to moist add a little flour till right consistancy. press into the bottom of jelly roll pan then sprinkle chocolate chips all over the top. to make the meringue beat the 2 egg whites till soft peaks form. slowly add the brown sugar a little at a time and whip until all combined. NOTE: this is not going to look like meringue it looks like light brown fluffy goo. spread the meringue over the top of the chocolate cookie bars and bake for approx. 15-20min. when the meringue is golden brown remove from oven. cool in pan and cut when cool. i hope u enjoy this recipe as much as my family does. caution though it is very sweet.