WORLD'S BEST COOKIES II
Similar to another recipe by the same name, this one has just a few tweaks. The other is on my list to try, hopefully I can combine the two to make the Best Cookies in the UNIVERSE - but only if I get to eat the results!
Provided by Gatorbek
Categories Dessert
Time 30m
Yield 9 dozen
Number Of Ingredients 15
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.
Nutrition Facts : Calories 895.4, Fat 51.6, SaturatedFat 15.2, Cholesterol 50.6, Sodium 766.4, Carbohydrate 101, Fiber 4, Sugar 51.5, Protein 10.5
GOOD COOKIES II
Easy chocolate drop cookies with the spectacular additions of chocolate pudding mix, peanut butter, oats and chopped peanut butter cups.
Provided by RENEEWATKINS
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In the microwave or in a metal bowl over a pan of simmering water, melt the semisweet chocolate, stirring frequently until smooth. Remove from heat and set aside to cool slightly.
- In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Mix in the melted chocolate and peanut butter. Sift together the flour, baking soda, baking powder, salt and instant pudding mix; gradually blend into the peanut butter mixture. Stir in the oats and chopped peanut butter cups. Drop by heaping spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 190.4 calories, Carbohydrate 24.6 g, Cholesterol 26.1 mg, Fat 9 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 4.2 g, Sodium 216.2 mg, Sugar 12.9 g
MONSTER COOKIES II
This recipe makes large cookies and has NO flour. I got it from my aunt in Southern Alberta (Canada) several years ago!! Hope you enjoy it.
Provided by BEEBUG
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 1h45m
Yield 72
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the margarine, white sugar, brown sugar, and peanut butter until smooth. Beat in the eggs, two at a time, then stir in the corn syrup and vanilla. Mix in baking soda and oats until well blended. Stir in the chocolate candies and chocolate chips. Roll dough into 2 inch balls, and place 3 inches apart on an ungreased cookie sheet. Flatten slightly with a fork.
- Bake for 12 to 15 minutes in the preheated oven. Cool on cookie sheets for a few minutes, before transferring to wire racks to cool completely.
Nutrition Facts : Calories 205.8 calories, Carbohydrate 24.9 g, Cholesterol 15.9 mg, Fat 10.6 g, Fiber 1.9 g, Protein 4.9 g, SaturatedFat 2.8 g, Sodium 158.9 mg, Sugar 16.4 g
WORLD'S BEST BUTTER COOKIES
I tested 8 different butter cookie recipes, looking for the "perfect" butter cookie. It had to be buttery, a little crumbly (like shortbread), and not too sweet. This is the winner. I think these are the Worlds Best Butter Cookie, courtesy of Chef Alice Medrich.
Provided by P48422
Categories Dessert
Time 33m
Yield 48 cookies
Number Of Ingredients 6
Steps:
- Beat the butter, sugar, salt and vanilla together until smooth and creamy.
- Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.
- Add the flour and mix just until incorporated.
- Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
- Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
- Before baking, preheat the oven to 325°F.
- Line your baking sheets with parchment.
- Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie).
- Bake until JUST beginning to turn golden around the edges, about 16-18 minutes.
- Note: you can do many things with these cookies.
- You could roll the dough out and cut shapes.
- You could slice them even thinner and sandwich them with chocolate or jam or lemon curd.
- You could make them and then dip them half into chocolate.
- You could just make them and eat them, which is my favorite.
- Whatever you do, they will be delicious.
Nutrition Facts : Calories 66.5, Fat 4, SaturatedFat 2.5, Cholesterol 14, Sodium 12.9, Carbohydrate 7.1, Fiber 0.1, Sugar 3.1, Protein 0.6
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