Soft Cookies That Stay Soft Recipes

SOFT PEANUT BUTTER COOKIES

Soft Peanut Butter Cookies image

Peanut butter cookies that stay soft with a good flavor but not too sweet! You won't make another recipe after this one!

Provided by Cindy Duvall

Categories Desserts Cookies Peanut Butter Cookie Recipes

Yield 12

Number Of Ingredients 9

Ingredients

½ cup margarine, softened
½ cup peanut butter
½ cup white sugar
½ cup packed brown sugar
1 egg
½ teaspoon vanilla extract
¾ teaspoon baking soda
¼ teaspoon salt
1 ¾ cups all-purpose flour

Steps:

Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.
Add flour, baking soda and salt with mixer. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.
Place on sprayed cookie sheet and bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes). Don't overcook. We store them in a plastic storage containers, and they stay soft!

Nutrition Facts : Calories 269.9 calories, Carbohydrate 33.5 g, Cholesterol 15.5 mg, Fat 13.5 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 272.8 mg, Sugar 18.4 g

SOFT COOKIES (THAT STAY SOFT)

SOFT COOKIES (THAT STAY SOFT) image

Categories Cookies Chocolate Dessert

Yield 12 people

Number Of Ingredients 9

Ingredients

4.5 cups flour (all purpose)
2 tsp baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips (or butterscotch)

Steps:

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 un-greased cookie sheets. 3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. I like to use butterscotch morsels, and for the jello, use one vanilla, and one lemon.

EASIEST STAY SOFT CHOCOLATE CHIP COOKIES THAT SHIP WELL

Easiest Stay Soft Chocolate Chip Cookies That Ship Well image

These are so easy and soft and fluffy. I was searching for the perfect recipe that stayed soft and fluffy. I never liked the Tollhouse recipe. They were never fluffy enough. I often make them without chocolate chips and roll them in sprinkles for myself. These travel so well and stay soft until the last cookie is gone. I hope you enjoy them as much as we have.

Provided by Heather Reynolds in

Categories Drop Cookies

Time 1h10m

Yield 6 dozen

Number Of Ingredients 11

Ingredients

2/3 cup solid shortening (no substitutes just use plain white shortening)
2/3 cup margarine (not butter)
1 cup sugar
1 cup brown sugar (packed)
2 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces milk chocolate or 12 ounces semi-sweet chocolate chips
1 cup nuts (chopped optional)

Steps:

Cream together shortening, butter, sugar, brown sugar, eggs and vanilla.
Stir in remaining ingredients.
Drop by teaspoon full onto ungreased cookie sheet.
Bake at 375 degrees F for 8-10 minutes or until cookie is lightly brown on top and darker brown on edges.
They almost look like they are buring on the bottom when done but, trust me, they are not. This recipe hasn't yeilded a crunchy cookie yet even when I have burned them.

Nutrition Facts : Calories 1254.8, Fat 63.7, SaturatedFat 20.5, Cholesterol 75.1, Sodium 755.3, Carbohydrate 156.9, Fiber 5.7, Sugar 99.5, Protein 17

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