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cookies!?!? okay. my mother and i are cooking cookies right now, and she is making oatmeal rasin....we have most common ingredients for all cookies, with the except of almond exract.
does any GREAT recipes that are worth my time? i mean, top notch recipes, that are practically garentee success, although i do DESPISE chocolate chip cookies. thanks! Bear replied: "if you like peanut butter cookies easy to make as well
this site has great cookie recipes i use a lot plus many other kinds of recipes you can trie ."
palmermom3 replied: "You can do anytning from sugar to peanut butter cookies. Try mixing it up a little. try adding a hershey's kss to the middle of the peanut butter cookie. Or making stained glass cookies with the sugar cookie dough."
strawberry5213 replied: "This one is :
PUMPKIN COOKIES
1/2 cup butter, softened
1 1/4 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups canned pumpkin
2 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Preheat oven to 375 degrees F (190 degrees C).
Cream butter and sugar, then add the eggs. Mix well. Add vanilla and pumpkin. Set aside.
Sift dry ingredients, then blend into the "wet" ingredients. Mix well.
Drop by heaping teaspoons onto a greased cookie sheet, bake for 10 - 15 minutes. Cool. Best eaten if you let them "ripen" for a day. Store in a sealed container."
derek c replied: "I know your mum is making oatmeal raisin, this recipe is fantastic. I make them for my wife's work and they think they are the best they have ever had.
Coconut Oatmeal and Raisin Cookies
INGREDIENTS:
•1 cup butter
•1 cup brown sugar, firmly packed
•1 cup granulated sugar
•2 eggs
•2 teaspoons vanilla
•2 cups sifted all-purpose flour
•1 teaspoon salt
•1 teaspoon baking soda
•1 teaspoon baking powder
•1 cup rolled oats, quick
•2 cups coconut
•2 cups raisins
PREPARATION:
Cream butter, add sugar slowly and beat until light and fluffy. Add eggs and vanilla. Beat well. Sift together flour, salt, soda and baking powder; add (stir in) in 4 parts. Mix in oats,raisins and coconut. Drop by tablespoon onto un-greased baking sheets.
Bake in moderate oven, about 375° for 12 to 15 minutes, or until golden brown.
Makes about 2 dozen cookies."
andythecoolio replied: "oh i have the best recipe ever! even though i'm a 11 yr old boy... here it is i'll make it a nice setted out way.
this is for your mom if she drinks coffee.
1 cup (1/2 lb.) butter or margarine, at room temperature
1 cup sugar
1 large egg, separated
3 tablespoons almond-flavor liqueur, such as amaretto, or 1 tablespoon almond extract
2 teaspoons grated orange peel
About 2 cups all-purpose flour
1/2 teaspoon baking powder
1/4?teaspoon salt
1 1/4?cups sliced almonds
1. In a large bowl, with a mixer on medium speed, beat 1 cup butter
and sugar until smooth. Add egg yolk, liqueur, and orange peel and
beat until well blended.
2. In another bowl, mix 2 cups flour, baking powder, and salt. Add to
butter mixture; stir to mix, then beat until well blended. Gather dough
into a ball, divide in half, and flatten each portion into a disk;
wrap each tightly in plastic wrap and freeze until firm enough to roll
without sticking, about 30 minutes.
3. Unwrap dough. On a lightly floured surface, with a floured rolling
pin, roll one disk at a time to about 1/4 inch thick. With a floured,
2-inch round cutter, cut out cookies. Place about 2 inches apart on
buttered 12- by 15-inch baking sheets. Gather excess dough into a ball,
reroll, and cut out remaining cookies.
4. In a small bowl, beat egg white with 1 teaspoon water to blend.
Brush cookies with mixture and sprinkle or arrange about 1/2
teaspoon sliced almonds on each.
5. Bake cookies in a 325° until lightly
browned, about 15 minutes; if baking two sheets at once in one oven,
switch their positions halfway through cooking. Let cookies cool on
sheets for 5 minutes, then use a wide spatula to transfer to racks
to cool completely.
this is a oatmeal one a chewier one and one that is really healthy.Chewy Oatmeal Cookies
3/4 c butter or shortening
1 1/4 c brown sugar, firmly packed
1 egg
1/3 c milk
1 1/2 tsp. vanilla
3 cups oats, rolled
1 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1 c raisins
1 c walnuts, chopped
Heat oven to 375 F. Lightly grease cookie sheet with shortening.
Combine shortening, brown sugar, egg, milk, and vanilla; beat with
mixer on high speed to blend well. Combine oats, flour, baking soda,
salt and cinnamon; add to shortening mixture and combine until just
blended. Stir in raisins and nuts. Drop by rounded tablespoonfuls onto
greased cookie sheet, 2 inches apart. Bake for 10-13 min., or until
lightly browned.
Healthy Oatmeal Cookies
1 lb. Pitted dates
2 cups Water
1/3 cup Tahini (Old Fashioned Peanut Butter May be substituted)
1 cups Wheat germ
9 cups Old fashioned rolled oats
2 tsp. Baking powder
2 tsp. Baking soda
1/2 tsp. Salt
2 1/2 tsp. Vanilla
2 cups Chopped Nuts
2 1/2 cups Raisin
Heat over to 350F. Chop dates in food processor. Add part or all of the
water and blend until dates are pureed. Pour puree and any remaining
water into a very large mixing bowl. Add peanut butter and blend well.
Add wheat germ, oats, baking powder, baking soda, and salt and blend
well. Add vanilla while beaters are mixing the dough. Slowly blend in
nuts and raisins. Batter will be very stiff. Blend until all ingredients
are evenly distributed. Drop onto non-stick sprayed cookie sheet and
flatten with a floured fork. These cookies won't spread so may be baked
close together. Bake 12 to 15 minutes. Store in refrigerator.
this for you i know you hate chocholate chip cookies but this is similar but not relaly chocolate chip. it is called the forgotten kiss cookies. i have another to.
FORGOTTEN KISS COOKIES
30 Hershey's Kisses Milk Chocolate
2 egg whites
1/8 tsp. cream of tartar
1/8 tsp. salt
1 tsp. vanilla extract
2/3 cup white sugar
Heat oven to 375 degrees F. Grease cookie sheet. Remove wrappers
from kisses.
Beat egg whites with cream of tartar, salt, and vanilla in medium bowl
until soft peaks form. Gradually add sugar, one tablespoon at a time,
beating 4 to 5 minutes, or until stiff peaks form, mixture is glossy,
and sugar is dissolved.
Drop meringue by half teaspoons onto prepared cookie sheet; top with
chocolate piece. Cover chocolate piece with small teaspoon meringue,
making certain to completely cover chocolate. Place cookies in hot
oven. Turn off oven and allow cookies to remain overnight or until
oven has cooled completely.
another one for the young girl i'm sure you'll love this. Ricotta Cookie
2 cups sugar
1 cup butter, softened
15 oz ricotta cheese
2 tsp vanilla
2 large eggs
4 cups flour
2 TBS baking powder
1 tsp Salt
1 1/2 cup powdered sugar
3 TBS milk
red and green sugar crystals
Preheat oven to 350. On low, beat sugar and butter until blended.
Increase speed to high, beat until light and fluffy, about 5 mins.
On medium, beat in ricotta, vanilla, eggs until combined. Reduce speed to low,
add flour, baking powder, Salt, beat
until dough forms. Drop by level Tablespoons about 2 " apart on baking sheet.
Bake 15 minutes until very lightly golden (will be soft). Remove to rack to cool. Stir
powdered sugar and milk until smooth, spread on cooled cookies, sprinkle with sugars.
Dry completely." What kinds of cookies are ok to freeze and which ones arent? Do certain cookies get dry?
How long can I keep them frozen?
I'm planning on making no bake cookies (oatmeal pb cocoa) chocolate chip cookies, almond cresent cookies, peanut butter cookies, and sugar cookies.
Tips and advice? Bozema replied: "Most cookies freeze and all of the ones you've listed should do fine. Wrap tightly in freezer bags and they should be Ok for at least a month or two, maybe more" What type of cookies should I make for my friend? I have this friend who loves homemade cookies and his birthday is coming up. I was wondering if someone will give me some suggestions on what type of cookies i should make him. itsme! replied: "You should find out what his favorites are. There are hundreds of good
recipes, you'd do better to narrow it down some. =]"
Linda replied: "I've always had the best luck with chocolate chip. If you need a recipe try recipezaar.com. This website saves me all the time. Good Luck!"
neelster replied: "ginger bread"
jmom replied: "if you have not made cookies before , try a simple sugar cookie , try the drop cookies versus the rolled ones
the easy recipe is on all recipes .
or you could try chocolate chips or some other version"
Countess Beirhaüsen replied: "My husband and friends love my Ultimate Cookie. It's kind of an all-in-one cookie- Peanut Butter, Chocolate Chip and Oatmeal.
1 stick Butter
1c Sugar
1c Brown Sugar
3 eggs
1/2 tsp Maple Syrup
1 tsp Vanilla
4 1/2c Oatmeal
1 1/2 c Peanut Butter
2 tsp Baking Soda
1 tsp Cinnamon
chocolate chips
coconut(optional)
walnuts(optional)
1. Preheat oven to 350 degrees
2. Beat butter and sugars til creamy. Add eggs, vanilla and maple syrup.
3. Beat in Peanut Butter til creamy.
4. Slowly add Oatmeal, baking soda and cinnamon.
5. Mix in chocolate chips, coconut and walnuts to taste.
Bake for 9-10 minutes, until golden brown."
~*~ victoria ~*~ replied: "yea.. do you have any clue as to what kind of cookies he likes? If he said I love homemade cookies... I guess you cant go wrong with whatever you choose. Go with chocolate chip.. you cant loose. but find out if he like his cookies soft and chewy (like me) or crunchy (like my b/f)"
MissMary replied: "Here are a couple of recipes, hope you like them! <3
Coffee Liqueur Raisin Cookies
This is a wonderful, chewy, just a little different oatmeal cookie. I have made them with many variations and all of them good. They taste the best if the raisins soak in the coffee liqueur overnight.
Ingredients:
1 1/2 cups raisins
1/2 cup coffee flavored liqueur
1 cup shortening
2 cups packed brown sugar
3 eggs
1/2 cup milk
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups rolled oats
1 cup chopped walnuts (optional)
1 cup white chocolate chips (optional)
Preparation:
Place raisins in a small bowl, and add coffee flavored liqueur. Heat in the microwave for approximately 2 minutes, or until hot. Set aside to cool (overnight is great). Drain, and reserve liquid.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together shortening and brown sugar. Beat in eggs, one at a time, then mix in milk and the reserved liquid from the raisins. Combine flour, baking powder, baking soda, and salt; stir into the creamed mixture. Stir in oats. Mix in the walnuts and white chocolate chips, if desired. Drop by rounded spoonfuls onto prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Makes 7 dozen cookies.
Great Chocolate Chip Cookies
Alton Brown
Ingredients:
2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Preparation:
Heat oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container."
yome06 replied: "Very quick, very easy, and they turn out right every time!
Triple chocolate Cookies
2 pudding in the mix chocolate fudge cake mixes
4 eggs(room temp)
2/3 Cup cannola oil
1.Blend all ingredients into a stiff cookie dough.Roll into 1 inch balls and roll into granulated sugar to coat them.Place onto a cookie sheet and flatten with the bottom of a glass that has been dipped into the granulated sugar. Bake at 350 degrees until the tops of the cookies start to crack. Remove and allow to cool for 5 minutes.Cookies will flatten while cooling. Remove from pan and repeat until all cookies are baked. (If you do not want to use all of the dough it can be placed into a ziptop freezer bag and placed into the freezer until you are ready to bake again.)
2. Put one 12 oz package of chocolate chips into a medium sauce pan on low heat, stir until it starts to melt, then add 1 cup of whipping cream.Stir until chocolate is melted and remove from heat to cool.
When all of the cookies are baked, spread the chocolate sauce onto half of them and top with another cookie making a sandwich cookie.
3. Roll into cocoa powder and chill.The filling will set up and boy are they addicting. If he is a chocolate lover , he will love these. They are soft to bite into and can be eaten directly from the fridge or freezer. I make a batch a week for my teenage son.This recipe works also with the spice cake mix to make spice cookies and the lemon one to make citrus cookies.They dissapear really quickly."
violet replied: "Cake Mix Cookie
1 package of cake mix (any flavor)
1 large egg
1/4 cup of oil
1/4 cup of water
1 cup of chopped nuts, raisins, oatmeal, coconut, chocolate chips, M&M'S® etc. (anything you like in cookies)
Heat oven to 350 degrees. Combine cake mix, egg, oil, and water. Beat until well blended.
Stir in remaining ingredient (s).
Drop by teaspoon about 1 inch apart onto greased cookie sheet.
Bake for 15 minutes or until done. Makes about 4 dozen.
------
Raisin Thumbprint cookies
Thumbprints has raisin and orange filling with a pumpkin spiced cookie.
Raisin Filling
1/2 cup raisins
2 T water
10 T granulated sugar
1 T orange juice
Cookie dough
2 cups flour
1/4 t salt
2 t pumpkin pie spice
3-1/2 T unsalted butter, softened
3 T vegetable oil
2/3 cup sugar
1/2 t vanilla
1/2 cup canned or cooked pumpkin
1 cup chopped nuts (optional)
Glaze
1 cup sifted powdered sugar
1-1/2 teaspoons orange juice
In food processor, combine raisins and water. Process 15 seconds, or until raisins are chopped. Turn into nonreactive saucepan. Add granulated sugar and bring to boil. Add orange juice and simmer. Set aside.
In medium bowl, thoroughly mix together flour, salt and pumpkin pie spice; set aside. In large mixing bowl, combine butter, oil, sugar and vanilla. Beat on medium speed until well blended. Add pumpkin, nuts and flour mixture. Mix until just combined.
With lightly greased hands, divide dough and form into 3/4-inch balls. Place balls on greased cookie sheets, about 2 inches apart. With thumb, press down center of each ball to make a deep well. Fill each well with about 1/2 teaspoon filling. Bake at 350°F for 10 to 12 minutes, or until tops are light golden brown. Let cookies cool 2 minutes on cookie sheet. Transfer to wire rack.
In small bowl, stir sifted powdered sugar and orange juice together until smooth. Drizzle on warm cookies.
Yields: 30 cookies, 1/2 cup filling, 1/3 cup glaze
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Pure Fruit Cookies
3 medium-size ripe bananas
1/3 cup cooking oil
1 tsp vanilla
1/8 tsp salt
1 1/2 cup rolled oats
1/2 cup uncooked oat bran
1 1/2 cup coarsely chopped mixed dried fruits (such as dates, apricots, and raisins)
1/2 cup chopped walnuts, almonds or pecans.
Preheat oven to 350 degrees. Grease 2 large cookie sheets.
Mash bananas in large bowl until smooth. Stir in oil, vanilla and salt.
Add oats, oat bran, mixed fruits and nuts; stir well to combine.
Drop by rounded measuring tablespoonfuls onto prepared cookie sheets, about 1 inch apart. Flatten out slightly with back of spoon.
Bake for 20-25 minutes or until bottom and edges of cookies are lightly browned.
Transfer cookies onto wire rack to cool completely. Store in refrigerator.
Makes 2 dozen.
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Snickerdoodle Cookies
(can substitute tartar and soda with 3 tsp baking powder) Makes 8 dozen cookies.
1/2 cup vegetable shortening (or 1/2 cup margarine, room temperature)
1/2 cup butter or margarine, room temperature
1 1/2 cups sugar (or 3/4 cup sugar, 3/4 cup Splenda)
2 eggs (or 1/2 cup egg substitute)
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
2 tbsp sugar
2 tbsp cinnamon
Preheat oven to 400 degrees F.
In a large bowl, cream vegetable shortening, butter, 1 1/2 cups sugar, and eggs until light and fluffy. Add flour, cream of tartar, baking soda, and salt; stir until well blended.
In a small bowl, combine 2 tablespoons sugar and cinnamon.
Using your hands, roll dough into balls the size of small walnuts; roll in sugar and cinnamon mixture. Place 2 inches apart onto ungreased cookie sheets.
Bake 8 to 10 minutes or until light brown. Remove from oven and cool on wire racks.
NOTE: Cookies puff when they begin to bake and then flatten out with crinkled tops.
----"
anne b replied: "Apricot and oat fingers
Ingredients
3oz self raising flour
3oz rolled porridge oats
3oz demerara sugar
4oz butter cut into small cubes
4oz dried apricots chopped
(see measure conversions for more information)
Method
- Sift the flour into a bowl.
- Add the oats and the sugar.
- Mix well.
- Add the butter and rub in until the mixture resembles fine breadcrumbs.
- Press half of the mixture into a greased shallow baking tin.
- Spread the chopped apricots on top.
- Press the remaining oat mixture onto the apricots.
- Bake at 180 degrees C. for 25 minutes or until golden brown.
- Leave to cool in the tin for about 1 hour.
Old Fashioned Sugar Cookie Recipe Ingredients
• 4 cups all purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup chopped walnuts
• 1 cup vegetable shortening
• 2 large eggs, separated
• 1 tablespoon fresh squeezed lemon juice (about 1/2 a lemon)
• 1 cup evaporated milk
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple, drained
Directions for Old Fashioned Sugar Cookies
Your oven should be warmed to 375 degrees.
In a large mixing bowl, cream shortening, sugar, and egg yolks. In a separate bowl, combine flour, salt, and baking soda.
The lemon juice should be added to the evaporated milk.
Beginning with the flour mixture, alternately add the dry mix and the milk to the creamed ingredients.
Add the vanilla extract and mix thoroughly. Stir pineapples and walnuts into mixture.
Beat egg white in a small bowl until stiff then fold the egg whites into the cookie dough.
Spray a cookie sheet with nonstick cooking spray. Drop sugar cookie dough 3 inches apart onto cookie pan by rounded tablespoons.
Spray the back of a spoon with cooking spray and use to flatten each cookie. You may need to recoat the spoon occasionally if the sugar cookie dough begins to stick to the spoon.
Bake for approximately 10 minutes or until the sugar cookies are lightly brown around the edges. Immediately remove the old fashioned sugar cookies from the cookie sheet and cool on wire racks." How can I keep my hand made cookies fresh? I'm thinking of making cookies to give my bf on this valentines day. Because he lives on a different state from me and we won't be able to see each other on valentines day, I'm gonna send the cookies to him. I'm sure the cookies will be sent to him in a few days though I wanna keep the cookies as fresh as possible. Is there any tips to keep the hand made cookies as fresh as possible till it reaches him? Any ingredients that prevent cookies to be damp? Any good ways of wrapping up, packing the cookies? Greg Hintz replied: "1 Word - Ziplock!"
fashionista replied: "You could buy one of those aluminum tins and line each layer of cookies w/wax paper. Make sure to tape the lid securely (like masking tape). Then, when you ship it to him, place it in a box w/a bit of room and place styrofoam peanuts or crushed newspaper around it so the tin won't get banged around too much."
JadeOrchid replied: "two words...vacume seal! If you don't have one or can't afford it kinkos has them so you can take them in and have them sealed for really cheap. works better than ziplocks for long trips and keeps out moisture and mold/bacteria. buying your own sealer has advantages too. You can vacume and keep fresh everthing from laundry to food!"
Wee Jen replied: "Keep a piece of bread in the container."
KDawg25 replied: "Putting a piece of bread in a tightly sealed container should do the trick. It always works for me! I love soft chocolate chip cookies and this keeps the cookies soft for days." What kind of homemade cookies will stay fresh for two weeks to send to deployed? I have recently adopted a deployed soldier through Soldiers Angels. I am writing letters once a week and I am collecting items at my work to send. I want to bake cookies but I am concerned about freshness since it takes two weeks to arrive many times. Any good homemade cookies that would still be tasty?
chocolate is out this time of year. HS replied: "i don't really know specific recipes, but i've heard that if you add a bit of citric acid to the mixture they'll stay fresh longer... i hope that helps."
nursienurse replied: "Biscotti
Brownies or any bar cookie
chocolate chip
oatmeal
If possible leave brownies or bar cookies in the tin they were backed in. You can freeze before mailing. Send any frosting in a separate container. Pack with peanuts or bubble wrap.
This is a nice idea." What cookies would you dip in dark chocolate? I would like to make cookies dipped in dark chocolate. At first I planned on sugar cookies, but am thinking the flavor combination wouldn't go together. Am I wrong or should I use a different cookie, such as butter cookies?
So many good ideas! Now I'll have to use several because they all sound so yummy! Love idea with the orange... its gonna be hard to pick a best answer!!! Thumbs up for all! mamarat replied: "I'd use macaroons. Mmmm!"
melouofs replied: "How about an orange falvored sugar cookie? People love orange and dark chocolate."
egbkid replied: "Sugar cookies and butter cookies would both work. Or, try Oreos, sweet but yummy! Peanut butter cookies work too!"
madeline m replied: "How about a peppermint cookie? Like these -"
William M replied: "Walnut lace wafers are made for dark chocolate."
Jill W replied: "Peanut butter cookies with peanut butter spread on top."
Tyler M replied: "shortbread cookies...like those kibbler types"
Amber Halliwell replied: "orange falvored sugar cookie"
ejc11_2001 replied: "You could still use sugar cookies. If you are baking them yourself, mix in a little lemon and orange zest to give them a little citrisy taste.
You could also make your own peanut butter patties. Use Ritz crackers and take two and put peanut butter in the middle like a sandwich. Then dip it in dark chocolate and place on wax paper to dry. You can sprinkle them with colored sugar to make them festive. They are really good and so easy to do!"
thunor replied: "I think chocolate chip buscuits would go well with dark chocolate.." How do you keep cookies soft and fresh for Christmas Gifts? I am making cookies for Christmas gifts, most will have to be shipped out of state and overseas. There will be an assortment from sugar cookies to drop and chocolate chip cookies. I have heard putting a piece of bread in the tin will help- but that seems a bit tacky for the purpose of presentation. Some of the cookies will be sent overseas and may not be to their location for at least two weeks. Any way to keep them soft and fresh- maybe just by putting in tins or cellophane bags? Or, should I make sure that they are packaged while warm, or add something to the ingredients? Any help would be greatly appreciated.
Question- since the bread is a popular choice- do the cookies have to physically touch the bread? Or, can I put the different types of cookies in the baggies, and then set them on the bread in the bottom of the tin?
Does it matter what type of bread that I use? For example, is white better than wheat?
Thanks! kim a replied: "Dont pack them while warm, They will get moldy very quickly i learned that from past experiences. i would definately put bread in them even to send overseas, And put them in ziplock baggies"
Cathy C replied: "Close them up very tightly with saran wrap then put them into tins. This helps keep them fresh and keeps them from crumbling as well. Good luck."
TaylorProud replied: "My Grandmother had the best solution:
A Simple peice of bread! Put it under the cookies at the bottom of the tin. not on top! Those small Halloween/Snack size Zip lock bags also work well put a few cookies into each and then place into the tin or box."
Kimbally replied: "just bake them right before christmas so they dont get hard and crunchy"
nhtennis02 replied: "i definately agree with the bread part. especially if they're already gotten a little stale, the bread helps soften them right back up!"
Cheryl S replied: "Add a small piece of sandwich bread inside the container with your cookies."
mardaw replied: "The bread may be tacky but, I swear by it! I have shipped cookies all over the place and have never had a problem with them being stale. If you don't like the looks of it you might try putting the bread in the bottom of a cookie tin and then adding a layer of colorful tissue paper and then your cookies. That is what I usually do. I also fold the tissue over the cookies and sprinkle a bunch of Hershey's kisses all over the top."
You Make Me Lol replied: "Hey can you send me some cookies? This all sounds yummy !!!"
jp18 replied: "I don't know about the bread, but when I have received cookies from Arizona, I'm in Chicago, they have been in tins with wax paper on the top... and they are always YUMMY"
Jackie replied: "When I have shipped cookies out of state, I first put enough aluminum foil in the tin to cover the cookies from the bottom to the top. Layer the cooled cookies with wax paper in between each layer, and on the top layer of cookies, put wax paper and fold the aluminum foil over the cookies, then put the lid on the tin. I've never used bread, but maybe put a slice of bread on the bottom of the tin before putting in the aluminum foil. Good luck!" When baking cookies, where is the best place to put your oven rack? If your oven rack is up higher, what happens to the cookies?
If it is lower, what happens to the cookies. Which way does the cookies get crisper or chewy? JIM D replied: "Too high the tops will over brown,,too low the bottoms will burn..place the rack the middle"
Randy replied: "The point is to provide correct cooking heat for the recommended time period. Usually this is in the center of the oven."
Barbiq replied: "If the rack is lower the bottom of your cookies will burn. If it is too high the won't cook correctly. I always put the rack in the middle."
Robert replied: "The best location is in themiddle of the oven that way the cookies get the best heat distribution. Usually you will find that there are hot and cold spots in the oven. If you tried to back two sheets at a time you will see that the upper cooks faster and the cookies get browner because heat rises."
longneck242002 replied: "Should always be it in the middle. About 10 inches from the bottom of the oven."
nameseekr replied: "in da middle,in da middle....and after oven is preheated put empty baking sheet in oven for about 10-15 mins.,then take it out and drop cookie dough onto it."
Maddy replied: "I know this is considered "wrong" but since I like my cookies chewy and not darkened on the bottom (or anywhere else!) I always put my cookie rack at the top of the oven. Cookis normally cook from the bottom up because contact with the metal cookie sheet heats them directly. By putting the cookie sheet at the top, they get heat from the top as well as from the cookie sheet so they cook evenly and stay chewy and moist.
The most important thing while baking cookies is to watch them! Don't go by a timer as it only takes a couple seconds to go from perfectly golden to overcooked, brown and dry.
Oh, if what you want is crispy & drier cookies (like if you're making tuiles for example) then you need to put the rack near the middle or lower section of your oven to get the result you need.
Best thing to do either way though is to experiment, as each oven cooks a little differently and everyone's tastes are different!
Happy Baking!"
notaclue replied: "The rack should be in the middle to promote good air movement! The high or low concept has nothing to do with chewy but over baking will certainly obtain crispy! What most people don't understand is the baking principle! First, don't use the dark color bake ware as they will always produce "burnt" or "over baked" results! Use the "aluminum colored" bakeware! Secondly, use the underside and not the inside so as to avoid "hot spots" on the edge of the pan where there's a lip. A cookie is properly baked when the outside edge has a golden tone to it. The cookie continues to bake even when removed from the oven from residual heat!"
meoorr replied: "When baking cookies, it is best to not put the rack too high or too low, but right in the middle of the oven. If you want your cookies crispy, leave them in a bit longer than the recipe calls for. Typically, a chocolate chip cookie, if pulled out when just browned will be chewy even after a couple of days. But if you leave it to get a little darker color, being careful to not let it get burnt, it will have a crispy texture. I like crispy and chewy so I've done that many times.
Of course, when you initially pull them from the oven, even the crispy ones will be chewy and soft but if you let them cool until they are no longer warm to the touch, they will be crispy."
SP replied: "I've found that the middle allows for even cooking to adjust the chewing or crispy character of ur cookie just adjust the time u leave the cookie in the oven"
Sugar PIe replied: "place it so the cookie rack is in the center of the oven. this is not nearly as important if you have a convection (fan) oven as it circulates the heat evenly."
monar_sharyn replied: "IN THE MIDDLE thats the best place."
stallion1948_lloyd replied: "my girlfriend puts her cookies on the middle rack." My cookies keep turning out wrong even though I followed the directions perfectly, why? I've tried to make chocolate chip cookies twice since we moved to Arizona. They keep turning out almost cake like. My five yearold calls them mountain cookies because they are thick and peaked like the mountains where we live. :( I keep wondering if maybe it has to do with the elavation? I have never been much of a baker. How can I keep this from happening? Kimberlee replied: "I live in the White Mountains of Arizona. (A small little town called Snowflake) and we are over a mile high here in Snowflake, so you have to adjust your baking to accommodate for the altitude. I always add extra flour to my baking recipes to compensate for the altitude.
Check out for more information on what to do exactly. Some recipes call for more this and less that so reading up on it since you live here now, would be the best bet!!
Do you live near Snowflake?"
ktrb replied: "It's the elevation -- I found a page with tips for high-altitude baking at"
Mom In Training replied: "Try these cookies:
You may also want to experiment with different cookie recipes. Some folks like their cake-like cookies, so try some different kinds."
rawrx3adrianne replied: "do you watch your cookies while they are baking?
i know it sounds stupid, but dont watch it, you know what they say " a watched pot, never boils"
idk wut it has to do with this"
chelsea replied: "ur oven may b hotter than its expected 2 b jus put dem n 4 sorter time n if they still aint done put m n 4 longer but dnt get fooled sumtmes its done but it dnt luk like it i lik my cookies crunchy so i wait till they get hard n den i eat em"
mom2119114 replied: "Check on the recipe.They might have alterations for high altitude.I know the packages of chips do:o)"
LO replied: "Try these...Maybe you need a different recipe?
Chocolate Chip Cookies
This is such an easy chocolate chip cookie. No special equipment, no creaming--a perfect cookie to do with kids. We love how versatile this dough is, too. It makes an awesome rocky road bar cookie.
1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar
3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (12-ounce) bag semisweet chocolate chips, or chunks
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon fine salt
Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
Here is also a recipe for a THIN cookie
2 1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 egg
2 ounces milk
1 1/2 teaspoons vanilla extract
2 sticks unsalted butter
1 cup sugar
1/2 cup brown sugar
2 cups semisweet chocolate chips
Hardware:
Ice cream scooper (#20 disher, to be exact)
Parchment paper
Baking sheets
Mixer
Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
Remove the cookies from the pans immediately. Once cooled, store in an airtight container."
mil414 replied: "The first thought I had was the oven. Call and have a repair guy check it out to make sure it is working properly, the other thing you could try is to add 5 minutes to the baking time. Good Luck!!"
ARLENE B replied: "Altitude has a lot to do with it. Also, using butter makes for softer, "higher" cookies while margarine makes them thinner and crispier. Altitude tho is probably your problem." What are some types of cookies to make with bagged and/or rolled methods? Bagged cookies are also known as pressed cookies and must be made with a soft dough. The dough is piped in various shapes and sizes. Some bagged are Spritz, thats all I know.
Rolled cookies are refrigerated, rolled out and then cut. They are very labor extensive and the scraps become tough when reused. Some examples of these cookies are gingerbread men. Shafer Emma Katherine replied: "well, it's a rolled thing, but its not like gingerbread. its VERY yummy though.
Russian Teacakes
1 cup softened margarine or butter
1/2 cup powdered sugar
1 teaspoon vanilla
2 and a1/4 cups all purpose or whole wheat flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
A LOT of powdered sugar!
Pre-Heat oven to 400 degrees. Mix butter/margarine , 1/4 cup powdered sugar, and the vanilla. Mix in flour, salt, and nuts until dough holds together.
Shape dough into 1-inch balls. Place about 1 inch apart on un-greased cookie sheet. Bake until set but not brown.(About 10-12 minutes.
Roll in powdered sugar while warm. Let cool. Roll in powdered sugar again. Makes about 48 cookies." |
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