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I need a good cookie recipe

Begonia

Begonia

Ideal_Rock
Joined
Feb 2, 2011
Messages
3,700
Yo PSers! Begonia needs help.

Gotta bake some tasty cookies for an athletic team. Anyone willing to share some 4-star recipes? I'm thinking along the lines of basic choc chip (maybe with a twist?) and something else (open to suggestion). I have recipes for cookies of course, but they are all just a bit too healthy, and I don't have time to test-kitchen some googled recipes as I need to make them tonite. I'm looking for those kind of recipes that I will keep forever ya know? Life is too short for mediocre cookies.

I know it is brazen of me to ask for family heirloom recipes. My mum would be giving me hell right now if she knew. See, her generation (where I live) treated family recipes like treasures, and they were only shared with sons and daughters and trusted friends. Heck, her friends would share recipes, but would omit or take out some of the key ingredients - they were that keen not to give them away. That always made me raise an eyebrow. See, if someone likes something I make, I just hand 'er over. Ma did leave me a nice thimble cookie recipe (which I can share if asked), but not any real winners otherwise. I do have a very nice banana bread recipe.

Gosh I hope this isn't weirding you all out :lol:
 
I'm warning you....make these in double or triple batches. I'm a baker and these are the best cookies I've ever eaten. I freeze them and they still don't last. I give them as GIFTS. You can thank Autumn November for posting this on her FB and probably contributed to my pregnancy weight gain. I've eaten DOZENS of these cookies since she's posted the link to this recipe. It's also a quick recipe to make...it's lethal. You almost DON'T want the recipe. I've made it for so many people and they all rave about it.

Here's a link to the blog. If I can't link blogs-I apologize-and I'll also copy and paste the recipe just in case the link gets removed.

http://kelseysappleaday.blogspot.ca/2011/08/best-ever-chewy-chocolate-chip-cookies.html


Best-Ever Chocolate Chip Cookies
barely adapted from Anna Olson, Food Network Canada

Ingredients:
3/4 c. unsalted butter, softened
3/4 c. brown sugar
1/4 c. granulated sugar
1 egg
2 tsp. vanilla extract
2 c. all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1 c. bittersweet chocolate chips

Directions:
1. Preheat oven to 350 degrees F.

2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

3. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

4. Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet. Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.)

5. Let cool, on the sheet, on a wire rack for five minutes. Remove from baking sheet and let cool completely. Makes approximately 3 dozen. Try not to eat them all.
 
THANK YOU.

You can beat testimonials. I've googled some so-called fab recipes, made them and thought...meh. (Martha, I hate say it).

I am off to the grocery store.

You are a peach V. :bigsmile:
 
If you like lemons, these are IT. They remain moist forever, they disappear at parties, they freeze well and can be eaten straight from the freezer. (I know this from experience). Eating any leftover glaze is what I LIVE for. For a non-chocolate, summer/party cookie this is now hands-down favorite.

Lemon Ricotta Cookies
Ingredients
Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested

Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
Directions
Preheat the oven to 375 degrees F.

Cookies:

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.
 
No problem :) They are quick to whip up and only 10 minutes to bake-so like I said-lethal. I've had good recipes before-I have heirloom recipes from generations passed down in my dutch family-but NONE of the cookies have ever been like this. They stay soft as if they came right out of the oven (so if you like hard cookies pass on these).

I did want to clarify since I said I "freeze" the cookies. I don't freeze them after they've been baked-I make cookie dough balls-put them in wax paper and roll them up and put them in a zip lock baggie. That way I can pull them out when ever we need cookies baked. Which when I make a batch (between 2-3 dzn cookies) usually only lasts a couple of days between my husband and I 8) :sick: :lickout:

In fact...I made 24 cookies last night and sent 8 home with my midwife. I ate 8 last night-husband ate 5-leaving 4 left...and I just ate them :eek:

I couldn't help it. They were taunting me. The worst part is I made a double batch so there is a HUGE kitchen aid bowl of mixed dough in the fridge waiting to be prepped for freezing for after the baby is born (so I don't have to bake when I want a cookie-or have guests over). But I have a feeling not all of them will make it into the freezer. I.must.resist.baking.more.cookies.must.freeze.them.for.guests.......but they are so quick to be made I can always make more :rolleyes:
 
So for my best friends bridal shower, I made chocolate chip cookies from a recipe I got online.

They're called, "The best ever chocolate chip cookies."

Andddddddddd....they DEFINITELY are. People went crazy over them at the shower and I was barely able to stop myself from eating 10 of them. I made some the next day for my mom and she absolutely loved them. If you love fluffy, chewy choc. chip cookies...these will be your favorite. The best part is that they are so quick to make!!


http://kelseysappleaday.blogspot.com/2011/08/best-ever-chewy-chocolate-chip-cookies.html

Just a quick pointer for these....make sure that the baking soda you are using is less than 30 days old. They will not be fluffy is the baking soda has been sitting around for a while!

ETA: Just saw Vintagelover posted the same recipe!! Seeeeee - they ARE the best!
 
These freeze really well and aren't TOO sweet...but they do get powdered sugar EVERYWHERE...

Russian Tea Cakes

1 cup softened butter or margarine
1/2 cup powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 1/4 cups all purpose flour
3/4 cup finely chopped walnuts
additional powdered sugar

In a large bowl combine first 6 ingredients on low speed of mixer about 1 minute. Blend
well. Gradually add flour at low speed until just combined; stir in nuts. Roll dough into
1 inch balls; place about 1 inch apart on ungreased cookie sheet. Bake at 350 F for 8-
10 minutes until firm to the touch but not brown. Do not overbake. While warm, roll in
additional powdered sugar. Cool; re-roll in powdered sugar before serving.
 
vc10um|1348784181|3275695 said:
These freeze really well and aren't TOO sweet...but they do get powdered sugar EVERYWHERE...

Russian Tea Cakes

1 cup softened butter or margarine
1/2 cup powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 1/4 cups all purpose flour
3/4 cup finely chopped walnuts
additional powdered sugar

In a large bowl combine first 6 ingredients on low speed of mixer about 1 minute. Blend
well. Gradually add flour at low speed until just combined; stir in nuts. Roll dough into
1 inch balls; place about 1 inch apart on ungreased cookie sheet. Bake at 350 F for 8-
10 minutes until firm to the touch but not brown. Do not overbake. While warm, roll in
additional powdered sugar. Cool; re-roll in powdered sugar before serving.
Click to expand...

Cool - gonna make these myself! I'm Russian and we LOVE tea cookies...maybe I can impress my mom? :love:
 
I just made the Best Ever Chocolate Chip Cookies.......they are awesome. Thank you for sharing :lickout:
 
Wow!

Thanks for all of the recipes everyone. I plan on trying them all - maybe not all tonight, but here comes the weekend :)

I am sure, to the depth of my being, that I have been given some family heirlooms. :bigsmile:

THANK YOU.
 
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