I made these cookies for a weekend snack one time, when I had the extra time it take to chill them. By Sunday night, they were all gone and my friends and family were wondering when more would be in the over! This chocolate cookie recipe produces a tasty chewy cookie that is a perfect balance of chocolate decadence and sugary sweetness. Enjoy a batch of these chocolate cookies for yourself!

Ingredients: [singlepic=125,320,240,,right]

• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 8 tablespoons (1 stick) butter, melted
• 2 ½ cups all-purpose flour
• ½ cup plus 1 Tbsp. unsweetened cocoa powder
• 2 tsp. baking powder
• ½ tsp. salt
• 1 c. chopped pecans (optional)
• 1 ¼ cups confectioners’ sugar

Directions:

1) Combine granulated sugar, eggs and vanilla extract in a large bowl. Beat with an electric mixer set at high speed until blended. Add butter and mix well.

2) Sift flour, cocoa, baking powder and salt into a medium bowl. Add flour mixture to sugar mixture and mix well. Stir in pecans, if desired.

3) Chill, covered, until the dough is firm, about 2 hours.

4) Preheat the over to 350 degrees F.

5) Shape dough into 1-inch balls. Roll in confectioner’s sugar. Arrange 2 inches apart on baking sheets.

6) Bake until browned, about 10 minutes. Do not overbake; cookies should be deliciously chewy!

Yum! I can smell the cookies right now… well, even if only in my head! After writing this article, I think I’d like to go make some right now. You would too, don’t even lie! Let’s get started with these delicious chocolate cookies; recipe in hand!

A traditional shortbread cookie recipe is made of one part sugar, two parts butter, and three parts flour. As you can see, this recipe follows that formula nearly exactly, which makes it great for people who have never baked shortbread cookies before.

Today, classic shortbread cookies are enjoyed by the millions and it’s baked into being one of the most profitable cookies for Girl Scout sales! [singlepic=123,320,240,,right]

Ingredients:

• 3/4 cup flour, sifted
• 1/4 cup superfine sugar
• Pinch of salt
• 1/2 cup room temperature unsalted butter

Directions:

1) Preheat your oven to 350 degrees F.

2) Combine the flour, sugar and salt in a mixing bowl. Work in the butter with a fork or pastry cutter until the dough has the consistency of short crust. Pulsing in a food processor will work also.

3) Sprinkle a board or your counter top lightly with flour. Turn the dough onto the board and knead until it’s smooth. Refrigerate the dough for a couple of hours or overnight.

4) You should have approximately 8 ounces of dough. Divide the dough into four equal portions for large cookies or eight equal portions for small cookies and shape into rounds. For consistency you might want to pull out your kitchen scales.

5) Place each round on a parchment paper lined baking sheet and flatten them with the bottom of a glass to about 1/4 inch thickness. Prick with a fork. Bake at 350 degrees F. for 20 to 30 minutes, until the cookies begin to brown slightly. Allow the cookies to cool on the baking sheet.

After you’ve baked and cooled your cookies, you can either enjoy right there or you can take it one step further. For a fun twist, try dipping a side of your cookies into some chocolate. As it hardens, this chocolate will create an extra sweetness.

Sometimes, after dipping the shortbread cookie into the chocolate, I will add on some colorful sprinkles. Not only does this add an exciting texture, but it also allows you to theme your cookies for any occasion; enjoy!

Half the enjoyment of the fortune cookie will come from chowing down!

One tip for this super fun fortune cookie recipe is that you really need to make sure your batter is evenly spread on the baking sheet. To do this more efficiently, try hitting the cookie pan on the counter a couple times, lightly spinning it, or any other variety of moving leveling techniques. [singlepic=107,320,240,,right]

Yield: 10 cookies

Fortune cookies can be tricky to make – it’s important to make sure that the cookie batter is spread out evenly on the baking sheet. Instead of using the back of a wooden spoon to spread the batter, it’s better to gently tilt the baking sheet back and forth as needed. Wearing cotton gloves makes it easier to handle and shape the hot cookies.

Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients:

• 2 large egg whites
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 3 tablespoons vegetable oil
• 8 tablespoons all-purpose flour
• 1 1/2 teaspoons cornstarch
• 1/4 teaspoon salt
• 8 tablespoons granulated sugar
• 3 teaspoons water

Directions:

1) Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide. Preheat oven to 300 degrees Fahrenheit. Grease 2 9-X-13 inch baking sheets.

2) In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy, but not stiff.

3) Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the water into the flour mixture.

4) Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon. (At this point, you could add about ½ a teaspoon of any food coloring for an extra little twist!)

5) Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter.

6) Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 – 15 minutes).

7) Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, and then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies.

Shape them fast and slide a fortune in, if you’d like! I, personally, like to customize the fortunes to match people I make them for. This is a fun way to show that they’re homemade… or just freak out your friends a little bit! Either way, you’ll surely have a blast with this delicious homemade fortune cookie recipe.

My dad loves peanut butter cookies and this peanut butter cookie recipe is a great chewy cookie. He loves it when I make these cookies and if I scoop them a little smaller than usual no one seems to have a problem with eating half a dozen of them!

I never really mind too much… that just gives me an opportunity to make more and enjoy these peanut butter cookies right out of the oven! [singlepic=90,320,240,,right]

Yield: about 2 dozen cookies

Ingredients:

• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup butter, room temperature
• 1/2 cup peanut butter
• 1 egg
• 1 1/4 cup flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Directions:

1) Cream the butter for 2 minutes. Add the sugars, cream for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients – flour, baking soda, baking powder and salt. Stir into the sugar butter mixture.

2) Wrap dough in plastic and refrigerate at least 3 hours.

3) Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.

Yum! Aren’t these peanut butter cookies delicious? If you love these cookies, but thin you might love them more if they were a tad chewier, try baking them at 300°F for 15 minutes.

For another little twist to these tasty cookies, try dropping a Hershey Kiss right in the middle of these cookies, pressing lightly, before baking. I like this little modification for these special peanut butter cookies and with this recipe, everyone will be satisfied. Enjoy your peanut butter cookie recipe and happy baking!

I love all cookies, but I especially love snickerdoodles! All the men in my family are simply cinnamon-oholics! They love any cinnamon and so they especially love snickerdoodles! This snickerdoodle recipe is so delicious because the cookies are so huge! The cinnamon coating is not too light, yet not to heavy. I remember the first time I made this recipe, I was pretty skeptical of it.

As it turned out, these are now my family’s favorite cookies and it seems like I can’t keep up with growing demand. I don’t mind though. Because I’m doing the baking, I can always sneak a couple as soon as they come out of the oven. No matter what you have heard or what you believe, there is nothing better than warm snickerdoodles right from the over. It simply isn’t possible.

You too can enjoy this simple recipe. The ingredients are basic and you know they’re in the pantry right now. Why are you still reading? Unfortunately snickerdoodles don’t bake themselves and my cookies are almost done. I can smell the cinnamon right now…

Yield: about 20 (40 if the balls are very small) [singlepic=7,320,240,,right]

Ingredients:

• 2 ¾ cups all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups sugar
• 2 large eggs
• 2 tablespoons sugar
• 2 teaspoons ground cinnamon

Directions:

1) Preheat oven to 350F. Sift together flour, baking powder and salt; set aside.

2) Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.

3) Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into 20 (1 3/4-inch) balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.

4) Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes. Enjoy!

These cookies are absolutely delicious and great for all occasions. From the outside of the sweet cinnamon to the inside of the warm goodness, these cookies are 100% right! A snickerdoodle recipe doesn’t have to be hard, which is great because this one isn’t!

I remember when I first experimented with lemon cookie recipes it was all because I had had a rough day at school and my mother responded to my whining with an optimistic view of, “Well… when life gives you lemons…”.

I took her words to heart and immediately thought, “When life gives you lemons… make lemon cookies.” From that day forward, these cheery cookies always had a special way to brighten my day or spread cheer among the neighbors!

Lemon cookies are a remedy in my home! Although chocolate is equally as efficient, these lemon cookies make it so you can’t help but smile!

Yield: About 4 dozen cookies [singlepic=55,320,240,,right]

Ingredients:

• ½ cup (1 stick) butter, softened
• 1 cup sugar
• 1 egg
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon peel
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• Dash ground nutmeg
• Yellow colored sugar (optional)

Directions:

1) Beat butter in large bowl with electric mixer at medium speed until smooth. Add sugar; beat until well blended. Add egg, lemon juice and peel; beat until well blended.

2) Combine flour, baking powder, salt and nutmeg in large bowl. Gradually add flour mixture to butter mixture at low speed, blending well after each addition.

3) Shape dough into 2 logs, each about 1-1/2 inches in diameter and 6-1/2 inches long. Roll logs in yellow sugar, if desired. Wrap each log in plastic wrap. Refrigerate 2 to 3 hours or up to 3 days.

4) Preheat oven to 350°F. Grease cookie sheets. Cut logs into 1/4-inch-thick slices; place 1 inch apart on cookie sheets.

5) Bake about 15 minutes or until edges are lightly browned. Transfer to wire racks to cool. Store in airtight container… if they’re not all eaten when they’re still warm!

Again, these lovely lemon cookies go with just about anything and everything. In the summer, when other cookies may seem to heavy, it’s these fluffy lemon cookies that seem to call my name. A lemon cookie recipe is more than just an opportunity for an after school snack. It’s a chance at a happier day, and during stressful times, I for one will have my lemon cookie and eat it too!

A perfect sugar cookie recipe produces a cookie that is just right and one that simply makes you smile.

Of course, everyone’s “Just right” is different. Some people want a soft and chewy sugar cookie, you know, the kind that are just great with a big glass of milk. On the other hand, some people want a firmer cookie, one which will hold up to frosting and icing and sprinkles or the tiny hands of “master chefs” creating a “masterpiece” in the kitchen with mom. So there is just not one “right” sugar cookie recipe, no worries…is is simply your preference. So are you a soft and chewy type or are you the one who just cannot live without the firmer cookie– the ones made for milk dunking?

The secret ingredient in these cookies is definitely the half cup of sour cream! That’s right, sour cream! Don’t toss out the recipe yet, give it a try. Trust me, this is going to be one of your favorites! There are few recipes which call for sour cream when it comes to sugar cookies, but it really helps to soften up this cookie and make them irresistible.

Yield: 6 dozen cookies [singlepic=56,320,240,,right]

Ingredients:

• 3 1/4 cups all-purpose flour, sift before measuring
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, room temperature
• 1 cup granulated sugar
• 1 egg
• 1 1/2 teaspoons vanilla
• 1/2 cup sour cream

Directions:

1) In a bowl, sift together the sifted flour, baking soda, and salt. In a mixing bowl, cream butter, sugar, egg, and vanilla with an electric mixer. Beat for 2 minutes.

2) Add sour cream and half of the sifted dry ingredients; beat 1 minute.

3) Stir in remaining dry ingredients with a wooden spoon. Divide dough in half and roll each portion out on a lightly floured surface to 1/4-inch thick. Cut with floured cookie cutter.

4) Place cookies on greased cookie sheets; bake at 400° for 8 to 10 minutes.

5) Store soft sugar cookies in an airtight container.

For a little bit of a different taste in this sugar cookie, try adding a touch of ground nutmeg. I tried that for a school party last fall and my cookies were a huge hit. Everyone loved them and wondered what my secret was…of course, I wasn’t telling. It ended up being a fun and mysterious alternative to a regular sugar cookie. Another favorite trick is to dust the mix with a hint of cinnamon.

If you bake these cookies, people are sure to question the yummy snack! The neighbors are sure to be knocking on your door as soon as they smell the aroma of these decadent soft sugar cookies…so be sure to bake extras!

If so, then look no further; this tasty peanut butter chocolate chip cookie recipe gives you a modern alternative to choosing between your two favorites! One batch and you’ll be hooked…just like my family!

Ingredients: [singlepic=57,320,240,,right]

• 1 cup flour
• ½ cup butter
• ½ cup brown sugar
• ½ cup white sugar
• 1 egg
• ½ cup chocolate chips
• ½ cup peanut butter
• ½ teaspoon salt
• ½ teaspoon baking soda
• ½ teaspoon vanilla

Directions:

1) Preheat oven to 350 degrees. Take a large cookie sheet and grease it with either a little bit of butter or non-stick cooking spray.

2) In a large bowl, mix the flour, brown sugar, and salt, until they are combined.

3) Add the egg, butter, peanut butter and the vanilla. Mix well and then fold in the chocolate chips.

4) Bake for 9-11 minutes or until the cookies are golden brown. Let them cool and then enjoy!

As most of you probably know, there are not many things in the world which are better than warm cookies and a tall glass of ice cold milk, so go ahead, put your feet up, reminisce about the good things that have happened in your life, and enjoy your warm cookies. Sometimes there’s just nothing better than the simple things in life.

This peanut butter chocolate chip cookie recipe is one of my family’s favorites! Soft and scrumptious…particularly decadent when it’s warm out of the oven…I can almost taste one now!

I hope that you will enjoy this peanut butter chocolate chip cookie recipe as much as we do.

She got this recipe from her friend, Judy. My mom and Judy attended nursing school together and Judy would often bring this yummy oatmeal cookie for lunch and the two friends would sit together, enjoying oatmeal cookies and studying for their next class.

Judy got the recipe from her mother, who called it The Pride of Iowa.

Now, I’ve never been to Iowa, but I do know a thing or two about cookies, especially when I am trying to decide if it is a cookie that I really like or not.

Well, having visited Iowa or not, I had no doubt that I really liked this cookie and ever since I first tried it I knew it was a cookie recipe that I would make over and over again. I also really like this recipe because it is so simple to make.

It is also an easy recipe if you are a beginning baker or even if you are a mom looking for a simple recipe to bake with your children. This is a perfect kid friendly recipe.

Every time I bake this oatmeal cookie, I think about my mom and her friend, Judy, studying for nursing school and enjoying this delicious cookie. I love recipes that mean something to me…like this one and the history about my mom and her friend…recipes that have a history seem like they just taste even better.

I hope that you love this oatmeal cookie as much as I do. [singlepic=58,320,240,,right]

Ingredients:

• 1 cup of brown sugar
• 1 cup of white sugar
• 1 cup of shortening
• 2 eggs, beaten
• 2 cups of flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 3 cups quick oats
• ½ cup pecan pieces

Directions:

1) Combine sugars and shortening. Cream well. Add eggs.

2) Sift the dry ingredients together and add to the creamed mixture.

3) Add vanilla and pecan pieces. Mix well.

4) Cover and chill several hours. Shape into round balls and flatten gently.

5) Bake at 350 degrees for 8-10 minutes or until golden brown.

6) Cool completely on wire racks. Enjoy!

Note: if you really like chocolate chips in your oatmeal cookies, then just add in a cup or so when you stir in the vanilla and pecan pieces.

I really love these cookies with some chocolate chips! If you heat them up in the microwave for a couple seconds, they’re just perfect with a glass of milk. Better yet, eat them once they come right out of the oven! Yummy!

This yummy low fat addition gives the cookies a unique flavor without ruining the health factor of the cookie. Using egg substitute also helps to lower the fat content of the cookies. In my book, baking healthier cookies just means that I can enjoy more of them!

Ingredients:[singlepic=59,320,240,,right]

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons shortening
• 1 cup applesauce
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 1 egg (or cup egg substitute)
• 1 teaspoon vanilla
• 1 1/3 cup oats
• 1 cup raisins (optional)

Directions:

1) First, preheat the oven to 375 degrees. Lightly grease a large baking sheet with non-stick cooking spray.

2) In a large bowl mix together the flour, baking powder, baking soda, and salt. Set aside. In another bowl, whisk together the shortening, applesauce, sugars, egg, and vanilla until the shortening begins to break up into smaller pieces.

3) Fold in the oats and raisins (if desired). Drop the batter in rounded tablespoons onto the cookie sheet. Bake your cookies for 10-12 minutes. Remove the cookies from the oven when theyre slightly browned on the edges, and then cool them for about 5 minutes. Enjoy!

This recipe offers a simple solution to a common problem; I want a cookiebut wait do I really need that?

Many of us go through the same conversation in our heads every time our sweet tooth beckons. But with this easy low fat oatmeal cookie recipe, you dont have to sacrifice the cookie; you can have a cookie, without having the guilt trip.