ONE DOZEN COOKIE RECIPES

Kitchen Witch · #1 (**permalink**) October 14th, 2005, 12:59 AM

BEST-EVER BASIC COOKIE DOUGH

½ c. brown sugar
¼ c. plus 2 T. butter or margarine
1 egg
1 t. vanilla extract
1 ½ c. flour
¼ t. salt
¼ t. baking soda

Cream sugar and margarine together. Add egg and vanilla. Beat well. Whisk dry ingredients and spoon into creamed mixture. Beat at high speed 30 seconds of until dough comes together.

COOKIE #1 - PEANUT BUTTER-CHOCOLATE CHIP SANDWICH COOKIES
Prepare Best-Ever Basic Cookie Dough as directed. Beat in ½ c. peanut butter chips and ½ c. milk chocolate chips. Spray cookie sheets and drop by rounded tablespoonfuls. Bake for 10 minutes at 375* F. until lightly browned around edges. Let set 1 minute. Remove to rack to cool completely. FILLING: Beat ½ c. peanut butter, 2 T. plus 2 t. vegetable oil, and ¾ c. confectioners sugar until creamy. Use 1 ½ T. of filling for each sandwich cookie. Makes 18 sandwich cookies.

COOKIE #2 - OLD-FASHIONED OATMEAL COOKIES
Prepare Best-Ever Basic Cookie Dough as directed. Beat in 1 c. oats/ ¾ c. raisins and ½ c. chopped walnuts. Drop by tablespoonfuls onto sprayed sheets. Bake at 375* F. for 10 minutes or until lightly browned around the edges. Let set 1 minute. Makes 40 cookies.

COOKIE #3 - DOUBLE PEANUTTY COOKIES
Prepare Best-Ever Basic Cookie Dough as directed. Beat in ½ c. peanut butter and 1 ¼ c. honey-roasted peanuts. Drop by level tablespoonfuls onto sprayed sheets. Chill for 30 minutes. Bake at 375* F. for 10 minutes or until lightly browned around the edges. Let set 1 minute. Cool. Makes 48 cookies.

COOKIE #4 - MAPLE-WALNUT COOKIE
Prepare Best-Ever Basic Cookie Dough as directed. Beat in ¼ t. plus 1/8 t. maple extract and 1 c. chopped walnuts. Spray sheets. Drop by rounded tablespoonfuls. Bake at 375* F. for 10 minutes or until lightly browned around the edges. Let set one minute. For Maple Frosting: Beat 2 c. confectioners? sugar, 2 T. vegetable oil, ¼ c. maple syrup and ½ t. maple extract until light and creamy. Spread 1 rounded teaspoon of frosting on each cookie about the size of a quarter and top with a walnut half. Makes 36 cookies.

COOKIE #5 - CRANBERRY-WALNUT COOKIES
Prepare Best-Ever Basic Cookie Dough as directed. Beat in 1 c. oats, ¾ c. dried sweet cranberries, ¾ c. chopped walnuts or pecans and ¾ c. white chocolate chips. Drop onto sprayed sheets. Bake at 375* F. for 10 minutes or until lightly browned around the edges. Let set one minute. Makes 40 cookies.

COOKIE #6 - TRIPLE CHOCOLATE COOKIES
Prepare Best-Ever Basic Cookie Dough as directed. Melt 3 oz. semisweet chocolate. Beat in with 2 T. cocoa. Stir in 1 c. semisweet chips and ½ c. chopped pecans. Drop by rounded tablespoonfuls onto sprayed sheets. Bake for 10 minutes or until lightly browned around the edges. Let set 1minute. Makes 36 cookies.

COOKIE #7 - PEANUT BUTTER AND JELLY THUMBPRINT COOKIES
Prepare Best-Ever Basic Cookie Dough as directed. Add ½ t. cinnamon to dry ingredients. Beat in 1 c. oats and 1 c. salted peanuts. Drop onto sprayed sheets and chill for 30 minutes. Bake at 375* F. for 6 minutes; remove from oven; using wooden spoon handle make indentation and spoon ½ t. grape or raspberry jam into center of half cookies and ½ t. creamy peanut butter into center of remaining cookies. Return to oven and bake for 6 minutes more or until lightly browned. Let set one minute. Makes 48 cookies.

COOKIE #8 - CLASSIC CHOCOLATE CHIP COOKIES
Prepare Best-Ever Basic Cookie Dough as directed. Stir in 1 c. semisweet chips and
½ c. chopped walnuts or pecans. Drop by rounded tablespoonfuls onto sprayed sheets and bake at 375* F. for 10 minutes or until lightly browned around the edges. Let set 1 minute. Makes 40 cookies.

COOKIE #9 - COCONUT AND PEANUT BUTTER BARS
Prepare Best-Ever Basic Cookie Dough as directed. Add 1 ½ t. baking powder to flour mixture and 1 additional egg to batter. Beat in ¼ c. creamy peanut butter. Stir in ½ c. lightly salted peanuts and ½ c. sweetened shredded coconut. Spray 9-inch square baking pan. Spoon in batter. Bake at 375* F. for 30 minutes or until bars pull away from edges and spring back when touched. Remove from oven and pour 1 c. semisweet chips over surface. Return to oven for 1 to 2 minutes. Remove and spread chocolate. Cool; cut into bars. Makes 25 bars.

COOKIE #10 - ORANGE BLOSSOM COOKIES
Prepare Best-Ever Basic Cookie Dough as directed. Stir in grated zest from 2 oranges. Drop by level tablespoonfuls onto sprayed sheets. Chill 30 minutes. Bake at 375* F. for 10 minutes or until lightly browned around the edges. Orange Blossom Frosting: Combine 2 c. plus 2 T. confectioners? sugar, ¼ c. margarine, grated zest of 1 orange and 2 T. orange juice in mixer. Beat until light and creamy. Spread 1 t. frosting over each cookie. Makes 40 cookies.

COOKIE #11 - OATMEAL SANDWICH COOKIES
Prepare Best-Ever Basic Cookie Dough as directed. Beat in 1 c. oats, 1 c. semisweet chips and ½ c. sweetened dried cranberries. Drop by rounded tablespoonfuls onto sprayed sheets. Bake at 375* F. for 10 minutes or until lightly browned around edges. Let set one minute. Cool. Spread 1 T. marshmallow creme on half of cookies and top with remaining half. Store in refrigerator. Makes 22 sandwich cookies.

COOKIE #12 - MOLASSES-GINGER SPICE COOKIES
Prepare Best-Ever Basic Cookie Dough as directed. Add 1 ¼ t. cinnamon and ¼ t. ground ginger with dry ingredients. Beat in 2 T. molasses. Stir in 1 c. crystallized ginger and ¾ c. golden raisins. Drop by rounded tablespoonfuls onto sprayed sheets and shape into balls. Sprinkle lightly with sugar. Bake at 375* F. for 10 minutes or until lightly browned around edges. Let set 1 minute. Makes 40 cookies.

QUICKIE SNOW WHITE GLAZE FOR SUGAR COOKIES
1 ½ c. confectioners sugar, 3 T. milk - adjusting milk to desired consistency
Drizzle or spoon on and decorate with candies or colored sugar.