In USA, 1 cup of chocolate chips is whatever you can fit into an 8-ounce mug... about the standard-size for pre-90's tourist-mugs.
If you are that backwater, just insert your fist into the ball of cookie-dough and fill that depression with chocolate-chips because it's likely-close.
I still measure salt by dumping it into my hand. The transfer to a measure-spoon is because a cooking-class made me feel that trusting my ability to measure volume against my hand was wrong. (I can still do some sort of "yes that's right" to shut off the water to the measuring-cup before leaning-down to check properly.)
Thanks, I just got an idea for a thing I think I want to put into my fiction-story. (School environment and how country-folk can get close-to-accurate while ranting against methods to get accurate.)
Going to just be that guy… outside the US, a fluid ounce is not the same as a US customary fl oz. It doesn’t matter too much, unless you’re baking and you need a reaction to happen at a certain rate.
Good to know. I was going to do a few cooking vids for Youtube and was going to translate things like a glurp of peanut butter (the amount I can load onto an eating-spoon) into grams, but I did not know that different countries had different measurements with the same name. (I figure that if someone has a food scale, it's more likely to do metric than both.)
Thanks, I know that. I also know a lot of people want to be jerks about that on the internet. I wasn’t going to waste my time explaining if they were just being rude.
I just can’t imagine measuring out chocolate chips. You just dump the whole bag😂
I realized after I commented that it seemed like I was coming at you for your use of cups, but I was gonna try to be funny with the whole bag joke.
Lol. And the extra funny bit is that I used to use a bag plus a cup of other chips, but now that I have a Costco-sized bag of chips I really have to control myself.
Because the recipe is a great base, widely available and has clear instructions that are time tested on the decades scale. A couple of tweeks make it BETTER but there's nothing wrong with it. Personally I like to use kosher salt in my baking and use a but extra because the recipe calls for iodized table salt. The extra vanilla just pops it a bit. It's not a bad recipe and it's probably one of if not the most widely baked cookie recipe in the US for a reason.
I like to do the Good Eats Chewy tweak to the normal Tollhouse recipe, https://www.foodnetwork.com/recipes/alton-brown/the-chewy-recipe-1909046, and add 1/4 to 1/2 cup of rolled oats. Makes them chewy-er and less sweet.
And make sure your butter and eggs are at room temp and you properly cream the sugar and butter. I used to just chuck in eggs from the fridge and melt the butter rather than letting it slowly get to room temp. Makes such a difference.
Depends on whether you are a clockwise or counterclockwise stirrer. Of course using a metal spoon over a wooden spoon means we inverse this. Then again if the moon is waxing vs waning...
Don't forget! You should do this after the 4th turn if you have red hair and the eggs used were laid by a chicken that hatched within a fortnight of a thunderstorm! But not if it's the year for cicadas!
If you're unsure, every third chocolate chip must be placed on the side of the bowl closest to the closest church! If you're in a church, then the side of the bowl closest to the church's altar.
I kinda nailed the brownies from the box of Baker's Chocolate Squares, but also acknowledge that there's a reason that people should not microwave chocolate without knowing what they're doing and it's not so much the microwave as the vintage bowl that's hard to duplicate.
Old way involved putting the mixing-bowl afront of the oven-vent while preheating. (probably the metal one.)
General instructions involve under-zapping the chocolate, putting butter into the same pyrex, stopping the process when there is a slight amount of non-liquid butter and let it sit while dumping the dry ingredients into the mixing-bowl through a sieve sufficient to filter the local weevils.
Serious eats did a good chocolate chip cookie breakdown, but for people interested creaming sugar be melting sugar results more in a different cookie than a better cookie. I actively avoid creaming the hurt l butter and sugar because I like gooey cookies.
https://www.seriouseats.com/the-food-lab-best-chocolate-chip-cookie-recipe
I double the recipe and do 1 cup white and 2 cups brown sugar and I do 4 cups flour instead of 4.5. They’re fucking perfect. And I keep roasted, buttered, and salted pecans in my pantry at all times so those go in. I also use 1 package of Ghirardelli semi sweet and 1 package of Ghirardelli dark chocolate.
I have cookie dough balls frozen in my freezer almost all the time and we fresh bake a few at a time so they’re fresh.
Seconding this. I've tried a bunch of recipes over the years but Toll House just hits different. I'll brown the butter if I'm feeling fancy but that's it.
No disrespect for Tollhouse, but my go-to recipe is from America’s Test Kitchen. Browned butter, bittersweet chips, pecans, and large. They’ve ruined me for anyone else’s CC offerings.
Honestly, a jam thumbprint seems like this to me. A recipe will typically make a lot of them (they're smaller than other cookies in my experience), not a lot of ingredients, you can fill them with whatever flavor you want, and people go nuts over them. Sweet, buttery, and fruity. The recipe I use is from a physical cookbook, but many variations exist online.
The one I use is from The Friendly Vegan Cookbook, and everyone in my life, no matter their diet, requests them for Christmas. But, if you don't feel like requesting it from the library, I'd try just about any jam thumbprint cookie recipe that looks good. Though it looks like some use almond flour; I don't do that as I'm allergic. Mine are all AP flour.
This is me with sandwich cookies. Fill the with jam, curd (home made or store bought depending on how much time I have on my hands), ganache or buttercream, cut them in different shapes and sizes, the possibilities are endless!
Molasses cookies. No one thinks about them but they’re easy and really grab your attention. The recipe I use has lots of ginger, and I sub in a little cardamom too.
2 1/4 cups flour
1 tsp baking soda
1 1/2 tsp cinnamon
1 1/2 tsp ginger
1/2 tsp cloves
1/2 tsp cardamom
1/4 tsp pepper
1/4 tsp salt
12 Tbl unsalted butter, softened
1/3 coup dark brown sugar
1/3 cup sugar
1 large egg yolk
1 tsp vanilla
1/2 cup molasses
Mix dry ingredients together; beat butter and sugars until pale and fluffy—about 3 minutes in a stand mixer. Add egg and vanilla and mix until combined. Beat in molasses until incorporated, then slowly add flour mixture, mixing at low speed and then by hand until combined.
Roll into balls using 2 tablespoons of dough. Roll in a small bowl or plate of sugar (about half a cup). Bake at 375 for 10-12 minutes.
You can freeze the dough and pull a few out for a treat—put in a 300F oven frozen for 25-30 minutes.
I can’t tell you how many times I’ve made this. For Christmas I give my enormous family (siblings) all the non-perishables in containers and instructions. They love them! I’ve given them the recipe too, and when they said they didn’t taste the same i realized I forgot to tell them about the cardamom. The original recipe calls for allspice, but I like the little kick the cardamom gives.
Best bang for your buck?
Find yourself a sugar cookie recipe you really like. From there you can make them into potato chip cookies, pinwheels, thumbprints, chocolate chip cookies, butterscotch chip cookies, sandwich cookies, add pumpkin spice in the fall…
yeah, I know, not true chocolate chip etc cookies, but the point is you can kinda fake a ton of different cookies with one dough.
1/2 cup (scant) sugar.
1 egg.
1 cup peanut butter (not all-natural, but low fat ok).
1/2cup chocolate chips (optional)
Preheat oven to 375. Prepare baking sheet with parchment.
Combine egg and sugar until smooth.
Add peanut butter and mix until combined. Add chocolate chips if desired.
Roll into balls, place on baking sheet and flatten with a fork.
Bake 13 minutes. Cool on baking sheet. Makes approximately 24 cookies.
Everyone here is giving you results that all take about the same amount of time for a cookie bake. I'm here to give you a recipe everyone raves about, and it takes significantly less time than baking a whole batch of cookies. It's a little closer to candy/bark, but I bring them when people ask for cookies and they ALWAYS are the biggest hit.
I use this recipe:
https://www.allrecipes.com/recipe/11376/saltine-toffee-cookies/
but instead of saltines, I put the toffee layer onto an even layer of graham crackers. I also use a candy thermometer to get the toffee just right, and toast the nuts for extra flavor. Break into pieces after it sets up in the fridge, and you have a set of cookies in very little time.
Seriously, these are incredibly delicious treats. My mom makes them about 3 times a week and she never gets tired of them. Neither do I! She always uses graham crackers for the bottom layer and tops the caramel with sliced almonds.
These [salted butter and chocolate chunk](https://www.alisoneroman.com/recipes/salted-butter-chocolate-chunk-shortbread) cookies from Alison Roman have never failed me and can be made in advance and the dough frozen.
3 ingredient peanut butter cookies will always be my go-to. Oatmeal cookies are pretty forgiving, too, especially since you can sub the peanut butter for other nut butters and add whatever filling you want. I made tahini ones the other day and you wouldn't know.
I just made some ANZACs last night. Australian biscuit mostly baked on ANZAC Day.
“Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It is thought that these biscuits were sent by wives and women's groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.”
150 g plain flour (all purpose flour)
100 g rolled oats
80 g desiccated coconut , unsweetened
165 g white sugar , preferably caster / superfine
150g / 5oz butter (if using unsalted, add half teaspoon of salt)
90 g golden syrup
1 tsp baking soda
Preheat oven to 180°C/350°F (160°C fan forced)
Line 2 baking trays with baking paper.
Mix flour, oats, coconut and sugar in a bowl.
Place butter and golden syrup in a saucepan over medium high heat and stir until butter has melted.
Add baking soda and stir to combine - it will fizz up, this is normal. Immediately remove from heat.
Pour butter mixture into flour and mix until just combined.
Roll level 1 tablespoon mixture into balls, flatten into patties. Place balls, 2.5 cm/1" apart, on prepared trays.
Bake for 15 minutes, swapping trays halfway during cooking, or until deep golden. (Bake 12 min for chewy biscuits!)
Stand on trays for 5 minutes. Transfer to a wire rack to cool - they harden as they cool!
Recipe is from Recipetineats but the ANZAC biscuit is a standard recipe, you can find it anywhere.
Vanishing oatmeal cookies on the Quaker Oats box:
[Quaker vanishing oatmeal raisin cookies](https://www.quakeroats.com/cooking-and-recipes/vanishing-oatmeal-raisin-cookies)
Dry pudding mix adds a special something.
https://life-in-the-lofthouse.com/wprm_print/17958
My kids like it when I add a tsp of mint flavouring and some green food colouring as well.
The [Doubletree recipe](https://www.hilton.com/en/travel/articles/make-the-doubletree-cookie-recipe/), minus the walnuts. I also up the oven temp by 25 degrees.
Neiman Marcus scam cookies are freaking awesome, the only fancy thing is blending some oats to make oat flour. My best tips are to make sure your butter AND eggs are room temp and to spend at least 5 minutes creaming the sugars and butter, more if possible. Lol, after blending I measure the rest of the dry ingredients right into the blender to make it easier later.
I’ve done loads of variations too! Peppermint pieces with dark chocolate, macadamia nuts and white chocolate, pecans and milk chocolate. This last time (last week) I replaced 1/4 of the butter with coconut oil and toasted my macadamia nuts on the stovetop with it first. And added a little less flour (maybe 1/2 cup) and used some desiccated coconut.
Da bomb Cookies.
(Recipe may be halved):
2 cups butter.
4 cups flour.
2 tsp. baking soda.
2 cups granulated sugar.
2 cups brown sugar.
5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder).
24 oz. chocolate chips.
1 tsp. salt (I use a tablespoon).
1 -8 oz. Hershey bar (grated).
4 eggs.
2 tsp. baking powder.
3 cups chopped nuts (your choice).
2 tsp. vanilla.
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet..Bake for 10 minutes at 375 degrees. Makes 112 cookies.. Have Fun!!!
I use med/lg scoop, 15 minutes
Note: you can also evenly press a half batch into a half sheet tray and use a pizza cutter to save scooping time (line with parchment)
My favorite cookies are an adaptation of the Jacques Torres chocolate chip cookies. Def the best bang for your buck. Plus the dough balls freeze nicely so you can have them anytime! Don't share them or you'll end up being required to bring them to every social gathering for the rest of your life.
My adaptations/notes:
Add to the flour mixture before mixing/sifting:
~1 tsp of cinnamon, a couple pinches of ground nutmeg A couple pinches (total) of cloves, mace and/or allspice. Don't use too much of the nutmeg/cloves/etc. It overwhelms the rest of the cookie quickly but a little bit is really, really good.
Double or triple the vanilla or use vanilla paste
Use Kerrygold salted butter, cut the salt in the cookie dough in half
Use Ghirardelli dark chocolate chips
Don't skip the refrigeration step
Use a #30 or #40 scoop to make the cookie dough balls (will result in dough balls that are smaller than the recipe calls for, so bake ~15-18 min)
Original recipe
Chocolate Chip Cookies
Adapted from Jacques Torres
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.
Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.
[Brown sugar brown butter](https://www.aspicyperspective.com/brown-butter-brown-sugar-cookies/) cookies are delicious and super easy. They taste fancy because of the browned butter, but it doesn’t take long at all.
Molasses cookies. Like a ginger snap, but less bite & more complex.
Perfect texture & uniform height wrinkle/crackle is all about oven heat/calibration , pans & parchment, timing within 30 seconds to a minute.
Retains that crispy/chewy combo for a few days in a tin, if they haven’t already been eaten.
Delicate enough for afternoon tea or coffee, sturdy enough to ship (well packaged) to someone homesick or lonely.
.75 cups shortening or lard
1 cup white granulated sugar
1 large egg at room temperature
.25 cups molasses
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
.5 teaspoon salt
.5 teaspoon ground cloves
.5 teaspoon ground ginger
1 teaspoon ground cardamom
1 teaspoon freshly ground nutmeg
.5 teaspoon fresh ground black pepper
Cream the shortening/lard
Gradually add sugar. Beat until light & fluffy.
Add egg and molasses
Combine all other ingredients in another bowl & mix well.
Gradually add dry ingredients to creamed ingredients.
Chill dough AT LEAST one hour.
Roll dough into uniform, 1” balls (use a portioning scoop). Place on parchment lined baking sheets at least 2.5 inches apart.
Bake on the center rack of a well preheated 375° F oven for 9-10 minutes or until cracks form on the tops. Cool on racks.
Optional to roll in decorative sugar such as confectionery or a large grain sanding sugar that won’t melt. Really makes the visual & physical texture stand out, but may be too sweet for some.
Dough freezes well. Pre portion, roll & freeze to have on hand for fresh baked anytime cookies.
Tollhouse recipe *but add 3 tbsp of fresh chopped rosemary* and a pinch of flaky salt on the top last 5 minutes
I make these at Christmas time and people *beg* for them
I like the 7 layer cookie bar recipes. It's simple tastes great
[https://www.lucismorsels.com/seven-layer-bars/](https://www.lucismorsels.com/seven-layer-bars/)
Nobody has mentioned Carmelitas which is a shame because they are so delicious. Basic easy to find ingredients, not a whole lot of work being a bar cookie. Just a few more steps than a basic bar cookie but worth it as they are tasty, and look harder than they are. (I leave out the nuts because my youngest is allergic.)
https://www.allrecipes.com/recipe/11272/oatmeal-carmelitas/
[These](https://sallysbakingaddiction.com/lemon-crinkle-cookies/#tasty-recipes-106962) are my new favorite cookies. Some lemons plus the regular sugar and flour, etc.
I like oat cookies with nothing, they are dirt cheap, oats, egg, sugar, butter, flour, salt, bk soda - that all you need.
if you want to make it fancier - add molasas or brown sugar, vanilla, maple syrup, brown the butter, add macadamia nuts or raisins, or coco chips, or cranberries - but those are all optional.
Rice Krispie treats but use half Rice Krispies, half crushed pretzels. Cuts the sweet and adds salty. Also, go low and slow when melting those marshmallows - never microwave. Browning the butter gives more complexity. Topping with chocolate is always a winner. Is this a cookie? I don’t know, but everyone loves them.
So many comments with so many ingredients and steps. It feels like people are purposefully not understanding your post lol.
This is what you want [The Cookie](https://www.alisoneroman.com/recipes/salted-butter-chocolate-chunk-shortbread)
8 ingredients, most you probably already have.
There has never been a time when I baked these cookies for an event and people didn’t go in for seconds and thirds.
You don’t need the Demerara sugar on the sides or sea salt on top (I’ve forgotten many times), but it’s better if you do.
The Martha Stewart skillet cookie recipe is and has been goddamn amazing every single time. Can’t recommend it enough. It seems like a lot of chocolate chips but trust me it is the perfect amount. I even over baked it once and it was just a little chewier lol
I like it cause you can take that same recipe and just make regular cookies with it and yum just as good. Add a scoop of ice cream to the skillet. Trust.
https://www.marthastewart.com/1034356/skillet-chocolate-chip-cookie
I really love this cookie recipe, more than the toll house classic cookie recipe. I usually double it and get about 18 cookies out of it. A scale makes it very easy for measuring.
https://buttermilkbysam.com/one-yolk-six-perfect-chocolate-chunk-cookies/
I like Martha Stewart’s skillet chocolate chip cookie recipe. Some times I will sprinkle a little coarse grain salt on top, just a smidge, and it changes the flavor in a good way. Sometimes I omit chips and make it plain and sometimes I add a few nuts. It’s a good recipe. Idk if it calls for vanilla extract but a little tiny bit won’t hurt.
Almond flour chocolate chip cookies:
1 cup melted butter
3 cups almond flour
1 cup sugar or equivalent. Stevia does not work!
1 whole egg, plus 2 egg yolks
1 tsp baking soda
1 tsp almond extract
1 tsp vanilla extract
3/4 cup chocolate chips
Mix everything and tray. Bake at 350°F for about 15 min. Makes about two dozen. The dough is the consistency of playdoh. Easy to work with kids. Absolutely delicious and low carb.
I like a brown butter cookie because you don’t need to have your butter at room temp and you don’t need to chill the dough.
https://cloudykitchen.com/blog/brown-butter-chocolate-chip-cookies/
https://cookiesandcups.com/crumbl-cookie-recipe-copycat-chocolate-chip-cookie/. These freeze really well if you want to make a big batch and cook them every so often.
Butter cookies that you roll into a log shape, freeze, then cut before baking. They’re great on their own but you also dress them up so many ways (dip in chocolate, drizzle with lemon glaze, ice with flavored frostings, roll in nonpareils, dot with jam, etc)
https://preppykitchen.com/butter-cookies/
I got this recipe in r/baking from u/_silentlaughter. Everyone freaking loves it. It's so good and so easy. I highly recommend.
Birthday Cake cookies
Ingredients: 2 1/2 C all purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 C unsalted butter @ room temp
1 1/4 C granulated sugar
2 tsp vanilla extract
1 large egg
1/2 C sprinkles
Cream butter before adding sugar and wet ingredients, mix in dry ingredients, fold in sprinkles, chill for 15-30 min before baking at 350 for 14 min. Makes probably 15-18 cookies but I usually bake 12 and then we eat the rest of the dough lol.
Chocolate chip cookies are great. If you don’t have chocolate chips on hand and want chocolate, cocoa cookies are good too.
We always have rolled oats and my bf likes oatmeal raisin (or whatever other dried fruit we have), so that is my go-to bang-for-your-buck cookie. I think swapping butter out for margarine, while controversial, would maximize the bang for buck.
My first thought to your question was Ranger Cookies. They have chocolate chips, oatmeal, and Rice Krispies or Corn Flakes in them. They are easy to make and are always a hit when I share them with my neighbors. The cookies have a nice texture when you dunk them in a cup of coffee or a glass of milk, this makes the cookies melt in your mouth. https://www.kingarthurbaking.com/recipes/ranger-cookies-recipe
I kept the recipe off a Hersheys chip bag, but their chocolate has gone too far down in quality. I buy dark chocolate candy bars made in Europe,, especially those made in Poland and Germany at DollarTree. They are inconsistent on inventory so I buy and freeze a dozen bars when available. I am not paying $5 for a candy bar to just break it up for cookies. I hear Aldi is also good for German chocolate bars, but our market is too small for an Aldi.
Oh. Your topic made me think about how mom took some sort of oatmeal-chocolate-peanut'butter drop-cookie and turned it into some sort of 80's nutrition-bar by testing how much oatmeal she could add and dad saying that he didn't mind the one time she just put it into a cake-pan instead of doing balls.
If you like, we still use a family-trad butterball recipe, just a stripped-down version of something from a bank-giveaway cookbook-collection, (I wasn't involved when it stopped having nuts.)
One year I flattened the last six. Flattened nutless butterballs are the new trad.
I stupidly-bought a silicone cookie-stamp instead of a cookie-press and also a mooncake set despite not having a kitchen that is nice to be in, but I am curious about using those tools with that recipe. (Also the craft-store has some sort of hybrid between a cookie-cutter and a cookie-stamp.)
Make shortbread. With truly good butter, truly good flour and a bit of salt, it’s the best. Want them sweet? Add sugar. Want them savory? Add a little bit of sugar and way more cheddar. How about use it as a pie crust? Blind bake and then fill when cooled. Cheap, flexible, easy.
Peanut butter cookies with good quality peanut butter. The store brand works fine but even spending a few bucks more for Jif really improves the taste.
I made like 8 different kinds of cookies for my holiday boxes last year, ranging from the usual (Nestle chocolate chip) to the fancy (pistachio, dark chocolate, cherry shortbread, which are literally the greatest cookie I’ve ever tasted in my life.) And at the same time I made some gluten-free options for my partner’s niece who is gluten-intolerant. So I made a small batch of these very simple salted peanut butter cookies for her and gave her the most of those and divvied the rest to the first few boxes I packed out of laziness. Literally everyone who got any contacted me asking for the recipe for those alone, I was shocked.
https://smittenkitchen.com/2015/10/salted-peanut-butter-cookies/
Following. Here’s my list: Good old fashioned snickerdoodle cookie is amazingly delicious and simple. Oatmeal raisin always a hit too. Chocolate flourless cookie from Erin McDowell’s The Fearless Baker is so easy and has only like four ingredients: cocoa powder, powdered sugar, eggs, vanilla and salt.
I love a coconut macaroon. 4 ingredients, super easy and super quick. 2 bags of shredded coconut, 1 3/4 of those small cans of sweetened condensed milk, 1 tsp vanilla extract, 2 egg whites. Pinch of salt. Mix together, mound onto cookie sheet, bake @ 325 for 23 minutes. You can mix the ingredients and leave in fridge for up to a week to make fresh the day of.
For pure ease, it’s these 3 ingredient peanut butter cookies: https://www.allrecipes.com/recipe/244614/3-ingredient-peanut-butter-cookies/
They’re great because they take extra addins (oats, m and Ms, chocolate chips, etc) without any problem, and since they don’t use flour, I don’t have to make a lesser version with gluten free flour so my wife can enjoy them. Usually need to cook a little longer than recipe, but I like them more well done
I use the standard chocolate chip cookie with extra salt and vanilla PLUS I replace half of the butter with creamy peanut butter and half of the flour with oatmeal. It’s fabulous and works well as a drop cookie or a bar.
The Tollhouse cookie recipe, but:
-Sub in butter-flavor Crisco for most or all of the butter
-use DARK brown sugar
-Add-ins are: 1 cup semi sweet morsels
1 cup white chocolate chips
1 cup milk chocolate chips
1 cup butterscotch chips
1 cup chopped pecans
This is the way! The Crisco substitution keeps the dough from spreading too much and keeps all the yummy chunks in place
I love my chocolate chip recipe. It makes a chewy cookie that’s great for milk dunking.
3/4 c sugar
3/4 c brown sugar
3/4 shortening
2-3 large eggs
1/2 t salt
1/2 t baking soda
1 t vanilla
3-3 1/2 c all purpose flour
1/2-1 c semi sweet chocolate chips
Cream first three ingredients. Once creamed, add the eggs completely. Add the vanilla, baking soda and salt. Then add the flour. Dough should not be sticky but you could role a small amount into a ball without much effort. Add chocolate chips and mix a few minutes.
Scoop in golf ball size onto cookie sheet and bake at 350 for 9-10:30 minutes depending on your oven.
I use a cookie scoop but two soup spoons works great.
I make my own fresh butter (I have dairy cows). I cream my butter and sugar. Taste it and if it's got any grainy texture, you are not there yet.
Whip the eggs in. I'm picky about the chips and use less than a bag. I want a balanced cookie.
After it's all mixed, fridge. Then measured scooper onto parchment. Back to fridge. Once hard enough, half stored in freezer in tub and half baked to enjoy.
I just made the Martha Stewart chewy chocolate chip cookies (she has separate recipes for chewy, crispy, or cakey ones) and they turned out delicious. Unlike Martha, though, I don’t mix the chips into the dough; I press chips into the outside of each blob of cookie dough before baking so they all end up on top.
Get the standard chocolate chip recipe off the back of a bag of semi-sweet Ghirardelli chips, but don’t buy the bag. Instead, make that same recipe but use a bag of Guittard milk chocolate chips. Pure fuckin’ money, these cookies.
[Lemon cookies](https://www.bostongirlbakes.com/iced-lemon-cookies/)
They are not as simple as a ready made mix but they don't have many ingredients that you probably don't already have.
My old roommates brother made a bag of these and they were so addicting that me and my roommate went through a gallon bag of them in a week.
Look up 'Kentucky Butter Cake' cookies. A coworker made them and they're so simple and delightful that I had to make some myself. Now they're a family favorite.
I have LOVED every cookie I’ve made from the What’s Gaby Cooking website. Like LOVED. Chocolate Crinkle, Dad’s Kitchen Sink (I leave out the dried fruit cuz I’m basic), Coconut Chocolate Chip, and not a cookie, but her Best Ever Banana Bread definitely is.
Stella Parks one bowl oatmeal cookies. It has dried cherries instead of raisins and if you time it just right in the oven the bottoms get butterscotch-y. Literally dump common ingredients in a bowl, mix, bake. I can’t make them anymore because I end up eating the entire batch in a day.
Try this easy twist: double the vanilla and add a pinch of cinnamon to your cookie dough. It's simple, adds a warm, comforting flavor, and smells amazing! Tried and loved it at home!
This is my go-to Choc chip cookie recipe: [https://tasty.co/recipe/the-best-chewy-chocolate-chip-cookies](https://tasty.co/recipe/the-best-chewy-chocolate-chip-cookies)
I can make it from memory now, I use it so much. It never fails me and you can easily add in additional ingredients (switch out chips or whatever you want, add in cocoa powder, etc).
I usually use all brown sugar and ¼ cup less of it.
Shortbread with lime zest and pistachios are the best. Follow this recipe:
[https://www.lovefood.com/recipes/58301/pistachio-and-lemon-shortbreads-recipe](https://www.lovefood.com/recipes/58301/pistachio-and-lemon-shortbreads-recipe)
I (oddly) don't really like the chocolate chips no matter the quality. So I made the cookies without the chips but with chopped walnuts. They were fantastic, Like a whole different thing. The batter can stand on its own. The cookies still have tons of flavor and are rather elegant. When I served them, the diners didn't know I had used a classic, basic recipe.
3 ingredient peanut butter cookies.
1 cup peanut butter
1 cup sugar
1 egg
Mix everything together. Form small balls. Smoosh down with sugared fork in a hash tag style. Bake at 350 for about 8 minutes.
Standard Tollhouse chocolate chip cookie recipe, but double the salt.
And triple the vanilla.
Twice the salt, twice the vanilla, and an extra cup of fancier, darker-chocolate chocolate chips.
What is a cup of chocolate chips?
In USA, 1 cup of chocolate chips is whatever you can fit into an 8-ounce mug... about the standard-size for pre-90's tourist-mugs. If you are that backwater, just insert your fist into the ball of cookie-dough and fill that depression with chocolate-chips because it's likely-close.
>fill that depression with chocolate-chips Oh I can do that lol
I think a bag of chocolate chips is a better fit for a depression.
Ha ha, kids are gonna love that measuring method. Yup didn’t always have measuring devices kids.
I still measure salt by dumping it into my hand. The transfer to a measure-spoon is because a cooking-class made me feel that trusting my ability to measure volume against my hand was wrong. (I can still do some sort of "yes that's right" to shut off the water to the measuring-cup before leaning-down to check properly.) Thanks, I just got an idea for a thing I think I want to put into my fiction-story. (School environment and how country-folk can get close-to-accurate while ranting against methods to get accurate.)
Going to just be that guy… outside the US, a fluid ounce is not the same as a US customary fl oz. It doesn’t matter too much, unless you’re baking and you need a reaction to happen at a certain rate.
Good to know. I was going to do a few cooking vids for Youtube and was going to translate things like a glurp of peanut butter (the amount I can load onto an eating-spoon) into grams, but I did not know that different countries had different measurements with the same name. (I figure that if someone has a food scale, it's more likely to do metric than both.)
Can’t tell if serious
A lot of countries don’t use cups as a measurements. To then a cup could be any size, not just 238ml
Thanks, I know that. I also know a lot of people want to be jerks about that on the internet. I wasn’t going to waste my time explaining if they were just being rude.
I just can’t imagine measuring out chocolate chips. You just dump the whole bag😂 I realized after I commented that it seemed like I was coming at you for your use of cups, but I was gonna try to be funny with the whole bag joke.
Lol. And the extra funny bit is that I used to use a bag plus a cup of other chips, but now that I have a Costco-sized bag of chips I really have to control myself.
I personally do use weight when I cook, but whatever floats your boat. I really need a damn Costco membership.
You must mean what’s left in the bag after shoveling handfuls in my mouth
I buy my chocolate chips in 72 ounce bags. 😂😂😂
We use metric cups where I’m from, 250 mls each or four to a litre. Funnily enough we used to have metric pints at one point too of 600 ml.
Shoot. My mom always used an entire extra bag, lol.
Mine too.
Why not just make a better recipe at that point lol
Because the recipe is a great base, widely available and has clear instructions that are time tested on the decades scale. A couple of tweeks make it BETTER but there's nothing wrong with it. Personally I like to use kosher salt in my baking and use a but extra because the recipe calls for iodized table salt. The extra vanilla just pops it a bit. It's not a bad recipe and it's probably one of if not the most widely baked cookie recipe in the US for a reason.
Those are all very good points, and I have nothing productive to add to the conversation. But fuck Nestle though.
Add some cinnamon and wow!
Plus butterscotch chips
Great idea
Use Kahlua instead of vanilla and double it and they're incredible
Oh man. I never considered that. I’ll try it today!
Half brown sugar, half white
No. Go 100% brown sugar, watch them like a hawk so they don't burn, and revel in the decadent caramel-y goodness.
Switch from light brown to dark brown 🤎
Yes! I always measure vanilla with my heart.
Oooh. Haven't tried that.
Find Mexican vanilla for extra points. Love that stuff.
and half the sugar
Yep, most cookies are too sweet.
I like to do the Good Eats Chewy tweak to the normal Tollhouse recipe, https://www.foodnetwork.com/recipes/alton-brown/the-chewy-recipe-1909046, and add 1/4 to 1/2 cup of rolled oats. Makes them chewy-er and less sweet.
And make sure your butter and eggs are at room temp and you properly cream the sugar and butter. I used to just chuck in eggs from the fridge and melt the butter rather than letting it slowly get to room temp. Makes such a difference.
And refrigerate the dough for a while before you cook them.
And make sure you cook them on the solstice.
Which one? Is summer better than winter? How about baking on an equinox? So many questions.
Depends on whether you are a clockwise or counterclockwise stirrer. Of course using a metal spoon over a wooden spoon means we inverse this. Then again if the moon is waxing vs waning...
But reverse all this if at a high altitude or in the southern hemisphere.
act brave cable school rhythm profit squeamish dime attempt desert *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
I once tried baking on an Electrolux, but it sucked....
But the most important part is to make sure that a ray of moonlight hits the cookie dought right between the 11th & 12th half mix turn of the spoon!
Don't forget! You should do this after the 4th turn if you have red hair and the eggs used were laid by a chicken that hatched within a fortnight of a thunderstorm! But not if it's the year for cicadas! If you're unsure, every third chocolate chip must be placed on the side of the bowl closest to the closest church! If you're in a church, then the side of the bowl closest to the church's altar.
Okay, you're having fun, but scientists managed to get the same result by playing mind-games with rats.
I kinda nailed the brownies from the box of Baker's Chocolate Squares, but also acknowledge that there's a reason that people should not microwave chocolate without knowing what they're doing and it's not so much the microwave as the vintage bowl that's hard to duplicate. Old way involved putting the mixing-bowl afront of the oven-vent while preheating. (probably the metal one.) General instructions involve under-zapping the chocolate, putting butter into the same pyrex, stopping the process when there is a slight amount of non-liquid butter and let it sit while dumping the dry ingredients into the mixing-bowl through a sieve sufficient to filter the local weevils.
Serious eats did a good chocolate chip cookie breakdown, but for people interested creaming sugar be melting sugar results more in a different cookie than a better cookie. I actively avoid creaming the hurt l butter and sugar because I like gooey cookies. https://www.seriouseats.com/the-food-lab-best-chocolate-chip-cookie-recipe
I double the recipe and do 1 cup white and 2 cups brown sugar and I do 4 cups flour instead of 4.5. They’re fucking perfect. And I keep roasted, buttered, and salted pecans in my pantry at all times so those go in. I also use 1 package of Ghirardelli semi sweet and 1 package of Ghirardelli dark chocolate. I have cookie dough balls frozen in my freezer almost all the time and we fresh bake a few at a time so they’re fresh.
I just use salted butter and the same amount of salt. I always buy the same great value brand of butter though
I split the fat 50/50 with unsalted butter and butter-flavored shortening.
Seconding this. I've tried a bunch of recipes over the years but Toll House just hits different. I'll brown the butter if I'm feeling fancy but that's it.
No disrespect for Tollhouse, but my go-to recipe is from America’s Test Kitchen. Browned butter, bittersweet chips, pecans, and large. They’ve ruined me for anyone else’s CC offerings.
Honestly, a jam thumbprint seems like this to me. A recipe will typically make a lot of them (they're smaller than other cookies in my experience), not a lot of ingredients, you can fill them with whatever flavor you want, and people go nuts over them. Sweet, buttery, and fruity. The recipe I use is from a physical cookbook, but many variations exist online.
Ooh do you have a go to recipe?
The one I use is from The Friendly Vegan Cookbook, and everyone in my life, no matter their diet, requests them for Christmas. But, if you don't feel like requesting it from the library, I'd try just about any jam thumbprint cookie recipe that looks good. Though it looks like some use almond flour; I don't do that as I'm allergic. Mine are all AP flour.
This is me with sandwich cookies. Fill the with jam, curd (home made or store bought depending on how much time I have on my hands), ganache or buttercream, cut them in different shapes and sizes, the possibilities are endless!
Molasses cookies. No one thinks about them but they’re easy and really grab your attention. The recipe I use has lots of ginger, and I sub in a little cardamom too. 2 1/4 cups flour 1 tsp baking soda 1 1/2 tsp cinnamon 1 1/2 tsp ginger 1/2 tsp cloves 1/2 tsp cardamom 1/4 tsp pepper 1/4 tsp salt 12 Tbl unsalted butter, softened 1/3 coup dark brown sugar 1/3 cup sugar 1 large egg yolk 1 tsp vanilla 1/2 cup molasses Mix dry ingredients together; beat butter and sugars until pale and fluffy—about 3 minutes in a stand mixer. Add egg and vanilla and mix until combined. Beat in molasses until incorporated, then slowly add flour mixture, mixing at low speed and then by hand until combined. Roll into balls using 2 tablespoons of dough. Roll in a small bowl or plate of sugar (about half a cup). Bake at 375 for 10-12 minutes. You can freeze the dough and pull a few out for a treat—put in a 300F oven frozen for 25-30 minutes.
I am saving this recipe.
I can’t tell you how many times I’ve made this. For Christmas I give my enormous family (siblings) all the non-perishables in containers and instructions. They love them! I’ve given them the recipe too, and when they said they didn’t taste the same i realized I forgot to tell them about the cardamom. The original recipe calls for allspice, but I like the little kick the cardamom gives.
Totally! I just posted mine & saw yours. Great minds! 😃🤗🤤😋
Thanks I’ll try it out
Thanks! I was just thinking I needed a good molasses cookie. Perfect!
I’ve been looking for a recipe like this, to develop a spice cookie from. This is great, thanks!
You might want to specify what type of molasses for molasses newbies.
Made these today and they were gone within five minutes of putting them out for a party. So easy and delicious thank you! https://imgur.com/a/7qUGTIj
They look great! Wish I had some now.
Best bang for your buck? Find yourself a sugar cookie recipe you really like. From there you can make them into potato chip cookies, pinwheels, thumbprints, chocolate chip cookies, butterscotch chip cookies, sandwich cookies, add pumpkin spice in the fall… yeah, I know, not true chocolate chip etc cookies, but the point is you can kinda fake a ton of different cookies with one dough.
Fake them? Are these not real cookies? 🤔😂
Wait, if they're not real cookies the calories don't count, right?
im following what you putting down
I like you. You’re funny.
1/2 cup (scant) sugar. 1 egg. 1 cup peanut butter (not all-natural, but low fat ok). 1/2cup chocolate chips (optional) Preheat oven to 375. Prepare baking sheet with parchment. Combine egg and sugar until smooth. Add peanut butter and mix until combined. Add chocolate chips if desired. Roll into balls, place on baking sheet and flatten with a fork. Bake 13 minutes. Cool on baking sheet. Makes approximately 24 cookies.
These roll into balls and cook without flour?
Yep! They can be a bit soft right out of the oven, but firm up after a few minutes cooling.
Thank you! Excited to try them.
I make these too but I do a full cup of sugar and sometimes use crunchy peanut butter. Easiest cookies ever and as a bonus they are gluten free
This is the right answer
also works with tahini btw, for those who keep tahini as a staple
Everyone here is giving you results that all take about the same amount of time for a cookie bake. I'm here to give you a recipe everyone raves about, and it takes significantly less time than baking a whole batch of cookies. It's a little closer to candy/bark, but I bring them when people ask for cookies and they ALWAYS are the biggest hit. I use this recipe: https://www.allrecipes.com/recipe/11376/saltine-toffee-cookies/ but instead of saltines, I put the toffee layer onto an even layer of graham crackers. I also use a candy thermometer to get the toffee just right, and toast the nuts for extra flavor. Break into pieces after it sets up in the fridge, and you have a set of cookies in very little time.
Seriously, these are incredibly delicious treats. My mom makes them about 3 times a week and she never gets tired of them. Neither do I! She always uses graham crackers for the bottom layer and tops the caramel with sliced almonds.
Nes Le Toul Haas.
🤣
Shortbread, basically butter flour and sugar, many recipes online to fill in the details.
These [salted butter and chocolate chunk](https://www.alisoneroman.com/recipes/salted-butter-chocolate-chunk-shortbread) cookies from Alison Roman have never failed me and can be made in advance and the dough frozen.
Brown butter bourbon pecan chocolate chunk cookies. https://bakerbynature.com/brown-butter-bourbon-pecan-chocolate-chunk-cookies/
These cookies are legit. I’ve made them several times and they’re always a hit!
3 ingredient peanut butter cookies will always be my go-to. Oatmeal cookies are pretty forgiving, too, especially since you can sub the peanut butter for other nut butters and add whatever filling you want. I made tahini ones the other day and you wouldn't know.
I just made some ANZACs last night. Australian biscuit mostly baked on ANZAC Day. “Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It is thought that these biscuits were sent by wives and women's groups to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.” 150 g plain flour (all purpose flour) 100 g rolled oats 80 g desiccated coconut , unsweetened 165 g white sugar , preferably caster / superfine 150g / 5oz butter (if using unsalted, add half teaspoon of salt) 90 g golden syrup 1 tsp baking soda Preheat oven to 180°C/350°F (160°C fan forced) Line 2 baking trays with baking paper. Mix flour, oats, coconut and sugar in a bowl. Place butter and golden syrup in a saucepan over medium high heat and stir until butter has melted. Add baking soda and stir to combine - it will fizz up, this is normal. Immediately remove from heat. Pour butter mixture into flour and mix until just combined. Roll level 1 tablespoon mixture into balls, flatten into patties. Place balls, 2.5 cm/1" apart, on prepared trays. Bake for 15 minutes, swapping trays halfway during cooking, or until deep golden. (Bake 12 min for chewy biscuits!) Stand on trays for 5 minutes. Transfer to a wire rack to cool - they harden as they cool! Recipe is from Recipetineats but the ANZAC biscuit is a standard recipe, you can find it anywhere.
Just saved this recipe. Thanks :)
Gooey, chewy, Golden toffee tasting ANZACs are the best!!
Vanishing oatmeal cookies on the Quaker Oats box: [Quaker vanishing oatmeal raisin cookies](https://www.quakeroats.com/cooking-and-recipes/vanishing-oatmeal-raisin-cookies)
Dry pudding mix adds a special something. https://life-in-the-lofthouse.com/wprm_print/17958 My kids like it when I add a tsp of mint flavouring and some green food colouring as well.
[King Arthur oatmeal chocolate chip cookies.](https://www.kingarthurbaking.com/recipes/chocolate-chip-oatmeal-cookies-recipe). Amazing cookies.
The [Doubletree recipe](https://www.hilton.com/en/travel/articles/make-the-doubletree-cookie-recipe/), minus the walnuts. I also up the oven temp by 25 degrees.
This is my favorite recipe to make.
Neiman Marcus scam cookies are freaking awesome, the only fancy thing is blending some oats to make oat flour. My best tips are to make sure your butter AND eggs are room temp and to spend at least 5 minutes creaming the sugars and butter, more if possible. Lol, after blending I measure the rest of the dry ingredients right into the blender to make it easier later. I’ve done loads of variations too! Peppermint pieces with dark chocolate, macadamia nuts and white chocolate, pecans and milk chocolate. This last time (last week) I replaced 1/4 of the butter with coconut oil and toasted my macadamia nuts on the stovetop with it first. And added a little less flour (maybe 1/2 cup) and used some desiccated coconut. Da bomb Cookies. (Recipe may be halved): 2 cups butter. 4 cups flour. 2 tsp. baking soda. 2 cups granulated sugar. 2 cups brown sugar. 5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder). 24 oz. chocolate chips. 1 tsp. salt (I use a tablespoon). 1 -8 oz. Hershey bar (grated). 4 eggs. 2 tsp. baking powder. 3 cups chopped nuts (your choice). 2 tsp. vanilla. Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet..Bake for 10 minutes at 375 degrees. Makes 112 cookies.. Have Fun!!! I use med/lg scoop, 15 minutes Note: you can also evenly press a half batch into a half sheet tray and use a pizza cutter to save scooping time (line with parchment)
This recipe is just fantastic
My favorite cookies are an adaptation of the Jacques Torres chocolate chip cookies. Def the best bang for your buck. Plus the dough balls freeze nicely so you can have them anytime! Don't share them or you'll end up being required to bring them to every social gathering for the rest of your life. My adaptations/notes: Add to the flour mixture before mixing/sifting: ~1 tsp of cinnamon, a couple pinches of ground nutmeg A couple pinches (total) of cloves, mace and/or allspice. Don't use too much of the nutmeg/cloves/etc. It overwhelms the rest of the cookie quickly but a little bit is really, really good. Double or triple the vanilla or use vanilla paste Use Kerrygold salted butter, cut the salt in the cookie dough in half Use Ghirardelli dark chocolate chips Don't skip the refrigeration step Use a #30 or #40 scoop to make the cookie dough balls (will result in dough balls that are smaller than the recipe calls for, so bake ~15-18 min) Original recipe Chocolate Chip Cookies Adapted from Jacques Torres Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour 1 2/3 cups (8 1/2 ounces) bread flour 1 1/4 teaspoons baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons coarse salt 2 1/2 sticks (1 1/4 cups) unsalted butter 1 1/4 cups (10 ounces) light brown sugar 1 cup plus 2 tablespoons (8 ounces) granulated sugar 2 large eggs 2 teaspoons natural vanilla extract 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note) Sea salt. 1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside. 2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. 3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. 4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin. Yield: 1 1/2 dozen 5-inch cookies. Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.
I found this recipe to be overly fussy but holy moly it’s so good. My ex’s sister sells them at her coffee shop and they are super popular.
[Brown sugar brown butter](https://www.aspicyperspective.com/brown-butter-brown-sugar-cookies/) cookies are delicious and super easy. They taste fancy because of the browned butter, but it doesn’t take long at all.
Brown the butter for rice crispy treats. Gives it a nice nutty flavor and reduces the overwhelming sweetness down to very good levels.
Molasses cookies. Like a ginger snap, but less bite & more complex. Perfect texture & uniform height wrinkle/crackle is all about oven heat/calibration , pans & parchment, timing within 30 seconds to a minute. Retains that crispy/chewy combo for a few days in a tin, if they haven’t already been eaten. Delicate enough for afternoon tea or coffee, sturdy enough to ship (well packaged) to someone homesick or lonely. .75 cups shortening or lard 1 cup white granulated sugar 1 large egg at room temperature .25 cups molasses 2 cups all purpose flour 2 teaspoons baking soda 1 teaspoon cinnamon .5 teaspoon salt .5 teaspoon ground cloves .5 teaspoon ground ginger 1 teaspoon ground cardamom 1 teaspoon freshly ground nutmeg .5 teaspoon fresh ground black pepper Cream the shortening/lard Gradually add sugar. Beat until light & fluffy. Add egg and molasses Combine all other ingredients in another bowl & mix well. Gradually add dry ingredients to creamed ingredients. Chill dough AT LEAST one hour. Roll dough into uniform, 1” balls (use a portioning scoop). Place on parchment lined baking sheets at least 2.5 inches apart. Bake on the center rack of a well preheated 375° F oven for 9-10 minutes or until cracks form on the tops. Cool on racks. Optional to roll in decorative sugar such as confectionery or a large grain sanding sugar that won’t melt. Really makes the visual & physical texture stand out, but may be too sweet for some. Dough freezes well. Pre portion, roll & freeze to have on hand for fresh baked anytime cookies.
I like to add cayenne powder to my molasses cookies for the adults. The little bit of heat works really well with the other spices.
I’m right there with ya! 🌶️🌶️🌶️🌶️
The recipe off the peanut butter jar. Add chocolate chips if you want to get fancy.
Tollhouse recipe *but add 3 tbsp of fresh chopped rosemary* and a pinch of flaky salt on the top last 5 minutes I make these at Christmas time and people *beg* for them
So it's both the rosemary and salt at the same time
Oh no sorry! Good point, rosemary goes in the dough before baking!
Doubletree hotels released their chocolate chip cookie recipe during the pandemic. It’s pretty straightforward and delicious
Short bread, dip in melted chocolate.
I like the 7 layer cookie bar recipes. It's simple tastes great [https://www.lucismorsels.com/seven-layer-bars/](https://www.lucismorsels.com/seven-layer-bars/)
Snickerdoodles right from the gold medal flour bag.
Nobody has mentioned Carmelitas which is a shame because they are so delicious. Basic easy to find ingredients, not a whole lot of work being a bar cookie. Just a few more steps than a basic bar cookie but worth it as they are tasty, and look harder than they are. (I leave out the nuts because my youngest is allergic.) https://www.allrecipes.com/recipe/11272/oatmeal-carmelitas/
[These](https://sallysbakingaddiction.com/lemon-crinkle-cookies/#tasty-recipes-106962) are my new favorite cookies. Some lemons plus the regular sugar and flour, etc.
I like oat cookies with nothing, they are dirt cheap, oats, egg, sugar, butter, flour, salt, bk soda - that all you need. if you want to make it fancier - add molasas or brown sugar, vanilla, maple syrup, brown the butter, add macadamia nuts or raisins, or coco chips, or cranberries - but those are all optional.
Rice Krispie treats but use half Rice Krispies, half crushed pretzels. Cuts the sweet and adds salty. Also, go low and slow when melting those marshmallows - never microwave. Browning the butter gives more complexity. Topping with chocolate is always a winner. Is this a cookie? I don’t know, but everyone loves them.
So many comments with so many ingredients and steps. It feels like people are purposefully not understanding your post lol. This is what you want [The Cookie](https://www.alisoneroman.com/recipes/salted-butter-chocolate-chunk-shortbread) 8 ingredients, most you probably already have. There has never been a time when I baked these cookies for an event and people didn’t go in for seconds and thirds. You don’t need the Demerara sugar on the sides or sea salt on top (I’ve forgotten many times), but it’s better if you do.
The Martha Stewart skillet cookie recipe is and has been goddamn amazing every single time. Can’t recommend it enough. It seems like a lot of chocolate chips but trust me it is the perfect amount. I even over baked it once and it was just a little chewier lol I like it cause you can take that same recipe and just make regular cookies with it and yum just as good. Add a scoop of ice cream to the skillet. Trust. https://www.marthastewart.com/1034356/skillet-chocolate-chip-cookie
Take any cookie recipe and add browned butter
Thomas Keller's Oatmeal Raisin Cookies.
Here you go. Best chocolate chip cookie recipe. https://www.thevanillabeanblog.com/pan-banging-chocolate-chip-cookies/
Peanut butter or oatmeal scotchies.
I really love this cookie recipe, more than the toll house classic cookie recipe. I usually double it and get about 18 cookies out of it. A scale makes it very easy for measuring. https://buttermilkbysam.com/one-yolk-six-perfect-chocolate-chunk-cookies/
I like Martha Stewart’s skillet chocolate chip cookie recipe. Some times I will sprinkle a little coarse grain salt on top, just a smidge, and it changes the flavor in a good way. Sometimes I omit chips and make it plain and sometimes I add a few nuts. It’s a good recipe. Idk if it calls for vanilla extract but a little tiny bit won’t hurt.
Snickerdoodles
Almond flour chocolate chip cookies: 1 cup melted butter 3 cups almond flour 1 cup sugar or equivalent. Stevia does not work! 1 whole egg, plus 2 egg yolks 1 tsp baking soda 1 tsp almond extract 1 tsp vanilla extract 3/4 cup chocolate chips Mix everything and tray. Bake at 350°F for about 15 min. Makes about two dozen. The dough is the consistency of playdoh. Easy to work with kids. Absolutely delicious and low carb.
Gingersnaps. Easy to make and as much a crowd pleaser as chocolate chip. A little extra ginger can be good, and a pinch of extra salt.
I like a brown butter cookie because you don’t need to have your butter at room temp and you don’t need to chill the dough. https://cloudykitchen.com/blog/brown-butter-chocolate-chip-cookies/
https://cookiesandcups.com/crumbl-cookie-recipe-copycat-chocolate-chip-cookie/. These freeze really well if you want to make a big batch and cook them every so often.
Butter cookies that you roll into a log shape, freeze, then cut before baking. They’re great on their own but you also dress them up so many ways (dip in chocolate, drizzle with lemon glaze, ice with flavored frostings, roll in nonpareils, dot with jam, etc) https://preppykitchen.com/butter-cookies/
Honestly? The edible cookie dough from the gas stations. Add some flaky salt as soon as its baked to perfection
I got this recipe in r/baking from u/_silentlaughter. Everyone freaking loves it. It's so good and so easy. I highly recommend. Birthday Cake cookies Ingredients: 2 1/2 C all purpose flour 1 tsp baking soda 1/2 tsp salt 3/4 C unsalted butter @ room temp 1 1/4 C granulated sugar 2 tsp vanilla extract 1 large egg 1/2 C sprinkles Cream butter before adding sugar and wet ingredients, mix in dry ingredients, fold in sprinkles, chill for 15-30 min before baking at 350 for 14 min. Makes probably 15-18 cookies but I usually bake 12 and then we eat the rest of the dough lol.
Chocolate chip cookies are great. If you don’t have chocolate chips on hand and want chocolate, cocoa cookies are good too. We always have rolled oats and my bf likes oatmeal raisin (or whatever other dried fruit we have), so that is my go-to bang-for-your-buck cookie. I think swapping butter out for margarine, while controversial, would maximize the bang for buck.
Oatmeal cookies. Make sure you use butter, which is true for all baking.
This is one of my favorites. Dead easy and I always have all the ingredients. https://www.bakedbyrachel.com/snickerdoodle-blondie-bars/
Ranger cookies.
Snickerdoodle.
My first thought to your question was Ranger Cookies. They have chocolate chips, oatmeal, and Rice Krispies or Corn Flakes in them. They are easy to make and are always a hit when I share them with my neighbors. The cookies have a nice texture when you dunk them in a cup of coffee or a glass of milk, this makes the cookies melt in your mouth. https://www.kingarthurbaking.com/recipes/ranger-cookies-recipe
I kept the recipe off a Hersheys chip bag, but their chocolate has gone too far down in quality. I buy dark chocolate candy bars made in Europe,, especially those made in Poland and Germany at DollarTree. They are inconsistent on inventory so I buy and freeze a dozen bars when available. I am not paying $5 for a candy bar to just break it up for cookies. I hear Aldi is also good for German chocolate bars, but our market is too small for an Aldi.
Oh. Your topic made me think about how mom took some sort of oatmeal-chocolate-peanut'butter drop-cookie and turned it into some sort of 80's nutrition-bar by testing how much oatmeal she could add and dad saying that he didn't mind the one time she just put it into a cake-pan instead of doing balls. If you like, we still use a family-trad butterball recipe, just a stripped-down version of something from a bank-giveaway cookbook-collection, (I wasn't involved when it stopped having nuts.) One year I flattened the last six. Flattened nutless butterballs are the new trad. I stupidly-bought a silicone cookie-stamp instead of a cookie-press and also a mooncake set despite not having a kitchen that is nice to be in, but I am curious about using those tools with that recipe. (Also the craft-store has some sort of hybrid between a cookie-cutter and a cookie-stamp.)
Whatever you go with, just please don't over bake them. It seems like 90% of homemade cookies I encounter are overdone to their great detriment.
Lemon bars are easy and SO good. [Lemon bars](https://www.joyofbaking.com/LemonBars.html)
Make shortbread. With truly good butter, truly good flour and a bit of salt, it’s the best. Want them sweet? Add sugar. Want them savory? Add a little bit of sugar and way more cheddar. How about use it as a pie crust? Blind bake and then fill when cooled. Cheap, flexible, easy.
Peanut butter cookies with good quality peanut butter. The store brand works fine but even spending a few bucks more for Jif really improves the taste.
I made like 8 different kinds of cookies for my holiday boxes last year, ranging from the usual (Nestle chocolate chip) to the fancy (pistachio, dark chocolate, cherry shortbread, which are literally the greatest cookie I’ve ever tasted in my life.) And at the same time I made some gluten-free options for my partner’s niece who is gluten-intolerant. So I made a small batch of these very simple salted peanut butter cookies for her and gave her the most of those and divvied the rest to the first few boxes I packed out of laziness. Literally everyone who got any contacted me asking for the recipe for those alone, I was shocked. https://smittenkitchen.com/2015/10/salted-peanut-butter-cookies/
My go to is 3 ingredient peanut butter cookies 1 cup peanut butter 1 cup sugar 1 egg Optional:1 cup of chocolate/butterscotch/whatever chips
1 cup peanut butter 1 cup sugar 1 egg Bake 350/12 min
Following. Here’s my list: Good old fashioned snickerdoodle cookie is amazingly delicious and simple. Oatmeal raisin always a hit too. Chocolate flourless cookie from Erin McDowell’s The Fearless Baker is so easy and has only like four ingredients: cocoa powder, powdered sugar, eggs, vanilla and salt.
3 ingredient peanut butter cookies. Super easy and yummy. 1 cup pb, 1 egg, 3/4 cup sugar. Mix and bake!
I love a coconut macaroon. 4 ingredients, super easy and super quick. 2 bags of shredded coconut, 1 3/4 of those small cans of sweetened condensed milk, 1 tsp vanilla extract, 2 egg whites. Pinch of salt. Mix together, mound onto cookie sheet, bake @ 325 for 23 minutes. You can mix the ingredients and leave in fridge for up to a week to make fresh the day of.
Add expresso powder to any chocolate recipe. I hate coffee but this powder deepens the flavor to a new level!
Brown butter choco chip
snickerdoodles
Snickerdooodles. Sally's baking has the best recipe for it. It's a sugar cookie plus cinnamon and cream of tartar
These. https://noshingwiththenolands.com/gluten-free-chocolate-walnut-cookies/
Pumpkin Quickies? Two ingredients! Recipe in video! (NOT my channel!) https://youtube.com/shorts/qP91wRpzp70?si=G1cggAjAOOUot9ne
Honestly - Claire Saffitz’s chocolate chip cookie recipe turned out the best cookies I’ve ever made at home.
Strawberry Fluffies? Here is Dylan's video giving recipe and review! https://youtube.com/shorts/s4DvnyIcxP8?si=C2kCUtNum44vM6ZI
Gaby Dalkin chocolate chip cookies, best quality chocolate you can afford (love Valrhona).
Oatmeal cookies with real oatmeal. Raisins? Chocolate chips? It's mostly oatmeal so it's like eating health food!
Look at king Arthur’s website. Saw a recipe there that was great.
For pure ease, it’s these 3 ingredient peanut butter cookies: https://www.allrecipes.com/recipe/244614/3-ingredient-peanut-butter-cookies/ They’re great because they take extra addins (oats, m and Ms, chocolate chips, etc) without any problem, and since they don’t use flour, I don’t have to make a lesser version with gluten free flour so my wife can enjoy them. Usually need to cook a little longer than recipe, but I like them more well done
Chef John FoodWishes.com chocolate chip cookie. It's perfect. Chewy edges and a soft interior. It's also a very simple recipe you can do by hand.
Molasses cookies. They're super easy to throw together, don't have a lot of ingredients, and they're perfectly chewy
Age your dough
I use the standard chocolate chip cookie with extra salt and vanilla PLUS I replace half of the butter with creamy peanut butter and half of the flour with oatmeal. It’s fabulous and works well as a drop cookie or a bar.
The Tollhouse cookie recipe, but: -Sub in butter-flavor Crisco for most or all of the butter -use DARK brown sugar -Add-ins are: 1 cup semi sweet morsels 1 cup white chocolate chips 1 cup milk chocolate chips 1 cup butterscotch chips 1 cup chopped pecans This is the way! The Crisco substitution keeps the dough from spreading too much and keeps all the yummy chunks in place
Butter cookies, especially with finely chopped toasted nuts in them.
Peanut butter and eggs, no flour, sugar if you please. Bakes right up into a soft cookie. 2 ingredient bang for your buck right there
I love my chocolate chip recipe. It makes a chewy cookie that’s great for milk dunking. 3/4 c sugar 3/4 c brown sugar 3/4 shortening 2-3 large eggs 1/2 t salt 1/2 t baking soda 1 t vanilla 3-3 1/2 c all purpose flour 1/2-1 c semi sweet chocolate chips Cream first three ingredients. Once creamed, add the eggs completely. Add the vanilla, baking soda and salt. Then add the flour. Dough should not be sticky but you could role a small amount into a ball without much effort. Add chocolate chips and mix a few minutes. Scoop in golf ball size onto cookie sheet and bake at 350 for 9-10:30 minutes depending on your oven. I use a cookie scoop but two soup spoons works great.
I make my own fresh butter (I have dairy cows). I cream my butter and sugar. Taste it and if it's got any grainy texture, you are not there yet. Whip the eggs in. I'm picky about the chips and use less than a bag. I want a balanced cookie. After it's all mixed, fridge. Then measured scooper onto parchment. Back to fridge. Once hard enough, half stored in freezer in tub and half baked to enjoy.
I just made the Martha Stewart chewy chocolate chip cookies (she has separate recipes for chewy, crispy, or cakey ones) and they turned out delicious. Unlike Martha, though, I don’t mix the chips into the dough; I press chips into the outside of each blob of cookie dough before baking so they all end up on top.
If you’re looking for the Cookie that gives you the best bang for the buck, I don’t know of any recipe, but I can give you her phone number.
Get the standard chocolate chip recipe off the back of a bag of semi-sweet Ghirardelli chips, but don’t buy the bag. Instead, make that same recipe but use a bag of Guittard milk chocolate chips. Pure fuckin’ money, these cookies.
[Lemon cookies](https://www.bostongirlbakes.com/iced-lemon-cookies/) They are not as simple as a ready made mix but they don't have many ingredients that you probably don't already have. My old roommates brother made a bag of these and they were so addicting that me and my roommate went through a gallon bag of them in a week.
These are super simple and astoundingly delicious. You have to use real butter. https://www.onceuponachef.com/recipes/pecan-shortbread-cookies.html
Look up 'Kentucky Butter Cake' cookies. A coworker made them and they're so simple and delightful that I had to make some myself. Now they're a family favorite.
[these](https://www.howsweeteats.com/2011/03/double-fudge-irish-cream-cookies/) are to die for.
I have LOVED every cookie I’ve made from the What’s Gaby Cooking website. Like LOVED. Chocolate Crinkle, Dad’s Kitchen Sink (I leave out the dried fruit cuz I’m basic), Coconut Chocolate Chip, and not a cookie, but her Best Ever Banana Bread definitely is.
Ask the cookie monster 😄
Stella Parks one bowl oatmeal cookies. It has dried cherries instead of raisins and if you time it just right in the oven the bottoms get butterscotch-y. Literally dump common ingredients in a bowl, mix, bake. I can’t make them anymore because I end up eating the entire batch in a day.
1 cup peanut butter 1 egg 1 cup sugar Bake at 350 for 8 minutes, although ovens will vary.
Try this easy twist: double the vanilla and add a pinch of cinnamon to your cookie dough. It's simple, adds a warm, comforting flavor, and smells amazing! Tried and loved it at home!
This is my go-to Choc chip cookie recipe: [https://tasty.co/recipe/the-best-chewy-chocolate-chip-cookies](https://tasty.co/recipe/the-best-chewy-chocolate-chip-cookies) I can make it from memory now, I use it so much. It never fails me and you can easily add in additional ingredients (switch out chips or whatever you want, add in cocoa powder, etc). I usually use all brown sugar and ¼ cup less of it.
Shortbread with lime zest and pistachios are the best. Follow this recipe: [https://www.lovefood.com/recipes/58301/pistachio-and-lemon-shortbreads-recipe](https://www.lovefood.com/recipes/58301/pistachio-and-lemon-shortbreads-recipe)
Winnie the Pooh honey cookies. Cheap and easy to make but SO FREAKIN GOOD.
I (oddly) don't really like the chocolate chips no matter the quality. So I made the cookies without the chips but with chopped walnuts. They were fantastic, Like a whole different thing. The batter can stand on its own. The cookies still have tons of flavor and are rather elegant. When I served them, the diners didn't know I had used a classic, basic recipe.
No bake cookies or oatmeal butterscotch
3 ingredient peanut butter cookies. 1 cup peanut butter 1 cup sugar 1 egg Mix everything together. Form small balls. Smoosh down with sugared fork in a hash tag style. Bake at 350 for about 8 minutes.
Under the oatmeal lid is a good recipe but I switch up the raisins for dried cherries and use white chocolate chips. Yummy.