2 cups butter
4 cups flour
2 tsp. soda
2 cups sugar
5 cups blended oatmeal ***
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1 8 oz. Hershey Bar (grated)
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 cups chopped nuts (your choice)

Measure oatmeal and blend in a blender to a fine powder. 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.

***The "blended" oatmeal was to indicate that you took the measurement of the ingredient (in this case, oatmeal) AFTER it was blended (rather than before). After blending, the oatmeal powder will compact yielding a smaller measurement.

NO BAKE COOKIES      > Back to Top <

1 stick butter or margarine
1/2 cup milk
1-1/2 cups sugar
1-1/4 cups chocolate milk mix (Quik)
1 teaspoon vanilla
1/2 cup crunchy peanut butter
3 cups quick oatmeal

Combine butter, milk, sugar, and chocolate milk mix in a medium saucepan. Bring to a rolling boil. Boil for 1 minute. Remove from heat and add remaining ingredients. Mix well. Drop by teaspoonful onto waxed paper. Let set. Makes: about 36 cookies.

NO ROLL SUGAR COOKIES          > Back to Top <

4 cups Original Bisquick
1 1/2 cups powdered sugar
3/4 cup margarine or butter, softened
1 tsp almond extract
2 eggs
1 cup granulated sugar

Heat oven to 400F. Stir together all ingredients, except granulated sugar, in large bowl until soft dough forms. Shape dough into 1 inch balls. Roll balls in granulated sugar to coat. Place about 2 inches apart on ungreased cookie sheet. Flatten with bottom of glass. Bake 5 to 6 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack to completely cool. Store in airtight container. Makes about 4 dozen.

KISS COOKIES          > Back to Top <

1/4 cup shortening              
1/4 cup margarine or butter (softened)
1/4 cup brown sugar         
1 egg, separated  
1/2 tsp vanilla
1 cup flour
1/4 tsp salt                     
3/4 cup finely chopped nuts
1-14 oz. bag Hershey's kisses

Preheat oven to 350 degrees F.  Cream shortening, butter, sugar, egg yolk and vanilla.  Blend dry ingredients in.  Roll dough into 3/4 inch balls, beat egg white with a fork, dip balls in egg white.  Roll balls in nuts, place balls on ungreased cookie sheets 1 inch apart.  Press a kiss in to the center of each ball.  Bake 10-12 minutes.  Caution: Do not touch kiss till cool Yields 3 dz. 1-inch cookies

OATMEAL BUTTERSCOTCH SQUARES          > Back to Top <

1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla
3 cups regular oatmeal, uncooked
12 ounces butterscotch chips

Preheat oven to 375 degrees. Spray a 10 x 15-inch rimmed cookie sheet withnon-stick spray. Combine flour, soda, salt, and cinnamon. Set aside. Cream butter, then add sugar and mix until fluffy. Add eggs, then vanilla and beat well. Gradually add flour mixture. Stir in oatmeal and butterscotch chips. Spread in prepared pan and bake at 325 degrees for 20 to 25 minutes. Cool and cut into squares. Makes: 3 dozen cookies.

OATMEAL CHIP COOKIES           > Back to Top <

1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
1/4 cup molasses
1 teaspoon vanilla
1 teaspoon baking soda
1-1/2 cups flour
3 cups quick-cooking oatmeal
1 cup chocolate chips
1/2 cup raisins

Cream together shortening and sugars. Add eggs, molasses, and vanilla. Add flour and baking soda. Mix well. Stir in oatmeal, chocolate chips, and raisins. Drop dough onto cookie sheets. Bake at 350 degrees for 8 to 10 minutes.

OATMEAL COOKIES 1           > Back to Top <

2 cups brown sugar
1 cup butter
2 eggs, beaten
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1-1/2 cups flour
3 cups quick cooking oatmeal
1/2 teaspoon salt

Cream brown sugar and butter. Add beaten eggs and vanilla. Sift together baking powder and soda; add remaining dry ingredients. Mix together wet and dry ingredients. Chill dough. Form into balls and roll into powdered sugar. Place on cookie sheet and press balls down. Bake at 375 degrees for 8 to 10 minutes.

OATMEAL COOKIES 2           > Back to Top <

1-1/4 cup softened butter
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3 cups rolled oats
1 cup chopped black walnuts

Heat oven to 375 degrees F. Beat butter and sugars until creamed. Beat in eggs and vanilla. Combine flour, baking soda, salt, and spices. Add dry ingredients to wet ingredients and mix well. Stir in oats and chopped walnuts. Drop by rounded Tablespoons onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie or 2 minutes longer for a crisp cookie. Cool on cookie sheet for 1 minute and then place on wire rack to cool. Best if eaten while slightly warm.  Makes: 4-1/2 dozen cookies.

OATMEAL COOKIES 3          > Back to Top <

2 sticks butter
1 cup brown sugar
1 cup white sugar
2 eggs
1-1/2 cups sifted flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
1 cup chopped pecans
3 cups oatmeal

Preheat oven to 350. Cream butter and sugars together. Add eggs and beat until fluffy. Add dry ingredients to mixture. Add vanilla. Fold in pecans and oatmeal. Drop by spoonfuls onto greased cookie sheet and bake for 10 to 15 minutes.

OATMEAL COOKIES 4          > Back to Top <

1 cup butter, softened
1-1/2 cups sugar
1 egg
1/4 cup water
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
3 cups quick cooking oats, uncooked
1 cup chopped macadamia nuts
1/2 cup chocolate chips

Cream butter; gradually add sugar, beating at medium speed with an electric mixer until light and fluffy. Add egg and beat well. Add water and vanilla, mixing well. Combine flour, soda, salt, cinnamon, and nutmeg and add to creamed mixture, stirring well. Stir in oats, macadamia nuts, and chocolate chips.

Drop dough by rounded teaspoons onto ungreased cookie sheets. Bake at 350 degrees for 10 to 12 minutes. Cool on wire racks. Yields: About 8 dozen cookies.

OATMEAL COOKIES 5          > Back to Top <

1-1/4 (2-1/2 sticks) cups margarine
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg = "Egg Beaters"
1 teaspoon vanilla
3 cups oats
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Heat oven to 375°. Beat margarine and sugars until fluffy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices; mix well. Stir in oats. Drop by rounded tablespoon onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie.

OATMEAL DRIED FRUIT COOKIES      > Back to Top <

1-1/4 cups butter or margarine, softened
1-1/4 cups brown sugar
1 egg
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups quick cooking oats
1 cup dried cranberries, or other dried fruit

Preheat oven to 375 degrees F (190 degrees C)

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Sift together the flour, baking soda, salt, cinnamon and nutmeg, gradually stir into the creamed mixture. Finally, stir in the quick oats and dried fruit.Drop by rounded spoonfuls onto the unprepared cookie sheet.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Makes 3 dozen

OATMEAL RAISIN COOKIES          > Back to Top <

3 eggs
1 cup raisins
1 teaspoon vanilla
3/4 cup white sugar
3/4 cup brown sugar
2-1/2 cups flour
2 teaspoons baking soda
2 cups oatmeal
dash salt
1 cup margarine

Beat eggs and raisins. Cover with plastic wrap and set aside in refrigerator for one hour. Cream together vanilla, margarine, and sugars. Add egg and raisins mixture. Sift together the rest of the ingredients and add to above. Mix thoroughly and put on ungreased baking sheets. Bake 10 to 12 minutes at 350 degrees.

OATMEAL RAISIN COOKIES 2          > Back to Top <

1/2 cup margarine
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup raisins
1 cup oats
1/2 cup coconut

Preheat oven to 350 degrees. Grease baking sheets. Cream margarine and both the sugars together until light and fluffy. Beat in egg and vanilla. Stir together flour, baking powder, and salt and add to creamed mixture; blend thoroughly. Stir in raisins, oats, and coconut; spoon onto cookie sheets. Bake 9 to 12 minutes until both bottoms are lightly brown.

PECAN CRUNCHIES          > Back to Top <

8 Oz. Graham Crackers
1/2 Pound Butter
1 Cup Brown
1 Cup Chopped Pecans

Oil a large, flat pan and line with graham crackers. Melt butter in a sauce pan, add brown sugar and stir until the mixture bubbles vigorously. Remove from heat, add pecans and quickly spread over the graham crackers. Bake at 350 for 10 minutes. Cut along the lines in the crackers, leave in the pan and freeze for one hour. Don't eliminate the freezing as that is what makes them so crunchy.

PICNIC CHOCOLATE CHIP COOKIES          > Back to Top <

1-1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 package (6 oz.) semisweet chocolate chips
1/2 cup chopped walnuts (optional)

In a bowl stir together flour, baking soda, and salt to combine thoroughly; set aside. Preheat oven to 375 degrees. In mixer bowl combine butter and sugars; beat until fluffy
and well blended. Beat in egg. Add vanilla and mix well. Gradually add flour mixture until just blended.  Stir in chocolate chips and walnuts (if used). Drop by rounded
teaspoons, placed well apart, onto lightly greased or nonstick baking sheets. Bake until cookies are well browned (12 to 14 minutes). Cool on wire racks. Makes about 30 2 3/4 inch cookies.

* for Chewy Chocolate Chip Cookies:
Bake cookies in a 325 degree oven until they are a light golden brown (10 to 13 minutes).  Cool on baking sheets for 3 minutes before removing to wire racks to cool completely.

* Chocolate Chunk Cookies:
Omit semisweet chocolate chips. Coarsely chop a 3- to 4-ounce bar of semisweet chocolate, and fold it into cookie dough in step 3.

* Peanut Butter-Chocolate Chip Cookies:
After beating butter and sugars, add 1/2 cup peanut butter (smooth or chunky). Beat well, then continue as for Favorite Chocolate Chip Cookies. Omit chopped walnuts.

TRILBY COOKIES          > Back to Top <

1 cup sugar
1 cup butter
3 scant cups flour
3 cups oatmeal
1/2 cup sour milk (or buttermilk)
1 teaspoon baking soda

Cream the butter and sugar. Dissolve the baking soda in milk and mix. Add oatmeal and about 1/2 of the flour. (Use the rest of the flour to roll out the Trilby's.) Roll out very thin on a pastry sheet. Cut with a round cookie cutter. Bake at 375 degrees for just a few minutes or until turning light brown.

Spread the following filling between two of the above cookies: 1/2 pound chopped dates, 1 cup brown sugar, and 1/2 cup water. (Cook this filling in a double broiler until thick.)

PEANUT BUTTER OATMEAL COOKIES        > Back to Top <

1 cup flour
1/2 teaspoon baking soda
1/2 cup corn syrup
1/2 cup natural peanut butter
2 egg whites
1/3 cup sugar
1/3 cup brown sugar
1/2 teaspoon vanilla extract
1 cup oats

Combine flour and baking soda and set aside. Combine corn syrup and peanut butter and mix well. Add egg whites, sugars and vanilla. Add flour mixture and mix well. Fold in oats. Drop by rounded teaspoon on ungreased cookie sheet and bake in 375 degree oven for 8 minutes.   Makes 2 dozen

RAINBOW COOKIE POPS         > Back to Top <

3/4 cup butter, softened
3 ounces cream cheese
1 cup white sugar
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
red, blue, green, and orange paste food coloring
dozen lollipop sticks

In a bowl cream butter, cream cheese and sugar until fluffy. Add egg and vanilla; beat until smooth In a medium bowl combine flour, baking powder and salt. Add dry ingredients to the creamed mixture. Stir till soft dough forms. Divide dough into fourths. Tint each with a different food color. Wrap in plastic wrap and chill for 2 hours. Preheat oven to 350 degrees. Working with each color, shape dough into ¾ inch balls. For each cookie place 1 pink, 1 green, 1 blue and 1 orange ball together to make large rainbow colored ball. Shape into a 12 inch long roll (like a snake); starting at one end, coil roll to make a  3/4 inch round cookie. Place cookies 3 inches apart on lightly greased baking sheet. Carefully insert lollipop sticks into bottoms of cookie. Bake cookies for 8 minutes or until lightly browned. Cool and store in an airtight container. Yield: 2 dozen cookies

RASPBERRY ALMOND BARS          > Back to Top <

1 cup flour
3/4 cup quick-cooking oats
1/2 cup sugar
1/2 cup butter or margarine -- room temperature
1/2 teaspoon almond extract
1/2 cup raspberry preserves
1/3 cup sliced almonds

Preheat oven to 350 degrees. Line an 8-9" square baking pan with foil. Lightly grease.

Mix flour, oats and sugar in a large bowl. Add butter and cut  with a pastry blender. Stir in extract until blended. Reserve about 1 cup oat mixture. Press remainder evenly over bottom of pan, adding more mixture if needed to cover.

Spread preserves over top to about 1/2" from edges. Mix almonds with reserved oat mixture. Sprinkle evenly over preserves, then  press down gently. (Some preserves will show through.)

Bake 25-30 min. Cool in pan on rack. Lift foil by ends to cutting board. Cut into bars.

RAISIN OATMEAL COOKIES 1           > Back to Top <

1/2 cup shortening
1-1/4 cups sugar
1/2 cup molasses
2 eggs
1-3/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups oats (quick or regular)
1-1/2 cups raisins

In a large bowl, beat together shortening, sugar, molasses, and eggs. Sift flour with salt, baking soda, and cinnamon. Add to above mixture. Stir in oats and raisins (I like to mix some of the oats with the raisins so they are well separated and spread nicely through the batter). Drop by spoonfuls on a lightly buttered cookie sheet. Bake in a 375-degree oven for 8 to 10 minutes.

For variety, reduce raisins to 1 cup and add 1/2 cup chocolate chip morsels.

RAISIN OATMEAL COOKIES 2         > Back to Top <

1 cup butter
1-1/2 cups brown sugar, packed
1 egg
1 Tablespoon vanilla
1-1/2 cup rolled oats
1 cup coconut
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cup flour, all-purpose
2 cups raisins

Cream first four ingredients. Add next two ingredients. Stir in next four ingredients. Stir in raisins. Drop by large spoonfuls (each cookie uses about 1/4 cup dough) onto large ungreased pans...8 cookies to a pan. Bake 375 degrees F. for approximately 18 minutes. Let cool on pan for a few minutes before removing.

RAISIN OATMEAL COOKIES 3          > Back to Top <

1 cup (2 sticks) margarine or butter, softened
1-1/4 cups firmly packed brown sugar
2 eggs
1/2 teaspoon vanilla
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
1/2 teaspoon cinnamon
3 cups oats (quick or old-fashioned, uncooked)
1 cup raisins (or chocolate chips)
1 cup chopped nuts (optional)

Heat oven to 350 degrees. Beat together butter and sugar until creamy. Add eggs and vanilla; mix well. Add combined flour, soda, salt, and cinnamon; mix well. Stir in oats, raisins/chips, and nuts. Drop by rounded Tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely.   Makes: about 3-1/2 dozen cookies.

BEST COOKIES          > Back to Top <

1 cup butter
1 cup sugar
1 cup brown sugar
1 egg
1 cup oil
1 teaspoon vanilla
3-1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup oats
1/2 cup pecans
1 cup crushed corn flakes
1 cup light raisins
1/2 cup coconut

Cream together butter, sugar, and oil; add eggs and vanilla. Mix in dry ingredients of flour, baking soda, and salt Mix in oats, pecans, raisins, corn flakes, and coconut. Place spoonfuls on cookie sheet and bake at 325 degrees for 15 minutes.

OATMEAL RAISIN COOKIES 3       > Back to Top <

3 eggs, well beaten
1 cup raisins
1 teaspoon vanilla
1/2 cup plus 2 Tablespoons soft unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar
2-1/2 cups sifted flour (10 ounces)
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
2 cups old-fashioned rolled oats
1 cup chopped nuts

Set oven temperature to 350 degrees. Combine eggs, raisins, and vanilla; refrigerate at least 1 hour and up to overnight. Cream butter with brown and white sugars. Whisk together flour, salt, baking soda, and cinnamon and stir into sugar mixture; mix well. Blend in egg mixture, then the oatmeal and nuts. Dough will be stiff. Apportion dough into 1-1/2 inch balls and place 3 inches apart on baking sheet. Refrigerate about an hour. Bake in a preheated oven for 10 to 12 minutes or until lightly brown. Cookies will be chewy and delicious! Do not overbake.

ORANGE ALMOND COOKIES         > Back to Top <

1 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
Grated rind and juice of 1 orange
1/4 teaspoon almond extract
2-3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda

1/2 cup blanched almonds (chop medium/fine in food processor) Cream butter and sugar. Add egg, sifted dry ingredients, juice, orange rind, and almond extract. On wax paper, roll batter in one or two long rolls about 3 inches in diameter. Wrap and chill. Slice thinly and bake on lightly greased cookie sheet in a 400-degree oven for 8 to 10 minutes. Makes: About 6 dozen cookies.

ORANGE CRANBERRY COOKIES          > Back to Top <

1/4 cup butter
1 cup sugar
1 egg
1/2 cup sour cream
1/4 cup orange juice
1 teaspoon Boyajian pure orange oil or 1 Tablespoon orange zest
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1-1/2 cup fresh or frozen cranberries
Orange Glaze
1-1/2 cups confectioners' sugar
1 to 2 Tablespoons orange juice
1 teaspoon Boyajian pure orange juice

Heat oven to 350 degrees. Mix butter, sugar, and egg thoroughly. Stir in sour cream, orange juice, and orange oil. Stir together flour, baking powder, and baking soda; blend in. Mix in cranberries. Drop rounded teaspoonfuls of dough about 2 inches apart on greased baking sheet. Bake about 10 minutes or until almost no imprint remains when touched.

Orange Glaze: Mix confectioners' sugar with orange juice and pure orange juice until smooth. Frost cookies with orange glaze. Makes: 5 dozen cookies.

PEANUT BUTTER COOKIES          > Back to Top <

1/4 cup shortening
1/2 cup sugar
1 egg
1/2 cup brown sugar
1/2 cup peanut butter (I like crunchy)
1 cup unsifted flour
1 teaspoon soda

Cream shortening, sugar and peanut butter and eggs. Mix well. Add flour and soda, sifted together. Roll into small balls of dough and place on ungreased cookie sheet; press flat with fork.

Bake at 325 degrees for 10 to 12 minutes.

COLOSSAL COOKIES          > Back to Top <

1/2 cup softened butter
1-1/2 cup sugar
1-1/2 cup brown sugar
4 eggs
1 teaspoon vanilla
2 cups peanut butter
6 cups oats
2-1/2 teaspoon baking soda
1 cup chocolate chips
1 cup raisins

Preheat oven to 350 degrees. Cream together butter and sugars. Add eggs. Mix all other ingredients in a large bowl and add creamed mixture. Drop dough by rounded teaspoons about 2 inches apart on ungreased cookie sheets. Bake 10 to 12 minutes or until set.

PEANUT BUTTER COOKIES 2        > Back to Top <

1/2 cup shortening
1/2 cup butter
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
2-1/2 cups flour
1 teaspoon baking powder
1-1/2 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 375 degrees. Cream shortening, butter, peanut butter, and sugars. Add eggs, beat well. Combine dry ingredients and add to creamed mixture. Chill dough. Roll into balls the size of walnuts (or use a small scoop) and place on ungreased cookie sheet. Flatten with fork in a crisscross pattern. Bake for 10 to 12 minutes. Yield: 4 dozen

PEANUT BUTTER COOKIES 3         > Back to Top <

1 cup flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter
1/2 cup peanut butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla

Combine and sift flour, salt, and cinnamon. Cream butter, peanut butter, sugars, egg, and vanilla. Add flour mixture. Drop from teaspoon onto greased cookie sheet and flatten with a fork. Bake at 350 degrees for 15 minutes. These cookies melt in your mouth and freeze very well.

PEANUT BUTTER SANDWICH COOKIES          > Back to Top <

1 cup butter, room temperature
1 cup creamy peanut butter
1 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 eggs
4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
Filling:
1/2 cup creamy peanut butter
3 cups confectioners' sugar
1 teaspoon vanilla extract
5 to 6 Tablespoons milk

In a mixing bowl, cream butter, peanut butter, and sugars. Add vanilla. Add eggs one at a time, beating well after each addition. Mix flour, baking soda, and salt in a separate bowl. Add to mixture in mixing bowl. Shape into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten with tines of a fork. Bake at 375 degrees for 5 to 6 minutes (don't over bake). Cool on wire racks. In a mixing bowl, combine and mix the filling ingredients until smooth. Spread on half of the cookies and top each with another cookie. Yields: 5 dozen.

POTATO COOKIES          > Back to Top <
3 cups Bisquick baking mix
3-1/2 cups Potato Buds
1 cup margarine
1/2 Tablespoon lemon extract
2 cups sugar
2 eggs

Blend Bisquick and potato buds and set aside. Cream rest of ingredients; add to potato mixture. Roll into balls (1 tablespoon size). Place on greased cookie sheet and press dough ball with fork dipped in water. Bake at 350 degrees for 12 minutes. Cool in pan about 3 minutes then on paper. Makes: 4 dozen.

RAISIN-FILLED COOKIES          > Back to Top <

2 cups raisins, ground
1/2 cup sugar
1 cup water
1 Tablespoon flour
Ingredients Dough:
1 cup sugar
1/2 cup butter
1 egg
1/2 cup milk
3 cups flour
1/4 teaspoon salt
2 teaspoon cream of tartar
1 teaspoon soda
1 teaspoon vanilla

Mix filling ingredients, bring to a boil, and cool. Mix together sugar, butter, and egg. Add dry ingredients, alternating with milk; mix thoroughly and add vanilla. Chill dough for one hour. Roll dough until thin; cut with cookie cutter. Fill half of the cookies with 1 teaspoon of filling and cover with a plain cookie, pressing edges together. Prick top with fork before baking. Bake 12 minutes at 400 degrees or until lightly browned. Cool (filling is hot!).

APRICOT SHORTBREAD          > Back to Top <

8 Tablespoons butter (room temperature)
1-1/3 cups all-purpose flour
1 cup granulated sugar
1-1/2 cups coarsely chopped dried apricots
1/4 cup water
1 egg, beaten
1/4 teaspoon salt
1/2 teaspoon baking powder
Confectioners' sugar

Soak apricots in hot water overnight. Preheat oven to 375 degrees. Put butter, 1 cup of flour, and 1/3 cup sugar in mixing bowl. Blend with spoon or hands until smooth. Pat dough evenly over bottom of 9-inch pie pan; bake about 25 minutes or until golden brown.

While crust is baking, put apricots and water into skillet and turn on high. When fruit begins to bubble, reduce heat to medium. Stirring often so fruit doesn't scorch, cook until fruit thickens. Remove from heat and cool. Stir the egg into apricots and blend well. Add up to 3/4 cup sugar (depending on sweetness of apricots) to the remaining 1/3 cup flour, salt, and baking powder. Beat until lumps are gone. Spread apricot mixture over crust and bake 25 minutes or until puffy. Remove and shake confectioners' sugar over the top. Cut into wedges and serve. Serves: 8.

SPICY NUT RUGELACH          > Back to Top <

8 oz Cream Cheese, Softened
1/2 cup Butter
2 cups Unbleached All-Purpose Flour
3 tb.s Butter, Melted
1 cup Finely Chopped Walnuts
3 tb.s Sugar
1 tsp. Cinnamon

Mix the cream cheese, butter, and flour together, blending well. Chill to firm the dough. Roll out about 1/3 of the dough, on a floured board, into a 12-inch circle. Brush with 1 Tb. of melted butter. Combine the walnuts, sugar and cinnamon, blending well, and sprinkle one-third of the mixture onto the dough. Cut into 12 long triangles and roll up, starting at the outside, so that the point of the triangle is on the outside. Repeat with  the rest of the dough and sugar mixture. Place on ungreased cookie sheets and bake in a preheated 350 Degree F. oven for about 10 to 15 minutes, until lightly browned. Cool on wire racks. 36 servings

TEA CAKES     > Back to Top <

1 cup margarine
3 eggs
1 teaspoon baking soda
1 teaspoon vanilla
2 cups sugar
2 teaspoons cream of tartar
2 to 6 Tablespoons milk
4 cups flour and flour to roll out

Beat the eggs; set aside. Mix butter and sugar until fluffy. Add eggs and vanilla. Sift together flour, baking soda, and cream of tartar. Stir 2 Tablespoons milk into sugar mixture. Add dry ingredients one cup at a time, alternating with a Tablespoon of milk. Mix well and chill for at least 1 hour for good consistency. Roll out, cut into desired shape (for best results) using a round cookie cutter. Place at least 4 inches apart on cookie sheet. Bake at 350 degrees 8 to 10 minutes. Makes about 4 dozen, just browned on the bottom. Let cool a minute before removing from cookie sheet.

SHORTBREAD 1          > Back to Top <

1/2 cup organic butter, softened
1/2 cup powdered sugar
1 teaspoon of vanilla, hazelnut, or your favorite extract
1 cup of organic unbleached flour
Vegetable cooking spray (Pam or Crisco)

Cream butter by hand until soft and fluffy, add powdered sugar, cream until light. Add extract and mix well. Add flour and mix, form into a ball and knead a few times (until dough is soft and pliable) then press mixture into a shortbread pan or 9-inch pan of any shape that has been sprayed with cooking spray. Bake at 325 degrees for 25 to 30 minutes or until slightly brown on edges. Remove from oven, cool 10 minutes, run edge of knife around pan, turn out wooden board and cut into slices while still warm.

CRESCENT COOKIES          > Back to Top <

1 package dry yeast
3 cups sifted flour
1 cup soft butter
3 egg yolks
1 cup sour cream
1 cup finely chopped nuts
1 cup sugar
1-1/2 teaspoons cinnamon

Sprinkle dry yeast on flour in large bowl. Add soft butter and blend by hand. Stir egg yolks into sour cream and add to flour and butter mixture. The dough will be stiff. Roll into a ball and wrap in waxed paper. Refrigerate overnight.

Mix together nuts, sugar, and cinnamon.

Divide ball into 4 parts, keeping unused portions cold. Spread 1/4 of nut mixture (1/2 cup) on board. Roll dough on top of mixture, turning over until mixture is rolled into the dough. Roll approximately into a 12-inch circle and cut into 16 wedges. Roll each wedge, beginning at the large end. Bake on greased cookie sheet at 325 degrees for 35 minutes.

SCOTCH SHORTBREAD    > Back to Top <

1 pound butter, softened
1 cup "superfine" sugar
3 cups flour
1 cup white rice flour
powdered sugar

Work the butter with an electric mixer until it is smooth and creamy. Then gradually work in the sugar, creaming thoroughly. Sift in the flour and rice flower a little at a time, mixing in quickly.

Lightly dust two sheets of wax paper with powdered sugar. Roll out one-third of the dough between the two sheets until it is 1/2 to 3/4 inch thick. Cut dough with a deep cookie cutter. (I use one with fluted edges that measures 1-5/6 inch on the cutting edge.) Place cookies in an ungreased cookie sheet. Prick several times with a fine-tined fork all the way through. Bake in a preheated oven at 325 degrees for 5 minutes, then at 300 degrees for 15 to 20 minutes. Makes: 6 dozen small cookies.

Note: Baked shortbread should be light in color, not browned at all - just a trifle tan on the bottom. Mildred watches the cookies carefully during the last few minutes of cooking. They are a perfect snack with tea or coffee.

SHORTBREAD 2           > Back to Top <

8 ounces butter, softened
2 cups flour
1 Tablespoon cornstarch
1/2 cup powdered sugar
Sift flour, powdered sugar, and cornstarch together. Cream butter. Fold in
dry mix to butter. Mix with hands until hands look shiny. Make square
cookies. Prick with fork to give a small design on top or press in to pie
plate. Mark into wedges with knife and prick. Bake in oven at 275 degrees until firm and slightly browned.

PISTACHIO LEMON SHORTBREADS      > Back to Top <

1-1/4 cups butter
3/4 cup powdered sugar
2-3/4 cups flour
1 teaspoon ginger
1/2 cup pistachios, finely chopped
1/2 cup pistachios, coarsely chopped

Glaze:
1 cup powdered sugar
1 teaspoon grated lemon zest
2 Tablespoons fresh lemon juice

Heat oven to 325 degrees. In large bowl, beat butter and sugar until light and fluffy. Stir in flour, ginger, and finely chopped nuts and mix well. Press dough into an ungreased 15 x 10 x 1-inch pan (may be lined with parchment for easy removal). Sprinkle with coarsely chopped nuts and press lightly into dough.

Bake for 20 to 30 minutes or until edges are light brown. Remove pan to a rack and immediately cut into 2.5-inch squares, then cut each square diagonally in half. Cool completely in pan. (The shortbread must be cut immediately while hot, otherwise it may crack unevenly.)

Combine glaze ingredients, adding more lemon juice if needed to obtain drizzling consistency. Place cooled cookies on waxed paper and drizzle with glaze. Let glaze set, then store in airtight container. Makes: 4 dozen.

SHORTBREAD 3          > Back to Top <

1 cup butter (8 ounces)
2-1/2 cups flour (8 ounces)
1/2 cup granulated sugar
1 Tablespoon almond essence

Cream butter until soft. Add sugar gradually; add almond essence and then stir in sifted flour. Knead with hands until dough is well blended. Divide into halves and press into two buttered baking trays. Dough should be ½ inch in thickness. Score with a knife into finger-sized portions for easy cutting later.

Bake in oven at 350 to 400 degrees for about 25 minutes or until golden brown. Don't overbake! Cut while warm, then place on racks to cool.

SCOTTISH SHORTBREAD           > Back to Top <

1/2 pound of butter, softened
1 cup icing sugar
1 cup cornstarch
2 cups or less all-purpose flour

Mix butter and sugar until creamy, then add cornstarch. Mix well. Gradually add flour 1/2 cup at a time until the dough starts to hold its shape and is easy to roll out. Roll out dough, then cut with desired cookie cutters (2-inch biscuit cutters work very well). Bake at 350 degrees for 20 to 30 minutes until cookies are slightly browned. Remove from oven and sprinkle sugar on top.  Makes: 18 cookies, will vary depending on size.

SHORTBREAD 4          > Back to Top <

1 cup soft butter
1/4 cup confectioners sugar
1/4 cup granulated sugar
1/3 cup rice flour
1-3/4 cup flour

Cream butter and sugars. Mix flours and add to sugar-butter mixture and cream until dough is smooth. Press into mold or 8-inch square baking pan.  Bake at 300 degrees for 1 hour

SOUR CREAM COOKIES          > Back to Top <

2 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 cup sugar
1/2 pint sour cream
1/2 teaspoon vanilla

Sift flour, measure, and sift with baking powder, baking soda, and salt. Beat egg and add sugar gradually, beating in thoroughly. Add sifted dry ingredients alternately with sour cream. Add vanilla. Drop by teaspoons onto greased cookie sheet. Bake at 380 degrees for about 8 minutes. Watch carefully.

SUGAR COOKIES 1          > Back to Top <

1-1/2 cups granulated sugar
1 cup shortening (1/2 butter)
2 eggs
1/2 cup whipping cream
1 teaspoon baking soda
2 teaspoons baking powder
3-1/2 cups flour
3/4 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon nutmeg

Mix in the order given. After mixing, put in refrigerator and chill overnight.

The following day: (Use a canvas-covered rolling board and a stockinette covering your rolling pin.) Roll thin, using about 1/6 of the dough at each rolling. Cut with a round cookie cutter. Place cookies on an ungreased tin and sprinkle with sugar. Bake at 400 degrees for about 5 minutes or until a golden brown. Makes: about 10 dozen cookies.

BACHELOR BUTTON COOKIES          > Back to Top <

3/4 cup shortening
1 cup brown sugar
1 egg
2 cups flour
2 Tablespoons cold water
1 teaspoon baking soda
1 teaspoon vanilla

Mix together shortening and sugar, then beat in egg. Add flour, baking soda, water, and vanilla then form into 1 inch balls and roll in brown sugar. Place on ungreased cookie sheet and press half a walnut in center. Bake at 375° for 7 to 8 minutes.

SUNSHINE BARS          > Back to Top <

1/3 cup butter, softened
1/2 cup packed brown sugar
1 cup all-purpose flour
2 eggs
1/2 cup packed brown sugar
2 tsp. finely shredded lemon peel
2 Tbsp. lemon juice
1/2 tsp. salt
1 cup chopped nuts
1 cup coconut
1/2 cup raisins or golden raisins

Grease a 9 x 9 x 2-inch baking pan; set aside. In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup brown sugar; beat until combined. Add flour; beat until crumbly. Press mixture into the bottom of the prepared baking pan. Bake in a 350 degree F oven for 10 minutes.

Meanwhile, for filling, in a small bowl, combine eggs, 1/2 cup brown sugar, the lemon peel, lemon juice, and salt. Beat with electric mixer on medium speed for 2 minutes or until combined. Stir in nuts, coconut, and raisins.

Pour filling over baked layer. Bake for 18 to 20 minutes or until lightly browned around edges and center is set. Cool in pan on a wire rack. Cut into bars. Makes about 20 bars.

COOKIE PRESS COOKIES          > Back to Top <

1 cup butter
3/4 cup sugar
1 egg
1/2 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
2 cups sifted flour

Cream butter, adding sugar gradually; beat until light. Add egg and flavoring; mix well. Add sifted dry ingredients. At this point, the dough can be divided and food coloring mixed in. Fill cookie press with dough and shape on ungreased cookie sheets. Bake at 400 degrees for 10 to 12 minutes. Remove from cookie sheets and cool on racks. When completely cool, cookies can be dipped in melted chocolate then into jimmies or ground nuts to  decorate.

SUGAR COOKIES 2           > Back to Top <

2 cups sugar
2 eggs
1 cup butter, softened
1 teaspoon baking soda
1 cup thick milk
1/2 teaspoon of cream of tartar
4 cups flour

Mix first 3 ingredients. Dissolve baking soda in milk and add to mixture. Combine cream of tartar and flour. Gradually add flour, 1 cup at a time, to batter while mixing. Decorate as desired. Bake at 375 to 400 degrees for approximately 10 minutes. Makes: 3 to 4 dozen cookies, depending on size.

SUGAR COOKIES  3          > Back to Top <

1 cup shortening
2 cups sugar
4 eggs
2 Tablespoons cream or milk
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon lemon extract
5 cups flour

Cream together shortening and sugar. Add eggs, milk or cream, baking soda, salt, lemon, and flour. Add more flour until you can roll out dough and cut with cookie cutter. Sprinkle with additional sugar, place on cookie sheet and bake 350 degrees about 15 minutes or until firm to the touch and lightly brown.

MAPLE LEAF SUGAR COOKIES         > Back to Top <

1-1/4 cups all-purpose flour
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/4 pound soft butter
1/2 teaspoon vanilla extract
1/2 teaspoon maple extract
1/2 cup sugar
1 egg

In bowl, sift together flour, cream of tartar, and salt. Using mixer, cream butter in another bowl, and then add vanilla and maple extracts. Beat until light and fluffy. Gradually add sugar; beat until well mixed. Add 1 egg; mix well. Slowly add dry ingredients. Form into a ball. Wrap and chill 1 hour. Before rolling out, dust dough and surface with flour. Roll out to 1/4-inch thickness. Cut out with maple leaf cookie cutter (or any shape). Can reroll scraps. Bake on a non-stick pan at 350 degrees for 5 to 7 minutes.

REFRIGERATOR COOKIES           > Back to Top <

1/3 cup soft shortening (part butter)
1 cup brown sugar (packed)
1 egg
1/2 teaspoon vanilla
1-3/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup finely chopped walnuts (optional)

Mix shortening, sugar, egg, and vanilla thoroughly. Blend flour, baking soda and salt; stir in. At this points nuts may be added. On waxed paper, form dough into a roll 2-1/2 inches in diameter. Wrap and refrigerate or freeze. When ready to use, heat oven to 400 degrees and slice 1/8 inch thick with a thin sharp knife. Place a little apart on an ungreased baking sheet. Bake about 8 to 10 minutes.   Makes: 5 dozen cookies.

SPRITZ           > Back to Top <

1-1/2 cups (3 sticks) softened butter
1 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 cups sifted all-purpose flour
1 teaspoon baking powder
colored sugar crystals

Preheat oven to 400 degrees Fahrenheit. Cream together the butter and sugar.  Add the egg, vanilla, and almond extract. Beat well. Sift together the flour and baking powder and add to the creamed mixture. (Do not chill the dough.)

Force the dough through a cookie press 1 inch apart onto a greased cookie sheet. Sprinkle with colored sugar and cookie decors as desired. Bake 5 to 7 minutes or just until set. These cookies should not brown. Cool on racks.  Yields: 5 dozen.

WWII SUGAR BROWNIES          > Back to Top <

1 cup graham cracker crumbs
1/2 package (8 ounces) chocolate chips
One 12- or 13-ounce can sweetened condensed milk

Mix ingredients together and spread on a cookie tin about 1/2 inch thick.
Bake at 350 degrees for 30 minutes. Sprinkle with sugar. Cut into 1-inch squares and serve.

"POUND CAKE" COOKIES          > Back to Top <

1 pound real butter (or 2 cups)
2 cups sugar
4 egg yolks
5 cups plain flour
2 teaspoons vanilla

Cream butter and sugar together. Mixing lightly, add yolks, beating in between addition of each yolk. Stir in vanilla, then flour. Mix well. Batter will be firm. Pinch off dough about the size of a walnut, roll into a ball, then flatten with the palm of your hand or a fork. Place on cookie sheet. Bake at 350 degrees until lightly browned around the edge.

May also add 1 cup chopped nuts (pecans, walnuts, or almonds) to the above recipe.

WHEATIES COOKIES         > Back to Top <

2 cups flour
1/2 cup butter
1/2 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs, lightly beaten
2 cups Wheaties cereal or cornflakes (crumble a bit by hand)
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 cup coconut flakes (unsweetened if possible)
1 Tablespoon lemon or orange zest

Cream butter and shortening Add sugars and beat until light and fluffy. Add eggs and mix well. Add baking soda and salt to flour. Beating on low speed, add flour to above mixture. Then add vanilla. Finally stir in cereal, coconut, and lemon or orange zest. Drop by spoonfuls on a lightly buttered cookie sheet. Bake in a 350-degree oven for 10 to 12 minutes.

YUMKINS          > Back to Top <

1 cup packed brown sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup pumpkin puree
1 cup chopped walnuts
1 teaspoon vanilla extract
1 (3 ounce) package cream cheese
2 cups confectioners' sugar
1 tablespoon orange juice

Preheat oven to 350 degrees F (175 C). Grease a 1 dozen miniature muffin tin.

Mix together the brown sugar, flour, baking soda, baking powder, salt, pumpkin, nuts and vanilla. Drop by the spoonful into muffin tin. Bake for 15 to 20 minutes, set aside to cool.

Beat together the cream cheese, sugar and orange juice. Spread over cooled yumkins. Makes 1 dozen

COOKIE BAKER’S NOTEBOOK          > Back to Top <

Cookies: Flat, Puffy, Chewy, Crispy... How to Get the Texture YOU Want!

Cookies are a favorite goodie of just about everyone. And it seems like just about everyone has a different opinion of how cookies should be. Some people like their cookies crisp and delicate. Others prefer a chewy cookie with a thickness that you can sink your teeth into. The conundrum lies in getting the cookies you bake to have the texture you want. The exact same cookie recipe can bake up into two completely different cookies, the flavor will be the same but the texture will be different. How, you ask? The reasons all lie within the variables of ingredients, mixing technique, temperature, and equipment and baking time.

Ingredients
The ingredients you use are extremely, extremely important in achieving your desired cookie. Doing something as small as using baking powder instead of baking soda or using cake flour instead of all-purpose flour can make a huge difference. Even the type of fat you use in your cookie will dramatically affect its outcome. The basic building blocks of most cookies are fat, flour, baking powder and baking soda, sugar, and eggs or other liquid.

Fats

The fats most often used in cookies are butter, margarine, shortening and oil. Fats play a major roll in the spread of your cookie. In other words, they help to determine if your cookie spreads out into a thin mass on the cookie sheet or pretty much keeps its original shape. Shortening, margarine and spreads are fairly stable so they will help cookies keep their original unbaked shape. Butter melts at a much lower temperature than the other solid fats, so cookies made with it will tend to spread out. And oil, since it already is a liquid at room temperature, produces cookies that keep their shape. The amount of fat also affects the cookies, you can basically think of it this way: More fat equals flatter and chewier to crispier cookies. Less fat equals puffier and more cake-like cookies.

Flour

Flour also affects how cookies bake and behave. Flours with a high protein content like bread and all-purpose flour will help to produce cookies that tend to be flatter, darker, and more crisp than their counterparts made with cake or pastry flour.

Baking Powder and Baking Soda

Baking powder and baking sodas are both leaveners with one main difference, baking powder contains an acidic ingredient (cream of tartar) and baking soda is, well, just baking soda. Baking powder produces lighter colored and puffier cookies than baking soda does. This is due to the fact that one keeps the dough acidic (baking powder) and one helps to neutralize the acidity (baking soda).

Sugars

The type of sugar and how much you use also plays a big role. White sugar will make a crisper cookie than brown sugar or honey. In fact, upon standing, cookies made from brown sugar will actually absorb moisture, helping to insure that they stay chewy. Thus the reason that most chocolate chip cookie recipes contain both brown and white sugars is that you get the best of both worlds! If you lower the amount of sugar called for in a cookie recipe the final baked cookie will be puffier than its high sugar counterpart.

Eggs and Liquids

Eggs and liquids can either cause cookies to puff up or spread. If egg is the liquid it will help to promote puffiness. Just a tablespoon or two of water or other liquid will help your cookies spread into flatter and crisper rounds. One thing to remember is the different effects of egg yolks and egg whites. Egg yolks will help to add moistness whereas egg whites tend to make cookies drier. To make up for the drying effect of the egg whites extra sugar is added. This is the reason that cookies made with just egg whites tend to be so sweet.

Mixing Technique
Cookies are not as delicate as cakes, but mixing still plays an important roll. The most important step in cookie mixing is the creaming step. This is the step where the fat and the sugar are beaten, mixed, rubbed, stirred, and mushed together until light colored and fluffy smooth. This helps to incorporate air into the batter, which you need if you want your baking soda and/or baking powder to work. Another important factor is not to overmix the dough. Once you combine the dry and wet ingredients, mix until just combined and no longer.

Temperature
Do not underestimate the roll temperature plays in baking cookies. Cookie dough that is chilled before baking will hold its shape and produce a slightly puffier cookie. Cookie dough that is at room temperature before baking will spread and flatten out while baking. So if you happen to have a very warm kitchen, it's a good idea to refrigerate the dough before you bake it.

Equipment and Baking Time
Different baking sheets and whether you grease the sheets or not will produce different results. A good baking sheet can make a big difference. Super thin baking sheets will cause the cookie bottoms to cook faster, sometimes resulting in burnt bottoms. Yuck! Insulated baking sheets allow air movement and will help to produce puffier cookies. If you want flat crisp cookies, your best bet is the standard semi-thick baking sheets that are available just about everywhere. If you grease your cookie sheets before baking, it will cause the cookies to spread out more but if you don't grease the sheets you run the risk of the cookies sticking to the sheets and making a big mess. A good and fairly inexpensive solution to this is parchment paper. Its non-stick surface makes for easy cookie removal and yet it doesn't cause the cookies to spread out.

Yes, it is true the longer you bake something the more cooked it will become. Cookies are usually baked from 350 degrees F (175 degrees C) to 400 degrees F (205 degrees C). Since cookies are small they tend to bake fast. A difference in temperature can completely change the amount of time you'll need to bake your cookie. If you want your cookies to be chewy, the trick is to slightly underbake them. If you want them to be crispy, bake them a little longer. The best way to do this is with an accurate oven thermometer, a timer and your watchful eye until you get it all down.

So How Do You Want 'Em?
So now that you know a little bit about what goes into the cookie, how do you combine it all to come up with your favorite winning texture? Just follow these tips to get the cookie you desire. Don't be afraid to mix and match, your ideal might just lie somewhere between all the extremes. Start baking cookies - there's a texture to find!

Flat

If you want your cookies on the flat side, you can do some or all of the following things: Use all butter, use all-purpose flour or bread flour, increase the sugar content slightly, add a bit of liquid to your dough, bring the dough to room temperature before baking.

Puffy

If you like your cookies all light and puffy, try some of the following tricks: Use shortening or margarine and cut back on the fat, add an egg, cut back on the sugar, use cake flour or pastry flour, use baking powder instead of baking soda, refrigerate your dough before baking.

Chewy

If chewiness is your desire remove the cookies a few minutes before they are done, while their centers are still soft and not quite cooked through. The edges should be slightly golden but the middle will still look slightly raw. Use brown sugar or honey as a sweetener. Try using egg yolks instead of whole eggs, this will add some extra moistness to the cookies thus helping to be a bit more on the chewy side.

Crispy

For crisp and crunchy cookies, bake your cookies a few minutes longer than suggested and immediately remove them to wire racks to cool. Cookies made with all butter and a high amount of white sugar will also crisp up quite nicely. Another trick is to use bread flour.

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