At one of the forums that I frequent, someone recently posted a thread asking us to share our favorite cookie recipes. She posted one for Ginger Snaps that I’m DEFINITELY going to have to try sometime because it sounds AWESOME! So I’m going to share with you two of my all time FAVORITE cookie recipes, both of which I just made the other day…LOL! But be warned, they BOTH are very addicting and could easily make it necessary for you to have to enter a cookie drug rehabilitation center once you start eating them!
Chewy Chocolate Chip Cookies
Ingredients
2 cups all-purpose flour
1/2 teaspoon backing soda
1/2 teaspoon salt
3/4 cup butter, melted
1 cup brown sugar, packed
1/2 cup white sugar
2 tablespoons vanilla
2 eggs
1/2 package milk chocolate chips
Directions
1. Preheat oven to 325 degrees F (165 degrees C). Line cookie sheet(s) with parchment paper or grease thoroughly.
2. Mix/sift flour, baking soda and salt and set aside.
3. In a medium sized bowl cream together butter, brown sugar and white sugar until well blended. Beat in vanilla and eggs until creamy. Mix in the dry ingredients (flour, baking soda and salt) until well blended. Stir in milk chocolate chips by hand with a wooden spoon.
4. Drop cookie dough onto prepared cookie sheet(s) by tablespoon, making sure they are about 3 inches apart.
5. Bake in preheated oven for 15 minutes or until the edges get a golden color. Remove from oven, allowing them to cool on cookie sheet(s) for a few minutes before moving them to wire racks or table to cool completely.
This batch makes approximately 4 dozen cookies if you make them on the smaller side, less if you make them larger, so if you want to make a large batch I would suggest mixing up a double batch of the ingredients. I’ve never really cared for Chocolate Chip Cookies, but I LOVE these ones! They remind me quite a bit of the soft version of Chips Ahoy cookies that you can buy in the stores!
Soft Sugar Cookies
Ingredients
3 cups sugar
2 cups Crisco oil
4 eggs
2 teaspoons baking soda (dissolve in liquid ingredients)
6 teaspoons baking powder
2 cups buttermilk (I’ve used both the fresh and the powdered, both work fine!)
6 cups flour
3 teaspoons vanilla
Colored sprinkle sugar
The MOST important things about this recipe are A). It makes a HUGE amount of batter, so you may want to cut it in half and B). dissolving the baking soda into the liquid ingredients HAS to be done or the cookies don’t turn out correctly! I’ve also found that it’s best to have at least 2 cookie sheets when baking these, but more than 2 is even better! Also, if you don’t have a stand mixer, it’s VERY helpful if you havea
Directions
1. Preheat oven to 450 degrees F (232 Degrees C) and line cookie sheet(s), or grease thoroughly.
2. In a LARGE mixing bowl sift together the flour, sugar and baking powder and set aside.
3. In another large mixing bowl mix oil, eggs, vanilla, buttermilk and baking soda.
4. Slowly pour sifted dry ingredients into liquid ingredients mixing continuously until thoroughly mixed. It is a very “runny” mixture, with almost a paste consistency.
Baking Directions
This is where things get REALLY REALLY busy, I have made these many, many times and the one thing that I’ve learned is that when you start baking these, you absolutely cannot walk away!
Drop dough by tablespoon onto lined or greased cookie sheets, sprinkle with colored sugar if desired and bake in the oven for 6 minutes.
That six minutes they are baking gives you just enough time to get the next sheet ready to put into the oven when you take one out. The “method” that I’ve found that works well goes like this. A). Prepare first sheet and put into the oven B). Prepare next sheet to go into oven C). Pull sheet out of oven when the timer goes off, remove from sheet and place on table or counter (I usually cover a small folding table with aluminum foil or waxed paper to put the cookies on when I remove them from the cookie sheet) D). Put next cookie sheet into oven.
These cookies are VERY light and almost fluffy. I have found that I don’t like how they taste when they are frosted, so that’s why I sprinkle the tops of them with colored sugar before baking. I change the color of the sugar according to what season I’m baking them in or for the occasion I am baking them for (i.e. red and green sprinkle sugar for Christmas, pastel colored sprinkle sugar for Easter, etc.) They also freeze VERY VERY well, so I rarely cut the recipe in half, I just freeze part of them after I bake them. It’s probably one of the most time consuming cookies I have ever baked because of the fact that you cannot walk away from them, but I’ve found that they are well worth the time and they’ve become a family favorite! My other family members have come to expect a big plate of these every year for Christmas, almost to the point that I’ve thought about telling them they need to find out if there is a drug rehab program for cookie addicts…LOL!
So, there you have it, my two MUST HAVE cookie recipes! Let me know if you try them out and if you like them! HAPPY BAKING!!!!!








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