Need Cookie Recipes
 

I love cookies

I want to bake some cookies.

Peanut butter cookies and sugar cookies to be specific. Rather than try random recipes that are out there, I was hoping I could get you to share good bites that you may have.

With peanut butter cookies either crunchy or soft is good, but I'd like soft sugar cookies. And really the easier the better; I haven't baked in a long long time.

I haven't made it in years, but I used to have good success mixing flour, sugar, and water, with a bit of oil, and peanut butter if I had it, mixing it up into a decent thick, but not too thick, batter, then baking blobs of it until they started to brown a bit. I never tried it, but tossing an egg into that probably would work out well.

Quantities? Shit, I never measure anything. Throw the stuff in and mix, until it looks right. I never came up with a bad batch.

Hey, that's how I learned to cook. Don't judge me.

PB Cookie recipe I use and like (adapted from Better H&G):

1 C Butter-room temp
1 C Peanut Butter*
1 C Sugar
1 C Brown Sugar
Cream really well. Should be very fluffy.
*I use crunchy and add a few tablespoons of extra to make up for the volume of the chunks vs butter to keep my ratio right. Don't know if it makes a dif.

1 tsp vanilla
2 eggs
Add vanilla and eggs (one at a time) until well blended.

1 tsp baking soda
1 tsp baking powder
2 1/2 C flour
Mix this together well then add slowly and in small amounts to creamed mixture just until blended.

Chill.

Roll into balls, use a fork dipped in sugar to make crossmarks on top and flatten them a bit.

Bake at 375 for about 10 minutes.

I have a recipe for soft sugar cookies. It's actually my snickerdoodle recipe, but there's no reason you have to roll them in cinnamon. Would you like that?

Hey. Toss in some vanilla and cinnamon into my recipe, and that would probably work nicely. I gotta make some of that...

Cinnamon and peanut butter cookies sound tasty. But when I use cinnamon I can't help but add ginger, nutmeg, cloves, coriander, white pepper, and a few other spices I may have on hand. At that point, it has become a new cookie.

Bashorian Clement, I don't make sugar cookies, but if you want a good oatmeal raisin cookie, I can hook you up.

This is awesome. I can't wait to have cookies next weekend. Baker, yes, that sounds great!

A #1 cookies

Reminder to make sure I have milk!!!

once upon a time, I was the weekend cook at a county jail and one of the things I did was make tons of cookies. my favorite was snickerdoodles, YUM.

I'd make half smashed down with a fork so they were crispy and half not smashed down so they would be soft.

:cookiemonster:

they would also be excellent with coffee :coffee:

Lebkuchenherzen Ginger Cookies

3/4 cup unsalted butter, soft but not warm
1/4 cup brown sugar
1 tablespoon ginger
1 teaspoon cinnamon
1 teaspoon grated lemon zest, finely minced
1/2 teaspoon grated orange zest, finely minced
3/4 cup molasses
1/3 cup honey
2 medium eggs, beaten
3-4 to 4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt

Cream butter and sugar in a large bowl and beat in spices and zests. Heat molasses and honey to boiling then cool for 10 minutes.
Stir molasses mixture into butter, then beat in eggs. Sift 3 cups flour with soda and salt, and stir into batter.

Stir in as much of the remaining flour as needed to get a soft dough ("feels like a baby bottom"). Shape into a ball and cover with plastic wrap. Chill until cold overnight.

Roll dough 1/3 inch thick cut into desired shapes and brush with slightly beaten egg white. Bake 350° for 12 to 15 minutes on a greased sheet. Do not let edges brown. Cool 10 minutes.

I bought Oreos because I'm impatient and couldn't wait for the weekend.

Going to try to do this this weekend.

Cookies are actually not terribly time consuming to make, especially if you aren't trying to turn out five dozen at a time. I spent an interesting summer when I was very between jobs and I baked weed cookies to sell--this is long before they were legal lol. I'd make my own cannabutter, had some tried and true recipes that would keep the weed flavor from being too dominant and I'd sell them in three packs at whatever public functions I could think of where such things would be appreciated. Between times I'd bake up a storm, like 12 dozen at a time. Basically it was an excuse to spend the summer going to reggae festivals and the Country Fair but I did make enough to pay my bills until I scored a new gig. Weird times.

I intend to bake this week sometime. I had a homemade peanut butter cookie at a tiny outpost today in Ontario. It really made me want to make my own. Not that it wasn't very good, it just wasn't quite how I wanted it.

See, I was thinking all it needed was some cannabutter...

EDIT: Ninja'ed by Smartie, who knows how to make a helluva good cookie. :cookiemonster::pure:

I like peanut butter cookies that are flat, a little crisp around the edges, and chewy and dense in the middle. But every time I try to make them, they're thick and sort of cakey.

Does anyone know how to make them the way I like them?

Try either increasing the amount of butter, decreasing the flour a smidgen or using melted butter, that ought to give you a more spread out cookie. You can also squish them down further.

Maybe you have preferences against it but using margarine (or shortening) instead of butter will flatten your cookies.

@Baker

Fifteen months later it's mixed and chilling in the fridge! Sometime this week or maybe next weekend I will be able to bake. I realized this morning that we had all of the ingredients, and I had the time, so wham, boom the recipe that I meant to get to a year ago was within reach. The highest hurdle was brown sugar. We don't use it, and I kept forgetting to get some. But this morning, while rooting around in a cupboard, I discovered we had it. Well, "light" brown sugar. I'm not sure what that is, and I hope it doesn't make a difference with this recipe. We will find out.

And given it's been 30 years since I've baked anything that wasn't at least partially prepared, I had to refresh myself on how to cream, how to blend, how to blend well, and how to just blend. I think I did alright. I had to change shirts due to a flour cloud just one time. Of course the flour incident meant I also had to wipe down the walls, cupboards and appliances. But that's a small price to pay for homemade cookies.

I found an unopened bag of Kodiak Protein Power Flour while I was digging around. I'd never heard of it, and I don't know why we have it. I don't know what to do with it. It doesn't sound like something that can be used like other more common flours. I poked around for info on it and couldn't find anything other than a recipe for bread. I found Kodiak protein pancake mix, waffle mix, and other mixes, but no protein flour. I guess I'll experiment.

What if we never hear from you again?

Yeah that crossed my mind, but I'd happily die in the name of science knowing that some young suburban couple in their 30s were able to achieve simultaneous ketosis eating a protein biscuit that I had a part in developing.

My man here taking one for the team, making the world a better place. :thumbs:

I hope your cookies came out good!
A word of warning on the flour - it can go bad. I don't know about protein flour, but whole wheat will go rancid in about a year. It won't kill you, but it will taste "off."

Well, I used regular white flour that we hadn't had for all that long, so it should be okay.

Protein flour. I was just told (and by "just" I mean last weekend) that I should use a higher protein flour for my pie crust to make it stretchier. It does something to the gluten. I am not a chemist.

Not that they were complaining about my pie crust. They ate it. But I have a terrible time getting it not to just fall apart. I wanted to make hand pies but fuggedaboutit.

So I looked it up. Lower protein flour is better for cakes and cookies, apparently. Higher protein is better for bread, pie crust, and pizza dough. There sure are a lot of different flours.

I like baking. If anyone is interested, here's my list of recipes, including cookie recipes: https://docs.google.com/document/d/1...it?usp=sharing
I know that some of them have a lot of explanation in the directions. My autistic brain likes to add a lot of details, I guess.
And the formatting of the text is a bit off, as it's cobbled together from a bunch of different Word documents.

A few years ago, my body decided it couldn't handle gluten anymore. I've made a few of these recipes (brownies, molasses cookies) with gluten-free flour blend from the store, and they seem to work out okay.

Killer Ginger Snaps

3/4 cup oil
1 cup sugar, plus more for rolling
1/4 cup molasses
1 egg
2 cups flour
1/4 tsp salt
2 tsp baking soda
1 tblsp ground cinnamon
1 tblsp ground cloves
1 tblsp ground ginger
1 tblsp vanilla extract
1 tsp finely ground fresh black pepper (optional)(weird but oh so tasty!)

Beat the oil and sugar until creamy. Add molasses and egg. Beat well. Sift together all the other ingredients and add to the sugar mix. Mix well.

Roll dough into small balls. Roll the balls in sugar to coat and place on a greased baking sheet. Bake at 375 for 12 - 15 minutes until cracked and lightly brown. Remove to rack to cool.

Emily, thank you for that. I want to try all of those! And the ginger snaps recipe from silenus. There is much baking in my future.

The peanut butter cookies turned out great! I'm going to make them again, this time not baking them as long. These were a little too overdone, and it's due to me leaving them in the oven longer than advised, I believe. Rather than 10 minutes I baked them for 12-13, except for the last batch, which turned out about perfect. I was told that one thing that made them especially tasty was that they weren't as sweet as peanut butter cookies usually are. I think that's because of the light brown sugar, but I'm not sure. Thanks for the recipe, leafrog.