All American Cookies Recipes

Steps:

• Preheated 375 degree oven.
• Line baking pans with parchment paper.
• In large bowl: Mix until creamy: the sugars, vanilla, eggs and margarine.
• Add all of the dry ingredients slowly until creamed together into a soft dough.
• Divide dough in half, or in thirds, or in fourths... depending on how many kinds of cookies you want to make!
• Add any combination of optional ingredients to each division of dough batches. 1 - 2 cups of optional ingredients per division of dough batches. Craisins (any flavor) butterscotch chips or peanut butter chips chocolate chips (milk, dark, white)
• Chocolate covered raisins, Dark Chocolate Candy Bar (cut or broken) Raisins Prunes (chopped) Almonds, Pecans, Walnuts, Peanuts etc. (slivered, diced or chopped)
• Yogurt covered raisins Mini marshmallows (any flavor) (whole or chopped) White Chocolate Chips Coconut (shredded)
• Oatmeal, Rice Krispies Peaches, Apple (chopped), Cinnamon, Cloves Cooked Carrots, Sweet Potatoes, Pumpkin or Squash (mashed and added to dough)
• Scoop well rounded spoonful of dough onto parchment lined or non greased baking sheets. Space about 3 inches apart.
• Bake at 375 degrees for 10 - 12 minutes. Cookie edges should be light golden brown. Remove from oven. Add any desired toppings. Return to oven for 30 - 60 seconds. Remove from oven. Put cookies on cooling rack. Add any additional sprinkles or toppings as desired. Cool completely.
• Do this process with each type of cookies you desire.If you want chocolate cookies: Add 2 TBS corn syrup and 1/4 to 1/3 cup cocoa powder to one of the batches. Then add any optional items like chips or candy pieces.

Steps:

• 1. In a large bowl, cream butter, shortening, and sugars. Beat in egg and vanilla.
• 2. Combine flour, baking soda, and salt.
• 3. Stir into butter mixture, mixing well.
• 4. Stir in chocolate chips and nuts.
• 5. Drop by teaspoonfuls, 2 inches apart, onto greased baking sheets.
• 6. Bake in oven preheated to 350 degrees for 8-10 minutes, just until edges are golden (centers will still be soft).
• 7. Remove to wire racks to cool.

Steps:

• Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
• Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

Steps:

• Preheat the oven to 180C/gas 4/fan 160C.Gather together and weigh all the ingredients.
• Chop 200g/7oz of the plain chocolate into rough, irregular chunks. Chop the milk chocolate in the same way, but keep separate.
• Break the remaining plain chocolate into a large heatproof mixing bowl. Melt in the microwave on medium for about 11⁄2 minutes (or over a pan of simmering water).
• Stir the chocolate until melted, then tip in the sugar, butter, peanut butter, egg and vanilla and beat with a wooden spoon until well mixed. Stir in the flour, all the milk chocolate chunks, the nuts (no need to chop) and half the plain chocolate chunks. The mixture will feel quite soft, and drop easily from the spoon if you shake it.
• Drop big spoonfuls in 12 piles on to 2 or 3 baking sheets, leaving room for them to spread (you may need to bake in batches). Stick the remaining chunks into the cookies (2-3 pieces in each).
• Bake for 10-12 minutes until they are tinged very slightly darker around the edges. The smell will let you know they are ready. They will be soft in the middle, but will crisp up as they cool. (Cook for longer and you'll have crisper cookies.) Let them cool and firm up for a few minutes on the baking sheet (they'll break if you move them while still hot), then lift off with a wide spatula on to a cooling rack. They will keep crisp in an airtight tin for 3-4 days.

Steps:

• With the rack positioned at the highest level, preheat the oven to 400ºF.
• Combine the flour, baking soda, and salt and set aside.
• With the mixer on low speed, combine the butter with both sugars, the egg yolk, vanilla, and water. (The small quantity of water makes a puffier cookie). Increase the speed to high and beat until thoroughly mixed and light.
• With a spoon or dinner fork, combine the creamed mixture with the dry ingredients. (The batter appears crumbly, but as you combine the remaining ingredients, it will come together and clean the bowl.) Stir or hand kneed in the chocolate chips.
• Using a heaping tablespoon of batter as a guide, make 13 evenly sized balls and place 2 inches apart onto a cookie sheet. Alternatively, using the tip of another poon, push the batter by heapin tablespoonfuls onto a cookie sheet in well-spaced rounded mounds.
• Decrease the oven temperature to 350ºF. Bake the cookies for 5 minutes, then reverse the pan so the back is in the front. Increase the oven temperature to 375ºF. and bake for 4 to 5 minutes longer. The cookies appear golden brown with small pale centers. Cookies will complete cooking as they cool on the pan. The shorter baking time produces a chewier cookie.
• Cool cookies in a pan on a wire rack for 2 minutes. Remove the cookies to a wire rack for complete cooling.