A Book of Cookies Aidan Gilmore

Drop Cookies

Prep Time: 15 minutes

Bake Time: 8-10 minutes

Ready in: 30-40 minutes

Ingredients

  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 1 egg
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup coarsely chopped nuts
  • 1 package (12 ounces) semisweet chocolate chips (2 cups)

Directions

  1. Heat oven to 375ºF.
  2. Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
  3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
  4. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

Prep Time: 15 minutes

Bake Time: 10 minutes

Ready in: 1 hour 10 minutes

Ingredients

  • 1 cup butter, softened
  • 3/4 cup creamy peanut butter
  • 3/4 cup white sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/3 cups all-purpose flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 cup semisweet chocolate chips
  • 1 cup peanut butter chips
  • 10 chocolate covered peanut butter cups, cut into eighths

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and peanut butter cups. Drop by tablespoonfuls onto ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven. Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.

Prep Time: 20 minutes

Bake Time: 40 minutes

Ready in: 1 hour

Indredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 2 cups quick cooking oats
  • 1 cup butter, softened
  • 1/2 cup white sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup buttermilk
  • 1 cup raisins
  • 3/4 cup chopped waln

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking soda, salt and cinnamon; stir in the oats and set aside. Grease cookie sheets.
  2. In a large bowl, cream together the butter, white sugar and brown sugar until light. Beat in the eggs, one at a time, then stir in the vanilla. Stir in the flour mixture alternately with the buttermilk. Fold in the raisins and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Rolled Cookies

Prep Time: 2 hours

Bake Time: 10 minutes

Ready in: 2 hours 30 minutes

Ingredients

Dough

  • 4 cups unbleached all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1⁄2 teaspoon grated nutmeg
  • 1⁄2 teaspoon clove
  • 1⁄2 teaspoon baking soda
  • 1⁄2 lb unsalted butter
  • 2⁄3 cup light brown sugar or 2⁄3 cup dark brown sugar
  • 2 large eggs
  • 2⁄3 cup unsulphured molasses

Icing

  • 1 lb confectioners' sugar
  • 3 large egg whites
  • 1 drop lemon juice or 1 drop vinegar
  • food coloring, if desired

Directions

  1. For the dough, sift the dry ingredients (except sugar) into a mixing bowl and stir or whisk well to combine.
  2. Beat the butter and sugar by machine and beat in the eggs, one at a time.
  3. Continue beating until the mixture is smooth, scraping down often.
  4. Beat in half the flour mixture, then stop and scrape down the bowl and beaters.
  5. Beat in the molasses, scrape again, and beat in the remaining flour mixture, just until combined.
  6. Divide the dough into several pieces and press each piece into a rectangle slightly more than 1/4" thick between 2 sheets of plastic wrap (this step is important).
  7. Chill the dough for at least 1 hour or until firm.
  8. Can be left overnight or frozen at this point.
  9. Set racks in the middle and upper thirds of the oven.
  10. Preheat the oven to 350°F.
  11. Roll the dough, one piece at a time, on a floured surface just to make the dough flat and even but not much thinner.
  12. The cookies should be 1/4 inch thick.
  13. Cut with floured cutters and arrange on the pans at an inch or two apart, to make room for expansion during baking.
  14. Repeat with remaining dough.
  15. Re-roll the scraps immediately or press together, chill and re-roll later.
  16. Bake the cookies for 8-10 minutes, until firm when pressed with a fingertip.
  17. (They won't have much extra color and should dent slightly when touched).
  18. Cool the cookies on pans a minute or two, then transfer to racks.
  19. Meanwhile, for the icing, combine the confectioner's sugar and egg whites in a mixing bowl and beat by machine until combined.
  20. Add the lemon juice or vinegar and continue beating till fluffy.
  21. Divide the icing into several small bowls and add the coloring.
  22. Keep plastic wrap pressed directly on the surface of the icing to prevent a crust from being formed.
  23. Use a pastry bag or spread icing on cookies to decorate.
  24. Use raisins, currants and other decorative sweet bits for extra garnish.
  25. If you'd like to use the cookies to hang on a Christmas tree, make a small hole near the top of the cookie as soon as they come out of the oven so you can get a narrow ribbon or string through.
  26. Variation: Cut round cookies and sandwich them with some heated apricot jam.
  27. The variations are endless.

Prep Time: 20 minutes

Bake Time: 6-8 minutes

Ready In: 3 hours

Ingredients

  • 1 1/2 cups butter, softened
  • 2 cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Directions

  1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
  2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
  3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Prep Time: 15 minutes

Bake Time: 9-10 minutes

Ready In: 30 minutes

Ingredients

  • 2 1⁄2 cups flour
  • 7 teaspoons baking cocoa
  • 2 teaspoons baking powder
  • 1⁄4 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 1⁄2 cup unsalted butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • additional sugar, for rolling and topping

Directions

  1. Preheat oven to 375*.
  2. Lightly grease cookie sheets.
  3. Sift together flour, cocoa, baking powder, baking soda and salt and set aside.
  4. Cream butter with sugar on medium speed until light, about 2 minutes.
  5. Add eggs and vanilla, beating well.
  6. Gradually add flour mixture and blend well.
  7. Gather dough into a ball and cover with foil or wrap.
  8. Refrigerate 1 to 2 hours, until firm.
  9. Using half of dough at a time, roll out a 1/4 inch thick on sugar sprinkled counter or pastry cloth.
  10. Cut out cookies and then lift with spatula onto sheets, leaving about 1 1/2" between cookies.
  11. Sprinkle with sugar or sprinkles, if desired.
  12. Bake 8 to 9 minutes or until cookies are firm and edges are just starting to brown.
  13. Remove to wire rack to cool.

Bar Cookies

Prep Time: 25 minutes

Bake Time: 25 minutes

Ready In: 1 hour

Ingredients

  • 1/2 cup white sugar
  • 2 tablespoons butter
  • 2 tablespoons water
  • 1 1/2 cups semisweet chocolate chips
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 2/3 cup all-purpose flour

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8 inch square pan.
  2. In a medium saucepan, combine the sugar, butter and water. Cook over medium heat until boiling. Remove from heat and stir in chocolate chips until melted and smooth. Mix in the eggs and vanilla. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, until brownies set up. Do not overbake! Cool in pan and cut into squares.

Prep Time: 25 minutes

Bake Time: 15-18 minutes

Ready In: 45 minutes-1 hour

Ingredients

  • 1 (18.25 ounce) package German chocolate cake mix with pudding
  • 3/4 cup melted butter
  • 1/3 cup evaporated milk
  • 1 cup chopped pecans
  • 13 ounces individually wrapped caramels, unwrapped
  • 1/3 cup evaporated milk
  • 1 cup semi-sweet chocolate chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch pan with non-stick coating .
  2. Combine the cake mix, butter and 1/3 cup evaporated milk. Mix well and pour 2/3 of the batter into pan.
  3. Press pecans into batter and bake for 8 to 10 minutes.
  4. In a saucepan over medium heat, combine the caramel and 1/3 cup evaporated milk. Stir until melted and smooth; pour over cooled cake mix.
  5. Sprinkle chocolate chips on top of caramel and top with spoonfuls of remaining cake mix. Bake for additional l5 to l8 minutes; cool and cut.

Prep Time: 25 minutes

Bake Time: 25 minutes

Ready In: 1 hour

Ingredients

  • 1 cup butterscotch chips
  • 1/2 cup butter
  • 1 1/2 cups all-purpose flour
  • 2/3 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups miniature marshmallows
  • 2 cups milk chocolate chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
  2. Melt butterscotch morsels and margarine in a large bowl in microwave. Stir the mixture well and let it cool.
  3. While the liquid mixture is cooling, mix flour, brown sugar, baking powder, salt, vanilla, and eggs into the butterscotch mixture; mix well. Fold in marshmallows and chocolate morsels.
  4. Spread batter into a lightly greased 9x13 inch pan.
  5. Bake 25 minutes. Be careful not to overcook.

Fun Fact: The first brownie ever made, like other culinary mishaps was actually a mistake. The baker didn't have baking powder and ended up with an unleavened fudgy treat.

Credits:

Created with images by pixel1 - "chocolate chip cookies sunlight sugar" • jill111 - "christmas cookies gingerbread men christmas" • edusoft - "christmas christmas cookies sweets" • pixel2013 - "speculaas pastries christmas cookies" • condesign - "cookie pastries sweet" • dolvita108 - "ice cream dessert brownie"

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