I need quick and easy cookie recipes?

MANGO COOKIES





1/2 cup butter


1 cup sugar


1 egg


1 tsp baking soda


1 tablespoon molasses (optional)


1 cup mango (or persimmon) puree


1/2 tsp vanilla


2 cups flour


1/8 tsp salt


1/4 tsp ground cloves


1/2 tsp ground cinnamon


1/2 tsp ground mace or ginger


1 cup Craisins, chopped


1 cup chopped Macadamia nuts





Preheat oven to 350F.


Using a blender, remove skin of fruit and puree until smooth. (Note: mango puree is available already processed in the freezer section).





Using an electric mixer, cream together butter and sugar until fluffy. Beat in egg. Stir in baking soda, fruit puree and vanilla and molasses (optional).





Stir together the dry ingredients until well combined. Gradually add to the butter and sugar mixture. Use the blender to coarsely chop the Craisins and Macadamia nuts, being careful not to overprocess (or just break them up coarsely with a knife, if desired). Stir into the cookie batter using a wooden spoon.





Drop by teaspoonfuls onto greased cookie sheets, flattening with the tines of a fork to make a criss-cross pattern.





Bake 12-15 minutes or until done.





Makes 2-3 dozen cookies, depending on size.I need quick and easy cookie recipes?
Nestle Tollhouse Chocolate Chip Cookies





* 2 1/4 cups all-purpose flour


* 1 teaspoon baking soda


* 1 teaspoon salt


* 1 cup (2 sticks) butter, softened


* 3/4 cup granulated sugar


* 3/4 cup packed brown sugar


* 1 teaspoon vanilla extract


* 2 large eggs


* 2 cups (12-oz. pkg.) NESTL脡庐 TOLL HOUSE庐 Semi-Sweet Chocolate Morsels


* 1 cup chopped nuts





Directions:


PREHEAT oven to 375掳 F.





COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.





BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.





PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.





SLICE AND BAKE COOKIE VARIATION:


PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in waxed paper. Refrigerate for 30 minutes.* Preheat oven to 375掳 F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.I need quick and easy cookie recipes?
a unique chocolate oatmeal cookie








fast and easy











Mix together: 2 eggs 1 c. sugar


Add: Dash of salt 1/2 c. chopped nuts 1/2 c. flour 1 c. quick oatmeal





Drop by spoonfuls on greased cookie sheet. Bake at 375 degrees for 8- 10 minutes. Very easy and very good.
these are my favorites - they are very quick and very easy and make LOTS!





1 can sweetened condensed milk


1 packet nestle choc chips (white, dark, milk, your choice)


3 cups all purpose flour


1/2 cup sugar


1/2 stick butter





melt the butter in a big bowl. stir in the condensed milk and the sugar and butter.


stir in the choc chips





roll into ball shapes and bake in a moderate oven (about 400oF) for about 5 minutes (till edges just start to brown).





yum
HERMIT COOKIES





1 1/3 cups brown sugar


1 cup butter or Crisco


3 eggs


1 teaspoon baking soda


1/2 teaspoon nutmeg


2 1/2 cups flour


1 cup raisins


1 cup currants


1/2 cup hot water


1 cup chopped nuts





Combine brown sugar, butter or Crisco, 3 eggs, baking soda, nutmeg, and flour in bowl.


In a small saucepan, combine raisins, currants, hot water, and boil five minutes. Cool, and then add to above mixture. Stir in chopped nuts.





Drop in spoonfuls onto greased baking sheet and bake at 300掳 about 15 minutes or until done, which varies according to the size of the cookie created.
Chocolate White Chocolate Chunk Cookies


Prep Time: 15 min


Total Time: 27 min


Makes: About 3-1/2 dozen cookies or 42 servings, 1 cookie each





2 cups flour


2 tsp. CALUMET Baking Powder


1/4 tsp. salt


3/4 cup (1-1/2 sticks) butter or margarine, softened


1-1/2 cups firmly packed brown sugar


2 eggs


1 tsp. vanilla


4 squares BAKER'S Unsweetened Baking Chocolate, melted, cooled slightly


1-1/2 pkg. (9 squares) BAKER'S Premium White Baking Chocolate, coarsely chopped


1 cup PLANTERS Chopped Pecans





PREHEAT oven to 350掳F. Mix flour, baking powder and salt; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Blend in melted chocolate. Gradually add flour mixture, beating well after each addition. Stir in chopped chocolate and pecans.


DROP heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.


BAKE 11 to 12 minutes or until cookies feel set to the touch. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.





Really simple quick to make!
peanut butter cookies





INGREDIENTS


1 1/2 cups all-purpose flour


1 teaspoon baking soda


1 cup butter or margarine, softened


1/2 cup creamy or chunky peanut butter


1/2 cup SPLENDA庐 Sugar Blend for Baking


1/2 cup packed SPLENDA庐 Brown Sugar Blend


1 teaspoon vanilla extract


1 large egg


1 1/3 cups NESTLE庐 TOLL HOUSE庐 Peanut Butter %26amp; Milk Chocolate Morsels


DIRECTIONS


Preheat oven to 375 F.


Combine flour and baking soda in small bowl. Set aside.


Beat butter, peanut butter, SPLENDA庐 Sugar Blend for Baking, SPLENDA庐 Brown Sugar Blend and vanilla extract in large bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels.


Drop dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in SPLENDA庐 Sugar Blend for Baking.


Bake for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes. Remove to wire racks to cool completely.





chocolate chip cookies





INGREDIENTS


1 cup butter, softened


1 cup white sugar


1 cup packed brown sugar


2 eggs


1 teaspoon vanilla extract


2 cups all-purpose flour


2 1/2 cups rolled oats


1/2 teaspoon salt


1 teaspoon baking powder


1 teaspoon baking soda


2 cups semisweet chocolate chips


4 ounces milk chocolate, grated


1 1/2 cups chopped walnuts


DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C). Measure oats into a blender or food processor, and then blend to a fine powder. Set aside.


In a large bowl, cream together butter and sugars. Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, mix together flour, oats, salt, baking powder, and baking soda. Stir dry ingredients into creamed butter and sugar. Add chocolate chips, grated chocolate, and nuts.


Drop by rounded teaspoons onto ungreased cookie sheets. Bake for 6 to 8 minutes in the preheated oven.





oatmeal cookies





INGREDIENTS


1 cup butter


1 cup vegetable oil


1 cup white sugar


1 cup brown sugar


1 egg


1 teaspoon vanilla extract


1/2 teaspoon salt


1 teaspoon baking soda


1 teaspoon cream of tartar (optional)


3 1/2 cups all-purpose flour


2 cups cornflakes cereal


1 cup oatmeal


1 cup coconut flakes


1 cup walnuts


1 (12 ounce) package chocolate chips


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


In a large bowl, beat together the butter, vegetable oil, white sugar, and brown sugar until smooth and creamy. Then add egg, vanilla, salt, baking soda, and cream of tartar, and mix with an electric mixer until slightly fluffy. With a spoon, gradually stir in flour until well mixed. Stir in cornflakes, oatmeal, coconut, walnuts, and chocolate chips. Drop by heaping tablespoonfuls onto ungreased baking sheets, 2 inches apart.


Bake in a preheated oven for 12 minutes, or until slightly brown. Remove from oven; allow cookies to cool 5 minutes on baking sheets before removing to wire racks to cool completely.





sugar cookies





INGREDIENTS


1 cup butter, softened


1 1/2 cups white sugar


1 teaspoon vanilla extract


1 egg yolk


1 egg


4 cups all-purpose flour


1/2 teaspoon salt


1 tablespoon baking powder


DIRECTIONS


Cream together butter and sugar until fluffy. Beat in vanilla and egg yolk until combined, then beat in egg; beat until smooth. Sift together flour, salt, and baking powder. Stir into butter mixture until evenly mixed. Form into a flattened ball, wrap well with plastic wrap, and refrigerate 2 hours to overnight.


Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.


Roll dough out to 1/4 inch thickness on a floured work surface. Cut into shapes using cookie cutters and place onto prepared baking sheets.


Bake in preheated oven until golden brown around the edges, 6 to 8 minutes. Cool on a wire rack until they reach room temperature
1 box of lemon cake mix


1/3 cup oil


2 eggs


1 tsp. lemon extract


confectioner's sugar





Combine cake mix, oil, eggs and extract. Roll into 1 inch balls, roll balls into confectioner's sugar. Bake at 350 for 6-9 minutes on a lightly sprayed cookie sheet.


You can substitute lemon cake mix with chocolate and change the lemon extract to vanilla.