Good cookie recipe???

So my boyfriend is a firefighter and I need to impress the guys at the station. :) I have made them cookies twice, oatmeal raisin and chocolate chip, and now I wanna make them something really cool. So I was wondering if anybody has a good cookie recipe that is different from the usual. A unique recipe or something. Any ideas??? Thanks!!!!Good cookie recipe???
Oreo BonBons-- Sinfully delicious=]


45 oreos (1 package)


1 (8 oz) package cream cheese, softened.


1 lb almond bark (chocolate or white chocolate or 1/2 of each)


-In a food processor, crush the oreos 1/2 at a time until very fine crumbs. Combine the oreo crumbs with the softened cream cheese using a hand held mixer. At the end of mixing you may need to use your hand to bind the dough together well and make sure it is well mixed. For walnut size balls and place on a wax paper covered sheet. Chill at least 1 hour. Right before removing balls from fridge, melt the chocolate (if using two different kinds, melt separately). Insert a toothpick into each ball and dip into melted chocolate. Return to wax paper and allow to harden for 15-20 minutes. You may decorate them to your liking, drizzle with a different color chocolate, top with sprinkles, oreo crumbs, etc.


****Try inside out oreos or mint oreos for a change of pace!





Monster Cookies-- peanut butter, chocolate chips, m%26amp;m's, oatmeal. What's not great about that?!


1 cup brown sugar


1 cup sugar


1/2 cup margarine, softened


3 eggs


1 teaspoon vanilla


1 teaspoon light syrup (Karo or pancake)


1 1/2 cups peanut butter


2 teaspoons baking soda


4 1/2 cups oatmeal


1 cup semi-sweet chocolate chips


4 ounces M%26amp;Ms


-Mix in order given. Drop from an ice cream scoop onto a greased cookie sheet. Flatten with fork. Bake at 350掳 for 15 minutes until lightly browned.





Cinnamon Cookies-- Slightly different from the ordinary snickerdoodle. VERY GOOD!


1 cup sugar


1/2 cup butter


1 large egg


1 teaspoon vanilla


1 1/2 cups flour


1 1/2 teaspoons cinnamon


1 teaspoon baking powder


1/4 teaspoon salt


cinnamon sugar


-In a mixer bowl, cream together sugar and butter; beat in egg and vanilla. Combine flour, cinnamon, baking powder and salt. Add to butter mixture. Blend well. Cover and refrigerate 2 hours or till firm enough to roll into balls. Shape dough into small balls about 3/4-inch in diameter. Roll in cinnamon sugar to coat. Set cookies 1-inch apart on lightly greased cookie sheets. Bake at 350掳 for 10 minutes or till the edges are lightly browned. Cool slightly on pans, then remove to racks to cool completely.





Black Forest Cookies


1 (1 oz) package milk chocolate chips


1/2 cup brown sugar


1/4 cup butter, softened


2 eggs


1 teaspoon vanilla extract


3/4 cup flour


1/4 teaspoon baking powder


1 (1 oz) package dried cranberries, preferably cherry flavor


1 cup coarsely chopped pecans or walnuts


-Preheat oven to 350 degrees. Pour 3/4 cup chocolate chips into an uncovered large microwave-safe bowl. Set remaining chips aside. Microwave chips for 2 minutes on high. Stir until chocolate is smooth. Stir in brown sugar, butter, eggs, and vanilla. Add flour and baking powder, mixing until thoroughly combined. Stir in remaining chocolate chips, craisins, and nuts. Drop by tablespoons onto a greased cookie sheet. Bake for 12 minutes or until cookies are puffed and set to the touch. For a firmer cookie bake for 14 minutes. Cool on cookie sheet 2 minutes. Transfer to wire rack and cool completely.





White Chocolate Almond Cookies-- WAY better than the ordinary chocolate chip cookie. These stay soft for days!


1/2 cup butter, softened


1/2 cup shortening


3/4 cup firmly packed brown sugar


1/2 cup white sugar


1 egg


1 1/2 teaspoons vanilla


1 3/4 cups flour


1 teaspoon baking soda


1/2 teaspoon salt


8 oz white chocolate, chopped


1/4 cup sliced almonds


-Cream butter and shortening. Gradually add sugar beating at medium speed of electric mixer until light and fluffy. Add egg and vanilla, beating well. Combine flour, soda and salt; add to creamed mixture mixing well. Stir in white chocolate and almonds. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 375F for 8-10 minutes. Remove to wire racks to cool.Good cookie recipe???
Milky Cookies





1 cup Melted butter


2 cups Icing sugar


2 cups Plain flour


2 cups Self raising flour


1/2 cup Milk powder


1/2 teaspoon Salt


1 teaspoon Vanilla extract


1/2 cup Chopped almonds





Method:


Per heat oven 180 deg C or 350 F.


Sieve icing sugar and flours into a large bowl.


Mix all the ingredients into a soft dough.


Roll into 1 inch balls and flatten slightly.


Bake for 20 minutes only. Cool and store in air tight container.
From The Secret Ingredient Catering %26amp; Event Planning - San Jose, Ca





Dark Chocolate Chunk Cookies


1 cup butter, soft


1 1/2 cups sugar


2 large eggs


1 tsp vanilla extract


2 cups all purpose flour


1/2 tsp baking soda


1/2 tsp salt


2/3 cup (unsweetened) cocoa powder


2 cups dark or semisweet chocolate chunks





Preheat oven to 350F.


In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla and mix until smooth.


In a medium bowl, sift together flour, baking soda, salt and cocoa powder. Working with the mixer on a low speed, gradually incorporate flour mixture into butter mixture until well combined and no streaks of flour remain. Stir in chocolate chunks.


Drop rounded tablespoons of dough (approx 1鈥?balls) onto parchment-lined baking sheets.


Bake for 11 minutes at 350 F, until set and just firm at the edges. Cookies should still appear moist. Allow to cool on the baking sheet for 4-5 minutes, then remove to a wire rack to cool completely.





Makes about 4 dozen.








Toffee Fudge Brownies








Ingredients -





6 Heath candy bars, broken up


1 cup chopped walnuts


1 1/4 cups sugar


5 ounces unsweetened chocolate, chopped


1/2 cup butter, softened


4 eggs


1 tablespoon vanilla


1/4 teaspoon salt


2/3 cup flour








Preparation:





Position rack in center of oven and preheat to 325潞F. Grease and flour 9 inch square baking pan. In food processor, combine toffee and walnuts in work bowl and chop coarsely using 6 to 8 on/off turns. Remove from work bowl and set aside.


Combine sugar and chocolate in work bowl and mix using 6 on/off turns, then process until chocolate is as fine as sugar, about 1 minute. Add butter and blend 1 minute. Add eggs, vanilla and salt and blend until fluffy, about 40 seconds, stopping as necessary to scrape down sides of work bowl.





Add flour and toffee mixture and blend using 4 to 5 on/off turns, just until flour is incorporated; do not overprocess (remove blade and blend mixture gently with spatula if necessary to mix in flour completely). Turn batter into prepared pan, spreading evenly.





Bake until tester inserted in center comes out almost clean, about 50 minutes (for firmer, cakelike brownies, bake about 5 minutes longer). Let cool in pan on rack. Cut into 1 3/4-inch squares. Store in airtight container.








White Chocolate Macadamia Nut Cookie








Ingredients -





1 1/4 c. flour


1 tsp. vanilla


1/2 tsp. baking soda


1/2 tsp. salt


1 egg


1/4 c. sugar


6 oz. white chocolate, coarsely chopped


7 oz. jar macadamia nuts, coarsely chopped


1/2 c. butter, softened


1/2 c. packed light brown sugar








Preparation:





Preheat oven to 375 degrees. Into large bowl, measure flour, butter, sugars, vanilla, baking soda, salt, egg and 1 tablespoon water. With mixer on low, beat until blended. Stir in chocolate and nuts. Drop by level tablespoons, 2 inches apart onto ungreased cookie sheets. Use pancake turner to flatten into a two inch round. Bake 10-15 minutes until lightly browned. Cool on wire racks.





Chocolate Toffee Crunch Bars








Ingredients -





2 cups graham cracker crumbs


1/4 cup packed brown sugar


1/3 cup butter, melted


1/2 cup finely chopped walnuts


1 cup semisweet chocolate chips


1/2 cup packed brown sugar


1/2 cup butter








Preparation:





Preheat oven to 350 degrees F





In a medium bowl, mix together graham cracker crumbs, 1/4 cup brown sugar, and 1/3 cup melted butter. Press into the bottom of an ungreased 9x13 inch pan.





Bake for 8 to 10 minutes in preheated oven. In a saucepan, combine 1/2 cup butter and 1/2 cup brown sugar. Cook over moderate heat, stirring constantly, until mixture comes to a boil; boil for 1 minute. Pour immediately over baked cookie base.





4. Bake for 10 more minutes. Remove from oven, and sprinkle with chocolate chips. Let stand for 2 to 3 minutes, until chips are shiny and soft. Spread the softened chocolate evenly over the top. Sprinkle with chopped nuts. Cool before cutting into bars.
-----%26gt;Cranberry Pistachio Biscotti





Submitted by: Gerry Meyer





Rated: 5 out of 5 by 300 members





Prep Time: 25 Minutes


Cook Time: 45 Minutes


Ready In: 1 Hour 20 Minutes


Yields: 36 servings





';The red and green make a great Christmas cookie. Have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe.';





INGREDIENTS:


1/4 cup light olive oil


3/4 cup white sugar


2 teaspoons vanilla extract


1/2 teaspoon almond extract


2 eggs


1 3/4 cups all-purpose flour


1/4 teaspoon salt


1 teaspoon baking powder


1/2 cup dried cranberries


1 1/2 cups pistachio nuts





DIRECTIONS:


1. Preheat the oven to 300 degrees F (150 degrees C).


2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.


3. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.


4. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).


5. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.





This recipe appears in the Allrecipes ';Tried %26amp; True Thanksgiving %26amp; Christmas'; cookbook.





-----%26gt;Big Soft Ginger Cookies





Submitted by: Amy Sacha





Rated: 5 out of 5 by 1033 members





Prep Time: 15 Minutes


Cook Time: 10 Minutes


Ready In: 50 Minutes


Yields: 24 servings





';These are just what they say: big, soft, gingerbread cookies. They stay soft, too. My oldest son's favorite.';





INGREDIENTS:


2 1/4 cups all-purpose flour


2 teaspoons ground ginger


1 teaspoon baking soda


3/4 teaspoon ground cinnamon


1/2 teaspoon ground cloves


1/4 teaspoon salt


3/4 cup margarine, softened


1 cup white sugar


1 egg


1 tablespoon water


1/4 cup molasses


2 tablespoons white sugar





DIRECTIONS:


1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.


2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.


3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.





This recipe appears in the Allrecipes ';Tried %26amp; True Favorites'; cookbook.
http://www.northpole.com/Kitchen/Cookboo鈥?/a>





give this site a try
mix the recipes together I bet it would come out and taste good.
All the guys love these:





Jam Drops





125g butter


3/4 cup sugar


2 small eggs


2 cups Self Raising flour


Red Jam (jelly if American)





Soften butter %26amp; sugar. Add eggs, then flour. Roll into small balls. Press thumb into middle, then add 1/2 teaspoon jam into hole. Bake on greased tray 175C (fan forced) or 180C about 15 min. I dont know any bloke who doesn't like these!
OK, OK here is my great grandmothers, grandmothers, mothers, etc. cookie recipe that has been passed down to me this past year. I have always remembered they from my childhood and days gone by. They are VERY good and not found anywhere else that I have ever seen. Here goes: Grandma Miller's Honey Cookies


Mix together in a large bowl and set aside 3 cups sugar, 1 pint honey, 1 pint chopped nuts(English, Black, Pecan), 1 tsp. lemon extract or zest of 1 lemon, 1 carton (nowadays 1 cup) candid fruit. Once mixed together set aside. Then in a small bowl dissolve 2 Tablespoons baking soda in 1 quarter cup hot water and add in to it 1 and a half cups white wine( some for you some for the cookies!) once mixed add to the large bowl and mix it all together. Then in another large bowl mix 6 (six) cups flour, 1 teaspoon cinnamon, 1 teaspoon salt, and 1 teaspoon cloves. Add the flour mixture to the honey/sugar/nut mixture and mix it all together. It needs to make a stiff dough. Let stand overnight in a cool place covered with saran wrap (at least 6-8 hours, finish the wine go to bed and finish the cookies in the morning). Add 2 cups flour and knead (like dough)on a floured board. Preheat oven to 350. Roll it out and cut it into squares or any cookie cutter shape you want. Brush the top of each cookie with egg whites and sprinkle nutmeg on top. Bake for about 15 minutes depending on your oven. Test one first and adjust your cooking time a few more minutes or a few less minutes. Makes 8 dozen. Happy Baking !!!
WASHBOARD COOKIES





1 cup shortening (half butter for flavor)


2 cups brown sugar, packed


2 eggs


1 teaspoon baking soda


1/4 cup hot water or buttermilk


1 cup shredded coconut


1 teaspoon vanilla


4 1/2 cups flour


1/4 teaspoon salt


1 1/2 teaspoons baking powder





Cream together butter and add the sugar gradually. Blend in well beaten eggs. Add the baking soda to the hot liquid and blend into the creamed mixture. Stir in coconut and vanilla, combining well.


Sift together the flour, salt and baking powder and stir this into the coconut mixture. Beat 30 seconds with electric mixer.





Chill thoroughly in order to make the dough easier to handle.





Form into balls the size of walnuts. Flatten each into an oblong shape 1/4'; thick. Place on ungreased baking sheet and press lengthwise with the times of a fork.





This dough also works well with a cookie press.





Bake about 8 to 10 minutes at 400掳F.





When cool, store in an airtight container. Makes about 7 dozen.





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.





hope these help. enjoy.
peanut butter..................doble chocolate