What is your best cookie recipe?

Overloaded peanut butter cookies





Ingredients


1 cup super chunky peanut butter


1 cup packed dark brown sugar


6 tablespoons unsalted butter, room temperature


1 large egg


2 tablespoons dark corn syrup


2 teaspoons pure vanilla extract


1 cup flour


1/3 cup old 鈥?fashioned oats


1 teaspoon baking soda


3 candy bars with peanuts, peanut butter, chocolate and caramel [I use Reese's NutRageous], cut into 1/2 鈥?inch cubes





Method


Preheat oven to 325掳





Line 2 large baking sheets with foil. Using electric mixer beat first 6 ingredients in large bowl until well blended. Stir flour, oats and baking soda in small bowl to blend; mix into peanut butter mixture. Gently mix in candy bar cubes.





Drop dough by heaping tablespoonfuls onto prepared sheets [15 per sheet], spacing 1 1/2 inches apart. Flatten cookies slightly with moistened fingertips. Freeze cookies on sheets 15 minutes.





Bake cookies 10 minutes. Reverse sheets and bake until golden, about 10 minutes longer. Let cookies cool on sheets until beginning to firm, about 5 minutes. Using metal spatula, transfer cookies to racks and cool completely.What is your best cookie recipe?
Peanut Blossom Cookies


# 8 oz. pkg. milk chocolate kisses


# 1/2 cup butter, softened


# 3/4 cup peanut butter


# 1/3 cup sugar


# 1/2 cup light brown sugar


# 1 egg


# 2 Tbsp. milk


# 1 tsp. vanilla


# 1-1/4 cups flour


# 1 tsp. baking soda


Heat oven to 375 F. Remove wrappers from chocolate. Beat butter and peanut butter in large bowl until well blended. Add 1/3 cup sugar and brown sugar; beat until light and fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Cover tightly and chill for 4-8 hours in fridge.





Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate piece into center of each cookie; cookie will crack slightly around edges. Let stand on cookie sheets for 3-4 minutes, then remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies





To freeze, shape dough into balls but do not roll in sugar. Place on waxed paper lined cookie sheets and freeze until firm. Pack into hard sided freezer containers; label, and freeze up to 3 months. To bake, roll frozen dough into sugar, then bake as directed, adding 3-6 minutes to the baking time.





Note: the proportions and amounts of ingredients in this recipe are correct. Remember, tsp. stands for teaspoon, NOT tablespoon. That means a measuring teaspoon, not a coffee spoon, or a soup spoon.What is your best cookie recipe?
FROSTED GINGER COOKIES





1 cup granulated sugar, plus more for rolling cookies


3/4 cup butter, at room temperature


1 egg


3 tablespoons molasses


2 cups all-purpose flour, sifted


1 teaspoon baking soda


1 1/2 teaspoons ground ginger


1 teaspoon cinnamon


1/2 teaspoon salt


1/2 teaspoon ground cloves


1/2 teaspoon freshly ground nutmeg


1 cup confectioner鈥檚 sugar


1 teaspoon lemon juice


In a large bowl, cream 1 cup granulated sugar with butter until light and fluffy, about 3 minutes. Mix in egg and molasses.


In a medium bowl, stir together flour, baking soda, and spices. Add to butter mixture and blend well.


Fill a shallow bowl with granulated sugar. Break off walnut-size pieces of dough and roll into balls; roll balls in sugar. Arrange on greased cookie sheets.


Bake at 350 degrees for about 10 minutes, until golden brown. Transfer to cooling racks.


Meanwhile, make glaze: Combine confectioner鈥檚 sugar with 1 tbsp. water and stir until smooth, then stir in lemon juice. Drizzle glaze over cookies.


Yield: 40 cookies





See more of my recipes at:


http://notarealhousewife.blogspot.com/
these are the best chocolate chip cookies ive ever made i love them


http://allrecipes.com/Recipe/Award-Winni鈥?/a>