What are some great cookie recipe?

it does not have to be any particular kind but the easer the better,What are some great cookie recipe?
Its a cookie pie, but its amazing. Like one big cookie but twenty times better! Its also easier to do then a bunch of cookies.








2 eggs


1/2 c. all-purpose flour


1/2 c. sugar


1/2 c. finely packed brown sugar


1 c. butter, melted and cooled


1 (6 oz.) pkg. (1 c.) Nestle's Toll House semi-sweet chocolate chips


1 c. chopped pecans or walnuts


1 (9-inch) unbaked pie shell





If using frozen pie shell, use only deep dish style and thaw completely. Place on cookie sheet; bake 10 minutes longer.


Preheat oven to 325 degrees. In large bowl, beat eggs until foamy. Add flour and both sugars. Beat until well blended, and blend in melted butter. Stir in chocolate chips and nuts. Pour into pie shell. Bake at 325 degrees for 1 hour. Serve warm with whipped cream or ice cream.





Makes 1 pie.What are some great cookie recipe?
No Bake Cookies





1 stick margarine


2 c sugar


1/2 c milk or Milnot


1/4 c cocoa


1/2 c peanut butter


3 c minute oats


pinch of salt


1 t vanilla





Boil first four ingredients 1 minute (very important 1 minute after it comes to a boil). Add the rest of the ingredients and spoon out on wax paper. As they cool they will harden and be ready to eat.
here's a good site 4 u:


allrecipes.com


look under the cookie section and have fun browsing!
OHHH, there are these amazing cookies that my family makes all the time they are in recipe books and such they are called ';no bake cookies'; you literally dont have to bake them. It includes chocolate and peanut butter they are so good
No-Bake Cookies








Ingredients:





1. 8 whole-wheat graham cracker squares, finely ground


2. 1/4 cup raisins


3. 1/4 cup smooth natural peanut butter


4. 2 tablespoons honey plus


5. 2 teaspoons honey


6. 4 tablespoons unsweetened coconut





Cooking directions:











1. Combine ground whole-wheat graham crackers, raisins, peanut butter and honey in a small bowl. Pat into 16 cookies and press lightly in coconut.





Makes 4 servings
Easy and Yummy!





One egg


One Cup Peanut Butter


One Cup Sugar





Mix ingredients.


Roll into one inch balls, and lay on greased cookie sheet two inches apart.





Cook at 350 for ten minutes on middle rack.
one box of cake mix


one egg


one half-cup of vegetable oil





mix all ingredients


roll into small 1- or 2-inch balls


place them on a greased cookie sheet


bake at 350 degrees for 8 minutes
Peanut Butter Cookie (one of my favorite)





3/4 cup (170 grams) unsalted butter, room temperature


1/2 cup (105 grams) light brown sugar


1/2 cup (100 grams) granulated white sugar


1 large egg


1 teaspoon pure vanilla extract


3/4 cup (185 grams) peanut butter (smooth or crunchy)


2 cups (280 grams) all purpose flour


1/2 teaspoon baking soda


1/4 teaspoon salt


1/2 cup chopped peanuts or 1/2 cup chocolate chips (optional)














Line two baking sheets with parchment paper. Set aside.





In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until light and fluffy (about 2 - 3 minutes). Beat in the peanut butter. Add the egg and vanilla extract and beat to combine. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated.





Cover and chill the dough for about an hour. Then, on a lightly floured surface, roll the dough to about a 1/4 inch thickness. Using a lightly floured 3 inch (7.5 cm) cookie cutter, cut out the cookies. Transfer the cookies to the prepared baking sheet, placing about 2 inches (5 cm) apart. Then, using the end of a toothpick, score the tops of the cookies, making a crisscross pattern. Place the baking sheet, with the cookies, in the refrigerator to firm up for about 10 minutes.





Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.





Bake the cookies for about 12 to 14 minutes, or until the cookies are lightly browned around the edges. Immediately upon removing the cookies from the oven, sprinkle the tops of the cookies with a little granulated sugar. Cool on a wire rack.





Makes about 2 dozen cookies





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Chocolate Fudge Cookie with White Chocolate (YUMMY!!)











1 cup (115 grams) pecans, toasted and coarsely chopped (could also use walnuts or hazelnuts)


1/2 cup (56 grams) cake flour


1 teaspoon baking powder


1/4 teaspoon salt


1 teaspoon instant espresso powder or instant coffee powder (optional)


1 pound (450 grams) bittersweet or semisweet chocolate, coarsely chopped


1/4 cup (57 grams) unsalted butter, melted


1 3/4 cups (350 grams) granulated white sugar


4 large eggs, room temperature


1 tablespoon pure vanilla extract


1 cup (170 grams) semisweet dark chocolate chips


1 cup (170 grams) white chocolate chips














Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Place the pecans on a baking sheet and toast for 8-10 minutes, or until lightly brown and fragrant. Let nuts cool and then chop coarsely. Set aside.





Sift or whisk together the flour, baking powder, salt, and espresso powder into small bowl. Set aside.





Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside.





In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs until pale yellow and thick, about 5 minutes. When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons. Beat in the melted chocolate mixture and vanilla extract. Fold in the dry ingredients to the chocolate batter and mix only until incorporated. Stir in the chocolate chips and nuts. Cover with plastic wrap and refrigerate the batter until firm, about 30 minutes.





Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.





Drop batter by 1/4 cupfuls onto prepared cookie sheets, spacing evenly. With moist fingers, press batter to form 3 1/2 (9 cm) to 4 inch (10 cm) rounds. Bake cookies about 12 - 14 minutes or until the tops of the cookies become dry and cracked, but are still shiny. Do not overbake these cookies.





Remove from oven and place baking pan on a wire rack to cool. When cookies are firm, remove from baking pan and let completely cool on rack.





These cookies are best the day they are baked but can be stored in an airtight container at room temperature for a few days.








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CAKE MIX COOKIES





White Cake Mix


2 Tablespoons water


2 eggs


1/2 cup cooking oil


1 teaspoon almond extract


1/2 cup chopped nuts


powdered sugar





Mix all ingredients, except powdered sugar.





Drop batter (about a teaspoon per cookie) into a bowl of powdered sugar.





Roll in sugar until it is an approximate shape of a ball.





Place ion a lightly greased cookie sheet.





Bake at 350 degrees about 18 minutes, until lightly browned.





Cool on wire racks. Makes about 4 dozen cookies.





(Use any flavoring or cake mix you desire.)








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No-Bake Peanut Butter Squares





Ingredients::


1/2cup (1 stick) butter or margarine


2 cups (sifted) powdered sugar


1 1/2 cups graham cracker crumbs


1 cup peanut butter


1 1/2 pkg. (12 squares) Semi-Sweet Baking Chocolate


1/2cup milk (optional)





Directions:


Line 13” x 9” baking pan with foil, with ends of foil extend
check this chocolate chip cookie's recipe





http://co0k.blogspot.com/2009/07/choclat…