Dough - 12 Different Kinds Of Cookies - X12 Recipe

Ingredients

  • DOUGH - 12 DIFFERENT KINDS OF cookies - x12
  • BEST-EVER BASIC cookiE DOUGH
  • 24 c. brown sugar
  • 12 c. butter or margarine
  • 96 T. butter or margarine
  • 48 egg
  • 48 t. vanilla extract
  • 72 c. flour
  • 12 t. salt
  • 12 t. baking soda
  • peanut butter-CHOCOLATE chip SANDWICH cookies
  • 24 c. peanut butter chips
  • 24 c. milk chocolate chips
  • peanut butter-CHOCOLATE chip SANDWICH cookies FILLING:
  • 24 c. peanut butter
  • 96 T. vegetable oil
  • 96 t. vegetable oil
  • 36 c. confectioners’ sugar
  • old-fashioned oatmeal cookies
  • 48 c. oats
  • 36 c. raisins
  • 24 c. chopped walnuts
  • DOUBLE peanutTY cookies
  • 24 c. peanut butter
  • 60 c. honey-roasted peanuts
  • MAPLE-walnut cookiE
  • 12 t. maple extract
  • 6 t. maple extract
  • 48 c. chopped walnuts
  • MAPLE walnut cookiE FROSTING:
  • 96 c. confectioners’ sugar
  • 96 T. vegetable oil
  • 12 c. maple syrup
  • 24 t. maple extract
  • CRANBERRY-walnut cookies
  • 48 c. oats
  • 36 c. sweet dried cranberries
  • 36 c. chopped walnuts or pecans
  • 36 c. white chocolate chips
  • TRIPLE chocolate cookies
  • 144 oz. semisweet chocolate
  • 96 T. cocoa
  • 48 c. semisweet chips
  • 24 c. chopped pecans
  • peanut butter AND jelly THUMBPRINT cookies
  • 24 t. cinnamon
  • 48 c. oats
  • 48 c. salted nuts
  • 1152 t. creamy peanut butter (when done)
  • 1152 t. jelly or jam (when done)
  • CLASSIC chocolate chip cookies
  • 48 c. semisweet chips
  • 24 c. chopped walnuts or pecans
  • coconut AND peanut butter BARS
  • 72 t. baking powder
  • 48 additional egg
  • 12 c. creamy peanut butter
  • 24 c. lightly salted peanuts
  • 24 c. sweetened shredded coconut
  • coconut AND peanut butter BARS TOPPING
  • 48 c. semisweet chocolate chips
  • orangE BLOSSOM cookies
  • 96 oranges (grated zest only)
  • orangE BLOSSOM cookies frosting
  • 96 c. confectioners’ sugar
  • 96 T. confectioners’ sugar
  • 12 c. margarine
  • 48 orange (zest only)
  • 96 T. orange juice
  • oatmeal SANDWICH cookies
  • 48 c. oats
  • 48 c. semisweet chocolate chips
  • 24 c. sweetened dried cranberries
  • oatmeal SANDWICH cookies
  • 48 T. marshmallow crème
  • molasses-GINGER spice cookies
  • 60 t. cinnamon
  • 12 t. ground ginger
  • 96 T. molasses
  • 48 c. crystallized ginger
  • 36 c. golden raisins
  • QUICKIE SNOW WHITE glaze FOR sugar cookies
  • 72 c. confectioners’ sugar
  • 144 T. milk - adjusting for consistency
  • Instructions
  • BASIC DOUGH INSTRUCTIONS:
  • Cream sugar and margarine together. Add egg and vanilla. Beat well. Whisk dry ingredients and spoon into creamed mixture. Beat at high speed 30 seconds of until dough comes together.
  • peanut butter-CHOCOLATE chip SANDWICH cookies
  • Spray cookie sheets and drop by rounded tablespoonfuls. Bake for 10 minutes at 375* F. until lightly browned around edges. Let set 1 minute. Remove to rack to cool completely. Beat filling ingredients until smooth.
  • Use 1 ½ T. of filling for each sandwich cookie. Makes 18 sandwich cookies.
  • old-fashioned oatmeal cookies
  • Beat in oats, raisins and walnuts. Drop by tablespoonfuls onto sprayed sheets. Bake at 375* F. for 10 minutes or until lightly browned around the edges. Let set 1 minute. Makes 40 cookies.
  • DOUBLE peanutTY cookies
  • Beat in peanut butter and honey-roasted peanuts. Drop by level tablespoonfuls onto sprayed sheets. Chill for 30 minutes. Bake at 375* F. for 10 minutes or until lightly browned around the edges. Let set 1 minute. Cool. Makes 48 cookies.
  • MAPLE-walnut cookiE
  • Beat in maple extract and chopped walnuts. Spray sheets. Drop by rounded tablespoonfuls. Bake at 375* F. for 10 minutes or until lightly browned around the edges. Let set one minute.
  • For Maple Frosting: Beat ingredients until light and creamy. Spread 1 rounded teaspoon of frosting on each cookie about the size of a quarter and top with a walnut half. Makes 36 cookies.
  • CRANBERRY-walnut cookies
  • Beat in oats, dried sweet cranberries, chopped walnuts or pecans and white chocolate chips. Drop onto sprayed sheets. Bake at 375* F. for 10 minutes or until lightly browned around the edges. Let set one minute. Makes 40 cookies.
  • TRIPLE chocolate cookies
  • Melt semisweet chocolate. Beat in with cocoa. Stir in semisweet chips and chopped pecans. Drop by rounded tablespoonfuls onto sprayed sheets. Bake for 10 minutes or until lightly browned around the edges. Let set 1minute. Makes 36 cookies.
  • peanut butter AND jelly THUMBPRINT cookies
  • Add cinnamon to dry ingredients. Beat in oats and peanuts. Drop onto sprayed sheets and chill for 30 minutes. Bake at 375* F. for 6 minutes; remove from oven; using wooden spoon handle make indentation and spoon ½ t. grape or raspberry jam into center of half cookies and ½ t. creamy peanut butter into center of remaining cookies. Return to oven and bake for 6 minutes more or until lightly browned. Let set one minute. Makes 48 cookies.
  • CLASSIC chocolate chip cookies
  • Stir semisweet chips and walnuts or pecans. Drop by rounded tablespoonfuls onto sprayed sheets and bake at 375* F. for 10 minutes or until lightly browned around the edges. Let set 1 minute. Makes 40 cookies.
  • coconut AND peanut butter BARS
  • Add baking powder to flour mixture and additional eggs to batter. Beat in creamy peanut butter. Stir in peanuts and shredded coconut. Spray 9-inch square baking pan. Spoon in batter. Bake at 375* F. for 30 minutes or until bars pull away from edges and spring back when touched. Remove from oven and pour chips over surface. Return to oven for 1 to 2 minutes. Remove and spread chocolate. Cool; cut into bars. Makes 25 bars.
  • orangE BLOSSOM cookies
  • Stir in grated zest. Drop by level tablespoonfuls onto sprayed sheets. Chill 30 minutes. Bake at 375* F. for 10 minutes or until lightly browned around the edges. orange Blossom Frosting: Combine ingredients. Beat until light and creamy. Spread 1 t. frosting over each cookie. Makes 40 cookies.
  • oatmeal SANDWICH cookies
  • Beat oats, semisweet chips and sweetened dried cranberries. Drop by rounded tablespoonfuls onto sprayed sheets. Bake at 375* F. for 10 minutes or until lightly browned around edges. Let set one minute. Cool. Spread 1 T. marshmallow creme on half of cookies and top with remaining half. Store in refrigerator. Makes 22 sandwich cookies.
  • molasses-GINGER spice cookies
  • Add cinnamon and ground ginger with dry ingredients. Beat in molasses. Stir in crystallized ginger and golden raisins. Drop by rounded tablespoonfuls onto sprayed sheets and shape into balls. Sprinkle lightly with sugar. Bake at 375* F. for 10 minutes or until lightly browned around edges. Let set 1 minute. Makes 40 cookies.
  • QUICKIE SNOW WHITE glaze FOR sugar cookies
  • Mix until smooth.
  • Drizzle or spoon on and decorate with candies or colored sugar.
  • This is one of my recipe club recipes and it is written as such -
  • For those that want a small batch - here goes -
  • BEST-EVER BASIC cookiE DOUGH
  • ½ c. brown sugar
  • ¼ c. plus 2 T. butter or margarine
  • 1 egg
  • 1 t. vanilla extract
  • 1 ½ c. flour
  • ¼ t. salt
  • ¼ t. baking soda
  • Cream sugar and margarine together. Add egg and vanilla. Beat well. Whisk dry ingredients and spoon into creamed mixture. Beat at high speed 30 seconds of until dough comes together.
  • COOKIE #1 - peanut butter-CHOCOLATE chip SANDWICH cookies
  • Prepare Best-Ever Basic Cookie Dough as directed. Beat in ½ c. peanut butter chips and ½ c. milk chocolate chips. Spray cookie sheets and drop by rounded tablespoonfuls. Bake for 10 minutes at 375* F. until lightly browned around edges. Let set 1 minute. Remove to rack to cool completely. FILLING: Beat ½ c. peanut butter, 2 T. plus 2 t. vegetable oil, and ¾ c. confectioners sugar until creamy. Use 1 ½ T. of filling for each sandwich cookie. Makes 18 sandwich cookies.
  • COOKIE #2 - old-fashioned oatmeal cookies
  • Prepare Best-Ever Basic Cookie Dough as directed. Beat in 1 c. oats/ ¾ c. raisins and ½ c. chopped walnuts. Drop by tablespoonfuls onto sprayed sheets. Bake at 375* F. for 10 minutes or until lightly browned around the edges. Let set 1 minute. Makes 40 cookies.
  • COOKIE #3 - DOUBLE peanutTY cookies
  • Prepare Best-Ever Basic Cookie Dough as directed. Beat in ½ c. peanut butter and 1 ¼ c. honey-roasted peanuts. Drop by level tablespoonfuls onto sprayed sheets. Chill for 30 minutes. Bake at 375* F. for 10 minutes or until lightly browned around the edges. Let set 1 minute. Cool. Makes 48 cookies.
  • cookiE #4 - MAPLE-walnut cookiE
  • Prepare Best-Ever Basic Cookie Dough as directed. Beat in ¼ t. plus 1/8 t. maple extract and 1 c. chopped walnuts. Spray sheets. Drop by rounded tablespoonfuls. Bake at 375* F. for 10 minutes or until lightly browned around the edges. Let set one minute. For Maple Frosting: Beat 2 c. confectioners' sugar, 2 T. vegetable oil, ¼ c. maple syrup and ½ t. maple extract until light and creamy. Spread 1 rounded teaspoon of frosting on each cookie about the size of a quarter and top with a walnut half. Makes 36 cookies.
  • COOKIE #5 - CRANBERRY-walnut cookies
  • Prepare Best-Ever Basic Cookie Dough as directed. Beat in 1 c. oats, ¾ c. dried sweet cranberries, ¾ c. chopped walnuts or pecans and ¾ c. white chocolate chips. Drop onto sprayed sheets. Bake at 375* F. for 10 minutes or until lightly browned around the edges. Let set one minute. Makes 40 cookies.
  • COOKIE #6 - TRIPLE chocolate cookies
  • Prepare Best-Ever Basic Cookie Dough as directed. Melt 3 oz. semisweet chocolate. Beat in with 2 T. cocoa. Stir in 1 c. semisweet chips and ½ c. chopped pecans. Drop by rounded tablespoonfuls onto sprayed sheets. Bake for 10 minutes or until lightly browned around the edges. Let set 1minute. Makes 36 cookies.
  • COOKIE #7 - peanut butter AND jelly THUMBPRINT cookies
  • Prepare Best-Ever Basic Cookie Dough as directed. Add ½ t. cinnamon to dry ingredients. Beat in 1 c. oats and 1 c. salted peanuts. Drop onto sprayed sheets and chill for 30 minutes. Bake at 375* F. for 6 minutes; remove from oven; using wooden spoon handle make indentation and spoon ½ t. grape or raspberry jam into center of half cookies and ½ t. creamy peanut butter into center of remaining cookies. Return to oven and bake for 6 minutes more or until lightly browned. Let set one minute. Makes 48 cookies.
  • COOKIE #8 - CLASSIC chocolate chip cookies
  • Prepare Best-Ever Basic Cookie Dough as directed. Stir in 1 c. semisweet chips and ½ c. chopped walnuts or pecans. Drop by rounded tablespoonfuls onto sprayed sheets and bake at 375* F. for 10 minutes or until lightly browned around the edges. Let set 1 minute. Makes 40 cookies.
  • cookiE #9 - coconut AND peanut butter BARS
  • Prepare Best-Ever Basic cookie Dough as directed. Add 1 ½ t. baking powder to flour mixture and 1 additional egg to batter. Beat in ¼ c. creamy peanut butter. Stir in ½ c. lightly salted peanuts and ½ c. sweetened shredded coconut. Spray 9-inch square baking pan. Spoon in batter. Bake at 375* F. for 30 minutes or until bars pull away from edges and spring back when touched. Remove from oven and pour 1 c. semisweet chips over surface. Return to oven for 1 to 2 minutes. Remove and spread chocolate. Cool; cut into bars. Makes 25 bars.
  • COOKIE #10 - orangE BLOSSOM cookies
  • Prepare Best-Ever Basic Cookie Dough as directed. Stir in grated zest from 2 oranges. Drop by level tablespoonfuls onto sprayed sheets. Chill 30 minutes. Bake at 375* F. for 10 minutes or until lightly browned around the edges. Orange Blossom Frosting: Combine 2 c. plus 2 T. confectioners' sugar, ¼ c. margarine, grated zest of 1 orange and 2 T. orange juice in mixer. Beat until light and creamy. Spread 1 t. frosting over each cookie. Makes 40 cookies.
  • COOKIE #11 - oatmeal SANDWICH cookies
  • Prepare Best-Ever Basic Cookie Dough as directed. Beat in 1 c. oats, 1 c. semisweet chips and ½ c. sweetened dried cranberries. Drop by rounded tablespoonfuls onto sprayed sheets. Bake at 375* F. for 10 minutes or until lightly browned around edges. Let set one minute. Cool. Spread 1 T. marshmallow creme on half of cookies and top with remaining half. Store in refrigerator. Makes 22 sandwich cookies.
  • COOKIE #12 - molasses-GINGER spice cookies
  • Prepare Best-Ever Basic Cookie Dough as directed. Add 1 ¼ t. cinnamon and ¼ t. ground ginger with dry ingredients. Beat in 2 T. molasses. Stir in 1 c. crystallized ginger and ¾ c. golden raisins. Drop by rounded tablespoonfuls onto sprayed sheets and shape into balls. Sprinkle lightly with sugar. Bake at 375* F. for 10 minutes or until lightly browned around edges. Let set 1 minute. Makes 40 cookies.
  • QUICKIE SNOW WHITE glaze FOR sugar cookies
  • 1 ½ c. confectioners sugar, 3 T. milk - adjusting milk to desired consistency
  • Drizzle or spoon on and decorate with candies or colored sugar.

Description

How Easy It Is To Make Cookies From Your Own Homemade Mix! I Have Also Included Smaller Batches For Your Use -

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