Cookie Recipes

[bluegoose]

Another successful batch of lebowski's famous ginger snap cookies is in the books. Those things are unbelievably good straight out of the oven.


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[Jeff Lebowski]

[HuskyFreeNorthwest]

These were a smash hit with both my kids, and the YM in our ward today. Once again Captain served as my helper in making another CUF tasty treat.

I was looking through this thread looking for something to take my Sunday school kids last week and this post made me feel really nostalgic. Time seems to be going by at an alarming pace.

Bean and I made these and they were a again a smash hit

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[Joe Public]

My children left molasses cookies for Santa this year. Lucky guy!

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[bluegoose]

https://www.geniuskitchen.com/amp/re...kitchen-419087

America's Test Kitchen Brown Sugar Cookies.

Takes a tad bit of effort, just because you have to brown the butter, but really only takes about 15 minutes to prepare. Be liberal with the sugar-brown sugar topping. Don't overcook them. Unbelievably good.

[Omaha 680]

Some posts in that food pet peeves thread gave me an idea (I happen to be hungry at the moment). Let's share our favorite cookie recipes. I'll go first.

The following is an old family recipe and is my all-time favorite. They are very good cold, but are simply divine directly from the oven with a glass of milk.

Ginger Snaps (aka Molasses Cookies)

2 C sugar
½ C butter (do not use margarine!!)
1 C shortening
2 eggs
½ C molasses (Granny’s is a good brand)
4 C flour
3 t baking soda
1 ½ t cinnamon
1 t salt
1 t ginger

Cream the sugar, butter and shortening. Add remaining ingredients and beat together. Roll into small balls and roll in sugar.
Bake on ungreased cookie sheet at 350 degrees. How long you cook it depends on your preference. We like them crispy on the outside and chewy on the inside. To do this, you need to take them out while they are still quite soft and let them sit a minute before you take them off the sheet. Experiment to find what you like. We generally cook for 8-10 minutes in a convection oven.

We hadn't made cookies in months so I went back to the Dude's gingersnaps yesterday which has become my go-to and a crowd favorite at my house. I was feeling adventurous so in the last batch I added milk chocolate chips to a handful of cookies and butterscotch chips to some others. The milk chocolate ones we ok but the chips were too overpowering. Probably won't do it again. But the butterscotch chip variety were *chef's kiss*. It paired very well with the ginger/molasses flavor and made for a great cookie. The original will continue to be made but will probably add a couple batches of the butterscotch chip variation when I make the going forward.

[Jeff Lebowski]

We hadn't made cookies in months so I went back to the Dude's gingersnaps yesterday which has become my go-to and a crowd favorite at my house. I was feeling adventurous so in the last batch I added milk chocolate chips to a handful of cookies and butterscotch chips to some others. The milk chocolate ones we ok but the chips were too overpowering. Probably won't do it again. But the butterscotch chip variety were *chef's kiss*. It paired very well with the ginger/molasses flavor and made for a great cookie. The original will continue to be made but will probably add a couple batches of the butterscotch chip variation when I make the going forward.

Interesting. Never have tried that.

I recommend pressing the dough into mini pie tins to make "pizzookies" and then serving hot with a scoop of vanilla ice cream. Heavenly.

[Omaha 680]

Interesting. Never have tried that.

I recommend pressing the dough into mini pie tins to make "pizzookies" and then serving hot with a scoop of vanilla ice cream. Heavenly.

The pizzokie/ice cream variation will be happening this Sunday.

[falafel]

Interesting. Never have tried that.

I recommend pressing the dough into mini pie tins to make "pizzookies" and then serving hot with a scoop of vanilla ice cream. Heavenly.

Oh wow that sounds incredible.

I will reiterate that I love this recipe. I have probably made it over 100 times. My daughter has started making them on her own too (she's 14), so that's another 5-6 times. When I make them for other people, I have to admit that I do not give Grandma Lebowski the credit she deserves.

[Jeff Lebowski]

Oh wow that sounds incredible.

I will reiterate that I love this recipe. I have probably made it over 100 times. My daughter has started making them on her own too (she's 14), so that's another 5-6 times. When I make them for other people, I have to admit that I do not give Grandma Lebowski the credit she deserves.

I was just thinking that this thread makes me sentimental. I really miss her.

[Bo Diddley]

Holy Hannah! These are tasty. Thanks for sharing, Dude! And praise the name of Grandma Lebowski forever.

I had to compare this receipe to my Mom's, since I don't remember hers as being this good. My Mom puts 3/4 cup of wheat flour in hers. She always tries to make things healthier. Well after the shortening and butter, I don't think the whole wheat flour is making much of a difference!

[Jeff Lebowski]

The pizzokie/ice cream variation will be happening this Sunday.

Return and report.

Sometimes on my birthday I request this in lieu of a cake.

[Pelado]

Some posts in that food pet peeves thread gave me an idea (I happen to be hungry at the moment). Let's share our favorite cookie recipes. I'll go first.

The following is an old family recipe and is my all-time favorite. They are very good cold, but are simply divine directly from the oven with a glass of milk.

Ginger Snaps (aka Molasses Cookies)

2 C sugar
½ C butter (do not use margarine!!)
1 C shortening
2 eggs
½ C molasses (Granny’s is a good brand)
4 C flour
3 t baking soda
1 ½ t cinnamon
1 t salt
1 t ginger

Cream the sugar, butter and shortening. Add remaining ingredients and beat together. Roll into small balls and roll in sugar.
Bake on ungreased cookie sheet at 350 degrees. How long you cook it depends on your preference. We like them crispy on the outside and chewy on the inside. To do this, you need to take them out while they are still quite soft and let them sit a minute before you take them off the sheet. Experiment to find what you like. We generally cook for 8-10 minutes in a convection oven.

My first time making the Dude's ginger snap recipe was very late this past Saturday night. I made a few mistakes.

My first mistake was the size of the cookies. I made them way too big. My second error was overestimating the difference between cooking time in a conventional oven versus a convection oven.

I figured i would start at the high end of the convection range for my conventional oven - 10 minutes. When i checked them, they looked a long way from done. They still hadn't even spread out all the way and the tops didn't even appear to have changed color. So I left them in and checked on them every couple of minutes, pulling them out after about 16 minutes. The next batch was ready to go in, so I set it for 16 minutes. That was at least the third mistake.

I didn't taste any until the third batch was already in the oven. Crunch. I started making them much smaller and set the oven for 13 minutes. Those turned out better but were still too crunchy.

Luckily, the crunchiness of the cookies didn't much deter the youth from consuming them when I took the cookies to Sunday School.

So today I decided to try again. I made the cookies much smaller and put the first batch in for 9 minutes, smashing them down a little beforehand. I tasted one while the second batch was in the oven and decided to go down to 8 minutes.

The result is a lovely ginger snap cookie.

Thanks, Dude.

[chrisrenrut]

My first time making the Dude's ginger snap recipe was very late this past Saturday night. I made a few mistakes.

My first mistake was the size of the cookies. I made them way too big. My second error was overestimating the difference between cooking time in a conventional oven versus a convection oven.

I figured i would start at the high end of the convection range for my conventional oven - 10 minutes. When i checked them, they looked a long way from done. They still hadn't even spread out all the way and the tops didn't even appear to have changed color. So I left them in and checked on them every couple of minutes, pulling them out after about 16 minutes. The next batch was ready to go in, so I set it for 16 minutes. That was at least the third mistake.

I didn't taste any until the third batch was already in the oven. Crunch. I started making them much smaller and set the oven for 13 minutes. Those turned out better but were still too crunchy.

Luckily, the crunchiness of the cookies didn't much deter the youth from consuming them when I took the cookies to Sunday School.

So today I decided to try again. I made the cookies much smaller and put the first batch in for 9 minutes, smashing them down a little beforehand. I tasted one while the second batch was in the oven and decided to go down to 8 minutes.

The result is a lovely ginger snap cookie.

Thanks, Dude.

I’ve made them to small in the past, so I made them a bit bigger this time. After the first dozen came of or the oven it gooey in the middle. I did the slight smashing on the rest and they turned out great.

[HuskyFreeNorthwest]

Best ever chocolate chip cookies. Very simple, but totally awesome:

1 cup butter
3/4 cup sugar
1 cup brown sugar

2 eggs
2 t vanilla

3 cups four
1/2 t salt
3/4 t baking soda

1 cup chocolate chips

Cream the butter and sugars together. Beat in the egg and vanilla. Combine the dry ingredients and add to the rest. Then the chips (can't remember the quantity of chips for sure - go with what looks good.)

IMO, the best chocolate chip cookies are still a little gooey when you pull them out of the oven and put them on a cooling rack. That will give them the best consistency when you eat them a few minutes later. In my oven, that means 340 degrees for 12 min.

Don't overmix. There is a significant difference between doing this all by hand with a wooden spoon (preferred) and using beaters or a mixer.

This is a very simple recipe, but with real butter and vanilla, you can't go wrong. I usually cut this recipe in half and make 24 cookies.

These cookies always hit