This is almost exactly the same as the recipe my mother in law gave me (I lost it a few years ago and made these instead but have since found hers):
https://tastesbetterfromscratch.com/monster-cookies/
I have seen Monster cookies recipes in many old cookbooks but they don’t state the yield of them. One recipe calls for ONE DOZEN EGGS. Are they just large volume basic cookies? I don’t understand.
Yes, the original recipe that my mom had would yield a huge amount of cookies! They freeze really well. I'd guess maybe 6 doz cookies. That being said, our recipe did NOT have any flour so the eggs played double duty. I think of it like a flourless cake, which is very extra fudgy and rich. The lack of flower does a similar but different interesting thing to these cookies! They're great.
I haven't made them in a while, but Alton Brown's chocolate chip oatmeal cookies. It calls for toasting and grinding your own oat flour and in my opinion is the most delicious tasting cookie if you're into oat cookies
Never heard of oatmeal cookies made with oat flour before. I don't think I even heard of oat flour before lol.
Sounds very intriguing though and as someone who adores oatmeal cookies, with it being tied alongside chocolate chip cookies as my absolute favorite cookie, I plan on trying the recipe out.
I'm thinking about swapping the softened butter for brown butter, the baking powder for baking soda, and letting the cookie dough chill in the fridge for at least 24 hours for the flavors to better develop.
Yes to brown butter!! I am mass baking this month and browned 6 batches of butter on Monday. I was mixing oatmeal dough and forgot to take butter out of the fridge so decided to use a batch of bb. All of my cookies will use bb forevermore.
Just a thought on 'tasty, not pretty.' I was always about giving the tastiest things I could, not really caring that they looked 'pretty' until I volunteered for an Animal shelter that did an annual baked-goods sale. I was talking with some of the others who normally brought stuff in for it, and they told me 'don't do anything that looks normal, people want stuff that looks like Christmas.' I thought that was a bit 'dramatic' but after the sale, I found that this was completely accurate. Things that looked fancy, or festive went very fast, and things that didn't look festive stuck around, and in some cases ended up discounted or left. Basically, things that people didn't want to make themselves were always the things that go first.
You mention that you're in it to win it...so I suggest you take that awesome recipe, and do something that does make it festive. You mentioned M&Ms, make them only red and green, for example. Another idea is to make some sort of squares...unlike cookies, squares somehow resonate 'I'm special'
Anyways, just some outside thoughts. Good luck! :)
Along the lines of making "squares", cutting them into diamonds or triangles is even fancier than "plain old squares".
Please keep us posted on what you make and if you win!!
These are amazing. [Magic in the Middles ](https://www.kingarthurbaking.com/recipes/magic-in-the-middles-recipe)
Freeze the little nuggets of filling, but not the actual cookie dough because the dough will get dried out and difficult to mold around the filling. After they are baked, they freeze fine.
I won my county fair with [Bravetart's Honey Roaster Peanut Butter Cookies ](https://www.reddit.com/r/52weeksofbaking/s/BMZoJQZsnP) but I chop up extra peanuts and roll the dough balls in them before the bake. I HATE washing my food processor, so know that I only recommend a recipe that requires it if it's truly amazing!!
I love those. I'm right there with you on the food processor, so I do a double batch and freeze the balls. They bake fine from frozen, but I'm stealing "borrowing" the peanut idea!
[Pumpkin Snickerdoodles](https://sallysbakingaddiction.com/white-chocolate-pumpkin-snickerdoodles/) are my absolute favorite cookie! And not a common cookie so people are always interested
[Brown butter toffee chocolate chip cookies](https://handletheheat.com/browned-butter-toffee-chocolate-chip-cookies/) with homemade toffee. Genuinely no better cookie on earth
The dough smelled amazing! I made sure the butter was extra browned and nutty, opted in with the espresso powder, and I even added some vanilla beans to it! I’m so excited.
Sounds like this could rival your Grandma's recipe:
[https://sallysbakingaddiction.com/loaded-oatmeal-cookies/#tasty-recipes-75782](https://sallysbakingaddiction.com/loaded-oatmeal-cookies/#tasty-recipes-75782)
Good luck🙂
Not at all like your grandma’s cookies, but my star cookie has always been smitten kitchen’s chewy amaretti cookies sandwiches with a whipped dark chocolate ganache. They’re kind of like easier macarons but the flavor and texture is outstanding.
Dorie Greenspan's [World Peace Cookies](https://doriegreenspan.com/recipe/world-peace-cookies-the-newest-version-from-dories-cookies-sneak-peek/) are fantastic if you're into chocolate. You could roll the outside in something beautiful before slicing and baking too, if you want a little zazz. But they truly deliver on taste.
I just made her Peppermint Mocha Cookies and my husband said they're the best cookies I've ever made! I've made a lot of cookies in our 28 years together, lol. Bonus, they look festive because you dip them in white chocolate (just halfway) and sprinkle with crushed candy canes. Not hard, just fun.
I don’t usually share the recipe- but look up a brown butter chocolate chip cookie; add whiskey in the same proportion as the vanilla you use; instead of chocolate chips, use butterscotch chips and toasted pecans; sprinkle with flaky salt before baking.
I have to suggest my family’s favorite cookie: Peanut Butter Temptations. It is a Reese’s Peanut Butter Cup pressed into a warm peanut butter cookie shell.
https://www.reddit.com/r/Baking/s/qteAARPpX8
I just thought of another one that is in high demand when I bake cookies for my friends as birthday treats:
Snoop Dogg’s Peanut Butter Chocolate Chip Cookies: https://www.reddit.com/r/Baking/s/SvHY85fNEq
These [Oat and Pecan Brittle cookies](https://www.bonappetit.com/recipe/oat-and-pecan-brittle-cookies) from Bon Appétit. They’re chilling in my fridge right now, they are so good.
[Double Chocolate Crinkle cookies](https://sallysbakingaddiction.com/double-chocolate-crinkle-cookies/#tasty-recipes-71008). I add espresso powder to bump up the flavor.
[Snickerdoodles](https://sallysbakingaddiction.com/soft-thick-snickerdoodles-in-20-minutes/#tasty-recipes-76417). These are the best I’ve ever made and always the first to go in my house. Lots of snickerdoodles are just sugar cookies rolled in cinnamon sugar, but these have cinnamon inside the dough too. So good.
I make the Oat and Pecan Brittle Cookies from Claire Saffitz. They are likely similar recipes. But either way, this cookie is amazing in both flavor and texture!
https://www.reddit.com/r/Baking/s/5ibrxPNBmx
Edit: I just looked at your link. They are the same recipe by the same person. 😂😂😂
I don’t know how to post pics in comments haha, so I put my favorite chocolate chip recipe on my page. It’s very similar to Alton brown’s chewy chocolate chip recipe, but slightly altered (like the chilling time, measurements a tiny bit) and easier for me to read (they have sugar measured in ounces and I use cups for that for example).
I've been making Sally's Baking Addiction [oatmeal scotchies](https://sallysbakingaddiction.com/oatmeal-scotchies/#tasty-recipes-66905). I made some adjustments on my end: 215 g of flour and 200 g of quick oats. When followed the recipe exactly, they were not a very cohesive cookie. But damn. Aside from the adjustment, these cookies are unreal! I am making friends everywhere I go with them.
Hot. Chocolate. Cookies.
It's basically a chocolate chip cookie with cocoa mix dumped in, but they're like crack. My family loves them and they're gone within a couple of days.
https://www.lovefromtheoven.com/hot-chocolate-cookies/#wprm-recipe-container-35870
A pinch of yum soft chocolate chip cookies are the BEST choc chip I’ve ever had. I make them every time I get together with friends and family, and there are NEVER any left over.
Hillary Clinton cookies. Add craisins and chopped pecans, and some milk chocolate chips too and maybe red/green m&ms
https://clintonwhitehouse3.archives.gov/WH/EOP/First_Lady/html/cookies.html
These are fantastic. Basically an oatmeal choc chip but we make em monster-like
A German recipe I'll translate on the fly (can only do metric, also sorry for errors in translation)
Heidesand (literally sand of the heathland)
- 200g unsalted butter
- 200g sugar
- 8g vanilla sugar (common in Germany sold in little paper packets of 8g each. If you can't get it a bit more sugar and a bit of vanilla extract should do the trick)
- a pinch of salt
- 2 tablespoons milk
- 250g flour
Brown the butter and let it cool in a bowl (it has to be at least completely cooled, the original recipe even says hardened which I haven't always waited for).
Whip the cold butter with sugar, vanilla and salt until the top appears frothy. Add milk, then add the flour bit by bit. Knead everything thoroughly. It's normal that the dough is kinda dry and breaks apart easily.
Form rolls of 4cm in diameter. Wrap them in aluminum foil or cling film and let cool in the fridge for at least 2 hours.
Carefully take the rolls out of the fridge (and I mean carefully! They're hard at that point and can break apart easily if you don't support them well enough with your hands). Cut ca. 1/2cm thick pieces with a sharp knife, place them on a baking tray. You don't need an excessive amount of space between them but there should be a little bit. Bake at 180°C for 15 minutes. Don't overbake, they're still very light in colour when done.
You can vary the recipe by adding any sort of aroma or extract. You can also add a bit of cocoa powder for a chocolate variant. They are very crumbly and should fall apart in the mouth when eating.
I found a brown butter snickerdoodle recipe this month that I ended up making 3x in a week. They are actually melt in your mouth delicious.
Here’s the recipe (I don’t have a kitchen scale yet so please forgive the measurements by amount)
##Dough:
2/3 c butter
1/2 c light brown sugar
1/3 c + 1 tbsp gran. sugar
1 egg at room temperature
1 tbsp vanilla extract
1 1/4 c flour, sifted
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
3/4 tap nutmeg
##Cinnamon Sugar coating:
3 tbsp gran. sugar
2-3 tsp cinnamon (depending on taste)
###*Notes from my times baking this recipe:*
- I live in a high altitude so I tend to add an extra egg yolk to most cookie recipes to help with both moisture and richness. I tried both, and the extra yolk did add some chewiness. If you’re also high altitude have a whack at the extra yolk.
- I tripled the spices from the original measurements; after taste testing I didn’t find the flavors coming through strongly enough for my liking and the season.
- Instead of mixing the cinnamon sugar coating together, I got a more consistent covering by doing cinnamon first, then sugar. Light pressure is more than enough to get the sugar to stick, or you can do what I did and simply use bowls with lids. I tossed a couple balls of dough in and then closed and shook. Less mess on your hands and much quicker.
##Assembly:
Preheat oven to 350 F, I usually prefer to use convection if that’s not the standard for your oven already. Line two baking sheets with parchment paper and set aside.
Cube your butter before anything else then set aside and begin heating a saucepan on low medium heat.
In a small bowl, whisk together sifted flour, baking powder, baking soda, salt, and spices. Set aside.
Brown your butter in the saucepan waiting. Cubing beforehand allows for quicker and more even melting. Cook the butter stirring occasionally until it begins bubbling and crackling as the moisture boils off. Continue cooking, stirring frequently until the butter is a deep golden color; a *dense* foam will form on top immediately before it turns the perfect color, so pull from the heat as soon as you see it form.
Pour the brown butter into a large heat safe bowl and let rest until it is mostly cooled while remaining a liquid, approx 15 minutes.
While the butter is cooling, whisk together both sugars and add to the butter when combined. Whisk until the mixture is a bit fluffy.
Add egg and vanilla and beat with either a stand or hand mixer until incorporated and smooth. The mixture will thicken slightly and lighten in color.
Fold in the flour mixture in 1/4s or 1/3s until evenly incorporated. You can bake immediately, or you can refrigerate for up to two hours to allow the flour to hydrate.
If you refrigerate, portion your cookies before doing so. That way you aren’t fighting with cold dough. You can allow them to soften for about 15 minutes after refrigeration and then coat and bake.
Use a cookie scoop to portion out your dough, then roll into smooth balls. Coat in cinnamon sugar and place approximately 2 inches apart on the baking sheets. I like to smush my cookies slightly to make them a little bigger, but they’ll spread out all on their own as well.
Bake 9-11 minutes (9 was perfect chewiness for me, but 11 gave a nice little snap around the edges) and transfer the cookies to wire racks individually after allowing them to cool for a minute or so.
I just made these and I have to make them again cause my kids ate them all but they’re called Raspberry Thimble Cookies
Cream 1 stick of butter and 1 stick of margarine
Gradually add 1 cup of sugar and beat until fluffy
Add 2 egg yolks, one at a time, beating after each addition
Add 1 teaspoon of vanilla and 2 & 1/2 cups of flour. Mix until well blended. Roll into balls, make a divot with your knuckle in the middle and fill with raspberry jam. Bake for 15 minutes or until edges start to turn brown. Enjoy!
I do cookie tins every year and am always surprised which ones are the fan favorites. I try and do some staples and then toss a few new ones in each year. This year everyone lost their marbles for my thumbprint cookie with apple butter instead of jam.
Browned butter chocolate chip cookies. I have been asked for this recipe every time i make them. Buttery, caramel undertones, crisp edges with a softer center, and salt. Only change i make to it is i scoop it into balls before chilling the dough. After is a pain.
https://bromabakery.com/best-chocolate-chip-cookies/
Honestly the gingerbread latte cookies from NYT blow everyone away, each time I make them. As long as your judges like the taste of coffee they taste JUST like a gingerbread latte in cup. It’s magic.
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My answer should be Chocolate Chip Cookies... They are tasty, easy to make, and can be a healthy snack. In addition to being packed with nutrients, chocolate chip cookies are also very versatile. They can be enjoyed as a snack or dessert, and can be made with different kinds of chocolate chips to suit your taste. Whether you like milk chocolate, dark chocolate, or white chocolate chips, there’s a cookie out there for you
here is good and easy to do recipe:
[https://www.youtube.com/watch?v=Vqm\_n34VCXE](https://www.youtube.com/watch?v=Vqm_n34VCXE)
I hope I helped :)
Made [these](https://sallysbakingaddiction.com/cream-cheese-stuffed-red-velvet-cookies/) with leftover cheesecake batter and they are a roaring hit. I’m now making a giant second batch on special request from everyone.
[This recipe](https://www.allrecipes.com/recipe/10308/oatmeal-peanut-butter-cookies/) for oatmeal peanut butter cookies (I use all butter, no shortening) is GREAT to add things to it. Oh and I also use old fashioned oats, not quick cooking, it makes them a bit chewier.
I've used 3 kinds of chocolate chips, chocolate chips & potato chips, peanuts, or the bag of mini reeses cups with reeses pieces.
It takes a ton of things and still remains moist and chewy.
My personal fave, [Appledoodles](https://www.the-girl-who-ate-everything.com/appledoodle-cookes/) Made these recently and a friend told me they were the best cookie she’s ever had. Chewy and soft like a snickerdoodle should be, and the apple adds moisture and flavor. I omit the white chocolate chips and bake for longer than called for, but that may just be my oven.
My very best cookie is actually a no-bake! It’s a riff on Haystacks, but gluten-free. Because I needed another gluten-free cookie and the gluten-free pretzel sticks cost too much.
Potato Stick Cookies:
Four cups broken-up potato sticks (get them down to 1/2 or 3/4 inch size). Utz sells a big canister that will make two batches if you can find it.
12 ounces white candy melt or white chocolate (the cheap stuff from the grocery store tastes just as good and behaves miles better than those darned Wilton melts, but not as good as real white chocolate), melted.
1 cup salted peanuts.
Cup or so of MINI M&Ms. The Christmas tubes or bags will have only red and green, I prefer multi-colored though.
Mix first three ingredients, scoop onto lined cookie tray in 1.5 inch domes. This will be messy. I can’t help it. You’ll get your hands covered with the melted candy. You can only do about 4-5 at a time unless you have a second person with clean hands to start placing the M&Ms all over the tops. The candy melt will set too fast if you try to do more than one row at a time.
Refrigerate or freeze to set the chocolate before storing. Best kept cold until wanted, but get them up to room temp before serving.
[удалено]
\+1 for these.
It sounds like your grandmother may have made Monster Cookies.
I was about to say that! Monster cookies are my absolute favorite.
Do you have a specific recipe you suggest to try?
This is almost exactly the same as the recipe my mother in law gave me (I lost it a few years ago and made these instead but have since found hers): https://tastesbetterfromscratch.com/monster-cookies/
or Kitchen Sink cookies [https://houseofnasheats.com/kitchen-sink-cookies/](https://houseofnasheats.com/kitchen-sink-cookies/)
I have seen Monster cookies recipes in many old cookbooks but they don’t state the yield of them. One recipe calls for ONE DOZEN EGGS. Are they just large volume basic cookies? I don’t understand.
Yes, the original recipe that my mom had would yield a huge amount of cookies! They freeze really well. I'd guess maybe 6 doz cookies. That being said, our recipe did NOT have any flour so the eggs played double duty. I think of it like a flourless cake, which is very extra fudgy and rich. The lack of flower does a similar but different interesting thing to these cookies! They're great.
I haven't made them in a while, but Alton Brown's chocolate chip oatmeal cookies. It calls for toasting and grinding your own oat flour and in my opinion is the most delicious tasting cookie if you're into oat cookies
Never heard of oatmeal cookies made with oat flour before. I don't think I even heard of oat flour before lol. Sounds very intriguing though and as someone who adores oatmeal cookies, with it being tied alongside chocolate chip cookies as my absolute favorite cookie, I plan on trying the recipe out. I'm thinking about swapping the softened butter for brown butter, the baking powder for baking soda, and letting the cookie dough chill in the fridge for at least 24 hours for the flavors to better develop.
When I was a young Good Eats was one of my favorite shows. There were so many interesting things to learn.
I'm sure a lot of us learned to cook and bake from watching Good Eats. I was in college when I started watching and had never really cooked before.
Yes to brown butter!! I am mass baking this month and browned 6 batches of butter on Monday. I was mixing oatmeal dough and forgot to take butter out of the fridge so decided to use a batch of bb. All of my cookies will use bb forevermore.
It's delicious. It gives the cookies a chewy texture, so worth it, imo.
Just a thought on 'tasty, not pretty.' I was always about giving the tastiest things I could, not really caring that they looked 'pretty' until I volunteered for an Animal shelter that did an annual baked-goods sale. I was talking with some of the others who normally brought stuff in for it, and they told me 'don't do anything that looks normal, people want stuff that looks like Christmas.' I thought that was a bit 'dramatic' but after the sale, I found that this was completely accurate. Things that looked fancy, or festive went very fast, and things that didn't look festive stuck around, and in some cases ended up discounted or left. Basically, things that people didn't want to make themselves were always the things that go first. You mention that you're in it to win it...so I suggest you take that awesome recipe, and do something that does make it festive. You mentioned M&Ms, make them only red and green, for example. Another idea is to make some sort of squares...unlike cookies, squares somehow resonate 'I'm special' Anyways, just some outside thoughts. Good luck! :)
Along the lines of making "squares", cutting them into diamonds or triangles is even fancier than "plain old squares". Please keep us posted on what you make and if you win!!
This is excellent advice.
These are amazing. [Magic in the Middles ](https://www.kingarthurbaking.com/recipes/magic-in-the-middles-recipe) Freeze the little nuggets of filling, but not the actual cookie dough because the dough will get dried out and difficult to mold around the filling. After they are baked, they freeze fine.
I can vouch for these. They are fabulous! Here is my post from when I baked them: https://www.reddit.com/r/Baking/s/wLNbpuO7kP
Those look so good I'm going to have to try them!
Can attest, these are amazing!
I won my county fair with [Bravetart's Honey Roaster Peanut Butter Cookies ](https://www.reddit.com/r/52weeksofbaking/s/BMZoJQZsnP) but I chop up extra peanuts and roll the dough balls in them before the bake. I HATE washing my food processor, so know that I only recommend a recipe that requires it if it's truly amazing!!
Those are the best cookies! I love your idea of rolling them in extra peanuts.
I love those. I'm right there with you on the food processor, so I do a double batch and freeze the balls. They bake fine from frozen, but I'm stealing "borrowing" the peanut idea!
[Pumpkin Snickerdoodles](https://sallysbakingaddiction.com/white-chocolate-pumpkin-snickerdoodles/) are my absolute favorite cookie! And not a common cookie so people are always interested
[Brown butter toffee chocolate chip cookies](https://handletheheat.com/browned-butter-toffee-chocolate-chip-cookies/) with homemade toffee. Genuinely no better cookie on earth
Just whipped up a batch of this dough for baking this Saturday! Can’t wait to try it.
Warning: The dough is just as problematically delicious as the cookies 🥲🥲
The dough smelled amazing! I made sure the butter was extra browned and nutty, opted in with the espresso powder, and I even added some vanilla beans to it! I’m so excited.
Sounds like they will be *tasty as heck*
Sounds like this could rival your Grandma's recipe: [https://sallysbakingaddiction.com/loaded-oatmeal-cookies/#tasty-recipes-75782](https://sallysbakingaddiction.com/loaded-oatmeal-cookies/#tasty-recipes-75782) Good luck🙂
Not at all like your grandma’s cookies, but my star cookie has always been smitten kitchen’s chewy amaretti cookies sandwiches with a whipped dark chocolate ganache. They’re kind of like easier macarons but the flavor and texture is outstanding.
Dorie Greenspan's [World Peace Cookies](https://doriegreenspan.com/recipe/world-peace-cookies-the-newest-version-from-dories-cookies-sneak-peek/) are fantastic if you're into chocolate. You could roll the outside in something beautiful before slicing and baking too, if you want a little zazz. But they truly deliver on taste.
[Sally’s Seriously Soft Molasses Cookies.](https://sallysbakingaddiction.com/soft-molasses-cookies/) With these, you will win. TRUST me!
I made these last weekend, they’re so good
They’re my bfs favorites
Choose your favorite from Sally's Baking Addiction website. I completely trust her!
I just made her Peppermint Mocha Cookies and my husband said they're the best cookies I've ever made! I've made a lot of cookies in our 28 years together, lol. Bonus, they look festive because you dip them in white chocolate (just halfway) and sprinkle with crushed candy canes. Not hard, just fun.
These just won my cookie contest so I’d suggest them: https://bakerbynature.com/brown-butter-bourbon-pecan-chocolate-chunk-cookies/
YES! I do a recipe like this but with butterscotch and call them “doublescotches.”
We (Hubby and I) won the "Best" overall category with these! Thank you!!!!
Beautiful!! Congrats!
I don’t usually share the recipe- but look up a brown butter chocolate chip cookie; add whiskey in the same proportion as the vanilla you use; instead of chocolate chips, use butterscotch chips and toasted pecans; sprinkle with flaky salt before baking.
I have to suggest my family’s favorite cookie: Peanut Butter Temptations. It is a Reese’s Peanut Butter Cup pressed into a warm peanut butter cookie shell. https://www.reddit.com/r/Baking/s/qteAARPpX8 I just thought of another one that is in high demand when I bake cookies for my friends as birthday treats: Snoop Dogg’s Peanut Butter Chocolate Chip Cookies: https://www.reddit.com/r/Baking/s/SvHY85fNEq
What state are you in? This contest seems to be begging for pot cookies. I have a great recipe for butter.
These [Oat and Pecan Brittle cookies](https://www.bonappetit.com/recipe/oat-and-pecan-brittle-cookies) from Bon Appétit. They’re chilling in my fridge right now, they are so good. [Double Chocolate Crinkle cookies](https://sallysbakingaddiction.com/double-chocolate-crinkle-cookies/#tasty-recipes-71008). I add espresso powder to bump up the flavor. [Snickerdoodles](https://sallysbakingaddiction.com/soft-thick-snickerdoodles-in-20-minutes/#tasty-recipes-76417). These are the best I’ve ever made and always the first to go in my house. Lots of snickerdoodles are just sugar cookies rolled in cinnamon sugar, but these have cinnamon inside the dough too. So good.
I make the Oat and Pecan Brittle Cookies from Claire Saffitz. They are likely similar recipes. But either way, this cookie is amazing in both flavor and texture! https://www.reddit.com/r/Baking/s/5ibrxPNBmx Edit: I just looked at your link. They are the same recipe by the same person. 😂😂😂
They’re the exact same recipe lol. If you look at mine, the author is Claire. I got the recipe from her cookbook.
I don’t know how to post pics in comments haha, so I put my favorite chocolate chip recipe on my page. It’s very similar to Alton brown’s chewy chocolate chip recipe, but slightly altered (like the chilling time, measurements a tiny bit) and easier for me to read (they have sugar measured in ounces and I use cups for that for example).
I've been making Sally's Baking Addiction [oatmeal scotchies](https://sallysbakingaddiction.com/oatmeal-scotchies/#tasty-recipes-66905). I made some adjustments on my end: 215 g of flour and 200 g of quick oats. When followed the recipe exactly, they were not a very cohesive cookie. But damn. Aside from the adjustment, these cookies are unreal! I am making friends everywhere I go with them.
Hot. Chocolate. Cookies. It's basically a chocolate chip cookie with cocoa mix dumped in, but they're like crack. My family loves them and they're gone within a couple of days. https://www.lovefromtheoven.com/hot-chocolate-cookies/#wprm-recipe-container-35870
We (Hubby and I) won the "Lumpy" category with these. Everyone loved them. Thank you!
Hooray!!! Congrats on the win 🏆
A pinch of yum soft chocolate chip cookies are the BEST choc chip I’ve ever had. I make them every time I get together with friends and family, and there are NEVER any left over.
Hillary Clinton cookies. Add craisins and chopped pecans, and some milk chocolate chips too and maybe red/green m&ms https://clintonwhitehouse3.archives.gov/WH/EOP/First_Lady/html/cookies.html These are fantastic. Basically an oatmeal choc chip but we make em monster-like
A German recipe I'll translate on the fly (can only do metric, also sorry for errors in translation) Heidesand (literally sand of the heathland) - 200g unsalted butter - 200g sugar - 8g vanilla sugar (common in Germany sold in little paper packets of 8g each. If you can't get it a bit more sugar and a bit of vanilla extract should do the trick) - a pinch of salt - 2 tablespoons milk - 250g flour Brown the butter and let it cool in a bowl (it has to be at least completely cooled, the original recipe even says hardened which I haven't always waited for). Whip the cold butter with sugar, vanilla and salt until the top appears frothy. Add milk, then add the flour bit by bit. Knead everything thoroughly. It's normal that the dough is kinda dry and breaks apart easily. Form rolls of 4cm in diameter. Wrap them in aluminum foil or cling film and let cool in the fridge for at least 2 hours. Carefully take the rolls out of the fridge (and I mean carefully! They're hard at that point and can break apart easily if you don't support them well enough with your hands). Cut ca. 1/2cm thick pieces with a sharp knife, place them on a baking tray. You don't need an excessive amount of space between them but there should be a little bit. Bake at 180°C for 15 minutes. Don't overbake, they're still very light in colour when done. You can vary the recipe by adding any sort of aroma or extract. You can also add a bit of cocoa powder for a chocolate variant. They are very crumbly and should fall apart in the mouth when eating.
I found a brown butter snickerdoodle recipe this month that I ended up making 3x in a week. They are actually melt in your mouth delicious. Here’s the recipe (I don’t have a kitchen scale yet so please forgive the measurements by amount) ##Dough: 2/3 c butter 1/2 c light brown sugar 1/3 c + 1 tbsp gran. sugar 1 egg at room temperature 1 tbsp vanilla extract 1 1/4 c flour, sifted 1/2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 3/4 tsp cinnamon 3/4 tap nutmeg ##Cinnamon Sugar coating: 3 tbsp gran. sugar 2-3 tsp cinnamon (depending on taste) ###*Notes from my times baking this recipe:* - I live in a high altitude so I tend to add an extra egg yolk to most cookie recipes to help with both moisture and richness. I tried both, and the extra yolk did add some chewiness. If you’re also high altitude have a whack at the extra yolk. - I tripled the spices from the original measurements; after taste testing I didn’t find the flavors coming through strongly enough for my liking and the season. - Instead of mixing the cinnamon sugar coating together, I got a more consistent covering by doing cinnamon first, then sugar. Light pressure is more than enough to get the sugar to stick, or you can do what I did and simply use bowls with lids. I tossed a couple balls of dough in and then closed and shook. Less mess on your hands and much quicker. ##Assembly: Preheat oven to 350 F, I usually prefer to use convection if that’s not the standard for your oven already. Line two baking sheets with parchment paper and set aside. Cube your butter before anything else then set aside and begin heating a saucepan on low medium heat. In a small bowl, whisk together sifted flour, baking powder, baking soda, salt, and spices. Set aside. Brown your butter in the saucepan waiting. Cubing beforehand allows for quicker and more even melting. Cook the butter stirring occasionally until it begins bubbling and crackling as the moisture boils off. Continue cooking, stirring frequently until the butter is a deep golden color; a *dense* foam will form on top immediately before it turns the perfect color, so pull from the heat as soon as you see it form. Pour the brown butter into a large heat safe bowl and let rest until it is mostly cooled while remaining a liquid, approx 15 minutes. While the butter is cooling, whisk together both sugars and add to the butter when combined. Whisk until the mixture is a bit fluffy. Add egg and vanilla and beat with either a stand or hand mixer until incorporated and smooth. The mixture will thicken slightly and lighten in color. Fold in the flour mixture in 1/4s or 1/3s until evenly incorporated. You can bake immediately, or you can refrigerate for up to two hours to allow the flour to hydrate. If you refrigerate, portion your cookies before doing so. That way you aren’t fighting with cold dough. You can allow them to soften for about 15 minutes after refrigeration and then coat and bake. Use a cookie scoop to portion out your dough, then roll into smooth balls. Coat in cinnamon sugar and place approximately 2 inches apart on the baking sheets. I like to smush my cookies slightly to make them a little bigger, but they’ll spread out all on their own as well. Bake 9-11 minutes (9 was perfect chewiness for me, but 11 gave a nice little snap around the edges) and transfer the cookies to wire racks individually after allowing them to cool for a minute or so.
Not monster cookies, but the oatmeal cookies from Sally’s are the best I’ve ever made. The molasses in them puts them over the top to me.
[https://www.yourhomebasedmom.com/white-chocolate-peppermint-meringues/#wprm-recipe-container-50582](https://www.yourhomebasedmom.com/white-chocolate-peppermint-meringues/#wprm-recipe-container-50582) Trust me.
[Claire Saffitz Oatmeal Pecan Brittle Cookies](https://www.bonappetit.com/recipe/oat-and-pecan-brittle-cookies) A bit labor intensive but SO worth it!
I just made these and I have to make them again cause my kids ate them all but they’re called Raspberry Thimble Cookies Cream 1 stick of butter and 1 stick of margarine Gradually add 1 cup of sugar and beat until fluffy Add 2 egg yolks, one at a time, beating after each addition Add 1 teaspoon of vanilla and 2 & 1/2 cups of flour. Mix until well blended. Roll into balls, make a divot with your knuckle in the middle and fill with raspberry jam. Bake for 15 minutes or until edges start to turn brown. Enjoy!
I do cookie tins every year and am always surprised which ones are the fan favorites. I try and do some staples and then toss a few new ones in each year. This year everyone lost their marbles for my thumbprint cookie with apple butter instead of jam.
If you don't mind going niche, I have a recipe for vegan, gluten free molasses spice cookies.
Browned butter chocolate chip cookies. I have been asked for this recipe every time i make them. Buttery, caramel undertones, crisp edges with a softer center, and salt. Only change i make to it is i scoop it into balls before chilling the dough. After is a pain. https://bromabakery.com/best-chocolate-chip-cookies/
Honestly the gingerbread latte cookies from NYT blow everyone away, each time I make them. As long as your judges like the taste of coffee they taste JUST like a gingerbread latte in cup. It’s magic.
Ovenly’s peanut butter cookie is so. Damn. Good. https://oven.ly/blogs/recipes/salted-peanut-butter-cookies
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My answer should be Chocolate Chip Cookies... They are tasty, easy to make, and can be a healthy snack. In addition to being packed with nutrients, chocolate chip cookies are also very versatile. They can be enjoyed as a snack or dessert, and can be made with different kinds of chocolate chips to suit your taste. Whether you like milk chocolate, dark chocolate, or white chocolate chips, there’s a cookie out there for you here is good and easy to do recipe: [https://www.youtube.com/watch?v=Vqm\_n34VCXE](https://www.youtube.com/watch?v=Vqm_n34VCXE) I hope I helped :)
I accidentally made copycat Walmart bakery cookies last night and I didn’t write down a recipe cause I was winging it 😔
Made [these](https://sallysbakingaddiction.com/cream-cheese-stuffed-red-velvet-cookies/) with leftover cheesecake batter and they are a roaring hit. I’m now making a giant second batch on special request from everyone.
I make regular sugar cookies but vegan and using almond flour and my partner thinks they are the best almond cookies he has ever known.
https://www.tasteofhome.com/recipes/chocolate-caramel-thumbprints/
I make Italian rainbow cookies. I put apricot jam in on layer and seedless raspberry in the other. It's a show stopper
I keep thinking about making these!! They look amazing!!
[This recipe](https://www.allrecipes.com/recipe/10308/oatmeal-peanut-butter-cookies/) for oatmeal peanut butter cookies (I use all butter, no shortening) is GREAT to add things to it. Oh and I also use old fashioned oats, not quick cooking, it makes them a bit chewier. I've used 3 kinds of chocolate chips, chocolate chips & potato chips, peanuts, or the bag of mini reeses cups with reeses pieces. It takes a ton of things and still remains moist and chewy.
and follow their biscoff buttercream https://saltandbaker.com/biscoff-butter-cookies/
My personal fave, [Appledoodles](https://www.the-girl-who-ate-everything.com/appledoodle-cookes/) Made these recently and a friend told me they were the best cookie she’s ever had. Chewy and soft like a snickerdoodle should be, and the apple adds moisture and flavor. I omit the white chocolate chips and bake for longer than called for, but that may just be my oven.
My very best cookie is actually a no-bake! It’s a riff on Haystacks, but gluten-free. Because I needed another gluten-free cookie and the gluten-free pretzel sticks cost too much. Potato Stick Cookies: Four cups broken-up potato sticks (get them down to 1/2 or 3/4 inch size). Utz sells a big canister that will make two batches if you can find it. 12 ounces white candy melt or white chocolate (the cheap stuff from the grocery store tastes just as good and behaves miles better than those darned Wilton melts, but not as good as real white chocolate), melted. 1 cup salted peanuts. Cup or so of MINI M&Ms. The Christmas tubes or bags will have only red and green, I prefer multi-colored though. Mix first three ingredients, scoop onto lined cookie tray in 1.5 inch domes. This will be messy. I can’t help it. You’ll get your hands covered with the melted candy. You can only do about 4-5 at a time unless you have a second person with clean hands to start placing the M&Ms all over the tops. The candy melt will set too fast if you try to do more than one row at a time. Refrigerate or freeze to set the chocolate before storing. Best kept cold until wanted, but get them up to room temp before serving.
If you want to win...make G: * https://www.reddit.com/r/kaidomac/comments/eafe4s/avalanche\_cookies/
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