Recipe

Dough - 12 Different Kinds Of Cookies - X12 Recipe

	Kitchenwitchcooks / All my dishes 1 year, 3 months ago How easy it is to make cookies from your own homemade mix! I have also included smaller batches for your use - Prep:15m Cook:10m Servings:8	Kitchenwitc
	from my kw collection and recipesecretsnet

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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.

Directions

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Comments

ambus 1 year, 2 months ago said:
Wow...I love cookies.I'm sure this will be a great addition to my saved recipes.Thanks for posting.

cherylannxo 1 year, 2 months ago said:
Oh Girl, all I have to say is WOW I have never seen so many cookies in 1 place. This is a great post. thank you so very much for sharing. You definitely deserve more than a 5 for this one. But that is all they 'fork' out here..wink ;)...Have a wonderful day...Cheryl

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