Cookies

Roll-Out Cookie Recipe

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 egg
• 1 1/2 teaspoons vanilla extract
  Easy-Add vanilla extractAdd to shopping list vanilla extract
• 1/2 teaspoon no-color almond extract
  Easy-Add no-color almond extractAdd to shopping list no-color almond extract
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt

Makes:

Makes about 3 dozen cookies.

Instructions:

step 1

Preheat oven to 400°F.

step 2

In large bowl, beat butter and sugar with electric mixer until light and fluffy.

Add egg and extracts; mix well.

step 3

Combine flour, baking powder and salt; add to butter mixture 1 cup at a time,

mixing after each addition. Do not chill dough.

step 4

Divide dough into 2 balls. On a floured surface,

roll each ball into a circle approximately 12 in. wide and 1/8 in. thick.

step 5

Dip cookie cutter in flour before each use.

Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned.

Recipe may be doubled.

Chocolate Chip Cookies

Ingredients:

• 2 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter , softened
• 1/2 cup granulated sugar
• 1/2 cup firmly packed dark brown sugar
• 1 egg
• 1 teaspoon pure vanilla extract
  Easy-Add pure vanilla extractAdd to shopping list pure vanilla extract
• 1 1/2 cups semi-sweet chocolate chips

Makes:

About 2 dozen cookies.

Tools:

• 15 1/4 x 10 1/4 in. Recipe Right® Cookie Pan

Instructions:

step 1

Preheat oven to 350ºF.

step 2

In medium bowl, combine flour, baking soda and salt. In large bowl, beat butter and sugars with electric mixer until light and fluffy. Add egg; mix well. Add flour mixture to butter mixture; mix well. Stir in chips. Drop by rounded tablespoons onto ungreased cookie pan.

step 3

Bake 11-13 minutes or until edges are golden brown. Cool 3 minutes on pan; remove and cool completely on cooling grid.

Chocolate Butterscotch Chip Cookies

Ingredients:

• 2-1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter , softened
• 1/2 cup granulated sugar
• 1/2 cup firmly packed brown sugar
• 1 egg
• 1/2 cup semi sweet chocolate chips
• 1/2 cup butterscotch chips

Makes:

About 2 dozen cookies.

Tools:

• Recipe Right Non-Stick 10 in. Round Cooking Grid
  Easy-Add Recipe Right Non-Stick 10 in. Round Cooking GridAdd to shopping list Recipe Right Non-Stick 10 in. Round Cooking Grid
• 15 1/4 x 10 1/4 in. Recipe Right® Cookie Pan

Instructions:

step 1

Preheat oven to 350ºF.

step 2

In medium bowl, combine flour, baking soda and salt. In large bowl,

beat butter and sugars with electric mixer until light and fluffy.

Add eggs; mix well. Add flour mixture to butter mixture; mix well. Stir in chips.

Drop by tablespoonfuls onto ungreased cookie pan.

step 3

Bake 11-13 minutes or until edges are golden brown.

Cool 3 minutes on pan; remove and cool completely on cooling rack.

Chocolate Chunk Cookies

Ingredients:

• 2-1/2 cups old fashioned or quick oats uncooked
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter softened
• 1 cup granulated sugar
• 1 cup brown sugar packed
• 2 eggs
• 1 teaspoon Madagascar Pure Vanilla Extract
  Easy-Add Madagascar Pure Vanilla ExtractAdd to shopping list Madagascar Pure Vanilla Extract
• 12 ounces semi-sweet or milk chocolate coarsely chopped
• 1-1/2 cups walnuts coarsely chopped

Makes:

About 4 dozen cookies. Each cookie serves 1.

Tools:

• Cookie Sheet
  Easy-Add Cookie SheetAdd to shopping list Cookie Sheet
• Cookie Scoop

Instructions:

step 1

Place small amount of oats in blender container; process until powdered. Repeat until all oats are powdered. Combine powered oats, flour, baking powder, baking soda, and salt; mix well. In large bowl, beat butter and sugars with electric mixer until light and fluffy. Blend in eggs and vanilla. Add dry ingredients to sugar mixture; mix well. Stir in chocolate and walnuts. Chill at least 1 hour. Preheat oven to 375°F. Dip cookie dough with cookie scoop; place 2 inches apart on ungreased cookie sheet. Bake 10-12 minutes or until lightly browned. Remove cookies to wire rack to cool.

step 2

Freeze Ahead Directions: Prepare cookie dough as directed above. Using cookie scoop, drop balls of dough, close together, onto ungreased cookie sheet. Freeze. Place frozen dough in airtight container. When ready to bake, preheat oven to 375°F. Place frozen cookie dough, 2 inches apart, on ungreased cookie sheet. Bake 15-20 minutes or until lightly browned.

Peanut Butter Cookies with Milk Chocolate Chips

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup confectioners' sugar
• 1/4 cup firmly packed brown sugar
• 1/4 cup creamy peanut butter
• 3 tablespoons unsalted butter, softened
• 1/4 cup vegetable oil
• 1 teaspoon pure vanilla extract
  Easy-Add pure vanilla extractAdd to shopping list pure vanilla extract
• 1 egg
• 3/4 cup milk chocolate chips

Makes:

About 3 dozen cookies

Tools:

• Recipe Right® 2 Piece Medium and Large Cookie Pan Set
  Easy-Add Recipe Right® 2 Piece Medium and Large Cookie Pan SetAdd to shopping list Recipe Right® 2 Piece Medium and Large Cookie Pan Set
• Recipe Right Non-Stick 16 x 10 in. Cooking Grid

Instructions:

step 1

Preheat oven to 350°F.

step 2

In small bowl, combine flour, baking powder, baking soda, and salt. In large bowl, beat peanut butter and butter with electric mixer until light and fluffy; add sugars and continue beating until creamy. Gradually beat in vegetable oil and vanilla; add egg. Add flour mixture; beat until just combined. Stir in chocolate chips. Drop dough by rounded teaspoons onto ungreased cookie sheet, spacing 1-1/2 in. apart.

step 3

Bake 11-13 minutes or until puffed and golden. Cool 1 minute on cookie sheet; transfer to a cooling grid and cool completely.

White Chocolate Macadamia Nut Cookies

Ingredients:

• 2-1/4 cups all purpose flour
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 1 cup (2 sticks) unsalted butter , softened
• 1/2 cup granulated sugar
• 1/2 cup firmly packed dark brown sugar
• 1 egg
• 1/2 cup white chocolate chips
• 1/2 cup chopped macadamia nuts

Makes:

About 2 dozen

Tools:

• Perfect Results Medium Cookie Pan

Instructions:

step 1

Preheat oven to 350ºF.

step 2

In medium bowl, combine flour, baking soda and salt. In large bowl, beat butter and sugars with electric mixer until light and fluffy. Add egg; mix well. Add flour mixture; mix well. Stir in chips and nuts. Drop by tablespoonfuls onto ungreased cookie pan.

step 3

Bake 11-13 minutes or until edges are golden brown. Cool 3 minutes on pan. Remove to cooling grid; cool completely.

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