BEST COOKIE RECIPES
Following are some of my best cookie recipes. They will soon become your favorites too! Before you dive in to make my some of my best cookie recipes, I want to give you some tips that are worth reading. After reading these tips, you will have perfect cookies EVERY time. Cookie Baking Tips Cookie jar cookies are the chunky sweets of lunch boxes and afternoon snacks, the grab-’em cookies of kids on the run and the midnight snacks of just about anyone old enough to be up late. They are easy to prepare with children because, other than the measurements, there’s almost nothing precise about these sweets. They are either spooned out onto baking sheets or shaped into balls. What does count is how you bake them. Always start with a cool baking sheet - pull one that’s just out of the oven, and your dough will ooze and melt before it bakes. Choose sturdy baking sheets that won’t twist or warp under heat. Avoid insulated baking sheets - they bake more slowly than standard sheets and while they’ll never give you burnt bottoms, they usually won’t give you beautifully golden ones either. Always line the baking sheet with parchment paper or a silicone mat, which will not only make clean-up easy, but will help the cookies to bake more evenly. Using the same amount of dough to shape each cookie will guarantee even baking of your cookies. You’ll also get cookies of roughly equal size, so you’ll avoid any arguments about who got the biggest one. Some cookies like to spread out in the oven, but even non-spreaders shouldn’t be crowded on the baking sheet; all cookies need space so the oven’s heat can bake their edges properly. When you are making one of my best cookie recipes, don’t be in too much of a rush when you bake them either, no matter how eager you are to eat them. Just as it’s important now to crowd the dough on the baking sheets, it’s important not to crowd the oven in an attempt to reduce the number of batches. If you do, the heat won’t circulate evenly around the baking sheets. Some cookies do fine when you bake two sheets at a time and rotate them at the midway point, while others do best when they are baked one sheet at a time in the center of the oven. Finally, if the little (or big) monsters haven’t devoured your cookies straight off the cooling racks, you might actually have some to pack into a cookie jar. If that’s the case, here’s a word of advice: keep crunchy kinds in one jar and the soft, chewy ones in another - mix them up, and you’ll end up with a jar full of softies, since crisp cookies are defenseless against moisture from neighbors. When making my best cookie recipes - Use high quality ingredients and you will have the most flavorful cookies. Do NOT sift the flour, but lightly spoon it into a measuring cup and level it off with a butter knife. Please measure accurately. Use large eggs, unsalted butter and pure vanilla extracts; no imitations. When baking, use parchment paper on the baking sheets; no greasing and easy clean up. Space cookies two inches apart to they can spread without touching the next cookie. Chill the dough for at least two hours before doing cut-outs. If you bake them a couple minutes less than the time specified, you will have a chewier cookie. Add two more minutes and your cookie will be crunchier. Cool cookies completely before frosting.
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