Home Bakers, favorite cookie to make and eat?

I love anything with choc. chips.

Snicker-doodles are best eaten warm. Try this easy recipe.

Topping:

3 tablespoons sugar

1/2 teaspoon cinnamon

Pecans

For the cookie dough:

3 1/2 cups flour

1 tablespoon baking powder

2 teaspoons baking soda

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 cup butter

2 cups sugar

2 eggs

1 tablespoon light corn syrup

2 1/2 teaspoons vanilla extract

In a small bowl, stir together the sugar and cinnamon and set aside.

To make the cookie dough, stir together the dry ingredients.

In a bowl cream the butter. Add the sugar and continue to mix, then add the eggs, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended.

Chill dough 1 hour if it's sticky or difficult to handle.

Preheat oven to 375 degrees F.

Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. Place on an un-greased sheet pan 2 1/2 inches apart. Place pecan in the center. Bake for 10 to 12 minutes until puffed up and the surface is slightly cracked. Let cool on the sheet pan a few minutes before removing to a wire rack to cool.

Servings: makes 24 squares

Level of difficulty: Easy

Preparation Time: 1 hour

Cooking Time: 50 minutes

Ingredients

For the base

225g plain flour

100g caster sugar

225g butter

100g semolina

175g butter

175g caster sugar

4 tbsp golden syrup

1 x 397g can condensed milk

200g plain chocolate, broken into pieces

Method

1. Set the oven to 160C/gas2. Lightly grease a 20cm x 33cm oblong/ Swiss roll tin.

2. Place all the ingredients for the base into a food processor and whizz together until they form a smooth dough (if preferred this can be done by hand in a bowl).

3. Press the mixture into the base of the Swiss roll tin and prick with a fork. Bake for about 30-40 minutes until golden and firm. Set aside to cool.

4. To make the topping, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted.

5. Bubble the mixture gently for five to eight minutes, stirring all the time until thick and fudge-like. Pour over the cold shortbread in an even layer. Leave to cool.

6. Melt the chocolate in a bowl over a pan of simmering water.

7. Pour the chocolate over the toffee and leave to set. Cut into small squares and store in an airtight tin.

more of a bar than a cookie but the best I have ever had and for the base you can substitute any shortbread recipe

Probably good old peanut butter cookies. Everyone in my family loves them, including our two beagles! I like Nestle Tollhouse chocolate chip cookies, but they always seem to turn out flat as a pancake. I don't know how cookie stores get them thicker without having the center stay gooey.

Mint Chip Mcnoodle Cookies you can make them in so many flavors.

Choose favorite choclate chip flavor

melt in pan 2 tablespoons of milk

mix in ramen noodles

spoon on waxed paper

place in freezer for 30 min

and a yummy crunchy cookie I love them...

I love baking chocolate chip cookies. I have a recipe for one kind that uses only white sugar and adds a touch of almond extract. They're fabulous!

I love the traditional chocolate chip cookie but at holiday times I like making all kinds, snickerdoodles, russian teacakes, biscotti, etc...

my mum makes swedish cookies, i like to make lemon drop cookies, yum

ahh..theanswer would be the good ol chocolate chip cookie...