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  1. #1
    Join Date
    Nov. 15, 2004
    Location
    Nescopeck PA
    Posts
    1,843

    Default Any great cookie recipes?

    Anyone want to share a favorite or two? Hoping to make cookies with the girls this year!
    Maria Hayes-Frosty Oak Stables
    Home to All Eyez On Me, 1998 16.2 Cleveland Bay Sporthorse Stallion
    & FrostyOak Hampton 2008 Pure Cleveland Bay Colt
    www.frostyoaks.com



  2. #2
    Join Date
    Mar. 6, 2002
    Location
    Oregon
    Posts
    6,163

    Default

    These guys are fantastic if you love peanut butter:

    http://allrecipes.com/Recipe/oatmeal...es/detail.aspx

    I made them a few weeks ago. They didn't last long.
    What lies behind us and what lies before us are tiny matters compared to what
    lies with in us. - Emerson



  3. #3
    Join Date
    Nov. 18, 2010
    Location
    california
    Posts
    5,041

    Default

    My daughter and I are baking our favorite Christmas cookies Sunday

    Russian Tea Cakes

    1 cup butter
    1/2 cup powdered sugar
    2 1/4 cups flour
    1/4 teaspoon salt
    3/4 cup chopped walnuts
    1 teaspoon vanilla

    Mix (it can be a little dry) chill (about 30 minutes) roll into balls bake at

    400 degrees for 10-12 minutes

    roll in powdered sugar while warm and again when cool



  4. #4
    Join Date
    Mar. 18, 2005
    Posts
    1,076

    Default

    At xmas time I love to make cake mix cookies and then just frost them with a simple glaze. People just love them as you can make them in tons of flavors, favorites so far are the strawberry chip and cherry chip along with the butter pecan. Just look the recipe up on allrecipe.com I add m n m's, chocolate chips, heath bar chips ect to the yellow cake mix.



  5. #5
    Join Date
    Oct. 29, 2007
    Location
    TN
    Posts
    1,875

    Default

    A softer, fluffier cookie that's a favorite with our family and friends. (Also freezes really well for later!)

    Buttermilk Chocolate Chip:
    • ½ c shortening
    • 1 c sugar
    • 1 egg
    • ¾ c buttermilk
    • 1 tsp vanilla
    • 2 c sifted flour
    • ½ tsp baking soda
    • ½ tsp salt
    • 6 oz choc chips

    Mix flour, salt, soda and set aside. Cream shortening, vanilla, and sugar and then add egg. By hand: alternate adding and stirring in buttermilk and flour mixer. Stir in choc chips. Drop by tsp onto sheet. Mix 3 tsp sugar and ½ tsp cinnamon and sprinkle on cookie before baking. Bake at 375* 8-10 min.
    "Things turn out best for the people who make the best of the way things turn out." ~John Wooden

    Phoenix Animal Rescue



  6. #6

    Default

    sparkled ginger cookies - The BEST gingery snap cookies
    4 Tablespoons coarse sugar (turbinado or demerrera or "sanding" sugar)
    2 cups flour
    1 teaspoon baking soda
    1/4 teaspoon salt
    2 1/2 Tablespoons ground ginger
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground cloves
    1/2 cup canola oil
    1/4 cup molasses
    1/4 cup soy milk
    1 cup sugar
    1 teaspoon vanilla

    sift dry ingredient (except sugar) into a bowl and set aside. in a large bowl
    combine wet ingredients, including sugar and whisk or beat on medium until
    blended. stir in the pre-sifted dry ingredients and mix until well combined. the
    dough will be quite sticky and you may need to dampen your hands to work with
    it. roll the dough into little balls (about 1 Tablespoon) and flatten out to your
    liking... the thinner the cookie the crisper it will be - a slightly thicker cookie
    will yield a crunch on the edges and a slightly chewy interior. press the coarse
    sugar onto the tops of the cookies and bake about 10 minutes at 350 on a greased
    cookie sheet.

    Home-style Chocolate Chip Cookies
    - Best Chocolatety chip recipe - I add chopped hazelnuts

    Any vegans missing that classic homemade chocolate chip cookie indulgence? Well, now you can indulge without
    need for the dairy, eggs, white sugar, or even refined flour if you choose. These cookies can even be made
    wheat-free substituting spelt flour for wheat flour. One other bonus: these are super-easy to make!

    2c 1 cup unbleached all-purpose flour (see note)
    2 tsp 1 teaspoon baking powder
    1 tsp 1⁄2 teaspoon baking soda
    ½c 1⁄4 cup unrefined sugar
    ½ tsp 1⁄4 teaspoon sea salt
    2/3c 1⁄3 cup pure maple syrup
    ½ tsp 1⁄4 teaspoon blackstrap molasses
    2 tsp 1 – 1 1⁄2 teaspoons pure vanilla extract
    ½c 1⁄4 cup canola oil (a little generous)
    2/3c 1⁄3 cup non-dairy chocolate chips

    Preheat oven to 350°F (176°C). In a bowl, sift in the flour, baking powder, and
    baking soda. Add the sugar and salt, and stir until well combined. In a separate
    bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil
    until well combined. Add the wet mixture to the dry, along with the chocolate chips,
    and stir through until just well combined (do not over-mix). Place large spoonfuls
    of the batter on a baking sheet lined with parchment paper and flatten a little. Bake
    for 11 minutes, until just golden (if you bake for much longer, they will dry out). Let
    cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer
    to a cooling rack.

    Note: Unbleached all-purpose flour or spelt flour produces a more classic cookie
    taste and texture, but you can use whole-wheat pastry flour and still get a delicious
    cookie. For a wheat-free version, use spelt flour, but add an extra 2-4 tablespoons of
    the spelt flour to the dry mix (the amount needed varies with brand of spelt flour and
    whether you are using a refined spelt flour versus a less processed spelt flour).

    Note: If, as you are mixing together your batter it appears quite floury and thick,
    simply mix together a couple of teaspoons more canola and maple syrup and
    incorporate it into the batter. Sometimes humidity, type of flour used, and other
    factors can affect the density of the batter and so a touch more liquid may be
    needed.

    Makes 9-12 large to average sized cookies
    “We are what we pretend to be, so we must be careful about what we pretend to be.”
    Kurt Vonnegut, Mother Night



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