The Tollhouse bag recipe is my go-to as well. I also leave the nuts out, and I add about a third of a cup of cocoa powder. Chocolate Chocolate Chip cookies, can’t go wrong there.
I also have a really good Spritz cookie recipe that I’ll scare up, it gets raves whenever I take the time to make them.
Oatmeal craisin cookies done. I think I may have added too much vanilla. :dubious:
Chocolate cookies with White Chips
3/4 cup butter flavored oil
3/4 cup cocoa powder
2 cups sugar
2 teaspoons vanilla
4 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
4 ounces white chips
Blend together first four ingredients. Stir in eggs and beat well. Mix together flour, baking powder and salt and add to mix. Stir in chips.
This dough will be quite soft, so it works better if it’s thoroughly chilled before portioning. But if you are in a hurry you can dip it at once. I use a #30 scoop for smaller cookies(that’s roughly two tablespoons of dough). Or roll into small balls and place on cookie sheet. Allow room for them to spread, the balls will flatten out.(No, it’s not a dirty joke!:D) Bake at 350 degrees for about ten minutes. They over bake easily so keep an eye on them. Allow to cool on pan somewhat before taking them off pan.
If you make the dough but leave out the chips, roll cookie balls in powdered sugar and bake. As they flatten the surface “cracks” and you have excellent Chocolate Crinkle Cookies.
Basically chocolate chip cookie dough baked in a pie crust.
Oh, dear. I may have to make this one for my husband. I can’t have any, but he and our daughter would love it!
so after letting these cool and having 3 :eek: I have to say, yummy. And I think I prefer the craisins, they aren’t as strong in flavor as the raisins and seem more balanced with the other flavors in the cookie. I think adding white chocolate chips and macadamia nuts would make it even better next time!
The GirlChild had a boyfriend for a while who made THE BEST CHOCOLATE CHIP COOKIES EVER ON THE FACE OF THE EARTH.
No, seriously. The classic recipe is great and all, and I’ve had some other terrific versions - but this kid’s were absolutely amazing. Choco-chip crack.
And he refuses to share the recipe. 
So if you read a story someday about some guy named Jeff being held hostage à la Misery for a chocolate chip cookie recipe - I know that guy.
(I don’t really bake, so I don’t have much to contribute. But I’m having a grand time following along!)
Maybe it’s the Million Dollar Pie recipe made into standard cookies?
Here’s a cheese biscuit recipe done in a loaf pan:
I add garlic, but well…
3 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
4 ounces cheddar cheese, cut into 1/4 inch cubes
1 1/4 cups milk
3/4 cup sour cream
3 Tablespoons of butter, melted
1 egg, lightly beatenHeat oven to 350 degrees. Grease a 9×5 loaf pan with oil. In a bowl, whisk together the first 5 ingredients. Carefully stir in cheese cubes until covered in flour mixture, this will help prevent your cheese sinking to the bottom of your loaf of bread. In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture, stir until just combined, do not over stir. Spread the mixture into the loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.
[noparse]I’m not sure of the awesomest recipes, but I think we can agree that these take the cake for the worst.[noparse]
Her main complaint was that they were too floury.
Really? That was the problem with the recipe?
Yeah, they benefit from cooling and sitting a bit. You can also refrigerate the dough for up to 12 hours or so, which tends to give you a crispy edge and a chewy middle. Usually, when I want cookies, I want them NOW, DAMMIT!
I have a recipe somewhere for the most awesome chocolate chip cookies ever. “Chocolate chip” is a misnomer, as they’re made with dark chocolate disks (feves). I got it from the NYT site quite some time ago, but I’m not sure what you would search under.
Oh, here it is. This one recommends chilling the dough for 24 hours, and they are truly amazing. I found the disks at a local store, so didn’t have to order them. I would think you could use bars of bittersweet chocolate and just break them up.
Not to be a prude, but I think a warning, or at least a “possibly NSFW” note could have accompanied that link. Really nasty.
If it helps, from what I read somewhere else, that color is all food coloring, not blood.
I mean…it’s not really not safe for work…there’s no nudity or anything…it’s just gross.
Not mind safe? Not lunch safe?
I guess I was wrong, but still…ewww!
Can’t be any worse than kitty litter cake.
I tried these for the first time this past holiday season and they may be the best cookie I’ve ever had. It’s not your ordinary oatmeal cookie. Everyone who tried them wanted the recipe.
Cranberry Orange Oatmeal Cookies
Mix the following ingredients on low:
2 sticks butter
1 1/2 cups white sugar
1/2 cup liquid eggs (or 2 eggs)
1 tsp vanilla
Then add the following and continue mixing:
2 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
When that is all well incorportated, stir in by hand until combined:
2 cups old fashioned rolled oats
1 cup Craisins
1 tbsp orange zest - use a microplane to zest 2 oranges - just the orange part, no white
1 1/2 cups white chocolate chips
You can freeze the dough at this point for later use. Just put into a zip top bag, squeeze out as much air as possible, seal, then put into another bag and seal the same way.
When you are ready to bake, thaw dough in refrigerator. Preheat oven to 350 degrees. Use parchment paper on your cookie sheets and you won’t need to spray or worry about sticking or cleanup. I use a scoop so my cookies are all the same size. Place dough 2 inches apart. Bake 8-10 minutes if using a small scoop, 10-12 minutes if using a larger scoop. Let cool for a minute or two before removing from cookie sheet to a cooling rack.
Just realized you wanted recipes for quick oats. You could possibly substitute in quick oats here, but quick oats are precooked, then dried. They may not have as nice a result as the old fashioned rolled oats.
I bet the quick oats would work especially if I let the dough sit over night in the fridge
First, maybe your workplace is cool with having “cuntbarf” in your browser history, but that might vary by workplace.
Second, didja take a look in the sidebar?
Damn, that’s a really explicit photo! :eek:
I usually snarf down a half-dozen that never even make it as far as the oven.
Our kitchen manager likes the chocolate chip cookie dough but doesn’t eat them baked, go figure!