Homemade Cookie Recipes - No Store Bought Here

• 2 3/4 cups all purpose flour
• 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1 cup butter, softened
• 1 large egg
• 1 1/2 cups white sugar
• 1 tsp. vanilla extract

Preheat oven to 375 degrees F.

In a small bowl mix flour, baking soda and baking powder; set aside.

In a separate bowl, cream together, butter (hint: be sure butter is completely soft) and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Place rounded teaspoons balls of dough on un-greased cookie sheet.

Bake 8-10 minutes or until golden brown. Let stand 2 minutes before removing to wire rack to cool.

• 2 cups sifted all-purpose flour
• 1/4 cup sugar
• 2 tsp. butter, room temperature
• 1/2 tsp. salt
• 2 tsp. vanilla extract
• 2 1/2 cups finely chopped macadamia nuts

Preheat oven to 350 degrees F.

Sift flour, salt and sugar together; work in butter and vanilla. Add 2 cups finely chopped nuts; mix well.

Shape dough into 1/2-inch balls. Roll half of the ball in remaining nuts; place on greased baking sheets.

Bake at 350 degrees for about 35-40 minutes. Roll plain half of cookies in sifted confectioners' sugar while still warm.

• 3 medium eggs, beaten
• 3 medium eggs, beaten
• 1/2 cup sugar
• 1 tsp. vanilla
• 2 tsp. baking soda
• 1/2 cup soft butter or margarine
• 1 1/2 cups peanut butter
• 4 1/2 cups oatmeal
• 1 cup semi-sweet chocolate, chopped or pieces
• 1/4 cup dates or raisins (optional)
• 3/4 cups chopped walnuts

Combine sugars, vanilla, eggs, baking soda, butter and peanut butter. Add remaining ingredients and mix thoroughly.

Drop by heaping teaspoonfuls onto a greased baking sheet; flatten slightly.

Bake in a 350 degrees oven for 12 minutes.

You're gonna love these soft peanut butter cookies...but not nearly as much as your kid's will.

• 1 egg
• 1/2 c. shortening
• 1 t. soda
• 1 t. vanilla extract
• 1 c. sugar
• 1/4 c. buttermilk
• 1/2 t. salt
• 1 c. flour

Sift dry ingredients together.

Beat egg well. Add sugar and shortening and continue beating until creamy.

Add flour mixture alternately with milk. Add vanilla. Add another 1 1/2 c. flour.

Roll out dough thin if crisp cookies preferred a little thicker if soft cookies.

Bake 375 until golden brown.

• 1/2 cup oil
• 3 (1-ounce) squares unsweetened chocolate, melted
• 2 cups sugar
• 4 eggs
• 2 tsp. vanilla extract
• 1/2 tsp. salt
• 2 cups all-purpose flour
• 2 tsp. baking powder
• Confectioner's sugar

Mix oil, melted chocolate and sugar. Beat in eggs 1 at a time; add vanilla.

Stir in salt, flour and baking powder. Mix well.

Chill several hours or overnight.

When ready to bake, roll by teaspoon fulls into balls in confectioner's sugar.

Put on un-greased cookie sheet and bake 10-12 minutes at 350 degrees.

• 1/2 cup shortening
• 1 cup sugar
• 2 eggs
• 1 1/4 cups molasses
• 4 cups all-purpose flour
• 2 tsp salt
• 1 tsp ginger
• 1 tsp cinnamon
• 1/2 cup buttermilk

Cream shortening and sugar; add eggs and molasses, and mix well.

Combine dry ingredients. Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.

Drop dough by teaspoonfuls, 1 1/2 inches apart, onto lightly greased cookie sheet.

Bake 350* for 10-12 minutes.

• 2 cups sifted all-purpose flour
• 1 cup white sugar
• 1/2 cup shortening
• 1 tsp. salt
• 1/2 cup molasses
• 1 egg
• 1 1/2 tsp. baking soda
• 1 tsp. vanilla extract
• 1 to 1 1/2 cups raisins
• 1 cup quick cooking oats
• 1 cup chopped walnuts or pecans, optional

Preheat oven to 375 degrees F.

Cream together sugar and shortening; add egg and molasses; beat well. Add sifted dry ingredients and mix well. Add vanilla and stir in oatmeal and raisins. Stir in nuts.

Drop by teaspoonfuls on to greased or parchment lined baking sheets. Bake for 10-12 minutes.

• 2 sticks butter
• 1 cup brown sugar
• 1 tsp. soda
• 1 tsp. vanilla
• 4 cups flour
• 1 cup sugar
• 2 eggs, beaten
• 1 tsp. salt
• 2 cups pecans pieces
• 6 pieces wax paper

Soften butter; add sugars and mix well. Add eggs, soda, salt, vanilla and nuts. Mix well. Gradually add flour, mixing thoroughly.

Divide dough into 6 parts. Shape each part in a long roll on wax paper and refrigerate until firm.

Cut into thin slices and bake on cookie sheets lined with wax paper

Bake in 350 degrees oven until light brown. Remove from cookie sheet, but let cookies cool on wax paper.

Each roll makes 2 to 4 dozen cookies. This makes it easy to bake some today and freeze some for another day.

• 2 cups all-purpose flour
• 2 (1 oz.) unsweetened baking chocolate squares, broken into pieces
• 1/2 tsp. baking soda
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1/3 cup white sugar
• 1 Tbsp. red food coloring
• 3/4 cup sour cream
• 2/3 cup brown sugar, firmly packed
• 1/2 tsp. salt
• 1 cup semi-sweet chocolate chips
Cream Cheese Filling
• 1/4 cup unsalted butter, room temperature
• 4 oz. cream cheese, room temperature
• 2 cups confectioners' sugar
• 1/2 tsp. vanilla extract

Preheat oven to 375 degrees F. Position rack in the middle of oven

Grease baking sheets or line with parchment paper. Sift together the flour, baking soda and salt.

Break chocolate squares into small chunks, place in a microwave safe bowl and microwave on High until chocolate melts. Stir the chocolate until smooth; set aside .

In a large bowl, beat 1/2 cup butter, white and brown sugar until smooth. Mix in the red food coloring and chocolate, until well blended. Add half of the sifted dry ingredients, stirring until well mixed. Beat in the sour cream and mix in the remaining dry ingredients. Fold in the chocolate chips.

Drop spoonfuls of dough 2 inches apart onto cookie sheets.

Bake one sheet at a time, until they spring back when pressed, about 9 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.

For the cream cheese frosting, whip 1/4 cup butter, cream cheese and vanilla until smooth. Slowly blend in the powdered sugar, in small portions, until the frosting reaches the desired consistency.