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Old 10-15-2011, 11:12 PM   #1
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MMMmmmmm, Yummy, Yummy!!!!!!!!!!!

I just made some really good cookies with Reece's Pieces, milk chocolate chips, and walnuts in them. (sharing the cookies with everybody)

What's your most favorite cookie recipe? Sugar free cookies count too! Make them good as I may try out some of the recipes.

Thanks! Happy baking and munching. (Remember that virtual cookies have no calories in them, but please munch the real cookies responsibly.)
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Old 10-16-2011, 09:36 AM   #2
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My favorite is cookie dough!! Either chocolate chip or oatmeal cookie dough. The tollhouse recipe plus a little extra flourandr the original Quaker Oats recipe are the best.
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Old 10-16-2011, 11:04 AM   #3
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Oatmeal/raisin/walnut cookies rock!!!
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Old 10-16-2011, 11:07 AM   #4
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I like soaking the raisins before adding them, so they're nice and plump.
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Old 10-16-2011, 10:06 PM   #5
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Talking

The Vanishing Oatmeal Cookies recipe on the inside lid of the Quaker Oats box is a good recipe.

I also like SnickerDoodles, Mrs. Field's Peanutbutter cookies,my Grandma's sugar cookie recipe, and almond crescent cookies.

Last edited by Suzizila; 10-16-2011 at 10:09 PM..
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Old 10-16-2011, 10:59 PM   #6
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I like peanut butter cookies, coconut macaroons, and butter cookies too.
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Old 10-16-2011, 11:59 PM   #7
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Cardamon snaps are my fav followed by xmas sugar cookies... yum!
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Old 10-24-2011, 05:10 PM   #8
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i like cookies that arent too sweet. i do love big peanut butter cookies with big chunks of broken chocolate. if you ad salted peanuts, i will love you too! *laffz*
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Old 10-25-2011, 11:04 PM   #9
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Quote:
Originally Posted by APACHEFIRE View Post
i like cookies that arent too sweet. i do love big peanut butter cookies with big chunks of broken chocolate. if you ad salted peanuts, i will love you too! *laffz*
APACHEFIRE,I'll have to try that some time. It sounds really good. I'm in cookie baking mode this week. How about peanutbutter cookies made with crunchy peanutbutter and M&M's in them? I might make those tomorrow. Today I made Reece's Pieces cookies with milk chocolate chips & walnuts and Pumpkin Spice cookies with raisins & walnuts. The Pumpkin Spice cookies turned out well and were soft & very yummy....right out of my mom's cookie book.

We'll have to start a cookie party here.
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Old 10-25-2011, 11:09 PM   #10
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Quote:
Originally Posted by Suzizila View Post
APACHEFIRE,I'll have to try that some time. It sounds really good. I'm in cookie baking mode this week. How about peanutbutter cookies made with crunchy peanutbutter and M&M's in them? I might make those tomorrow. Today I made Reece's Pieces cookies with milk chocolate chips & walnuts and Pumpkin Spice cookies with raisins & walnuts. The Pumpkin Spice cookies turned out well and were soft & very yummy....right out of my mom's cookie book.

We'll have to start a cookie party here.
im allergic to walnuts, thats why i didnt suggest them. but everything else sounds good. yum!
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Old 10-26-2011, 11:22 AM   #11
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im allergic to walnuts, thats why i didnt suggest them. but everything else sounds good. yum!
I'll make a special batch & leave the out the walnuts just for you. Enjoy!
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Old 10-28-2011, 08:46 AM   #12
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http://www.crazydomestic.com/2010/12...-cookies.html#

melting snowman cookies....

just full of WIN!!!

If you're in a hurry, just use store bought sugar cookies, big marshmallows, white frosting (or make your own drizzle) colored frosting tubes or gels......

These are fun and kids love them!!
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Last edited by trouble; 10-28-2011 at 08:55 AM..
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Old 10-28-2011, 08:56 AM   #13
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DON'T KNOCK IT UNTIL YOU TRY IT!!!

1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
14 tablespoons unsalted butter
1/2 cup granulated sugar
3/4 cup packed dark brown sugar
1 teaspoon table salt
2 teaspoon vanilla
1 large egg
1 large egg yolk
4 oz semisweet chocolate bar, diced into 1/4″ pieces
1/2 cup bittersweet chocolate chips (I like Ghirardelli 60% cacao)
3 tablespoons milk chocolate, grated
1 cup bacon that’s been fried until crispy and diced into roughly 1/4″ pieces
Put your oven rack in the middle and heat your oven to 375 degrees. Line a large baking sheet with parchment paper. Whisk 1 3/4 cups flour with 1/2 teaspoon baking soda. Set this aside. Try to do this like me and get as many floury fingerprints as you can all over your clothes.


Fry up a few pieces of bacon. You’ll get about a cup from roughly eight pieces of bacon but if you’re like me, you’ll cook a few pieces extra just in case some disappear like it always seems to happen to me. You want the bacon to be as crisp as possible without being burnt. If you can find good, real hickory smoked bacon, use this.
Burn a few pieces so that you HAVE to eat them so they don’t go to waste. Cut the bacon into roughly (and this is very roughly) 1/4″ pieces.
Heat 10 tablespoons of butter in a 10-inch skillet over medium heat until melted. Continue cooking until it turns a dark, golden brown and smells divine. Swirl this pan constantly and stir the bottom frequently for good measure. Watch this carefully! I’m not going to say how I know this but this goes from ready to burnt quicker than anything. As soon as it’s done, take off the heat and pour immediately into a heatproof bowl. Stir in remaining 4 tablespoons of butter so that they melt.
Put the butter in a large mixing bowl and add 1/2 cup sugar, 3/4 cup packed dark brown sugar, 1 teaspoon salt and 2 teaspoon vanilla. Lament the fact that you are now officially out of Penzey’s Double Strength Vanilla.
Dip a piece (or eight) of bacon into the mixture and eat. Because I said so.
Add egg and egg yolk and mix until mixture is fully incorporated. If you don’t have a mixer, use your whisk – it works just as well.
Let sugar/egg/butter mixture stand for a few minutes. Then whisk again for 30 seconds. Do this several times – you want to make sure that the sugar has “melted” into the liquid. When ready, mixture will be smooth, thick and shiny.
Chop your chocolate. Dust the cat hair off the few pieces that fall on the floor and eat.
Grate your milk chocolate
Using wooden spoon, stir in the flour mixture until just combined. Stir in grated chocolate, chocolate chunks and bacon pieces. Don’t over mix but make sure no flour pockets remain.
Using a teaspoon, place a heaping teaspoon of cookie dough on the baking sheet lined with parchment paper. I get about 12 cookies per baking sheet.
Bake for 10-14 minutes (my oven takes 11 minutes) until cookies are golden-brown and set along the edges but the middle is still soft. Remove from oven and set baking sheet on a wire rack and let cool for at least 10 minutes, keeping the cookies on the baking sheet. Any cookies that are touching each other when they come out of the oven, should be considered ruined and eaten immediately.
TIP: I usually make a whole batch of cookie dough and freeze half of it. Just put it on a baking sheet like you’re going to bake it, stick it in the freezer for a few hours and put the frozen clumps in a freezer bag. I haven’t frozen the ones with bacon but I might leave that out and just stick a few pieces to the top when ready to bake. Take from the freezer, put on a baking sheet and add a few minutes to your normal baking time.
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Subeeds Said:Want to borrow my .30/.30 or do you have your own weapon?

Pigheaded said: "How come noone ever wants to pull pork?"

Joe'sDad said:"Wait. I can do without sweet. Just make it black...like my heart!"
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Old 10-29-2011, 11:45 AM   #14
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I'll make a special batch & leave the out the walnuts just for you. Enjoy!
thankz!
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Old 11-01-2011, 12:47 PM   #15
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Here's a couple recipes for Coconut Macaroons that I want to try SOON.

There's some easier ones that are sugar free, but they tend to fall apart (2 cups unsweetened shredded coconut, sweetener equivalent to 1 cup sugar, 4 egg whites, 1 t. vanilla), but these look DEELISH and I just happened to have most of the ingredients.

FLUFFY MACAROONS
Makes about two dozen
INGREDIENTS

8 oz package shredded unsweetened coconut
6 fresh egg whites (NOT pasteurized)
1/4 tsp salt
1/8 tsp cream of tartar (probably optional)
2 oz (weight; about 1/2 cup) finely-ground almonds or almond flour
1/2 cup storebought sugar-free almond syrup such as Torani

DIRECTIONS

Adjust oven racks to upper-middle and lower-middle positions. Preheat the oven to 350 (next time I think I will bake them at 375 to get more brown, you could try it if you like)
Beat the egg whites with the salt and cream of tartar until stiff peaks form.
Stir together the coconut, ground almonds, and almond syrup. Fold the mixture into the egg whites.
Drop the batter onto a cookie sheet lined with parchment paper, one rounded tablespoon at a time. You may need to use two sheets. Use your fingers to create a point at the top. Alternately, you can use a pastry bag fitted with a star tip to create the macaroons.
Bake until light golden brown, about 15-20 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
Let cool and serve.

CHEWY MACAROONS
Makes about two dozen

INGREDIENTS

1/4 cup coconut cream
Sweetener of choice to equal 6 Tbs sugar (for example, 1/4 tsp pure stevia extract or 9 packets of SweetLeaf stevia)
3 fresh egg whites
1 tsp almond extract (I might bump this up to 1.5-2 tsp)
1/4 tsp vanilla extract
1/4 tsp salt
1.5 tsp honey or agave nectar (probably optional, but I think it helped the texture. I used agave because I had some on hand.)
8 oz package unsweetened shredded coconut
2 oz (weight; about 1/2 cup) finely ground almonds or almond flour

DIRECTIONS

Adjust oven racks to upper-middle and lower-middle positions. Preheat the oven to 375.
Whisk together the coconut cream, egg whites, sweetener, extracts, syrup, and salt in a small bowl. In a large bowl, stir together the coconut and almonds until combined. Add the wet ingredients to the dry and mix well with a rubber spatula.
Chill the batter for 15 minutes.
Drop the dough by rounded tablespoons onto a baking sheet lined with parchment paper. Use your fingers to push each one so that it is pointed at the top.
Bake until light golden brown, about 15 minutes, turning cookie sheets from front to back and switching from top to bottom racks halfway through baking.
Let cool and serve.
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Old 11-02-2011, 11:31 PM   #16
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DANG! if only i wasnt a diabetic 2. i wonder how many carbs in one chewy maccaroonie
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Old 11-03-2011, 10:23 AM   #17
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sugar free cookies

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Originally Posted by APACHEFIRE View Post
DANG! if only i wasnt a diabetic 2. i wonder how many carbs in one chewy maccaroonie

that's a good point. We need to have some sugar free cookie recipes, so everybody can dig into the cookie jar. Does anybody have some good sugar free cookie recipes for me to try out, so i don't get blasted at the next powwow for not having cookies that everyone can enjoy. (That happened last month and I got a special request for some sugar free cookies.)
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Old 11-03-2011, 10:33 AM   #18
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Here is a recipe for all of you pumpkin lovers. Unfortunatley, it isn't sugar free. Does anybody have ideas for tweaking this recipe to make it sugar free? Is there a sugar substitute for brown sugar?



http://www.food.com/recipe/mrs-field...cookies-209940
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Old 11-03-2011, 10:37 AM   #19
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Quote:
Originally Posted by Suzizila View Post
Here is a recipe for all of you pumpkin lovers. Unfortunatley, it isn't sugar free. Does anybody have ideas for tweaking this recipe to make it sugar free? Is there a sugar substitute for brown sugar?



http://www.food.com/recipe/mrs-field...cookies-209940
yes, there is a brown sugar sugar free substitute by Dominoe and also a stevia subsitute also
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Old 11-03-2011, 10:40 AM   #20
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DUH!! Did anyone see those are sugarfree macaroon recipes?? I'm making those for my honey who is a diabetic. They only amount to 2-3 carbs per cookie depending on which kind of sweetener that you use.

The honey/agave syrup in the 2nd recipe is optional. Agave syrup is supposed to be better for diabetics...although it is still high in carbs. I like to use a blend of sweeteners, like erithritol/stevia/xylitol and some spenda or sweetsfree drops.

Just stay away from malitol if you want to avoid the gas/bloating/tummy trouble.

There's lots of websites with good low carb recipes.
http://www.healthyindulgences.net/
http://stuffimakemyhusband.blogspot.com/
http://blog.yourlighterside.com/
http://www.genaw.com/lowcarb/
http://www.phlaunt.com/lowcarb/19060001.php/

And here's one of my FAVS which I already posted here before:
http://www.powwows.com/gathering/sho...chocolate+cake

Version 2 is better. I like to melt some cream cheese and mix in some splenda for an icing, then top it with unsweetened shredded coconut fluffed up with some water mixed with Splenda, squirt a little whipped cream in the center and you have a SNOWBALL!!

I'll start a low carb thread in the Recipe forum cuz the links are all whack in the Recipe Index now.

Here's a link to some other low carb recipes I posted before: http://www.powwows.com/gathering/sho...chocolate+cake
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