Good Housekeeping Great Recipes: Cookies: A Mini Cookbook

By Hearst

Twenty-one scrumptious cookies…plus the secrets to making them perfectly!
Whether fudgy and chewy or crispy and golden, cookies deliver great flavor in just a few luscious bites.  No wonder everyone loves them. But your cookie jar won't be well stocked unless it's filled with treats from this tempting collection.
These drop cookies are quick to mix up, fun to spoon onto cookie sheets, and a snap to bake. You'll find all-time classics like Chewy Peanut Butter, Chocolate Chip, and Drop Sugar Cookies as well as regional specialties like Mcintosh Oatmeal Cookies, Moravian Spice Crisps, and Almond Tuiles. You won't find more decadent and satisfying treats anywhere; they're the best ever whipped up in the Good Housekeeping Test Kitchen! And all the cookies have been triple-tested for perfection, making this collection even sweeter.

• Language: English
• Publisher: Hearst
• Release date: Aug 30, 2011
• ISBN: 9781588169693

Book preview

Good Housekeeping

GREAT RECIPES

COOKIES

If you enjoy the

recipes in this cookbook,

we invite you to browse our

other Good Housekeeping

titles, available here.

CONTENTS

CHOCOLATE CHIP COOKIES

CHOCOLATE-CHUNK COOKIES

CHOCOLATE WOWS

TRIPLE-CHOCOLATE CHUBBIES

WHITE CHOCOLATE-CHERRY MACADAMIA JUMBOS

CHEWY PEANUT BUTTER COOKIES

DROP SUGAR COOKIES

DROP BROWN-SUGAR COOKIES

GRANDMA’S OATMEAL-RAISIN COOKIES

MCINTOSH OATMEAL COOKIES

LOW-FAT OATMEAL-RAISIN COOKIES

MORAVIAN SPICE CRISPS

SOFT APPLESAUCE-RAISIN COOKIES

CHEWY MOLASSES-SPICE COOKIES

LEMONY SOUR-CREAM COOKIES

COCONUT COOKIES

ALMOND MACAROONS

CHOCOLATE-HAZELNUT MACAROONS

BLACK-AND-WHITE COOKIES

LOLLIPOP COOKIES

WHOOPIE PIES

PERFECT COOKIES EVERY TIME

METRIC CONVERSION CHARTS

CHOCOLATE CHIP COOKIES

Here’s America’s favorite cookie. You might want to bake a double batch, because they will disappear in no time. For a wonderfully decadent variation, try the White Chocolate–Cherry Macadamia Jumbos.

ACTIVE TIME: 15 MINUTES • BAKE TIME: 10 MINUTES PER BATCH

MAKES: 36 COOKIES

1¼ CUPS ALL-PURPOSE FLOUR

½ TEASPOON BAKING SODA

½ TEASPOON SALT

½ CUP BUTTER OR MARGARINE

(1 STICK), SOFTENED

½ CUP PACKED LIGHT BROWN SUGAR

CUP GRANULATED SUGAR

2 LARGE EGGS

1½ TEASPOONS VANILLA EXTRACT

1 PACKAGE (6 OUNCES) SEMISWEET

CHOCOLATE CHIPS (1 CUP)

2 CUPS PECANS (8 OUNCES), CHOPPED

(OPTIONAL)

1 Preheat oven to 375°F. In small bowl, combine flour, baking soda, and salt.

2 In large bowl, with mixer at medium speed, beat butter and brown and granulated sugars until light and fluffy. Beat in eggs and vanilla until well combined. Reduce speed to low; beat in flour mixture just until blended. With wooden spoon, stir in chocolate chips and pecans, if using.

3 Drop dough by rounded tablespoons, 2 inches apart, on two ungreased cookie sheets. Bake until golden around edges, 10 to 12 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking. With wide metal spatula, transfer cookies to wire racks to cool completely.

4 Repeat with remaining dough.

EACH COOKIE: ABOUT 80 CALORIES | 1 G PROTEIN | 11 G CARBOHYDRATE | 4 G TOTAL FAT (2 G SATURATED) | 1G FIBER | 13 MG CHOLESTEROL | 79 MG SODIUM

CHOCOLATE-CHUNK COOKIES

A cookie jar just isn’t well stocked unless there’s something chocolate in it. This cookie is