Gourmet Cookie Bouquets Recipe Blog

Archive for the ‘Drop Cookies’ Category

Ingredients:

• 1 cup butter

• 1 cup sugar

• 1/2 cup brown sugar

• 2 eggs

• 1 tsp. vanilla

• 3 cups flour

• 2/3 cup cocoa

• 1 tsp. soda

• 1 tsp. salt

• 1 bag of miniature marshmallows

Cream together sugars and butter in a large mixing bowl. Then add the eggs and vanilla stirring well. Sift together the flour, cocoa, soda and salt. Add to the mixture. Fold about a 1” ball of dough around a single mini-marshmallow (so there is a marshmallow in the middle of each cookie). Roll the tops of the cookies in sugar. Bake cookies at 375° for 8 to 10 minutes or until they crack. Cool on a wire rack and store in an airtight container.

If you liked this dessert, you'll love this recipe for Fudgemallow Delight.

These cookies are perfect for oatmeal cookie lovers who don’t like raisins, but will devour chocolate instead!

• 2 cups butter

• 1 1/2 cups sugar

• 1 1/2 cups brown sugar

• 4 eggs

• 2 tsp. vanilla

• 2 tsp. baking soda

• 1 tsp. salt

• 3 1/2 cups flour

• 4 cups oatmeal

• 1-12 oz. package chocolate chips

• 1 cup chopped nuts (optional)

Cream together the sugars and butter. Add eggs and vanilla mixing well. Sift together the flour, soda and salt; add to the wet ingredients. Finally, stir in the oatmeal, chocolate chips and nuts if desired. Drop dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 350° for 9 to 10 minutes. Let cool on a wire rack and store in an airtight container.

For more delicious oatmeal cookie recipes, try:

• Chewy Oatmeal Molasses Cookies
• Oatmeal Coconut Cookies
• Oatmeal Cereal Cookies

Ingredients:

• 1/2 cup shortening

• 2 eggs

• 1 1/4 cups white sugar

• 1/3 cup molasses

• 1 3/4 cups flour

• 1 tsp. baking soda

• 1 tsp. salt

• 1 tsp. cinnamon

• 2 cups rolled oats

• 1/2 cup chopped walnuts

• 1 cup chopped dates (optional)

Cream together the shortening and sugar. Add the eggs and molasses stirring well. Sift together the flour, salt, baking soda and cinnamon. Add to the wet ingredients and mix well. Finally stir in the oats, walnuts and optional dates. Drop by tablespoonfuls onto a lightly greased cookies sheet. Bake at 400° for 8 to 10 minutes. Cookies are quite tender and soft so allow them to cool a couple minutes on the cookie sheet before transferring to a wire rack for complete cooling. Store the cookies in an airtight container.

If you love oatmeal, you'll love these recipes:

• Sugar Free Oatmeal Cookies (Diabetic)
• Oatmeal Chocolate Chippers
• Oatmeal Coconut Cookies
• Oatmeal Cereal Cookies

I don’t know about your family, but mine likes their cookies a little more chewy than crisp so they love these chewy gooey cookies!

• 3/4 cup white sugar

• 1 cup brown sugar

• 1 cup butter

• 1 Tbsp. vanilla

• 2 eggs, slightly beaten

• 3 cups flour

• 3/4 tsp. baking soda

• 3/4 tsp. salt

• 2 cups semi sweet chocolate chips

• 10 caramels, each cut into 4 thin slices

• 1 cup chopped walnuts (optional)

Preheat oven to 350°. In large bowl, cream sugars and butter together. Add the vanilla and eggs mixing well. Sift the dry ingredients together and slowly add to the batter. Beat well, then fold in the chocolate chips, caramel slices and nuts. Roll dough into 2” balls and place on cookie sheet with about 2 inches of space between balls. Bake for 10 to 12 minutes. Cool cookies on wire rack and store in an airtight container.

For a great batch of chocolate chip cookies, read about the Secrets to Making the Perfect Chocolate Chip Cookie.

This monster sized recipe can be cut in half or even fourths to accommodate a smaller event or family. No matter how many you choose to make, the cookie monsters in your life will love them!

• 1 lb shortening

• 2 lbs brown sugar

• 2 lbs white sugar

• 1 dozen eggs

• 1/4 cup vanilla

• 3 lbs peanut butter

• 1 lb chocolate chips

• 1 lb chopped walnuts

• 8 tsp. soda

• 1 lb plain M&M candies

• 18 cups oatmeal

In a giant size mixing bowl, cream together the sugars and shortening. Add the eggs and vanilla stirring well. Mix in the rest of the ingredients until thoroughly blended together. Drop by spoonful onto cookie sheet for regular size cookies or by ice cream scoopful for true giant cookies. Bake at 350° for 12 minutes or until golden brown. Recipe makes 20 dozen regular sized gourmet cookies. NOTE – this dough freezes well so bake as many as you need when you make the dough and then divide the rest of the dough into smaller batches to freeze in plastic wrap and tin foil (or a freezer Ziploc bag). Then just take out the dough, thaw it, and bake as directed.

To learn more on cookie bouquets, try this article All About Cookie Bouquets.