You are in: Home / Cookbooks / Cookies and Brownies
Lost? Site Map

87 recipes in

Cookies and Brownies

« Previous 1 2 3 4 5 Next »
Displaying up to 20 pages of results. To see all results, or register.

Use to fill recipe #333348. From Mom's recipe box. Makes enough to fill about 36 hamentashen.

Recipe #336328

Recipe #139972

These are chewy, fudgy, SUPER EASY cookies that you can probably make right now! I have watched these disappear time and again and everyone is always asking for the recipe. It is almost embarrassing to give it out, it is that easy :) Enjoy! (12/14/06: I wanted to add that Betty Crocker has updated this recipe by adding 1 tsp. vanilla extract, but I don't want to change the original recipe.) *12/22/07: Please see my tips at the end of the recipe! **12/23/08: Betty Crocker has now added a version of the same exact recipe in which the cookie dough balls are rolled in granulated sugar instead of powdered sugar. I've tried this and they're also very good.

Recipe #32614

For use with recipe #333348. Makes enough to fill about 24 hamentashen. From Mom's recipe box.

Recipe #336336

From Nigella Lawson's "Nigella Express"

Recipe #319963

Adapated from a recipe at WeightWatchers.com

Recipe #318089

Recipe #321094

Something to have with that cup of tea or coffee without the guilt if you are following a Weight watchers points plan. Points for ingredients are in brackets. Mixture makes 16 at 1 point each.

Recipe #161282

The intersection of three classic cookies - it doesn't get better than this. Adapted from a recipe by Brown Eyed Baker. http://bit.ly/bsC5ut

Recipe #414408

Adapted from a recipe by Kerry Saretsky at Serious Eats http://tinyurl.com/d7b834 - She describes them as "These cookies are to die for—the texture of a crumbly-chewy chocolate chip cookie, studded with buttery pine nuts, perfumed with exotic, but sweet and familiar vanilla. Then there's the flavor you just can't place off the top of your head, that tart, fruity sweetness of the pomegranate molasses. These are very special, with an upscale, artisan flavor, and comforting, addictive sweet texture. Dipped in milk, they're a surprise wrapped in an everyday cookie wrapper."

Recipe #363277

Posted to the "Cooking-Dragon" mailing list by Susan. She says, "Critics of vegan cookies beware: this one will have you eating your words… and the cookies!" She also notes, "Unbleached all-purpose flour produces a more decadent cookie with classic taste and texture. You can, however, use whole-wheat pastry flour and still have a cookie that is fantastic (really!)."

Recipe #333031

I forget where I found this. It's a bit messy, but very tasty.

Recipe #321095

These come out rather like a chocolate shortbread - a little on the sandy side. Be sure to let the glaze cool and thicken slightly or it will drip right off. Adapted from Nigella Christmas by Nigella Lawson

Recipe #403956

Adapted from a recipe by Kathy at allrecipes.com. Not crunchy like the originals, but boy, are they good! DON'T make them too big, or they get unwieldy.

Recipe #320982

Mexican chocolate is known for the addition of cinnamon, and often chile. These deeply chocolaty cookies have a little kick from the cayenne. Adapted from Chow: http://bit.ly/XH9k6Z

Recipe #494381

These cookies have the most wonderful flavor. Not to sweat. They are great with coffee or ice cream.

Recipe #270175

Adapted from Budget Bytes. http://bit.ly/VWeJLw

Recipe #494023

From my friend Sam http://copperbadge.livejournal.com - Similar to a recipe from Martha Stewart's Cookies.

Recipe #385338

Tender, crumbly, addictive little cookies. You can sub any other flavorant you like for the lime zest - lemon zest, vanilla bean, chocolate. You really need a stand mixer to get the right texture. Adapted from a recipe by Jenny McCoy at Serious Eats. http://bit.ly/9djp7E

Recipe #416364

Adapted from a recipe by janetk at allrecipes.com. The original recipe was for "cookies", but the reviewers there complained about the texture being too cakey, so I made them mini-muffins instead. Use quick oats, NOT INSTANT. For the pudding, use a cooked variety, not instant. If you don't have whole wheat flour, just use 3/4 cup all-purpose.

Recipe #377421

« Previous 1 2 3 4 5 Next »
Displaying up to 20 pages of results. To see all results, or register.
Advertisement

Free Weekly Newsletter

Get the latest recipes and tips delivered right to your inbox.

Your e-mail is safe. Privacy Policy
Advertisement