Best Drop Cookie Recipe Ever?

Here are several recipes to choose from:





http://www.cooks.com/rec/search?q=Drop+C鈥?/a>Best Drop Cookie Recipe Ever?
Jacinto's - A moist and delicious drop cookie.





PREP TIME 10 Min


COOK TIME 13 Min





INGREDIENTS


1 cup butter, softened


1 (3 ounce) package cream cheese


3/4 cup brown sugar


1/2 cup white sugar


2 eggs


2 1/4 cups all-purpose flour


1 teaspoon baking soda


10 ounces milk chocolate candy bar, chopped


1 cup flaked coconut


1 3/4 cups chopped walnuts








DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


In a medium bowl, cream together the butter, cream cheese, brown sugar and white sugar until smooth. Beat in the eggs one at a time, mixing well after each. Combine the flour and baking soda; stir into the sugar mixture. Mix in the chopped chocolate, coconut and walnuts. Drop by rounded tablespoons onto ungreased cookie sheets.


Bake for 11 to 13 minutes in the preheated oven, or until golden brown. Remove from baking sheets to cool on wire racksBest Drop Cookie Recipe Ever?
White Chocolate and Pecan Cookies





1 1/4 cups all-purpose flour


1/2 cup butter


1/2 teaspoon baking powder


1/2 teaspoon salt


1/2 cup granulated sugar


1/4 cup firmly packed brown sugar


1 large egg


1 teaspoon vanilla extract


1/2 cup coarsely chopped white chocolate


1/3 cup chopped pecans


In large bowl beat sugar and butter together until fluffy. Add the egg and vanilla; mixing well.


Sift together the flour, salt, and baking powder; add to the creamed mixture, stirring until just mixed. Add white chocolate and nuts, stirring until just mixed.


Spoon dough out onto a ungreased cookie sheet.


Bake at 375*F (190*C) for about 5 to 10 minutes, or until golden brown on the bottom. Allow to cool slightly on the cookie sheet before removing to wire rack to finish cooling.


Makes 3 dozen.
Oatmeal Raisin Cookies





36 cookies 26 min 15 min prep





Whisk together and set aside


2 cups all-purpose flour


1 teaspoon baking soda


1 teaspoon baking powder


1 teaspoon kosher salt


Cream wet ingredients


1 cup unsalted butter, softened


1 cup sugar


1 cup dark brown sugar, firmly packed


2 large eggs


2 teaspoons vanilla


Then stir in


3 cups oats (not instant)


1 1/2 cups raisins





Preheat oven to 350掳.


Whisk dry ingredients; set aside.


Combine wet ingredients with a hand mixer on low.


To cream, increase speed to high and beat until fluffy and the color lightens.


Stir the flour mixture into the creamed mixture until no flour is visible.


(Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate.


Fill cookie scoop with dough.


(Use a #40 cookie scoop; it measures 2 tablespoon of dough) Press against side of bowl, pulling up to level dough.


Drop 2-inches apart onto baking sheet sprayed with nonstick spray.


Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.


Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
Chocolate Chocolate Chip Cookies. . .the best. They are like rich wonderful brownies in cookie form. East too!





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