More cookies recipes

Teresa Heinz Kerry's pumpkin spice cookies (2004)

1 cup (2 sticks) unsalted butter, room temperature

1 cup sugar

1 egg

1 cup canned pumpkin puree (from a 15-ounce can; do not use pumpkin pie filling)

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon allspice

1 cup chopped walnuts

1 cup raisins

Heat oven to 375 degrees. Coat two large baking sheets with nonstick cooking spray. With electric mixer, cream together butter and sugar. Beat in egg, pumpkin and vanilla. Sift together flour, baking powder, salt, cinnamon and allspice. Stir into pumpkin mixture. Stir in chopped walnuts and raisins. Drop batter by rounded tablespoonfuls onto prepared baking sheets. Bake at 375 degree 12-15 minutes, until golden on edges. Cool on wire racks. Yield: 5 dozen

Source: www.parents.com

Laura Bush's oatmeal-chocolate chunk cookies (2004)

1 1/2 cups (3 sticks) unsalted butter, at room temperature

1 cup granulated sugar

1 1/2 cups light-brown sugar

3 eggs

1 tablespoon vanilla extract

3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

2 teaspoons cinnamon

3 cups quick cook oats

2 cups chopped walnuts

3 cups (1 1/2 eight-ounce packages) chocolate chunks

2 cups coarsely chopped dried sour cherries

Heat oven to 350 degree F. Line 2 large baking pans with parchment paper. With an electric mixer, cream together the butter and both sugars. Beat in eggs, 1 at a time, then beat in vanilla. Add flour, baking powder, salt, cinnamon and oats; slowly beat until blended. Stir in walnuts, chocolate and cherries. Drop by tablespoonfuls onto prepared cookie sheets. Bake at 350 degrees for 12-15 minutes, until golden brown. Cool on pan on wire rack for 1 minute. Transfer cookies directly to racks to cool completely. Yield: 8 dozen.

Source: www.parents.com

Tipper Gore's ginger snaps (2000)

3 3/4 cups all-purpose flour

1 1/2 teaspoons baking soda

2 1/2 teaspoons ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

3/4 cup (1 1/2 sticks) butter, at room temperature

2 cups sugar

2 eggs

1/2 cup molasses

2 teaspoons white distilled vinegar.

Heat oven to 325 degrees. Mix flour, baking soda, ginger, cinnamon and cloves in large bowl. In large bowl, beat butter with electric mixer at medium speed until smooth and creamy, 1 minute. Gradually beat in sugar. Beat at medium speed until combined, 2 minutes. Add eggs, one at a time, beating after each. Beat in molasses and vinegar until combined, 1 minute. On low speed, beat in flour mixture. For each cookie, roll 1 rounded tablespoon dough into ball. Place 2 inches apart on ungreased baking sheet. With fork, flatten each, and make cross-hatch pattern. Bake in oven 15 to 16 minutes, until slightly browned around edges. Remove cookies to rack to cool. Yield: about 4 dozen cookies.

Source: www.parents.com

Texas governor's mansion cowboy cookies (Adapted from Laura Bush) 2000 winner

3 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon baking soda

1 tablespoon ground cinnamon

1 teaspoon salt

1 1/2 cups (3 sticks) butter, at room temperature

1 1/2 cups granulated sugar

1 1/2 cups packed light-brown sugar

3 eggs

1 tablespoon vanilla

3 cups semisweet chocolate chips

3 cups old-fashioned rolled oats

2 cups sweetened flake coconut

2 cups chopped pecans (8 ounces)

Heat oven to 350 degrees. Mix flour, baking powder, baking soda, cinnamon and salt in bowl. In a very large bowl, beat butter with an electric mixer at medium speed until smooth and creamy. Gradually beat in sugars, and combine thoroughly. Add eggs one at a time, beating after each. Beat in vanilla. Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans. For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart. Bake for 15 to 17 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool. Yield: 3 to 3 1/2 dozen cookies.

Source: www.parents.com

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