Best Aunt Coras Worlds Greatest Cookies Recipes

Cora's World Famous Chocolate Chip Cookies! image

Provided by Juju Bee

Categories Dessert

Time 20m

Yield 36 serving(s)

Number Of Ingredients 10

1 cup butter, softened slightly
1 cup sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
3 1/2 cups flour
1 cup semi-sweet chocolate chips or 1 cup milk chocolate chips
1/3 cup nuts, if desired (walnuts, almonds etc.)

Steps:

Preheat oven to 350°.
Mix butter and sugars until well blended.
Add eggs and vanilla; mix well.
Add baking powder and baking soda directly into the butter mixture and mix VERY WELL!.
Stir in the flour- mixture will be thick, use your hands to mix if needed.
Mix in chips and nuts, if desired.
You can roll balls of dough into small balls for a prettier cookie, but in my opinion- the texture is better if you just drop on cookie sheet in globs.
Bake at 350° for 10-12 minutes or until golden.

Nutrition Facts : Calories 168.3, Fat 7.6, SaturatedFat 4.3, Cholesterol 25.3, Sodium 96.9, Carbohydrate 24.1, Fiber 0.7, Sugar 14.1, Protein 2.1

World's Best Cookies Aka That 70s Elusive Cornflake Cookies image

Provided by Loves2Teach

Categories Dessert

Time 42m

Yield 4 dozen, 24 serving(s)

Number Of Ingredients 12

1 cup butter
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar
1 egg
1 cup crushed corn flakes
1 cup chopped nuts (I use walnuts or pecans)
1 cup quick-cooking oatmeal
4 cups flour, decrease to 3 1/2 cups for a chewier cookie
1 tablespoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract

Steps:

Nutrition Facts : Calories 345.9, Fat 20.3, SaturatedFat 6.6, Cholesterol 28.1, Sodium 325.4, Carbohydrate 38, Fiber 1.4, Sugar 17.7, Protein 4

Peanut Butter Chocolate Chip Cookies image

Provided by HeatherFeather

Time 30m

Yield 36-48 cookies

Number Of Ingredients 8

1 cup sweet unsalted butter, at room temperature
1 cup sweet creamy peanut butter (do not use reduced fat versions - I use Jiff or Peter Pan brands)
1 cup granulated sugar
1 cup brown sugar or 1 cup light muscovado sugar, packed
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
2 cups semi-sweet chocolate chips

Steps:

Preheat oven to 325 degrees F.
Have ready at least 2 baking sheets lined with parchment paper.
Cream butter until smooth.
Add peanut butter and both sugars and beat until combined well.
Add egg and beat well.
Stir in flour and baking soda gradually until well combined.
Stir in chocolate chips by hand.
Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).