Chocolate chip....with macadamia nuts!

or....carrot delight cookies rolled in powdered sugar....

Oh, I should have mentioned. Once a year I have lovely cookies, but I don't bake them, a friend brings me wonderful Christmas cookies. All the fussy, decorated, dipped, layered, rolled fancy stuff...

Her Russian Tea Cakes are just about my favorites. I wear a powdered sugar smile and don't even share those with DH....

Hands down, chocolate chip! I usually bake 5 or 6 batches for our bike clubs charity ride in September.

rhizo, my contribution to the conversation was that I don't have any varieties to choose from. suggesting that those who do are fortunate.

If you thought my comment was unnecessary, I kind of feel the same about yours. But your post did give glenda yet another opportunity to vote me off the island.

I don't make cookies any more, too tempting for us diabetics, but I used to make some my high school home ec teacher taught us to make they were her favorite Sand tarts. I haven't thought of those in a long time. Her name was Hazel B.

For anytime cookies I would say the oatmeal raisin ones on the Quaker Oats lid. But I have my other favorites depending on time of year.

Chocolate Pixie's (aka Chocolate Crinkles) were my favorite, but what a mess to make, so they were Christmas-only. I need to find a gluten-free version - or come up with a recipe myself, and use confectioner's-style Swerve instead of powdered sugar.

There is also a Whole Wheat Sugar Cookie recipe from the Kansas Wheat Commission that is to die for. I add a couple secret ingredients from King Arthur Flour - Fiori di Sicilia - which is an "all-natural citrus- and vanilla-scented flavoring", and also a tiny amount of finely chopped candied orange (also from King Arthur).

The favorite cookie I send out to work with hubby are Peanut Butter Crunch Cookies (low-carb and diabetic-friendly). They don't last 10-minutes at work.

Now that I'm gluten-free, I make a completely different group of recipes using almond flour, or the pulp leftover from making almond milk (or other nut milk), and my original sorghum cookie recipes I developed for a little sorghum mill just outside of town.

I make this little gluten-free, sugar-free, dairy-free recipe all the time (2-3 times a month) - or any time I have a banana that needs used - and switch the add-in ingredients and make them something different each time.

SUPER-SIMPLE BANANA COOKIES

Makes twelve to thirteen 2-inch cookies. [I bake them in my Solar Oven or my Convection/Microwave Oven on a 12-inch pizza pan.]

1 (small) ripe banana (or half of a large banana)

1 c. quick oats

1/2 c. dried fruit (any kind you like - I usually use less than this amount)

2 T. coconut oil (melted)

1/2 t. vanilla

pinch of salt

Peel banana and cut into 4-5 slices. With an electric hand-held mixer, beat the banana until nearly smooth. Add the coconut oil, vanilla and salt; mix again. Stir in oatmeal by-hand, and mix well. Add dried fruit (or other add-ins, see more information below). Using a #50 portion scoop (or about 1 T.) place dollops on a parchment-lined cookie sheet. With a fork, or your hand covered with a plastic sandwich bag or piece of plastic wrap, pat the dollops into a small 2-inch round (about 1/2" or less thick). These cookies do NOT spread. Bake in a preheated 350°F oven for 25-minutes, or until lightly browned. You can bake this cookie a little longer if you'd like a crisp cookie. (You can easily double or triple this recipe, but don't make them any larger - they fall apart if you do.)

Add-in ideas:

-Snip several dried apricots with kitchen scissors into 1/4" cubes. Instead of using vanilla, use almond extract, instead of vanilla, and add 1/4-cup of dried apricots (cubed) and 1/4 c. sliced almonds.

-Add 1/4 c. mini chocolate chips and 1/4 c. finely chopped pecans. You can use 2 T. mini chocolate chips and 2 T. cacao nibs, along with the chopped pecans.

-Add 1/4 c. diced dates and 1/4 c. finely chopped walnuts or pecans.

-Add 1/4 c. dried blueberries and 1/4 c. chopped pecans or unsalted sunflower seeds.

-Add 1/2 c. dried cherries (snip with kitchen scissors into 2-4 pieces) or dried cranberries/Crasins. If you can find orange- or cherry-flavored Crasins, they are very tasty in these cookies. If the pieces are large, cut them with scissors.

-Use small currants instead of raisins.

-Grainlady

Sandtarts we make these every Christmas!

I make snickerdoodles sometimes, as shown here.

My favourite are oatmeal.

I am with watchmelol, oatmeal raisin made from the Quaker Oat box.

Like Snidley, we don't keep cookies in the house much anymore. We occasionally buy Oreo cookies, though, because my stepson gets the hankering for them - I don't. I now make only varieties of fudge to give to friends - neither of us need the calories from cookies or candy. IF I do get the desire for cookies, it would be chocolate chip.

Pecan Meltaways. Some people call them snowballs or Mexican wedding cakes or various other names. These are a little different because they are made with part corn starch. I got the recipe many years ago from a cookie contest in Mother Earth News. I added the pecans and changed the name....they were just "meltaways". I used to take them to all functions that wanted you to bring something and everyone always wanted the recipe.

Pecan Meltaways

1 cup sifted all-purpose flour
1 cup cornstarch
1 cup butter, softened
1/2 cup powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla
Powdered sugar
1 cup chopped pecans

Sift flour and cornstarch together and set aside. In large mixing bowl,
cream butter and gradually beat in sugar; beat well. Add salt, pecans,
and vanilla; beat well. Stir in sifted dry ingredients; mix well.
Refrigerate 2 or 3 hours. Preheat oven to 375°F. Shape dough into small
balls, place 2 inches apart on ungreased cookie sheet, and bake 15-20
minutes. While cookies are still hot, roll them in powdered sugar. Roll
again when cool.

Marilyn_c

Pecan Meltaways (et al) were another holiday favorite, and the easy to make and ever-ready recipe was used when the kids had a school project for a "foreign" food. At that point they became Mexican Wedding Cakes, Russian Tea Cakes, Norwegian Butter Balls, Slovak Tea Cakes, Danish Wedding Cookies (I think Keebler had a version by that name), or Swedish Tea Cakes.... (and many more)!

I haven't baked cookies -- or any desserts -- in years. Two adults just don't need batches of cookies. (I also stay clear of the Poison Food Aisle in the grocery.) I used to bake choc. chip, peanut butter, and something with a 'flour' that was ground almonds -- whatever that was. Now we stock up on Walker's Shortbreads when Costco has them for sale in the autumn. We do go through cookies due to our Teatime Matinee TV habit. (Pot of tea and a cookie apiece.)

Sand tarts.....that's another name for them. ;)

I can't remember the last time we made cookies, but I love the no bake chocolate/peanut butter oatmeal refrigerator cookies that my childhood friends and I always made. I can close my eyes and remember them.

Ginger [extra ginger added] cookies with half of the cookie dipped in white chocolate after they've cooled. They're definitely decadent! I don't bake much anymore but I have a couple of equipment service guys that will quickly put me at the head of their repair appointment lists if they know my cookie larder is full. :-)

This is the recipe for my current favorite cookie - White Chocolate Orange Cookies. I leave out the nuts when making them for granddaughters, who are not fond of nuts. When I make them for our upcoming bake sale, I`m going to call them Orange Creamsicle Cookies, because that`s what the taste and texture is like. White Chocolate Orange Cookies

Mother's butterfinger cookies, minus most of the nuts (which no longer agree with me very well, anyway).

For variety, oatmeal cookies with either dark chocolate chips, or butterscotch chips. NO raisins ever.

My all time favorite is chocolate chip cookies - the classic Toll House. I thought store-bought could never match homemade, but then I had some from Otterbein's, a Baltimore baking company, and they were wonderful - thin and crisp.

A few months ago, I made Vanilla Dreams, which were simply delightful.
Vanilla Dreams

All of your favorite cookies sound yummy!

Anne, I'm still laughing at you bribing your service guys with cookies.

I love them all. My downfall. I could live without chips and bread for the rest of my life. Take away the cookies and I'd be one sad puppy. Huge oatmeal with raisin and the top is somewhat caramelized. Peanut butter that are crisp and lightly sprinkled with sugar. Thick shortbread with cross hatches on them... I eat them all. Which is why I rarely make any. I really like those no bake cookies other people make, with oatmeal, chocolate and peanut butter. I don't know how to make them because it'd never stop getting made!

Kiffles. I'm not even sure if this is the correct name, but my mom and I use to make these way back in the 70's. The dough is made with cream cheese. The filling is crushed walnuts with a little brown sugar and canned milk. They are cut into squares and rolled up and baked until brown. I cannot find a recipe like these anywhere. One time I thought I lost the recipe but I did find it and made a copy for each of my sisters. I also make extra copies so I never lose it again.

PKponder...Glad to bring a smile to you. LOL Now if I could just convince them to take them in payment for work done. That would be a real accomplishment!

I like all of them except sandwich cookies. I can't handle that ultra-sweet filling.

Linda, your kiffles sound interesting. Would you mind sharing your recipe?

Laura Bush's cherry chocolate chunk cookies!

http://www.cooks.com/recipe/qg3b88ap/laura-bushs-oatmeal-chocolate-chunk-cookies.html

Monster cookies are my favorite--kind of trail mix in a cookie.

I also love those cookies we made as kids--hershey's kiss in the middle of a peanut butter base. They looked like, um, breasts. . .

Sweet_Betsy - I'll post it later this evening after I get home from work.

Ooh, I love cream cheese pastries! I've made jam or nut filled thingies called rugelach that are simply rolled up crescents. Also jam filled rounds, folded in a clever way that was a pretty, open triangle. Can't remember what those are called.

Kiffle recipe.

1 C – Powder
Sugar

1 LB –
Butter

1 LB – Cream
Cheese

2 ½ tsp –
Baking Powder

¼ tsp – Salt

6 C – Flour

Cream butter
and cream cheese. Add Powdered Sugar and mix well. Add Baking Powder and Salt.
Add about 5 ½ Cups Flour. Add remaining flour if needed. Wrap and chill.

Filling

Chopped walnuts

Brown Sugar

Canned Milk

Mix together

Roll out
dough and cut into squares. Add filling
and roll up. Roll in sugar (regular sugar)

Baker 350
Degrees for about 12 – 14 minutes or until lightly brown on bottom.

Makes
approximately 12 dozen cookies.

I make 1/2 recipe. I usually cut them in about 2 inch squares.

I chop my walnuts in the food processor and add the brown sugar and canned milk. You want this to be spreadable paste.

There is not a homemade cookie that I do not like!

Thank you, Linda

Thank you for the recipe, Linda. They sound really good. I know a lot of people wouldn't want that much butter or cream cheese, but it doesn't bother me at all. I love home made cookies....not crazy about store bought. I expect home made cookies to be special.

I guess mine would pretty much be a tie between oatmeal raisin and chocolate chip. It's too tempting to keep them in the house, so I don't ever make them.

It would be easier to list the cookies I don't like. That would be any cookie with raisins in it. Otherwise, they are all good to go!!

I stopped making them years ago because I'm a poor baker. The only ones I ever, ever buy is Girl Scout cookies, and then I give them away to the first person I see. If I open them, I eat the whole box.

I don't mind raisin cookies as long as I know ahead of time that the cookie contains raisins and not chocolate chips. If I bite into a cookie expecting chocolate chips and I get raisins instead my disappointment is so big that I can't finish the cookie. I always ask ahead if I'm not sure.

The reverse is pretty bad too. Thinking you're biting into a raisin bagel (because it's the least fruitied and sweet bagel on the platter) and finding out it's chocolate chips! Feh! Chocolate chip cookies, yes. Chocolate chip bagels, enough to make you weep. I do prefer oatmeal raisin to oatmeal chocolate chip, but I think that's a texture thing. :)

I have been hungry for Springerles lately too. Might have to bake some between now and Christmas. They are the cookies pressed with a special rolling pin to make a picture on the surface of each cookie.

What about the airy rosette cookies? I haven't made them in years, but they are so easy and fun to make. I have my grandmother's set, which includes several of the iron forms, including a snowflake, a star, and a butterfly, among others.

Love love love peanut butter cookies, especially the three ingredient pb cookies. One cup sugar, one cup peanut butter, one egg.

Glenda, I'm a big fan of those 3 ingredient PB cookies also. I gave the recipe to a friend who needed something to have for her visiting granddaughter who was newly diagnosed with diabetes last Christmas. Of course not something the child should scarf down at will, but one or two as a snack when everyone else is stuffing all kinds of goodies down helped her feel a little less left out. Having no flour brings the carb count way down.

I can't pick one, I'm sorry!!! No Bakes, 7-Layer, Peanut Butter Blossom (pb cookie with Hershey kiss on top), Buckeyes (I guess they are more of a candy than a cookie). I love see all the different recipes.

Oooooo, also, gullets. My grandmother made them as far back as I can remember. Oh, I loved them, and they weren't even chocolate. Used a gullet/waffle iron. Shoot my picture didn't show up........

Never heard of 'gullets', katlan! Anything that's all crunch has to be good....that's why you like them, right?

katlan, my daughter and her friend that she lives with make gullets. It is a family tradition with the friend. They make lemon and chocolate besides the vanilla. That iron is a much treasured item in her family.

Sheilajoyce, I love the Springerles also. They are so labor intensive to make though, that I haven't made any in a few years. A friend who has cancer asked me to make some so I can't refuse. They have to "cure" for several weeks before they're really good.

I've found people either love or hate the anise flavor.

Scandinavian Almond cookies. Yum. If I only make one cookie, it's this one. I do not like chewie gooey cookies. I'd rather have crunchy ones.

Grainlady, do you taste the banana or coconut oil in your cookies? I haven't been able to put a banana in my mouth for years, don't even like the smell. And detest the smell and taste of coconut. I do use a tiny bit of coconut oil for DH's eggs sometimes, but even that can be too much if I am not careful. Mom used to make the chocolate Pixies at Christmas every year! Loved them. My kids didn't like them, so I quit making them years ago.

Linda, thank you for your recipe.

My favorite cookie depends on the time of year. Any time of year would be soft chewy chocolate chip, or oatmeal cinnamon chip or oatmeal chocolate chip. At Christmas, my aunt's ginger cookies, grandma's BonBons (not a candy), candy cane (without the peppermint). Used to be the Mexican Tea Cakes, very similar to Marilyn's cookie, until I made myself sick on them the first year we were married. DH likes them, but didn't eat any for some reason that year, and I ate the whole batch! Not all at once of course, but still too many. Now I can't eat the nuts. I love the Kiffles, or as DH's mom called them, Kolachkies, also. I didn't have much luck making those, tho. The Mexican Tea Cakes and the candy cane cookies, and the pixies, were the only ones Mom only made at Christmas. Grandma kept the Bon Bons made year round and in the freezer. Every time we came, she would get a box out of the freezer for us to eat. I turned them into Christmas cookies because I would eat them all, all the time!

Just finished breaking up my brownie brittle, that I made today. We are having Thanksgiving this Sunday, due to Grandson leaving for the Navy and he wants goodies to take as he is traveling :o)

Houz wouldn't let me post the recipe in my previous post. Too many characters.

Be aware that if you eat too many with green food coloring, you may get a surprise when you go to the restroom!

Grandma's Bon Bon's

1 c. butter or fluffo (shortening)

1 1/2 c. confectioners’ sugar

1 egg

1/2 tsp. vanilla

2 1/4 c. flour (sifted)

1/2 tsp. salt

1/2 tsp. baking powder

Cream shortening, add sugar & mix well. Beat in
egg & vanilla, add flour, salt &
baking powder. Mix well. Divide dough in 4
parts, color each one. Chill several hours, form in to balls, 1 tsp.
each. Decorate top of each with nut or candied fruit or cherry. Bake at 350°, 8
to 10 min. Makes about 3 dozen.

Note: Put color in before flour. I do one batch each
color.

Dip glass in flour and press down to flatten cookie.