Cut Out Sugar Cookies 3 1/2 cups flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup butter,

softened 1 1/2 cups sugar 2 eggs 2 teaspoons vanilla Combine flour baking powder and salt and set aside. Cream together butter and sugar. Beat in eggs one at a time and then add vanilla. Gradually add flour mixture until well blended. Cover and keep in the frig for about 2 hours. Preheat oven to 350* Roll out dough onto a lightly floured surface. Cut out into shapes and place on greased cookie sheets. Bake 6-8 minutes or until very lightly browned. Remove from cookie sheets and cool.

Soft Oatmeal Cookies

Ingredients: 1 cup butter, softened 1 cup white sugar 1 cup packed brown sugar 2 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 1/2 teaspoons ground cinnamon 3 cups quick cooking oats raisins or nuts (optional) Directions: 1. In a medium bowl, cream together white sugar, butter, and brown sugar. Beat in eggs one at a time, then stir in vanilla. 2. Combine flour, cinnamon, baking soda,and salt. Stir into the creamed mixture. Mix in oats. If you are using nuts or raisins, mix into dough, combining well. Cover, and chill dough for at least one hour.

3. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into balls, and place 2 inches apart on cookie sheets. 4. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Makes approx. 36-60 cookies, depending on how large or small you make them.

Good 'Ol Chocolate Chip Cookies 1/2 cup butter 1 egg, beaten 1 teaspoon vanilla 1/4 cup brown sugar 1/2 cup white sugar 1 1/8 cups flour 1/4 teaspoon salt 1/4 teaspoon baking soda 1 1/4 cups semisweet chocolate chips Preheat oven to 350* Cream the butter and both sugars. Add the beaten egg and vanilla. Sift flour, baking soda and salt and add tothe creamed mixture. Mix thoroughly and add chocolate chips. Drop by spoonfuls onto ungreased cookie sheets and bake for 7-10 minutes or until lightly golden brown on the edges.

Oatmeal Raisin Cookies Recipe Oatmeal raisin cookies are everything a cookie should be. This classic oatmeal raisin cookie recipe shows why it's one of the most popular cookies ever. A few tips:

Let the butter, eggs and milk come to room temperature before creaming them. When creaming the wet ingredients, the longer you mix them, the lighter the cookies will be. For chewier cookies, mix just enough to combine the ingredients. If the raisins are hard, you can soak them in a bowl of hot water for about half and hour, then drain and dry them thoroughly in paper towels before adding them to the dough.

Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Ingredients:

lb unsalted butter (2 sticks) 2 cups brown sugar, packed 2 large eggs 2 tsp vanilla extract 2 Tbsp whole milk 3 cups quick cooking oatmeal 3 1/3 cups pastry flour, or 3 cups all-purpose flour, sifted 1 Tbsp baking powder 1 tsp baking soda 1 tsp salt (table salt, not Kosher salt) 1 cups raisins

Preparation: 1. Preheat oven to 375F.

2. Let all the ingredients come to room temperature before you begin.

3. Using the paddle attachment of a stand mixer, cream the butter, brown sugar and the salt on low speed. Note: The longer you cream these ingredients, the more air you'll incorporate, giving you a lighter cookie. If you want a chewier cookie, cream only enough to combine the ingredients.

4. Add the eggs, vanilla and milk and mix until blended.

5. Sift the flour, baking soda and baking powder together into a separate bowl.

6. Combine the oats with the dry ingredients.

7. Add the dry ingredients to wet ingredients and mix until they're combined.

8. Mix the raisins into the dough. Note: If the raisins are hard, you can soak them in a bowl of hot water for about half and hour, then drain them and dry them thoroughly in paper towels before adding them to the dough.

9. Prepare your baking sheet pan by greasing it with butter or shortening or lining it with parchment paper. Or use a silicone baking mat, which is my favorite technique.

10. Using a 1 oz scoop or the equivalent, drop 1 oz balls of dough onto your sheet pan, leaving enough room between them to allow for them to spread.

11. Bake 10-12 minutes or until the edges and bottoms of the cookies are beginning to look golden brown.

12. When the cookies are cool enough to handle but still warm, remove them from the pan and cool them on a wire rack. You can eat them as soon as they're cool enough that they won't burn your mouth. Or if you'll be storing them, make sure they've cooled thoroughly first. Makes about 60 cookies. The recipe may be halved, or you can prepare the dough through step 8 and freeze some or all of it for later. To freeze cookie dough, roll it into a tube and wrap it tightly in plastic wrap. Later you can simply unwrap the tube, cut the frozen dough into single-cookie slices and bake normally.

Coconut Cookies (Eggless)

Ingredients: 4 cups all purpose flour (I used unbleached all purpose flour)

1 and 1/2 cups desiccated coconut 2 cups sugar 1 tea spn baking soda 2 cups butter 1 tea spn cardamom powder Few raisins Method: Preheat the oven at 275F for 10mins. Melt the butter. Add it to all other ingredients(except raisins) and mix. Line the cookie sheet with silver foil (for easy clean up). Make small balls of the dough and keep it on the sheet. Leave around 2 inches space between two cookies. Keep a raisin on top of each ball and slightly push it in the dough. Bake for about 20mins or till done. Makes about 80 cookies