When it comes to pans, bake your cookies on a non-stick cookie sheet (unless the recipe says otherwise). The non-stick coating provides better release and makes the pan easier to clean!
If you’re making cookies with sprinkles, candies or lots of chocolate in them, you can also add parchment paper to your non-stick pan. This will help prevent the candy or sprinkles from burning.
If you have an aluminum pan (which does not have a protective coating), prepare it with non-stick vegetable spray or a layer of parchment paper before baking so your cookies are easy to remove.
Other must-have cookie tools
Cookie Scoop: Cookie scoops are great for getting uniform cookies that bake evenly.
The Really Big Spatula: Every cookie lover needs this spatula in their kitchen! Wide and durable, this spatula makes it easy to remove several cookies from the pan at once (it’s also great for flipping pancakes!).
Step 2: Preparing your cookie dough recipe
Looking for soft and chewy sugar cookies or the best chocolate chips for chocolate chip cookies? These tips and tricks will help you bake the cookie of your dreams!
How to make cookies soft and chewy
It all comes down to the ingredients! For a moist, soft cookie, use brown sugar instead of granulated white sugar in your recipe. Brown sugar contains more moisture and will keep your cookies soft.
Granulated white sugar is great for thin, crispy cookies, as it helps your dough spread on the pan.
Another cookie secret from our Test Kitchen – chill your dough on the cookie sheet before putting it in the oven. This will slow down the spreading of your dough, resulting in thick, chewy, dunkable cookies!
How to make chocolate chip cookies from scratch
For a delicious chocolate chip cookie recipe, check out our blog post on how to make homemade chocolate chip cookies. With step-by-step instructions (and lots of helpful tips along the way!), this recipe is easy enough for bakers of all skill levels.
How to make gooey chocolate chip cookies
For a soft and gooey chocolate chip cookie, pay attention to the bake time. Remember, your cookies will continue to set after you pull them from the oven, so as soon as the edges start to brown, remove them from the heat.
You can also stuff the middle of your cookie with a little piece of chocolate for an extra gooey center! Add a few more chocolate chips or even a piece of your favorite chocolate candy bar for the perfect soft center.
Best chocolate chips for chocolate chip cookies
This really comes down to a matter of taste, but for a gooey, sweet cookie, we suggest milk chocolate. Milk chocolate has added milk fats, so it’s creamy and smooth when melted. Semi-sweet is another great option if you don’t like the added sweetness of milk chocolate.
Easy sugar cookie recipe
This buttery and sweet sugar cookie recipe is just the thing to satisfy your sweet tooth! Roll these cookies in sprinkles before baking for added color and texture.
Step 3: Bake your cookies
Bake time for your cookies will depend on your recipe. Most recipes give a range, so lean towards the smaller number for softer cookies or the higher number for crispier cookies.
Darker pans will also cause your cookies to bake faster, so if you’re using a dark non-stick pan, check your cookies a few minutes before the bake time is up to see if they’re done.
How to tell when cookies are done
Generally, your cookies should be firm to the touch and have a light brown edge. If the edges of your cookies are firm and don’t make an indent when lightly pushed, they’re done.
Why are my cookies flat?
Flat cookies are often a result of too much butter in your recipe. If your butter is too soft or even melted when you prepare your cookie dough, your cookies will spread in the oven.
To prevent butter-heavy cookies from spreading, place them in the refrigerator to chill before baking, about 15 minutes should do it. This will help the butter firm up a bit and help the dough keep its shape.
Step 4: How to store cookies
After baking, make sure your cookies are completely cooled before storing. Place them in an airtight container or bag and keep at room temperature. You can also freeze them for several months. Wrap them in plastic wrap, then aluminum foil, and freeze until ready to eat. When ready to eat, remove cookies from the plastic wrap and foil and spread out at room temperature to defrost.
How to freeze cookie dough
If you’re not ready to bake right away, you can freeze raw cookie dough by wrapping it tightly in plastic wrap, then placing it in a freezer bag. Stored this way, your dough should last several months.
For slice and bake cookies, shape your dough into a log before freezing for easier cutting. For drop cookies, like chocolate chip cookies, form cookie dough into small balls and place in a reusable freezer bag.
How to bake frozen cookie dough
If your cookie dough is already formed and ready to bake (sliced or shaped into balls), you can place the frozen cookie dough on your baking sheet and bake it straight from the freezer (it may take 2 to 3 minutes longer to finish baking).
If your dough is not formed and needs to be scooped or shaped, let it defrost in the refrigerator for 24 hours before using.
How to keep cookies fresh
Most cookies will stay fresh when stored in an airtight container at room temperature for about 3 days. If you’re planning to keep them longer than 3 days, store them in the freezer to help them maintain their freshness!
Sure, there’s a time and a place for a crispy cookie (gingersnaps, duh!). But, most of the time, we’re all about those that err on the side of warm, soft, chewy, and gooey. Here’s what you need to know about making perfectly soft cookies every time:
What Makes Cookies Soft?
Esther Chou/Getty Images
A cookie’s texture depends on a number of factors (ingredients, ratios, bake time, etc.) and how those factors work together. For instance, white sugar generally produces crispier results than brown sugar—but many cookies that are made with white sugar are soft and fluffy. Still, there are some basic guidelines that can help you on your quest to bake the softest cookies around.
Wanwisa Hernandez / EyeEm/Getty Images
For soft cookies, use:
- Brown sugar, as it has a high moisture content and retains moisture better than white sugar. Also, when combined with eggs, brown sugar can prevent spreading (taller cookies tend to be softer and fluffier).
- Shortening instead of butter or in addition to butter. Butter has a low melting temperature, which promotes quick and even spreading. Shortening, meanwhile, takes longer to melt during the baking process.
- Eggs, particularly egg yolks. Eggs work to make your cookies soft in two ways: They add a ton of moisture, and the proteins add structure that prevents spreading.
- Cake flour instead of all-purpose flour. Low in protein and high in moisture, cake flour is used to leaven all sorts of baked goods.
Bake time can also affect the texture of your cookies. As anyone who’s accidentally over-baked cookies knows, they get dryer and crunchier the longer they’re in the oven. Closely monitor your cookies while they’re baking to make sure they don’t dry out.
Can You Make Hard Cookies Soft?
Yes! You can absolutely soften hard or stale cookies. Simply place the cookies in an airtight container, throw a slice of white bread in there with them, and then close the lid overnight. The cookies will absorb the moisture from the bread and you’ll wake up to a deliciously soft dessert.
Need to soften your cookies faster? Wrap the cookies individually in damp paper towels (damp, not wet). Zap them in the microwave—paper towels and all—for about 10-15 seconds.
Absolutely nothing beats the taste of a homemade cookie. Not a fancy bakery cookie nor a package of slice-and-bake cookies could ever come near the wonderful flavors that are baked into a homemade batch of cookies. But the trouble is, how are you supposed to know which recipes are the best cookie recipes? Not all homemade desserts are created equal. Lucky for you, we’ve compiled a giant list of the most delicious recipes for cookies you’ll ever need.
How to Make Homemade Cookies: 70+ Easy Cookie Recipes is your ultimate guide to the ultimate cookies. No matter what type of cookie you’re craving, you’ll find all of the cookie recipes you’ll ever need right here. From homemade chocolate chip cookies to fun cookie bars, this page is one that you’ll definitely want to bookmark and keep coming back to. This collection even has easy cookie recipes for holidays, so you will never be caught without a batch of yummy cookies to bring to a party, potluck, or picnic.
The Best Dessert Recipes: 13 Recipes for Homemade Chocolate Chip Cookies
8 Easy Peanut Butter Cookies You’ll Love
Not Your Average Cookie Recipes: 9 Cookie Bar Recipes
14 Incredibly Easy No Bake Cookies
30 Holly Jolly Christmas Cookie Recipes
8 Easy Halloween Recipes for Cookies
Can’t get enough easy dessert recipes? Check out our Complete eCookbook collection, and download as many as you want for FREE.
The Best Dessert Recipes: 13 Recipes for Homemade Chocolate Chip Cookies
Chocolate Chip Cookies are one of the most classic desserts, and for good reason. They have such a simple flavor that really packs quite a punch. When homemade chocolate chip cookies are around, it’s impossible to keep your mouth from watering. If you’re looking for the best of the best, definitely check out these recipes. These classic easy cookie recipes are as delicious as they come.
Soft peanut butter cookies are like a gift from the heavens. They’re perfectly fluffy and have such an understated sweet (and slightly salty) taste. But we also love crunchy peanut butter cookies almost as much. In this collection, you’ll find a variety of peanut butter cookies to make that will surely satisfy your cravings.
Not finding the cookie recipe you’re looking for? There are some great chocolate cookie recipes in our FREE eCookbook, 9 Chocolate Dessert Recipes.
For some reason, cookies seem to be so much more fun when they’re in cookie bar form. It must have something to do with their dense texture and portability. Or it could just be that they’re fun to make and even more fun to eat. From blondies to chocolate chip cookie bars, this cookie bar recipe collection has all of the recipes you’ll ever want.
A hot oven is definitely not mandatory for making delicious cookies. In fact, some of the best cookies (as demonstrated by this no bake cookie collection) are made without any sort of heat at all. You’ll love these no bake cookies’ fun flavors and simple recipes so much that you’ll make them over and over again. They’re so easy to make, there’s no reason not to.
30 Holly Jolly Christmas Cookie Recipes
The days before the winter holidays are the busiest time of the year. These easy cookie recipes will be a life saver when you find you need to bake a large batch of cookies for a hungry crowd of friends and family members.
8 Easy Halloween Recipes for Cookies
Everyone gets way too many store-bought candies for Halloween. Treat your friends to homemade cookies instead! These festive, spooky recipes will put anyone in the mood to celebrate Halloween.
This Minecraft tutorial explains how to craft a cookie with screenshots and step-by-step instructions.
In Minecraft, a cookie is one of the many food items that you can make. A cookie will replenish your food meter when eaten. The crafting process will create 8 cookies at a time.
Let’s explore how to make a cookie.
A cookie is available in the following versions of Minecraft:
|Java Edition (PC/Mac)||Yes|
|Pocket Edition (PE)||Yes|
|Windows 10 Edition||Yes|
* The version that it was added or removed, if applicable.
NOTE: Pocket Edition (PE), Xbox One, PS4, Nintendo Switch, and Windows 10 Edition are now called Bedrock Edition. We will continue to show them individually for version history.
This post may contain affiliate links. Read my disclosure policy.
Chewy Chocolate Cookies are soft and full of chocolate flavor like your favorite bakery cookie in just 20 minutes and you can add any mix-ins you’d like!
This chewy dark chocolate cookie recipe is just as easy and tasty as my Cake Mix Chocolate Cookies, but made completely from scratch. Chocolate Cookies are sure to be a new favorite Cookie Recipe for your family!
Sometimes when my inner chocolate lover comes out, a Chocolate Chip Cookie is simply not enough. You need a cookie that is more chocolaty, more chewy like a bakery cookie.
These chewy Chocolate Cookies are simple, chocolaty goodness, made with unsweetened cocoa powder and butter so you get rich, decadent chocolate down to the last crumb. These Chocolate Cookies are made without chocolate chips or chocolate chunks, but feel free to add them if you like!
Butter makes these Chocolate Cookies extra gooey and chewy. Be sure to allow your butter to come to room temperature, but not melted, for the perfect cookie dough that won’t spread or over bake.
It can be easy to over bake Chocolate Cookies. To bake cookie dough evenly, line use a light baking sheet with parchment paper. A dark cookie sheet heats up faster, so if you don’t have a light one, stack two pans and line the top with parchment paper.
These cookies go great with a cold glass of milk, one dunk and the will be melting in your mouth. Serve them all year round or make them your new favorite cookie for Santa. For decoration, top them with Buttercream Frosting or dust with powdered sugar.
For an extra special treat, we like to turn our Chocolate Cookies into an ice cream sandwich. It’s actually super easy, just takes a little preparation ahead of time. If you make mini cookies, these ice cream sandwiches would make great birthday party treats.
Easy Chocolate Cookie Ice Cream Sandwiches
You will need 24 small baked Chocolate Cookies. Allow Vanilla Ice Cream to soften on the counter until it is soft enough to spread but not melted. Place a small Chocolate Cookie in each cup of a 12 cup muffin tin. Using a cookie scoop, top each cookie with a small scoop of ice cream (about 2-3 tablespoons). Press the remaining cookies on top of the ice cream. Freeze for 1-2 hours, until solid.
DELICIOUS COOKIE CLASSICS:
Flourless Chocolate Chewy Cookies
Chocolate Chip Cookies
Brown Sugar Cookies
HOW TO MAKE CHOCOLATE COOKIES
- Prepare Batter: Cream together the butter and sugar, then beat in the eggs one at a time and stir in the vanilla. Combine the flour, cocoa powder, baking soda, and salt, then mix into the wet ingredients.
- Prepare for Baking: Spoon globs of the dough onto a cookie sheet.
- Bake: Bake at 350 degrees for 8-10 minutes.
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VARIATIONS ON CHOCOLATE COOKIES
- Chocolate Chips: Mix in your favorite kind of chocolate chips, like dark chocolate chips or semisweet chips, to give your cookie bursts of chocolaty flavor. For a creamier bite, try white chocolate chips.
- Chocolate Chunk: Chop up Hershey’s chocolate candy bars into large chunks and stir into your batter. I like to do a mixture of milk chocolate bars and Hershey’s Cookies and Cream bars.
- Peanut Butter: Chocolate and peanut butter taste amazing together. Mix in a handful of peanut butter chips and chopped peanuts for a delicious peanut butter cup flavor.
- OtherMix-ins: For crunch in every bite, mix in chopped walnuts, almonds, or other nuts into this chocolate cookie dough. Some more tasty ideas to mic in are chocolate candy, dried berries, or Marshmallows.
- BrownieCookies: Use brown sugar to make these more like Brownie Chocolate Cookies. Replace half of the white sugar with brown sugar. For gooey brownie cookies, reduce the butter to ¾ cup and increase to 3 large eggs.
UNSWEETENED COCOA POWDER: NATURAL VS. DUTCH PROCESS
To get richer dark chocolate color and flavor, use Dutch processed unsweetened cocoa powder. The difference between natural cocoa powder, like Hershey’s or Ghirardelli, and Dutch process is that “Dutched” cocoa powder has been alkalized. Basically this means that the cocoa powder is less acidic and the cocoa is darker. They use Dutch processed cocoa powder in Oreo cookies. If you used Dutch process, swap your baking soda with baking powder.
Are you tired of banal desserts for the holidays? Try these spooky cookies this Halloween! They are a lot of fun and will surely be a delight not only for your kids but for all the trick or treaters that knock on your door.
- How to make Halloween cookies and impress everyone?
- How to Make Voodoo Cookies – Easy Recipe for Halloween
- Chocolate Mice Cookies Recipe
- Skeleton Gingerbread Men
How to make Halloween cookies and impress everyone?
Halloween is one of the funniest and most colorful holidays of the year, and is especially loved by children who are free to break the usual rules, both at home and outside, throughout the night.
Sweets are an important part of the Halloween celebration, along with costumes, makeup and decoration. How to make Halloween cookies and impress everyone? Whether you’re throwing a big party or simply want to stock up with homemade treats, these simple Halloween cookie recipes are a cool holiday dessert solution.
How to Make Voodoo Cookies – Easy Recipe for Halloween
- 6 oz/170g butter, softened
- 10 oz/ 280g white caster superfine sugar
- 2 eggs
- 2 teaspoons vanilla
- 12ozs/360g all-purpose flour
- a gingerbread man cutter
- To decorate
- Icing pens with various colors and tips
- Red fondant and small red cutter for heart
In a large bowl, cream together butter and sugar until smooth.
Beat in egg and vanilla.
Stir in the flour.
Cover, and chill dough for at least one hour (or overnight but take it out ahead of time to let it become more rollable).
Preheat oven to 400 F/200C.
Roll out dough on floured surface 1/3 inch/6-7mm thick.
Dip your cutter in the flour and cut out man shapes.
Place cookies 1 inch/2.5cm apart on parchment paper.
Bake for 10-12 minutes in preheated oven.
Decorate your voodoo doll cookies -make some mummies, some with snakes crawling up their leg, some with just buttons for eyes or stitches.
Chocolate Mice Cookies Recipe
- 2 1/2 cups all-purpose flour
- 1/4 cup cocoa
- 1/2 teaspoon baking powder
- Pinch of salt
- 1/2 cup butter, room temperature
- 1/2 cup vegetable shortening
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- Black or chocolate licorice laces for tails
- Pink or red nonpareil sprinkles for noses
- Candy eyes (or white/black nonpareil sprinkles)
- Optional: peanuts or almonds for ears
In a large mixing bowl, whisk together the dry ingredients – flour, cocoa, baking powder, and salt. Set aside.
In the bowl of an electric mixer, cream the butter, shortening, and sugar until light and fluffy.
Gradually mix in the flour mixture, just until combined.
Form the dough into a disc. Wrap with plastic wrap and refrigerate 3 hours to overnight.
Preheat the oven to 350F/175C. Line a baking sheet with parchment paper.
Remove the dough from the refrigerator.
Use a small scoop to portion the dough. Roll the dough into a ball, then pinch one end of the ball into an elongated point for a nose.
Gently press in the candy eyes and nonpareil nose.
For the ears, form two small pieces of dough into discs and press the discs onto the mouse head. If using peanuts or almonds, insert the nuts onto the mouse head.
Place each mouse cookie 2 inches/5cm apart on the prepared baking sheet.
Bake for 10 minutes.
Remove from oven and immediately push a licorice lace tail into the back of each mouse cookie.
Allow the cookies to cool on the baking sheet for 5-10 minutes before moving them to a wire cooling rack to cool completely.
Skeleton Gingerbread Men
- 10,5 oz/300g plain flour, plus extra for dusting
- 1 tsp baking soda
- 2 tsp ground ginger
- ½ tsp ground cinnamon
- 4,4oz/125g butter
- 3,5oz/100g dark brown or dark muscovado sugar
- 2 tbsp golden syrup
- 2 tbsp black treacle
- 3,5oz/100g royal icing
- black edible food color pen and royal icing
Heat the oven to 400F/200C. Mix the flour, baking soda, ground ginger and ground cinnamon in a bowl.
Put the butter, sugar, syrup and treacle in a pan and heat gently until melted. Pour into the flour mix and combine into a dough.
Roll out the dough on a lightly floured work surface to about ½cm/0,2inch thick. Cut into cookies using a gingerbread man cutter, then gather up the off cuts, reroll and keep cutting until you have used up all the dough.
Lay onto two baking-paper-lined baking sheets and cook for 12-14 minutes until dark golden brown. Cool completely.
To decorate, put the royal icing in a bowl and mix in enough water (about 1-2 tbsp) until the texture resembles toothpaste. Use a piping bag with a very thin nozzle to pipe skeleton outlines on the biscuits. Leave to set, then add faces with an edible food color pen.
How can I make my Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies thin and crispy?
Always follow the original cookie recipe found on the back of the package and make the following modifications: Increase butter to 1 ¼ cups (2 ½ sticks) and increase granulated sugar to 1 ¼ cups. Increasing the butter and sugar will cause the cookies to bake up flatter, therefore, crispier! Crispy cookies may be stored in cookie tins or non-airtight containers unless it is very humid or rainy; then store in airtight containers. Do not store with soft and chewy cookies.
How can I make my Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies soft and cakey?
Always follow the original cookie recipe found on the back of the package, then make the following modifications: use ¾ cup (1 ½ sticks) butter and reduce brown sugar to ½ cup. Proportionally in the recipe there is now more flour, which contributes to a cakey texture. Store your deliciously cakey cookies in an air-tight container
Can I freeze Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies?
You can! After completely cool, place in a tightly sealed resealable container, your Toll House® cookies will last up to 3 or 4 months!
Can I freeze cookie dough? Bake it frozen or wait until thawed?
Our cookie dough can be frozen for up to 8 weeks. We recommend scooping the dough prior to freezing then the dough balls in an air tight container. To defrost, let the dough balls defrost at room temperature for 10-12 minutes prior to baking. If desired, gently press the dough balls prior to baking, to lessen the dome shape that can sometimes form with frozen dough balls.
How do I measure the flour for NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies, dipped or spooned method?
In our NESTLÉ Baking Test Kitchens, we spoon the flour into the measuring cup/utensil and then level off the flour. And we do this for all of our recipes.
Why do my Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies sometimes turn out flat?
Flat cookies can be the result of a number of issues. Here are some of the main possibilities:
OVEN TEMPERATURE: Be sure to have your oven pre-heated and ready to bake. Also be sure that the thermometer is reading correctly. Sometimes the built-in thermometer does not read true. You can always buy a separate thermometer to be sure.
OLD BAKING SODA & BAKING POWDER: Check the expiration date on your leavening agents. They do lose strength over time and will not work as well if they are old.
BUTTER TEMPERATURE Make sure your butter is room temperature, but not melted or super soft. To get here, you can leave it out on the counter while you preheat your oven (or about 20 minutes) You can also microwave it for 5-10 seconds. This will lead to the butter melting quickly in the oven and spreading your cookies too thin. Using melted butter makes a flatter cookie with a shiny surface and a slightly crackled appearance. The cookie browns evenly. Using melted butter is acceptable, but not suggested as a regular method.
MEASURING INCORRECTLY: Be sure to measure your ingredients correctly and with proper measuring spoons. Dry ingredients should be measured in dry measuring spoons. Use a dry measuring cup and fill to the top only, not to heaping. Wet ingredients should be measured in wet measuring cups.
OVER-GREASED COOKIE SHEETS: Only grease cookie sheets if the recipe calls for it. Do not over spray, or the grease will help the cookies spread too easily.
NO NUTS: If you omit the nuts in the recipe, add in 1-2 extra tablespoons of flour.
How do I prevent my cookies from burning before the time stated on the recipe?
You may be using a “dark metal” baking sheet. Although these types of baking sheets catch and hold heat well, they may brown cookies too rapidly. Check cookies a few minutes before full bake time stated on the recipe to check if they’re done. Always place your baking sheet in the middle rack of your oven so that it is not too close to the heat source.
You may also want to utilize an oven thermometer to ensure the correct baking temperature. Ensure your oven has not accidentally been set to “broil” or “convection”. It is important to have your oven fully preheated at the temperature stated on the recipe. If you’re starting out with frozen dough, allow extra baking time to ensure that the centers are done. Don’t place too many cookies on the cookie sheet at one time—this helps allow for even cooking.
You may also want to utilize an oven thermometer to ensure the correct baking temperature. Ensure your oven has not accidentally been set to “broil” or “convection”. And remember that cooking times are an approximation–when cookies are golden brown around the edges they should be ready.
The outside of my cookies are done but they are raw on the inside, taking too long to bake. Why?
It is important to have your oven fully preheated at the temperature stated on the recipe. If you’re starting out with frozen dough, allow extra baking time to ensure that the centers are done. Don’t place too many cookies on the cookie sheet at one time—this helps allow for even cooking. Let the finished cookies sit on the cookie sheet for a few minutes prior to transferring to a wire rack. And remember that cooking times are an approximation—when cookies are golden brown around the edges, they should be ready.
How do I keep cookies from sticking to the baking sheet?
If you are worried about the cookies sticking to the tray, use a piece of parchment or a silicone baking mat to ensure the cookies come off the tray with ease. Make sure to let the cookies cool for at least two minutes on the tray, before attempting to remove.
Can I freeze NESTLÉ® TOLL HOUSE® Morsels?
Freezing can be done but it will not significantly increase the shelf life. If frozen, bring the morsels to room temperature slowly or moisture will gather and may cause sugar bloom (white powdery appearance). Chocolate becomes hard and brittle when chilled so allow it to come to room temperature before using. The trick is to freeze fast and warm slow to avoid major temperature swings and humidity.
Making cookies or biscuits at home has always been a great way to prepare a nice afternoon snack or to entertain the little ones at the same time as teaching them to cook. But what happens if you haven’t got an oven to bake them in? Thankfully, it is possible to make cookies in the microwave and still achieve good results, so check out this OneHowTo recipe for how to make cookies without an oven.
- 100 g of sugar (3.5oz)
- 225 g of flour (8oz)
- 225 g of butter or margarine (8oz)
- 1 tablespoon of baking powder or baking soda
- 1 teaspoon of vanilla extract
The first step to make cookies without an oven is to prepare the cookie dough. Start by mixing the butter – which should be at room temperature to make it easier – in a bowl with the sugar. Once mixed together, add the vanilla to flavor your sweet treats.
In another separate bowl, sift the flour with the baking powder or baking soda. You just need a fine sieve and a spoon.
Next, mix the liquid ingredients with the dry ingredients and stir well until it becomes a smooth paste. Then, shape your cookies, either by hand or using a mold.
All that’s left is to bake your cookies in the microwave. Put them in the microwave, on full power for 3-5 minutes until they are ready, although actual timings will depend on the power of your microwave.
There is a second way of making no-bake cookies. You’ll just need to mix all the ingredients well (forget about the baking soda and add 1/2 cup peanut butter and 3 cups of oats). Put the mixture on a waxed paper and leave to cool in a cool place for an hour. This second option requires no microwave at all!
If you want to learn more recipes without an oven, take a look at the following OneHowTo articles:
If you want to read similar articles to How to Make Cookies Without an Oven, we recommend you visit our Recipes category.