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World's Best Sugar Cookies

This recipe is from the Los Angeles Times, a soft cookie. Kay Hartman

1 cup butter or margarine
1 cup powdered sugar
Granulated sugar
2 eggs
1 cup oil
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
5 cups flour

Cream butter with powdered sugar and 1 cup granulated sugar. Beat in eggs until smooth. Slowly stir in oil, vanilla, baking soda, cream of tartar, salt and flour.

Chill for easy handling. Shape into walnut-size balls. Dip in sugar. Place on baking sheet and press down. Bake at 350F for 10 to 12 minutes. Makes about 4 dozen.

ORIGINAL NESTLÉ® TOLL HOUSE® CHOCOLATE CHIP COOKIES

This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk. From https://www.verybestbaking.com/

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION: Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

Toll House Cookies

This recipe is close to that I took from the bag of Nestle's Chocolate Morsels circa 1970. Kay Hartman

5 cups sifted flour
2 teaspoons baking soda
2 teaspoons salt
2 cups softened butter
1 1/2 cups granulated sugar
1 1/2 cups firmly packed brown sugar
2 teaspoons vanilla
1 teaspoon water
4 eggs
1 12-ounce package chocolate chips

Preheat oven to 375 degrees F. Sift together flour, soda, salt; set aside. Combine butter, sugar, brown sugar, vanilla, water; beat till creamy. Beat in eggs. Add flour mixture; mix well. Stir in chocolate chips. Drop by well-rounded half teaspoonfuls onto greased cookie sheets. Bake 10-12 minutes.

911 Chocolate chip cookies

From Rec.Food.Cooking, Steve Knight - doggie@uswest.net
These are killer very rich and very liked by my wife. They have been modified over time. and changed this is the latest incarnation. This is a big batch of cookies. I freeze part of the dough in balls so they are ready to bake.

2lb of butter
3lb of brown sugar
4 eggs (2 for thinner cookies)
2 teaspoons salt
2 teaspoon baking powder
2 teaspoons vanilla
6 cups all purposes flour
2 cups oat flour "or make it by running rolled oars through a blender
or food processor"
about 1lb of Semi sweet chips
about 1lb of shredded coconut
about 1lb of chopped nuts

Do not go overboard on the C chips as this is a very rich cookie. More coconut would be great. This is a semi soft cookie.

Cream butter and sugar. Then add liquid ingredients. Then the salt and backing soda. Then add the flour's and the coconut and chips. Mix well bake at 350 till just brown.

The Neiman Marcus Cookie

This is the cookie recipe pepetually going around in a chain letter, before it was attributed to Neiman Marcus, the evil overcharging entity was Mrs. Fields. Same recipe, different bad guy. The story: A woman lunching at Neiman Marcus ordered a cookie for dessert, and liked it so much she asked for the recipe. She happily agreed to pay the "two fifty" charge the waiter quoted, only to find later that the restaurant had charged her $250, not $2.50. When the store refused to reduce the bill, she mailed the recipe to everyone she knew, asking them to pass it on. MAKES ABOUT 4 1⁄2 DOZEN

16 tbsp. (2 sticks) butter
1 cup sugar
1 cup packed light brown sugar
1 tsp. vanilla extract
2 eggs
2 1⁄2 cups oatmeal, processed in blender to a fine powder
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1⁄2 tsp. salt
2 cups (about 12 oz.) semisweet chocolate chips
1 1⁄2 cups walnuts, chopped
4 oz. Hershey's chocolate, grated

Preheat oven to 375°. Using an electric mixer, cream butter and sugars together in a large bowl until fluffy, about 3 minutes. Add vanilla and eggs and beat until combined, about 30 seconds. Add oatmeal, flour, baking powder, baking soda, and salt and beat until combined, about 30 seconds. Stir in chocolate chips, walnuts, and chocolate.

Roll dough into 1 1⁄2" balls and place 2" apart on large baking sheets. Bake until light golden but still soft in the middle, 10–12 minutes. Transfer cookies to a rack and let cool.

The “Real” Neiman Marcus Cookies

From Lissa. Below is the "Real" Neiman Marcus cookie recipe, developed and posted on their website as a response to the above chain letter. Before that letter, Neiman Marcus did not even HAVE a cookie recipe. However, this one isn't bad. I recommend using decaf coffee, but I'm preternaturally sensitive to caffeine. :)

½ cup unsalted butter, softened
1 cup brown sugar
3 tablespoons granulated sugar
1 egg
2 teaspoons vanilla extract
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ¾ cups flour
1 ½ teaspoons instant coffee, slightly crushed
8 oz. semisweet chocolate chips

Cream the butter with the sugars until fluffy.
Beat in the egg and the vanilla extract
Combine the dry ingredients and beat into the butter mixture.
Stir in the chocolate chips.
Drop by large spoonfuls onto a greased cookie sheet.
Bake at 375 degrees for 8-10 minutes, or 10-12 minutes for a crispier cookie. Makes 15 large cookies.

Ultimate Sugar Cookies

These sugar cookies are crisp yet tender, keep their shape when baked, and yes, taste great, too.
From bonappetit.com Makes 2–3 dozen, depending on size

¾ teaspoon kosher salt
½ teaspoon baking powder
3 cups all-purpose flour, plus more for rolling
1¼ cups (2½ sticks) chilled unsalted butter, cut into ½” pieces
1 cup sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract

Place racks in lower and upper thirds of oven; preheat to 325°. Whisk salt, baking powder, and 3 cups flour in a small bowl. Using an electric mixer on high speed, beat butter and sugar until well combined (butter does not need to be fluffy), about 3 minutes. Add egg, egg yolk, and vanilla; beat just to combine. Reduce speed to low and gradually add dry ingredients; mix just to combine. Form dough into two ¾”-thick disks; wrap in plastic. Chill at least 2 hours.

Let 1 disk of dough sit at room temperature until softened slightly, about 5 minutes. Roll out on a lightly floured sheet of parchment paper until about ¼” thick, dusting with flour as needed (if dough gets soft or sticky, chill on parchment until firm). Cut out shapes with floured cookie cutters; transfer to parchment-lined baking sheets.

Bake cookies, rotating baking sheets halfway through, until edges are golden, 12–16 minutes, depending on size. Transfer to wire racks and let cool. Repeat with scraps and remaining dough.

Decorate cooled cookies as desired.

DO AHEAD: Cookie dough can be made 1 month ahead; freeze instead of chilling. Cookies can be baked (left undecorated) 2 weeks ahead; wrap tightly and freeze.