Drop Cookie Recipes
Traditional Drop Cookies These drop cookie recipes are some of the best known and most well-loved of all. Really, they are variations of the cookies that families have traditionally made for centuries. They are easy to make, require less time than shaped cookies, and are just as tasty and beautiful as we all remember! Drop cookie recipes all have one thing in common. They are not perfect. Their shape is determined not by our hands, but by their own unique properties. Each one will be different! Each one will be delicious, too! Of course, I have my own take on several of these drop cookie recipes, and Mom had her's as well. I hope these recipes will bring back fond memories of your own childhood Christmases! Chocolate Chip Cookies
This is one of everybody's favorite drop cookie recipes. When I'm in a hurry, I simply use the recipe that can be found on the back of every Nestles chips bag. However, during the holidays, I always have to do something special with my drop cookie recipes, and so I came up with this one. Believe it or not, this is one of the healthier drop cookie recipes, too! There's a ton of flavor, lots of grains, and not a lot of white sugar. Even the kids forgive me for going on a health kick when these cookies are the result!! This is also one of my larger drop cookie recipes. Though it makes several dozen, I don't suggest trying to halve the recipe, as for some reason, the cookies tend to come out really dry when I try it. Don't worry, though - they will disappear fast! 1¼ cups whole wheat flour If you want to do it the way I do here, simply get all of the dry ingredients into a large bowl, stir up a bit to mix, add all of the liquids, mix again, then add the nuts and chips. Warning, though - you're hand's going to get a bit tired! Drop by the rounded spoon-fuls onto a lightly GREASED cookie sheet, and bake at 350° for 18 to 20 minutes, or until nicely golden. Cool on a rack, and store in an air-tight container. These won't last long enough to worry about the length of time. (Even I go sneaking into the container when no one's looking!!) But - for those clever enough to keep them hidden, they will last about a month, longer if kept cold. This recipe makes a LOT of cookies - about 6 to 8 dozen.
This is one of the popular Austrian drop cookie recipes I've run across. They are tasty, with a hint of honey (for more honey flavor, use a darker colored honey.) and chewy raisins. I've run across several different versions, but this one is the best I've found, and its easy, too! 1/3 cup unsalted butter Cream together the honey and butter, then beat in eggs, one at a time. Add milk. Sift together all dry ingredients, and mix thoroughly. Coat the raisins in about 1 tablespoon flour, add to the mix and fold in well. Bake on a GREASED cookie sheet at 350° for 12 to 15 minutes, or until slightly golden. Cool on a rack, and store for up to 2 weeks in an air-tight container. Will last up to one month if also kept cold. These cookies also freeze well, as does the dough.
Mom's boss never ate cookies at all. One year, Mom brought these to work, and ever since, her boss has gotten his own special box of these for Christmas. This is one of the softest and chewiest drop cookie recipes I make. The dough is almost thin enough to be called a batter when it is ready to go. Another note about this particular cookie: When Mom was developing her drop cookie recipes, it was more than 30 years ago. At that time, one of Duncan Hines most popular cake mixes (listed in the ingredients below) was their Apple Spice Cake Mix. They DO still make this mix... However - it can be very difficult to find. If you cannot find the particular mix listed below, simply substitute a regular spice cake mix of your choosing, and use ½ stick of butter and an additional ½ cup of applesauce. It will turn out exactly the same! 1 Duncan Hines "Apple Spice Cake Mix" Blend the first five ingredients together in a large bowl, then add the rest. Mix well, dough will be like a thick, lumpy batter. Drop by well-rounded teaspoon-fuls onto a well GREASED cookies sheet. Bake at 350° for 10 to 15 minutes, or until nicely browned. Cool on rack. These cookies will store for about 2 weeks in a tightly covered container. It would be good to separate layers with waxed paper, as they remain moist and gooey, and will stick to each other. Makes about 10 dozen cookies.
There are so many versions of this wonderful confection that I could write an entire book on drop cookie recipes just for them! I will list some of the variations you can try after the directions, and simply give the good old-fashioned basic recipe in the regular way. So far as the drop cookie recipes Mom gave me, this is very light, super fast, couldn't be easier, and bakes more like the bar cookie recipes do. They are sweet, and absolutely wonderful - and can even be used instead of marshmallows to go with a cup of hot cocoa! 4 extra large egg whites In a mixer, beat the egg whites until stiff. Add the sugar slowly, 2 to 3 tablespoons at a time, still mixing. Add in the vanilla and beat until mixture forms stiff peaks. Very gently, fold in the nuts by hand. GREASE cookie sheets very lightly - just enough to hold a sheet of waxed paper in place on each one. Drop mixture onto the waxed paper with a spoon, lifting each time to form individual peaks. Space about one inch apart - they do not spread. Bake these all at the same time, the meringue will not stand for long. Bake in a slow oven at (250°) for 20 minutes or until very lightly browned. Remove from the waxed paper as soon as they are cool enough to handle, and store in a tightly covered container. These will keep a while without spoiling, but they begin to lose their texture and start getting sticky and gooey after only about a week, so bake these close to the time they will be used. You can make these in any flavor you wish, simply by changing the extract. If you want to add food coloring to make them look festive, replace ¼ teaspoon of extract with any color or combination of colors of your choice. I would make each batch as one color with one flavor, as adding liquid to these presents some interesting effects and will probably thin them out too much to keep their form. Mini-chips of any flavor are another idea - they should replace the nuts, or use ½ cup of each. It goes without saying that any sort of chopped nuts would be wonderful, and coconut can also replace the nuts. So, you can see, this is one of the most flavorful, versatile and tempting drop cookie recipes you're likely to find!
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