When the air turns cold and the leaves lose their green, there is nothing I want more than a warm, fresh-from-the-oven cookie.
I love to bake but cannot stand to be working with the oven during the hot summers. Although I’m no professional, I like to try out different types of cookies. I have found some of the greatest recipes over the past few years, and I think everyone deserves to try them.
Nestlé Toll House Chocolate Chip
No chocolate chip cookie can come close to beating the classic Nestlé Toll House recipe.
I have never been a big fan of overpowering sweetness. The salty-sweet of the Nestlé Toll House cookie is the perfect amount of sweetness that leaves me wanting more.
Though this easy recipe is nowhere near being unknown, it’s an all-season classic but even better during the colder months.
The first time I made these cookies was four years ago, and I’ve kept the printed recipe since, so I can easily make them again. This is one of my absolute favorite cookie recipes of all time.
I have found some of the greatest recipes over the past few years, and I think everyone deserves to try them.
This recipe is a little more intensive than the Nestlé Toll House since this dough needs to be refrigerated, but it’s just as good. It’s not as salty, but the cookie is obviously more chocolatey. I love a good red velvet cake, but the cookies are a much easier way to get the same flavor in smaller amounts. The unfortunate part of this recipe is that it says it only makes 18 cookies, which has run pretty true in my experience.
In my opinion, it’s still entirely worth it.
I know that not everyone likes oatmeal raisin cookies, but I love them. The cinnamon-molasses flavor is perfect for fall (but I still love it year-round).
I loved going to my grandpa’s house when I was younger to eat the store-bought oatmeal raisin cookies that always seemed to be in the pantry. These cookies remind me of that, but are even better. Unfortunately, this recipe also requires the dough to be refrigerated, which makes it take longer. But I do love that this recipe requires the cookies to be baked on parchment paper since it makes cleaning up so much easier.
I found this recipe years ago in an Allrecipes magazine. It took one sugar cookie recipe and gave several ways it could be made into different cookies. I’ve since lost the magazine so I don’t know all the other ways, but my favorite was the Snickerdoodle anyway.
There are three differences between the recipe linked and the magazine version that I used. First, I used butter instead of margarine. Second, rather than rolling in plain sugar, I add one tablespoon of cinnamon to the ¼-cup of sugar to roll the dough in a cinnamon-sugar mixture. Lastly, I don’t chill the dough, but I’m not sure if it would make a huge difference, as this dough isn’t sticky.
I think Snickerdoodles are the ultimate fall cookie, and this recipe is my favorite cookie recipe of all, though the other three all tie for a close second.
