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Cookie and Bar Recipe Collection

Cookie and Bar Recipe Collection

Who doesn't enjoy a cookie or a bar from time to time? Now we can eat them with less guilt!

To avoid the sticky mess of brownies and bar cookies use aluminum foil to line the pan. Extend the foil over two sides like flaps. Grease the foil as directed in the recipe. When the brownies are done, use the foil flaps to simply lift the brownies out of the pan!

When you're too busy to bake home made cookies, keep in mind the suggestions for Buying Healthier Brand Name Cookies! And don't forget to check out the Tips on Storing Cookies!

Treat yourself with our collection of healthy cookie and bar recipes!

Have a cookie!

Stack of oatmeal ginger cookies

  • Keep buttery doughs chilled while working with them by placing a baking stone in the freezer for a least 20 minutes before working with your dough. Roll your dough on it. This will keep the butter from melting too quickly, giving you more time to work with the dough.
  • Use your electric knife to easily cut rolled and chilled cookie dough. You'll get perfectly even cookies every time.
  • Trimming Tip: Instead of eating five chocolate-chip cookies, savor the taste of two.
  • To make soft-drop cookies, use no more than 2 tablespoons of fat for each cup of flour.
  • Helpful Helper. When freezing cookies with a frosting, place them in freezer unwrapped for about 2 hours. Then wrap without worrying about them saing together.
  • For drop cookies, use a small ice cream scoop to drop the dough on cookie sheets.
  • For superior flavor and texture in your baked goods, use butter if the recipe calls for it. Margarine can contain a lot of water, which will make cookies spread too thin.
  • Most baked recipes call for a preheated oven. Turn the oven to the specified temperature for 10 to 15 minutes prior to baking to give the oven adequate time to heat up to the correct temperature.
  • Spray your hands lightly with non-stick cooking spray to prevent them from saing to dough while you're working with it.
  • Unbaked cookie dough can be refrigerated for up to two weeks or frozen up to six weeks. It is convenient to have on hand when you want to bake up a batch in a hurry.
  • Cookie dough can be frozen up to three months in an airtight container or refrigerated three to four days.
  • Try spraying your beaters with non-stick cooking spray before mixing cookie batter to prevent clumping.
  • To prevent Rice Krispie bars from sticking to your fingers, run your hands under cold water before pressing them into the pan.
  • Hot cookie sheets may cause cookies to spread, so let your baking sheets cool completely before reusing.
  • Cookie Cones: Dip a cookie cone in melted chocolate chips and immediately dip them into toasted nuts or multicolored jimmies. Place on a cookie sheet and chill until firm.

Cookie and bar recipe collection jar

Star December 4 is National Cookie Day. Star
Star The first week of December is Cookie Cutter Week. Star
Star December 8: National Chocolate Brownie Day Star
Star July 9 is National Sugar Cookie Day.  Star
Star February 10th is National Have a Brownie Day. Star

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