The 5 Best Cookie Recipes for Lunchboxes

Just substitute Reese's Mini Peanut Butter Cups for chocolate chips in chocolate chip cookies for a delicious treat! Image:(c) Marye Audet
Just substitute Reese's Mini Peanut Butter Cups for chocolate chips in chocolate chip cookies for a delicious treat! Image:(c) Marye Audet

Nearly everyone loves homemade cookies. Just look through the thousands of recipes and you will agree. Websites, cookbooks, magazine articles, and all dedicated to the humble cookies.

Cookies are easy to make, most of them freeze well, and they travel well in lunchboxes. Whether you like no bake cookies to save time, warm and oozing chocolate chip cookies, chewy oatmeal cookies, rich peanut butter or molasses cookies there is a recipe for it here.

A few cookie making tips before you tie on your apron:

  • Put dough on cookie sheet just like you were going ot bake it and then flash freeze. Place the frozen unbaked cookies in a ziploc bag and you will be able to have fresh cookies at a moments notice, mess free.
  • Baked cookies will keep up to six months frozen if wrapped properly. Unbaked cookies about 9 months.
  • Use all shortening for thicker cookies, all butter for thinner cookies, and both of them for cookies that are plump and chewy with crisp exteriors.
  • Use parchment or silpat on the cookie sheets for best results.
  • If you like chewy cookies take the cookies out of the oven when they are just barely done. The will continue to cook a little while they cool.

All righty then. Ready?

No Bake Cookies:Oatmeal Fudgies

Rich and fudgy, these no bake cookies are a cinch to make. They have been a part of school lunches for decades. Try them and you will see why.

3 dozen

  • 2 cups sugar

  • 3 tablespoons cocoa

  • 1/2 teaspoon salt

  • 1/2 cup unsalted butter

  • 1 cup crunchy peanut butter

  • 2/3 cup evaporated milk

  • 4 cups old fashioned rolled oats

  • 2 teaspoons vanilla

Bring sugar, butter, and evaporated milk to a rolling boil stirring constantly. Boil for three minutes, stirring the entire time.

Remove from heat and quickly stir in the remaining ingredients. Drop by tablespoonfuls onto waxed paper and let cool.

Chocolate Chip Cookie Recipe

Rich, chewy and chocolate-y, these cookies almost can't be improved on. Try substituting different nuts and other varieties of chips to make these the most versatile recipe you have.

2 - 3 dozen

1/2 cup unsalted butter

1/2 c vegetable shortening

3/4 cup sugar

3/4 cup brown sugar 2 eggs

1 tablespoon vanilla extract

2 ¼ cups flour

1 teaspoon baking soda

2 cups chocolate chips 1 cup chopped pecans

Preheat the oven to 350 degrees. Line baking sheet with parchment or silpat.

Cream the butter, shortening, sugar, and brown sugar until fluffy. Add the eggs, one at a time. Beat well after each egg. Beat in the vanilla.

Combine dry ingredients and stir into the butter mixture Carefully fold in chocolate chips and nuts. Drop by teaspoonfuls about 2" apart on cookie sheets. Bake for 8-10 minutes. Allow to cool on cookie sheets for 10 minutes before removing.

Chewy Oatmeal Cookie Recipe

There is nothing like a warm, fresh oatmeal cookie. For a special treat sandwich two of them together with vanilla frosting.

5 dozen

  • 3/4 cup vegetable shortening

  • 1 cup packed brown sugar

  • 1/2 cup sugar

  • 1 egg

  • 1/4 cup water

  • 1 teaspoon vanilla

  • 3 cups old fashioned oatmeal, uncooked

  • 1 cup flour

  • 1 teaspoon salt

  • 1/2 teaspoon baking soda

  • 1 cup coconut, optional

  • 1 cup raisins, optional

  • 1 cup pecans or walnuts, optional

Preheat oven to 350. Line cookie sheets with parchment.

Beat together shortening and sugar until light and fluffy. Beat in egg, vanilla, and water. Combine dry ingredients and stir into creamed mixture. Add any optional ingredients at this time.

Drop by rounded teaspoons onto prepared cookie sheets. Bake for 12 to 15 minutes. For chewier cookies take out of the oven when slightly under-done.

Allow to cool for five minutes before removing from the cookie sheet.

Image:(c)Marye Audet
Image:(c)Marye Audet

Molasses Cookies Recipe

The hot pepper in these adds a spicy bite. Using chipotle instead of cayenne adds a unique, smoky heat to these cookies. Try them with the hot pepper at least once, if you don't like them you can take it out next time. These are perfect with a cold thermos of milk.

6 dozen

  • 2 ¼ cups all purpose flour

  • 2 teaspoons baking soda

  • 1 teaspoon ground cinnamon

  • 3/4 to 1 teaspoon ground ginger, according to taste

  • 1/2 teaspoon ground allspice

  • 1/2 teaspoon ground cloves

  • 1/4 teaspoon cayenne pepper or chipotle

  • 1/2 teaspoon salt

  • 1/2 cup vegetable shortening, room temperature

  • 1/2 cup unsalted butter, room temperature

  • 1 cup packed dark brown sugar

  • 1 egg

  • 1/2 cup Grandma's Unsulfured Molasses Sugar for cookie tops

Preheat oven to 375 degrees.

Whisk dry ingredients together. Beat together the shortening, butter, and brown sugar until creamy.

Add egg and molasses and beat well. Stir in the flour mixture carefully. Roll into one inch balls. Dip one end of each ball in sugar and place on ungreased baking sheet, sugar side up.

Bake 10 to 12 minutes. Do not overbake. Tops will crackle as they cool.

More Cookie Recipes

Peanut Butter Cookies

Peanut butter cookies with lots of peanut butter flavor. You can use crunchy peanut butter in these for added texture. You can also add peanut butter chips for more intense peanut butter flavor.

Serves 48

  • 1/2 cup butter

  • 1/2 cup shortening

  • 1 cup sugar

  • 1 cup packed brown sugar

  • 2 eggs 1 cup creamy peanut butter

  • 1 1/2 teaspoon vanilla extract

  • 2 ½ cups all purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

Preheat the oven to 375 degrees. Lightly grease cookie sheets.

Cream the butter, shortening, and peanut butter until well blended. Add the sugars and beat until fluffy. Add the eggs and vanilla and blend. Stir in dry ingredients.

Drop dough by rounded tablespoons onto prepared baking sheets. Flatten with the tines of a fork dipped in flour. Push down horizontally and then vertically to create raised squares. Bake for 8 to 10 minutes, or until set but not hard. Cool on baking sheets for 5 minutes before removing.

Packing for the Long Haul

To keep the cookies from crumbling in the lunch box, pack them in twos with flat sides together. Just wrap them up in plastic wrap and they are ready to go.

For best results do not make substituions except where indicated in these recipes.

Last year I compiled a list entitled, The 50 Best Cookie Recipes on the Internet. It stayed # 1 on Digg for some time. Be sure to check it out for even more recipes!

Paula Deen's Chocolate Gooey Butter Cookies

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Comments 7 comments

Michelle 4 years ago

My mother in law makes a thumbprint molasses cookie with cayenne in it and raw sugar on the outside. It is to die for. Great with a steamy cup of coffee. Don't dismiss this one yet!


sagebrush_mama profile image

sagebrush_mama 6 years ago from The Shadow of Death Valley...Snow Covered Mountain Views Abound!

Yum! I look forward to trying some of these, especially the oatmeal fudgies!


Nicole Winter profile image

Nicole Winter 8 years ago from Chicago, IL

If you do accidentally overbake your cookies a little you can put them in a tupperware container, (after they've cooled off,) with a few slices of bread, (the heels work good for this since kids won't eat 'em,) and it will make them chewy again. Great recipes, Marye Audet, can't wait to try them out!


Missred profile image

Missred 8 years ago

The no bake oatmeal cookies sounds yummy!


RUTHIE17 8 years ago

They all sound good except the molasses cookie with the hot pepper....going to think about that one a little bit. Good Hub!!


marisuewrites profile image

marisuewrites 8 years ago from USA

NO bake oatmeal cookies; you won't believe this but I've been looking for this recipe !! thank you!! =00 Yumnmmmm


best of the web profile image

best of the web 8 years ago from US

Good one.

Thanks for sharing :)

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