Easy (after) dinner recipes: It's Friday! Celebrate with cookies

1/78

Sweet and tangy, these wings are sure to please. (Mel Melcon / Los Angeles Times)

2/78

Deviled eggs get special treatment with the addition of smoked salmon, fennel, capers and red onion. (Luis Sinco / Los Angeles Times)

3/78

Top a prepared pizza crust with a little sour cream and smoked salmon, along with chopped red onion, fresh dill and capers. It takes all of 15 minutes to whip up. (Glenn Koenig / Los Angeles Times)

4/78

The tuna salad comes together in minutes and is great served either as a sandwich or on its own. Read the recipe » (Anne Cusack/ Los Angeles Times)

5/78

Great flavor, and simple to prepare.
Recipe: Italian tuna and shiso sandwich
(Gary Friedman / Los Angeles Times)

6/78

Paella’s always a perfect choice when you want to dazzle dinner guests but don’t want to spend all your time in the kitchen. (Bob Chamberlin / Los Angeles Times)

7/78

Mushrooms lend rich depth to this frittata. (Eric Boyd / Los Angeles Times)

8/78

Fresh nettles may be known for their sting, but cooked, they add delicate, almost nutty notes to many a dish. (Mark Boster / Los Angeles Times)

9/78

Artichoke and sun-dried tomatoes combine with two types of cheese and fresh herbs in this colorful dish. (Glenn Koenig / Los Angeles Times)

10/78

Rich, tender flavor in minutes. (Allen J. Schaben / Los Angeles Times)

11/78

Fresh broccoli flavor with a velvety texture. (Wally Skalij / Los Angeles Times)

12/78

They’re not just for breakfast. (Gary Friedman / Los Angeles Times)

13/78

The Buttery’s take on peanut butter cookies, massive enough that you almost need two hands to hold them, is at once rich, sweet and perfectly crumbly.
Recipe: The Buttery’s peanut butter cookies

(Glenn Koenig / Los Angeles Times)

14/78

You’ll never miss the gluten in this rich and flavorful carrot cake (Glenn Koenig / Los Angeles Times)

15/78

This creamy pudding is flavored with aromatic orange flower water and almond oil and comes together in only 35 minutes. (Bob Chamberlin / Los Angeles Times)

16/78

One bite and you’d never guess these tempting treats are gluten-free. (Glenn Koenig / Los Angeles Times)

17/78

This simple sandwich comes courtesy of chef and cookbook writer Deborah Madison and her husband, Patrick McFarlin. (Ricardo DeAratanha / Los Angeles Times)

18/78

Chicken curry sandwich. (Luis Sinco / Los Angeles Times)

19/78

A rich and creamy take on this classic comfort food. (Glenn Koenig / Los Angeles Times)

20/78

A remarkably easy but elegant meal. (Kirk McKoy / Los Angeles Times)

21/78

Fresh and bright and ready in less than 30 minutes, this dish goes perfectly with grilled salmon or other fish. (Gary Friedman / Los Angeles Times)

22/78

An almost infinitely flexible recipe. (Ifran Kahn / Los Angeles Times)

23/78

Best Chinese chicken salad ever? According to at least one reader, it is. (Al Seib / Los Angeles Times)

24/78

It may take a little work prepping the ingredients, but Ciopinot’s take on the classic cioppino contains a lot of flavor in just a few simple steps. (Glenn Koenig / Los Angeles Times)

25/78

Artichoke lovers, rejoice! (Glenn Koenig / Los Angeles Times)

26/78

Sweet pea soup -- bright, earthy and easy. (Kirk McKoy / Los Angeles Times)

27/78

In this variation, tortillas are stuffed with quickly cooked greens and chunks of feta and mozzarella, the tortillas warmed until lightly browned and the cheese oozes just slightly. The recipe comes together in minutes, perfect after a long day. (Lawrence K. Ho / Los Angeles Times)

28/78

Huitlacoche lends an earthy richness, and a robustness similar to truffles, to these quesadillas. (Bob Chamberlin / Los Angeles Times)

29/78

For a wonderfully rich, meaty filling, try adding sauteed mushrooms cooked with shallots and butter and a touch of mint. The recipe comes together in minutes, perfect after a long day. (Lawrence K. Ho / Los Angeles Times)

30/78

A rich vegetarian take on this comforting classic. (Ricardo DeAratanha / Los Angeles Times)

31/78

This hearty dish works wonders as a side or main course, and the whole thing comes together in less than 30 minutes. (Ricardo DeAratanha / Los Angeles Times)

32/78

A touch of spice. (Gary Friedman / Los Angeles Times)

33/78

Soft and tender. (Bob Chamberlin / Los Angeles Times)

34/78

Chef Michael Mina’s interpretation of a Caesar salad. (Kirk McKoy / Los Angeles Times)

35/78

There’s a secret to the croutons. (Kirk McKoy / Los Angeles Times)

36/78

A perfect light main course or flexible side dish. (Lawrence K. Ho / Los Angeles Times)

37/78

The flavors only get better with time. (Lawrence K. Ho / Los Angeles Times)

38/78

With the depth of flavor in this soup, you’d never guess this rich and creamy salmon bisque comes together in under an hour. (Glenn Koenig / Los Angeles Times)

39/78

Add extra flavor with a touch of barbecue sauce, corn niblets and fresh parsley. (Kirk McKoy / Los Angeles Times)

40/78

Recipe: BLD’s fresh vegetable salad

(Anne Cusack / Los Angeles Times)

41/78

Fresh and bright with large shrimp, tomatoes, mushrooms, garlic and a sprinkling of fresh parsley. (Ricardo DeAratanha / Los Angeles Times)

42/78

Bright and fresh and mildly spicy. (Glenn Koenig / Los Angeles Times)

43/78

Recipe: Cafe des Artistes’ fillet of sole Provencal

(Anne Cusack / Los Angeles Times)

44/78

Roasted salmon with red pepper hazelnut pesto. (Kirk McKoy / Los Angeles Times)

45/78

For this slaw, incredibly simple to make, thinly sliced kale is tossed with colorful carrots, red cabbage and fresh fennel, then coated with a light but tangy dressing. (Anne Cusack / Los Angeles Times)

46/78

A fresh, filling salad using only a handful of ingredients. (Kirk McKoy / Los Angeles Times)

47/78

Give kale a good rubdown and it makes a delicious salad. (Ricardo DeAratanha / Los Angeles Times)

48/78

The kale salad from Napa Valley Grille. (Anne Cusack / Los Angeles Times)

49/78

These oatmeal cookies are big on size and flavor. (Kirk McKoy / Los Angeles Times)

50/78

Light in texture and delicately flavored. (Kirk McKoy / Los Angeles Times)

51/78

Pile the fish into warm tortillas with plenty of shredded cabbage and a fresh tangy lime-garlic vinaigrette. (Mel Melcon / Los Angeles Times)

52/78

This easy dish comes together in under an hour, the plump shrimp cooked in a simple sauce flavored with toasted pumpkin seeds, olive oil, garlic, jalapeno chiles and fresh cilantro. (Eric Boyd / Los Angeles Times)

53/78

Looking for diet-friendly options for your party? These Philly cheesesteak cups have all the flavor for a fraction of the calories. (Ricardo DeAratanha / Los Angeles Times)

54/78

With no fewer than four types of cheese, mac ‘n’ cheese couldn’t get much better than this version. (Glenn Koenig / Los Angeles Times)

55/78

Three kinds of cheese and prosciutto come together in cheesy goodness. (Glenn Koenig / Los Angeles Times)

56/78

This take on the classic includes chicken, prosciutto, a bread crumb topping and plenty of cheese. (Anne Cusack / Los Angeles Times)

57/78

Lentil and barley stew. (Kirk McKoy / Los Angeles Times)

58/78

Best of all, the salad can be made ahead of time; the recipe comes together in a little over an hour, and the flavor only improves with time. (Anne Cusack / Los Angeles Times)

59/78

Try this combination of quinoa, meaty shiitake mushrooms, caramelized fennel and crunchy toasted cashews. (Bob Chamberlin / Los Angeles Times)

60/78

Quinoa is cooked with finely diced beets, which tint the quinoa a vibrant shade of red. (Ann Johansson / For the Times)

61/78

This rich Andalusian chowder has its roots in gazpacho. (Ricardo DeAratanha / Los Angeles Times)

62/78

The clam chowder at La Conner Brewing Co. in the San Juan Islands has a bit of spice to it. (Bob Chamberlin / Los Angeles Times)

63/78

Rich Paris bistro flavor in only 30 minutes. (Ricardo DeAratanha / Los Angeles Times)

64/78

Quick potato leek soup gets a last-minute boost of flavor from a blend of finely diced cilantro, anchovy and garlic. (Rick Loomis / Los Angeles Times)

65/78

Such a simple combination, but so delicate and complex. (Glenn Koenig / Los Angeles Times)

66/78

You can’t go wrong here when you’re craving a great noodle bowl. (Ricardo DeAratanha / Los Angeles Times)

67/78

With its rich flavor, you might not guess this dish is both gluten-free and vegan! (Bob Chamberlin / Los Angeles Times)

68/78

Serve warm with a big glass of milk. (Bob Chamberlin / Los Angeles Times)

69/78

It’s as if Lawry’s took everyone’s favorite flavors and combined them in an easy-to-make dessert, with Nutella, chocolate, espresso and Kahlua liqueur folded into a mousse. And the best part? It comes together in just 15 minutes. (Glenn Koenig / Los Angeles Times)

70/78

This rich and creamy dessert delivers chocolate accented with a hint of port. (Anne Cusack / Los Angeles Times)

71/78

A rich chicken soup that comes together in minutes. (Carolyn Cole / Los Angeles Times)

72/78

The combination of coconut milk, lime juice, fish sauce and lemon grass from the stock is sweet and fragrant. (Paul Morse / Los Angeles Times)

73/78

This isn’t your ordinary chicken soup; each bite is flavored with bits of carrot and celery, garbanzo beans and cracked wheat. It’s rich, yet delicately spiced with notes of cinnamon and curry. Best of all? The whole thing comes together in about 45 minutes. (Kirk McKoy / Los Angeles Times)

74/78

Nettle leaves add bright flavor and deep emerald color to this creamy polenta dish. (Mark Boster/Los Angeles Times)

75/78

Saute escarole with garlic and a tough of crushed red pepper just until the leaves begin to wilt and are tender, then spoon over a bowl of creamy polenta. (Don Bartletti / Los Angeles Times)

76/78

Polenta is slowly cooked in the oven with this simple gratin. (Kirk McKoy / Los Angeles Times)

77/78

Rich with bright flavors, this salad comes together in only 20 minutes. (Kirk McKoy / Los Angeles Times)

78/78

Eggs for dinner? You bet! (Mel Melcon / Los Angeles Times)

By Noelle Carter

March 14, 2014 11 AM PT

It’s Friday. You’ve made it. So celebrate! These tempting cookies are sure to start any weekend off right.

Chocolate chip cookies: Crisp on the edges yet soft and chewy in the center, these gigantic chocolate chip-studded cookies are large enough to share. But why should you?

Oatmeal currant cookies: These generous oatmeal cookies are big on both size and flavor, sweetened with brown sugar. It may seem like there’s a lot of cinnamon, but it balances nicely with the vanilla and fruit. And don’t be deceived: Though they are generously sized, after one bite you may realize one cookie’s not enough. Plan to have an extra handy just in case.

QUICK & EASY: 99 terrific recipes in about an hour or less

Pistachio madeleines: These madeleines are light in texture and delicately flavored, the subtle nuttiness of the pistachios perfectly balanced by the clarified butter.

You can find the recipes below.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at noelle.carter@latimes.com.

RECIPES: 99 easy dinner ideas in about an hour or less

OVEN SPOONFUL’S CHOCOLATE CHIP COOKIES

Total time: 20 minutes, plus baking time

Servings: Makes about 10 quarter-pound cookies

3/4 cup (1½ sticks) butter, softened

1/2 cup granulated sugar

1 cup light brown sugar

1 tablespoon vanilla extract

1 egg plus 1 egg yolk

1/2 teaspoon salt

1/2 teaspoon baking soda

2 heaping cups (11¾ ounces) unbleached flour

2 cups chocolate chips

1. Heat the oven to 325 degrees. Line cookie sheets with parchment.

2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, add the butter. With the mixer running, slowly beat in the sugars a little at a time until light and fluffy. Beat in the vanilla.

3. With the mixer running, beat in the egg until fully incorporated, then beat in the egg yolk. Beat in the salt and baking soda, scraping down the sides of the bowl to make sure everything is evenly incorporated.

4. Slowly beat in the flour, mixing just to incorporate. Be careful not to overmix, or the cookies will toughen. Gently mix or fold in the chocolate chips by hand.

5. Scoop about half-cup portions of the dough onto the parchment-lined cookie sheets. This should make about 10 cookies; you can make smaller ones if you prefer. Space the cookies evenly on the sheets (only 3 cookies will fit on each sheet if making the larger, quarter-pound cookies). Press the cookies slightly to flatten once they are on the sheet.

6. Bake the cookies, 1 sheet at a time, until set and lightly golden, 20 to 22 minutes for the quarter-pound cookies; smaller cookies will bake in less time. Rotate the cookies halfway through baking for even coloring.

EACH OF 10 COOKIES: Calories 544; Protein 6 grams; Carbohydrates 79 grams; Fiber 3 grams; Fat 25 grams; Saturated fat 15 grams; Cholesterol 74 mg; Sugar 50 grams; Sodium 200 mg

CORNER BAKERY CAFE’S OATMEAL CURRANT COOKIES

Total time: 30 minutes, plus baking time

Servings: About 4 dozen cookies

Note: Adapted from Corner Bakery Cafe

3 1/2 cups (1 pound) pastry flour

4 teaspoons baking soda

3 tablespoons cinnamon

1 1/2 teaspoons salt

3/4 pound (3 sticks) butter

1 1/4 cup plus 1 teaspoon sugar

2 1/3 cups brown sugar

2 eggs

2 teaspoons vanilla

Scant 4 1/2 cups old-fashioned rolled oats

1 cup currants or raisins

1. Heat the oven to 350 degrees. In a large bowl, sift together the flour, baking soda, cinnamon and salt. Set aside.

2. In the bowl of a standing mixer, or in a large bowl using an electric mixer, cream together the butter and sugars until light and fluffy, about 5 minutes.

3. Add the eggs, 1 at a time, until fully incorporated, then beat in the vanilla.

4. Beat in the flour mixture, a spoonful at a time, just until incorporated, then gently fold in the oats and currants.

5. Scoop a generous 2 tablespoons of dough into a ball and place on a parchment-lined baking sheet. Flatten the ball slightly and repeat, spacing the balls about 3 inches apart (you should be able to fit 6 cookies on a standard-size sheet). Bake the sheets until the cookies are golden and set, 18 to 20 minutes, rotating halfway through for even baking. Remove and cool the cookies on the baking sheet for crunchier cookies; for softer cookies, remove the cookies from the sheet, and cool (still on the parchment) on a rack.

Each cookie: 214 calories; 4 grams protein; 36 grams carbohydrates; 3 grams fiber; 7 grams fat; 4 grams saturated fat; 24 mg. cholesterol; 18 grams sugar; 185 mg. sodium.

PISTACHIO MADELEINES

Total time: 45 minutes

Servings: Makes 3 1/2 dozen cookies

Note: Adapted from Keswick Hall in Virginia. To make the clarified butter, heat 1 1/2 cups (3 sticks) butter in a small saucepan over low heat; allow the butter to melt and separate, then spoon off any foam on the top and remove the pan from the heat. Gently ladle out the clear (clarified) butter, leaving the milky residue in the bottom of the pan. Refrigerate the butter until it is firm but not hard, about 2 hours.

1 1/4 cups clarified butter (the butter should be firm but not hard), plus more for greasing

1 1/3 cups sugar

4 eggs

1/2 teaspoon vanilla extract

1/8 teaspoon salt

1/2 cup chopped pistachios

2 cups flour

1. Heat the oven to 350 degrees. In the bowl of a stand mixer using a paddle attachment, or in a medium bowl with a hand mixer, beat the butter and sugar until light and fluffy, about 5 minutes. With the mixer running, add the eggs, one at a time. Mix in the vanilla and salt, then fold in the pistachios and flour just until fully incorporated.

2. Pipe or spoon the batter into greased madeleine molds. Bake until set and light brown, about 10 minutes. Cool the cookies in the trays 10 minutes before removing from the molds.

Each cookie: 115 calories; 2 grams protein; 11 grams carbohydrates; 0 fiber; 7 grams fat; 4 grams saturated fat; 36 mg. cholesterol; 14 mg. sodium.

ALSO:

99 easy dinner recipe ideas

Even more: 99 additional easy dinner recipes

Easy dinner recipes: Chicken and more chicken