Martha Stewart has an easy chocolate chunk cookie recipe, and Paula Deen has an easy ginger cookie recipe. Both recipes make three to four dozen cookies and take less than an hour.
To make the chocolate chunk cookies, preheat the oven to 350 degrees, and line some baking sheets with parchment paper. In a medium bowl, whisk together 2 2/3 cup of flour, a teaspoon of baking soda and a teaspoon of salt. In another bowl, cream together a cup each of butter, white sugar and brown sugar, and then add two eggs, 2 teaspoons of vanilla and 2/3 cup of sour cream. Add the flour mixture to the wet ingredients, and then add 2 cups of chocolate chips and 1 1/2 cups of walnuts or pecans.
Drop the dough into mounds on the baking sheets, and then bake for about 15 minutes or until the cookies are golden brown. Cool for about 5 minutes on the sheets, and then transfer them to a rack to completely cool.
To make the ginger cookies, preheat the oven to 350 degrees and line cookie sheets with parchment paper. With an electric mixer, cream 3/4 cup of shortening and a cup of sugar, and then add an egg and 1/4 cup of molasses. In another bowl, sift together 2 cups of flour, 2 teaspoons of baking soda, a teaspoon each of cinnamon and ginger, and 1/2 teaspoon each of salt and ground cloves. Mix all ingredients together, roll the dough into balls and roll the balls in sugar before placing them on a baking sheet. Flatten the balls slightly, and cook for about 12 minutes.