Flexible-Flavour Classic Drop Cookies

This drop cookie recipe has a base mix that is made so the measures of the secondary/flavour ingredients are easily added in or substituted without having to change the base recipe's chemistry. I have made tons of variants, and brought these to my office; they never tasted the same. I've done these with Chocolate Chips, almonds, walnuts, dried cranberries, coffee, dark chocolate and caramel bits.

• Ready In: 22 mins
• Yields: 18-24 Cookies

Ingredients

• 1⁄2 cup butter or 1⁄2 cup margarine
• 1⁄4 cup granulated sugar
• 1⁄2 cup dark brown sugar
• 1  egg, beaten
• 1⁄2 teaspoon vanilla extract
• 1  cup flour
• 1⁄2 teaspoon baking soda
• 1⁄8 teaspoon salt

Directions

1. Pre-heat oven at 375°C.
2. In one bowl, mix the Butter, White & Brown Sugar, egg and Vanilla into a uniform substance.
3. In a seperate bowl, sift and mix the flour, baking soda and salt together.
4. Whilst stirring, Incorporate/sift the Flour Mix gradually so that it doesn't become too hard or clumpy. The dough should be soft when properly mixed.
5. Add the flavouring mix (chocolate chips, nuts, any ingredients you want) gradually and ensure the dough is still uniform and consistent.
6. Place badges the size of a teaspoon on a greased/nonstick sheet.
7. Bake 10-12 minutes until lightly brown, then remove from oven and let the cookies cooldown! You can flatten them with a fork as they come out too.