Choose a Cookie Dough

Submitted by Lindas Busy Kitchen

"This versatile cookie dough recipe is one not to be without! Great anytime, but especially wonderful during the holidays when you can make up 1 basic dough and use it to make so many different kinds of cookies for your cookie trays for the holidays and gift giving! Please pick the type of cookie you want to bake BEFORE you start baking, because some ingredients will vary depending on which of the 7 versions you choose. Serving Size, Preparation and baking time depends on which kind of cookie you decide to make."

 

• Ready In: 30mins
• Ingredients: 8
• Yields: 18-48 cookies

ingredients

• 2 1⁄2 cups flour
• 1⁄2 cup shortening
• 1 cup brown sugar, packed
• 1⁄2 cup butter
• 1⁄2 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1⁄2 teaspoon baking soda

directions

1. Basic Directions:

2. In a large mixing bowl beat the shortening and butter with a mixer on medium to high speed for 30 seconds.
3. Add the brown sugar, granulated sugar and baking soda. Beat until fluffy.
4. Add eggs and vanilla, beat until combined.
5. Beat or stir in flour.
6. Use the dough immediately, or cover and chill for up to 24 hours.
7. Drop slightly rounded tablespoon of cookie dough 2 inches apart onto an ungreased cookie sheet.
8. Bake at 375°F, for 10-12 minutes, or until the edges are lightly browned.
9. Remove the cookies and cool on a wire rack.
10. Makes about 48 cookies.

11. Fruit Oatmeal Rounds:

12. Prepare dough as directed, but substitute 1 cup of rolled oats for 1 cup of flour.
13. Stir 1 teaspoon of ground cinnamon into flour mixture.
14. Also stir a 6 ounce package of mixed dried fruit bits or raisins into the dough.
15. Bake as directed.

16. Peanut Butter Buddies:

17. Prepare dough as directed, but add 1/2 cup peanut butter along with eggs and vanilla.
18. Also, stir a 12 ounce package of peanut butter chips in to dough.
19. Bake as directed.

20. Malted Milk Treats:

21. Prepare dough as directed, but substitute 1/4 cup instant malted milk powder for 1/4 cup of flour.
22. Also, stir in 1 1/2 cups chopped-up malt balls into dough.
23. Bake as directed.

24. Macadamia Mania:

25. Prepare dough as directed, but stir 2 cups of coarsely chopped white chocolate baking bar and 3 1/2 ounce of Macadamia nuts into dough.
26. Bake as directed.

27. Double Chocolate Delights:

28. Prepare dough as directed, but substitute 1/3 cup of unsweetened cocoa powder for 1/2 cup of flour.
29. Also, stir a 12 ounce package of semi-sweet chocolate chip pieces into dough.
30. Bake as directed.

31. Chocolate Candy Cookies:

32. Prepare dough as directed, but stir 2 cups of candy-coated milk chocolate pieces into dough.
33. Bake as directed.

34. Super-Chunk Chippers:

35. Prepare dough as directed, but stir 1 cup of coarsely chopped semi-sweet chocolate, 1 cup coarsely chopped milk chocolate and 1 cup chopped pecans into the dough.
36. Drop dough from a 1/4 cup measuring cup about 4 inches apart onto an ungreased cookie sheet.
37. Flatten the cookies slightly with a spoon.
38. Bake for 13-15 minutes, or until the edges are slightly browned.
39. Make 18 cookies.

40. Note:

41. To make a variation in advance, wrap the dough in freezer wrap, and freeze for up to 6 months.
42. Before baking, thaw dough overnight in the refrigerator.
43. Bake as directed.

Reviews

[Chef Jean]

I made the peanut butter version and they came out great. A little different then normal PB cookies, they were like soft chocolate chip cookies except peanut butter flavored. I think I got about 50 cookies and baked them on 375 for 10 minutes, they came out perfect. I froze most of the dough, already portioned, for later use. I will try to bake them from frozen and see if they work out right and how long they bake for. Thanks for posting!