Choose a Cookie Dough

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READY IN: 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Basic Directions:
  • In a large mixing bowl beat the shortening and butter with a mixer on medium to high speed for 30 seconds.
  • Add the brown sugar, granulated sugar and baking soda. Beat until fluffy.
  • Add eggs and vanilla, beat until combined.
  • Beat or stir in flour.
  • Use the dough immediately, or cover and chill for up to 24 hours.
  • Drop slightly rounded tablespoon of cookie dough 2 inches apart onto an ungreased cookie sheet.
  • Bake at 375°F, for 10-12 minutes, or until the edges are lightly browned.
  • Remove the cookies and cool on a wire rack.
  • Makes about 48 cookies.
  • Fruit Oatmeal Rounds:
  • Prepare dough as directed, but substitute 1 cup of rolled oats for 1 cup of flour.
  • Stir 1 teaspoon of ground cinnamon into flour mixture.
  • Also stir a 6 ounce package of mixed dried fruit bits or raisins into the dough.
  • Bake as directed.
  • Peanut Butter Buddies:
  • Prepare dough as directed, but add 1/2 cup peanut butter along with eggs and vanilla.
  • Also, stir a 12 ounce package of peanut butter chips in to dough.
  • Bake as directed.
  • Malted Milk Treats:
  • Prepare dough as directed, but substitute 1/4 cup instant malted milk powder for 1/4 cup of flour.
  • Also, stir in 1 1/2 cups chopped-up malt balls into dough.
  • Bake as directed.
  • Macadamia Mania:
  • 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.
  • Bake as directed.
  • Double Chocolate Delights:
  • Prepare dough as directed, but substitute 1/3 cup of unsweetened cocoa powder for 1/2 cup of flour.
  • Also, stir a 12 ounce package of semi-sweet chocolate chip pieces into dough.
  • Bake as directed.
  • Chocolate Candy Cookies:
  • Prepare dough as directed, but stir 2 cups of candy-coated milk chocolate pieces into dough.
  • Bake as directed.
  • Super-Chunk Chippers:
  • 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.
  • Drop dough from a 1/4 cup measuring cup about 4 inches apart onto an ungreased cookie sheet.
  • Flatten the cookies slightly with a spoon.
  • Bake for 13-15 minutes, or until the edges are slightly browned.
  • Make 18 cookies.
  • Note:
  • To make a variation in advance, wrap the dough in freezer wrap, and freeze for up to 6 months.
  • Before baking, thaw dough overnight in the refrigerator.
  • Bake as directed.
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