"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Choose a Cookie Dough Recipe

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This recipe for Choose a Cookie Dough, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Peters - Northeast HS, Goose Lake
Added: Monday, February 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Please pick a flavor before you start baking because some ingredients will vary depending on which of the seven versions you choose.


Basic Ingredients:

1/2 c. shortening
1/2 c. butter
1 c. packed brown sugar
1/2 c. granulated sugar
1/2 tsp. baking soda
2 eggs
1 tsp. vanilla
2 1/2 c. flour

Directions:
Directions:
Basic Directions:

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

Personal Notes:
Personal Notes:
Variations:

Fruit Oatmeal Rounds: Prepare dough as directed below, but substitute 1 c. of rolled oats for 1 c. of flour. Stir 1 tsp. of ground cinnamon into the flour mixture. Also, stir a 6 oz. package of mixed dried fruit bits or raisins into the dough. Bake as directed.

Peanut Butter Buddies: Prepare dough as directed below, but add 1/2 c. peanut butter along with the eggs and vanilla. Also, stir a 12 oz. package of peanut butter chips into the dough. Bake as directed.

Malted Milk Treats: Prepare dough as directed below, but substitute 1/4 c. instant malted milk powder for 1/4 c. of the flour. Also, stir in 1 1/2 c. chopped-up malted milk balls into the dough. Bake as directed.

Macadamia Mania: Prepare dough as directed below, but stir 2 c. of coarsely chopped white chocolate baking bar and 3 1/2 oz. of macadamia nuts, coarsely chopped, into dough. Bake as directed.

Double Chocolate Delights: Prepare dough as directed below, but substitute 1/3 c. of unsweetened cocoa powder for 1/2 c. of the flour. Also stir a 12 oz. package of semi-sweet chocolate chip pieces into the dough. Bake as directed.

Chocolate Candy Cookies: Prepare dough as directed below, but stir 2 c. of candy-coated milk chocolate pieces into the dough. Bake as directed.

Super-Chunk Chippers: Prepare dough as directed below, but stir 1 c. of coarsely chopped semi-sweet chocolate, 1 c. coarsely chopped milk chocolate and 1 c. chopped pecans into the dough. Drop dough from a 1/4 c. measuring cup about 4" apart onto an ungreased cookie sheet. Flatten the cookies slightly with a spoon. Bake for 13-15 minutes or until the edges are lightly browned. Makes 18 cookies.

To make any 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.

A wonderful recipe for preparing a variety of drop cookies.

 

 

 

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