Directions: |
Directions:Beat oil and both sugars in a bowl on medium speed until fluffy. Add egg and vanilla; beat.
Chocolate Chip
Whisk 185 grams (1 ¼ cups) and ½ tsp. baking soda and ½ tsp salt in a bowl. Add to the wet ingredients.
Double Chocolate Chip
Whisk 148 grams (1 cup flour), ¼ cup cocoa and ½ tsp. baking soda and ½ tsp. salt in a bowl. Add to the wet ingredients.
Oatmeal Chip
Whisk 148 grams (1 cup flour), 1 cup rolled oats, ½ tsp. baking soda, ½ tsp. salt and ½ tsp. cinnamon in a bowl. Add to the wet ingredients.
Add the chips
Stir in up to 1 cup of any of the following: Milk chocolate chips, mini chips, chocolate chunks, butterscotch chips, peanut butter chips, white chocolate or yogurt chips.
Pick your mix-ins
Stir in up to ½ cup of the following (Optional): Shredded coconut, honey-roasted peanuts, raisins, chopped banana chips, dried cranberries, diced fresh strawberries
Bake the cookies
Preheat the oven to 350. Scop rounded tablespoons of dough and roll into balls. Arrange on silicone lined baking sheets about 2” apart. Refrigerate 30 minutes, then bake until the cookies are golden on the bottom, 12 – 15 minutes. Cool on the baking sheets, 10 minutes, then transfer to racks to finish cooling. Makes 24 – 32 cookies.
Suggestions – Chocolate Chip Cookie with Yogurt Chips and Strawberries, Double Chocolate Cookie with Chocolate Chunks or Oatmeal Cookie with White Chocolate Chips and Raisins |
This recipe for Cookies (Three Ways) is from