4 In 1 Cookie Dough Recipes

4 COOKIE FLAVORS 1 COOKIE DOUGH

Steps:

• Preheat oven for 350 F and prepare cookie sheet using baking mat or parchment paper
• In a large bowl add softened butter and mix. After the butter is mixed well add the white sugar, brown sugar and mix until light and fluffy
• Add the eggs and mix, vanilla extract and mix
• Divide dough into four bowls (for the different flavors)

4-IN-1 COOKIE DOUGH

Steps:

• Beat cream cheese, butter, granulated sugar and vanilla in large bowl with electric mixer until well blended. Add flour and baking soda; mix well. Cover.
• Refrigerate 30 min.
• Prepare and bake cookies following one of the following variations. They all look great on their own or arranged decoratively on a serving tray.

EDIBLE COOKIE DOUGH

Steps:

• Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in vanilla extract and salt. Add flour; mix until a crumbly dough forms. Mix in milk. Fold in milk chocolate chips and mini chocolate chips.

HOLIDAY COOKIE DOUGH

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. , Divide dough into five 1-cup portions; shape each into a 10-in.-long roll. Wrap individually in plastic wrap. Refrigerate for 1 hour or until easy to handle, or freeze for up to 3 months. Yield: 5 portions (1 cup each)., To use refrigerated cookie dough: Cut roll into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Decorate with sprinkles, jimmies or colored sugar if desired. Bake at 350° for 7-9 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. , Or, bake according to individual directions for Jolly Santas, Lemon Rope Trees, Magic Stars, Reindeer Bites and Strawberry Tea Cookies., To use frozen cookie dough: Thaw in the refrigerator overnight. Bake according to recipe directions.,

BASIC COOKIE DOUGH

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk 7-1/2 cups flour, baking powder and salt; gradually beat into creamed mixture, adding more flour if necessary. Divide dough into four 2-cup portions. Refrigerate, covered, until needed., Basic Cookie Dough may be used to prepare the following recipes: Crumb-Topped Date Bars, Cherry Surprise Cookies, Chocolate Mallow Cookies or Jelly Sandwich Cookies.

THE FAMOUS 100 COOKIE RECIPE

Steps:

• Preheat oven to 180 degrees celsius (fan-forced).
• Grease and line baking trays and set aside (use as many as will fit in your oven).
• Cream the room temperature butter and caster sugar together with handheld beaters or a stand mixer until light, creamy and fluffy.
• Add the condensed milk and beat through.
• Add 1 cup of self-raising flour and beat through. Add another cup of self-raising flour and beat through. Continue until all 5 cups have been mixed through.
• Divide the cookie dough between bowls and flavour each however you'd like (see notes).
• Roll into teaspoon-sized balls and place onto the prepared baking trays. Press down lightly with a fork.
• Bake for 10 minutes. Allow to cool for 10 minutes on the baking trays before transferring to a wire rack to cool completely.
• Preheat oven to 180 degrees celsius (fan-forced). Grease and line baking trays and set aside (use as many as will fit in your oven).
• Place room temperature butter and caster sugar into the Thermomix bowl. Cream for 1 minute, Speed 5 (scrape down the sides after 30 seconds).
• Add the condensed milk and mix for a further 30 seconds, Speed 5.
• Add 250g of the self-raising flour and mix for 20 seconds, Speed 6. Scrape down the sides of the bowl.
• Add another 250g of the self-raising flour and mix for a further 20 seconds. Add the final 250g and mix for 20 seconds, Speed 6 (please note that you'll need to use the spatula to assist with the mixing).
• Divide the cookie dough between bowls and flavour each however you'd like (see notes).
• Roll into teaspoon-sized balls and place onto the prepared baking trays.
• Press down lightly with a fork. Bake for 10 minutes.
• Allow to cool for 10 minutes on the baking trays before transferring to a wire rack to cool completely.

ALL-IN-ONE COOKIE DOUGH

Steps:

• In a large bowl, using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add yolks, one at a time, scraping the bowl after each addition. Add vanilla. With mixer on low, add flour; mix just until combined. Wrap in plastic; chill until firm, about 1 hour.
• Citrus or Spice: Whisk 1 tablespoon grated lemon, lime, or orange zest (or a combination), or 1 tablespoon pumpkin-pie spice into the flour before adding it to the butter mixture.

EDIBLE COOKIE DOUGH

Steps:

• Beat the butter and sugar together, preferably in a mixer. Add the vanilla, ½ tsp salt and the flour, then mix until it looks like breadcrumbs. Keep mixing as you add the milk until it comes together to form a dough. Eat as it is or try one of these flavourings:
• Salted caramel dough: Add 1 tbsp dulce de leche, ½ tsp salt and a handful of dark chocolate chips to the dough and mix well.
• S'more cookie dough: Add 1 tbsp chocolate hazelnut spread, 2 crumbled digestive biscuits, and some mini marshmallows.
• Apple & cinnamon dough: Add some little chunks of dried apple and a sprinkle of cinnamon sugar (1 tsp cinnamon mixed with 1 tbsp soft brown sugar).
• Peanut heaven dough: Add 1 tbsp peanut butter and a handful of sugar-coated chocolate peanuts.

KRAFT 4-IN-1 COOKIE DOUGH

Steps:

• BEAT cream cheese, butter, granulated sugar and vanilla in large bowl until well blended.
• Add flour and baking soda; mix well.
• Cover.
• PROCEED to the variation of your choice.
• They all look great on their own or together on a tray.
• Pinwheel Cookies Prepare dough as directed; divide in half.
• Add 2 squares melted BAKER'S Semi-Sweet Baking Chocolate to half of the dough; mix until well blended.
• Divide each half into 2 equal parts.
• (You should have 2 white and 2 chocolate pieces.) Roll or press 1 of the white dough pieces into 10x8-inch rectangle on lightly floured surface.
• Break 1 of the chocolate pieces into smaller pieces; place on rolled-out white dough and press gently to form even layer.
• Starting from one of the longer sides, roll up dough tightly to form a log; wrap tightly with plastic wrap.
• Repeat with remaining dough.
• Refrigerate 1 hour.
• Preheat oven to 350°F Cut dough into slices, each about 1/4 inch thick; place on ungreased baking sheets.
• Bake 10 to 12 minute or until lightly browned.
• Makes about 4 dozen cookies.
• Cookie Cutouts Preheat oven to 350°F Prepare dough as directed.
• Roll dough to 1/8-in.
• thickness on lightly floured surface.
• Cut into assorted shapes using 3-in.
• cookie cutters.
• Place on greased baking sheets.
• Bake 10 to 12 minute or until edges begin to brown.
• Transfer cookies to wire rack; immediately press about 1/2 teaspoons crushed Life Savers Candies onto each hot cookie.
• Cool completely on rack.
• Makes about 3-1/2 dozen cookies.
• Thumbprint Cookies.
• Prepare dough as directed, adding 1 cup finely chopped Pecans.
• Refrigerate 30 minute Preheat oven to 350°F Shape dough into 1-inch balls.
• Place on ungreased baking sheets.
• Indent centers.
• Bake 10 minute Fill each cookie with about 1 teaspoons of your favorite preserves.
• Continue baking 8 to 10 minute or until golden brown.
• Makes about 5 dozen Pecan Bars Preheat oven to 350°F Prepare dough as directed; press firmly onto bottom of ungreased 15x10x1-inch baking pan.
• Bake for 20 minute or until lightly browned.
• Meanwhile, combine 2 eggs, 1 cup firmly packed brown sugar, 2/3 cup light corn syrup, 1/4 cup (1/2 stick) melted butter and 1 teaspoons vanilla until well blended.
• Stir in 3 cups chopped pecans.
• Spread evenly onto warm crust.
• Bake an additional 20 to 25 minute or until topping is firm around the edges and slightly soft in the center.
• Cut into 60 bars.
• Makes 5 dozen bars or 60 servings, 1 bar each.