Chooseacookiedough Recipes

CHOOSE A COOKIE DOUGH

Steps:

• 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.

BASIC COOKIE DOUGH WITH 6 VARIATIONS

Steps:

• Put butter, granulated and light brown sugar, the baking soda and salt in a large bowl. Beat with mixer on medium speed 3 minutes or until fluffy. Beat in eggs and vanilla until well blended.
• Reduce mixer speed to low; gradually beat in flour until blended. Divide dough in half (about 1 3/4 cups per portion). Prepare each portion as directed in recipes.
• Chocolate Chunk Cookies: Heat oven to 350 degrees. Have baking sheets ready. Put 1 portion (1/2 recipe) basic cookie dough, 1 cup semisweet chocolate chunks, 1/2 cup each pecans and walnuts, toasted and coarsely chopped, and 1/4 cup semisweet or milk chocolate mini M & Ms baking bits in a large bowl; stir until blended. Drop heaping measuring tablespoons dough 2 inches apart on ungreased baking sheets. Bake 12 to 14 minutes until golden brown. Cool on baking sheet on a wire rack 2 minutes before removing to rack to cool completely.
• Lemon Wedges: Heat oven to 350 degrees. Have baking sheets ready. Put 1 portion (1/2 recipe) basic cookie dough, 1/4 cup all-purpose flour, 1 tablespoon finely grated lemon peel and 1/4 teaspoon lemon extract in a large bowl; stir until blended. Roll 1/4 cup portions into balls. Place 4 inches apart on ungreased baking sheets. Press into 4 inch circles. Bake 13 to 15 minutes until light brown. While hot, remove circles with a broad spatula to a cutting board. Cut each circle into 6 wedges. Transfer wedges to a rack to cool completely. Whisk 3/4 cup confectioners sugar and 1 tablespoon water until smooth, adding more water if needed until just thin enough to drizzle. Place a piece of wax paper under cookies on rack. Drizzle cookies with sugar mixture; let stand until drizzle sets.
• Berry Crumb Bars: Heat oven to 350 degrees. Line a 9 inch square baking pan with foil, letting foil extend above pan on opposite sides. With floured fingers, pat 1 1/4 cups dough (from 1/2 recipe chilled basic cookie dough) over bottom of prepared pan. Put 1/2 cup dried cranberries, chopped and 1/3 cup raspberry preserves in a small bowl; stir until well blended. Spread on dough to within 1/2 inch of edges of pan. Add coconut to remaining dough; stir until blended. Break off small pieces and place randomly on cranberry mixture. Bake 25 to 30 minutes until top is browned. Cool in pan on wire rack. Holding foil ends, lift onto cutting board. Cut into 18 bars.
• Peanut Butter Oatmeal Cookies: Heat oven to 350 degrees. Have baking sheets ready. Put 1 portion (1/2 recipe) basic cookie dough, 1 1/4 cups old-fashioned oatmeal, 1/2 cup honey-roasted peanuts, coarsely chopped and 1/3 cup creamy or chunky peanut butter in a large bowl; stir until blended. Drop level measuring tablespoons 2 inches apart on ungreased baking sheets. Bake 12 to 15 minutes until golden brown. Cool on sheet on wire racks 2 minutes before removing to racks to cool completely.
• Spicy Snickerdoodles: Heat oven to 350 degrees. Have baking sheets ready. Put 1 portion (1/2 recipe) basic cookie dough, 3 tablespoons cornmeal, 2 tablespoons molasses, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ginger in a large bowl; stir until blended. Cover and refrigerate about 2 hours or until firm. Place 1/4 cup granulated sugar in a shallow bowl. Shape scant tablespoons dough into 1 inch balls. Roll in sugar to coat. Place 3 inches apart on ungreased baking sheets. Sprinkle with decorating sugar. Bake 8 to 10 minutes until edges are browned. Cool on sheet on wire racks 2 minutes before removing to racks to cool completely.
• Chocolate Toffee Brownies: Heat oven to 350 degrees. Line an 8 inch square baking pan with foil, letting foil extend above pan at opposite sides. Put 1 portion (1/2 recipe) basic cookie dough and 6 ounces semisweet baking chocolate, melted, and cooled in a large bowl; stir until blended. Coarsely chop three 1.4 ounce Skor bars. Add 2/3 of the chopped candy bars to dough mixture; stir to combine. Spoon into lined pan; spread to cover bottom. Combine remaining candy bars, 1/3 cup milk chocloate chips, 1/3 cup pecans, chopped and 1/4 cup mini marshmallows in a small bowl. Sprinkle over dough; then press lightly to adhere. Bake 20 to 25 minutes until a wooden pick inserted in center comes out with a few moist crumbs attached. Cool in pan on a wire rack. Holding foil ends, lift onto cutting board. Cut square brownies using a serrated knife.