Choose A Cookie Dough Recipes

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.

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.

Steps:

• Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking soda and salt (see Cook's Note).
• Beat the brown sugar, granulated sugar, butter, yogurt and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. (Turn off the beaters and use your hands to help combine if needed.) Fold in the chocolate chips with a rubber spatula or mix them in with your hands.
• Refrigerate in an airtight container for up to 5 days.

Steps:

• Beat butter and sugar with an electric mixer in a large bowl until smooth. Blend egg and vanilla extract into the butter mixture.
• Stir flour, baking powder, and salt together in a bowl; mix into the butter mixture until just incorporated. Wrap dough in plastic wrap and refrigerate at least 1 hour. Remove from refrigerator and let the dough warm to room temperature.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough out onto a flat surface to about 1/4 inch in thickness. Cut dough into shapes with cookie cutters; arrange onto baking sheets.
• Bake cookies until firm in the center, but not yet browning, 8 to 12 minutes. Let cool briefly on baking sheet before transferring to a cooling rack to cool completely.

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.