Basic Cookie Dough with Variations

Serves: 48
Preparation Time: 15
Time to Cook: 9

This versatile cookie dough is easily turned into delicious treats for snacking or dessert using one of the variations below. Before starting the recipe, choose the variation you prefer.

Ingredients

2-1/4 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking soda
1/4 tsp (1.25 mL) salt
3/4 cup (175 mL) butter, at room temperature
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) packed brown sugar
2 eggs
1 tsp (5 mL) vanilla

Instructions

STEP 1 Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
STEP 2 Combine flour, baking soda and salt in medium bowl.
STEP 3 Beat butter and granulated and brown sugars with electric mixer in large bowl until smooth and fluffy. Add eggs and vanilla; beat until well blended. Add flour mixture; beat until combined.
STEP 4 Drop tablespoonsful of dough about 2 inches (5 cm) apart onto prepared baking sheets.
STEP 5 Bake just until cookies lose their shiny appearance, about 9 minutes. Let cookies cool on baking sheet for 1 minute before removing to wire rack to cool completely.

Tips:

If desired, replace half of all-purpose flour with whole wheat flour.

If unsalted butter is used, increase the amount of salt to 1/2 tsp (2 mL).

Allow at least 20 minutes for chilled butter to come to room temperature. It should give slightly when pressed but still hold its shape.

Variations:

Chocolate Chip: Stir 1 cup (250 mL) semisweet, milk or dark chocolate chips and, if desired, 2/3 cup (150 mL) chopped walnuts into dough. Drop about 1 tbsp (15 mL) dough per cookie on parchment paper-lined baking sheets. Bake as directed.

Cinnamon Sugar: Add 1 tsp (5 mL) ground cinnamon to flour mixture. Using about 1 tbsp (15 mL) per cookie, gently roll dough into balls. Combine 3 tbsp (45 mL) granulated sugar and 2 tsp (10 mL) ground cinnamon in small bowl. Roll balls in sugar and cinnamon mixture, coating completely. Place balls on parchment paper-lined baking sheets. Bake as directed.

Double Chocolate: Add 3 tbsp (45 mL) cocoa powder to flour mixture, stirring well to combine. Stir 1 cup (250 mL) semisweet, milk or dark chocolate chips into dough. (Or make Triple Chocolate Cookies by using 1/2 cup (125 mL) semisweet, milk or dark chocolate chips and 1/2 cup (125 mL) white chocolate chips.) Drop about 1 tbsp (15 mL) dough per cookie on parchment paper-lined baking sheets. Bake as directed.

Oatmeal Raisin: Decrease amount of flour to 1-3/4 cups (375 mL). Add 2-1/4 cups (550 mL) rolled oats and 1/2 tsp (2 mL) ground cinnamon to flour mixture. Stir 1 cup (250 mL) raisins into dough. (Dried cranberries, blueberries or cherries can be used instead of raisins.) Drop about 1 tbsp (15 mL) dough per cookie on parchment paper-lined baking sheets. Bake as directed.