A Cookie Recipe with Infinite Add-In Possibilities 

I‘ve been on the lookout for a basic, simple cookie recipe for a while. I FINALLY found one that allows me to choose whatever mix in’s I desire.

Basic Cookie Dough Recipe:

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup light brown sugar, firmly packed
  • ½ cup white granulated sugar
  • 1 cup unsalted butter, softened to room temperature
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract (I have a no-longer-secret vanilla brand I’ll share with you.)

Directions:

  1. A few hours before you plan on baking set out your butter and eggs so they have time to come to room temperature. The butter absolutely must be room temp and it’s better if the eggs are as well. Trust me! If you don’t believe me go check out this video so you’ll know why this step is so important!
  2. Preheat oven to 350 degrees Fahrenheit.
  3. I gather up all the necessary ingredients so they’re close at hand. If you’re a prepper, you can pre-measure all the ingredients you’ll need so this goes quickly but I just measure as I go.

Basic Ingredients for Cookies

With these simple ingredients you can make a basic cookie recipe. My now-not-so-secret vanilla is Nielsen-Massey Madagascar Bourbon Vanilla Bean Paste. It is so good and soooo much better than any other vanilla I’ve used in the past. It is a little pricy but absolutely worth every penny. Go here to get your own.

4. In the bowl of your mixer, add the brown sugar and white granulated sugar. Using a paddle attachment, turn the mixer on the lowest speed and allow the sugars to combine. Add the butter. (Note: I use unsalted butter when I bake to allow myself to be in control of the amount of salt in my recipes. You can use salted butter if you’d like but you may want to cut back on the added salt in the recipe.)

Blended sugars and adding butter.

5. Start the mixer on a low speed and gradually go up as the mixture is whipped. When it’s whipped properly it will be light and fluffy. This will help ensure your cookies aren’t dense.

Creamed sugar and butter.

6. Turn the mixer off and add in the eggs and vanilla. Beat at medium speed until fully combined.

Creamed butter with eggs and vanilla beaten in - White Chocolate Macadamia Nut Cookies

7. In a separate bowl combine the flour, baking soda and salt. Whisk or stir to combine.

Dry Ingredients for White Chocolate Macadamia Nut Cookies

8. Slowly and I mean very slowly, while on the lowest speed on your mixer, add the flour mixture into the butter & sugar mixture in 3 to 4 parts. If you do this too quickly you’ll 1) end up with flour on every surface in your kitchen & 2) end up with tough, overmixed cookie dough.

Dough after mixing in dry ingredients.

9. At this point you can mix in any add-ins you’d like. Try to keep each individual item to no more than 1 ½ cups each and no more than 2 ½ cups total. I added white chocolate chips and chopped macadamia nuts to one batch of dough and milk chocolate chips to another.

Basic Recipe with White Chocolate Chips and Macadamia Nuts added.

10. At this point you’ll need to decide if you want thin, crunchy cookies or thick, chewy cookies. If you prefer thin cookies you can move directly onto baking. If you prefer chewy cookies place the dough into the fridge for at least 30 minutes prior to baking.

11. Once you’re ready to bake you can use a small cookie scoop to get uniform cookies or just a spoon to scoop up the desired amount of dough for a more rustic looking cookie.

Drop cookies onto baking sheet with large spoon.

12. Place the cookies on a parchment-lined cookie sheet and bake for around 10 – 15 minutes until cookies are browned. Once out of the oven place them on a cooling rack for a few minutes before you inhale them to prevent a burnt tongue.

Fresh baked White Chocolate Macadamia Nut Cookies

Mix In Possibilities:

Remember don’t add more than 1 ½ cups per ingredient and no more than 2 ½ cups of add-ins combined.

  1. Nuts. For a more nutty flavor toast them before adding to the dough.
  2. Dried Fruits. Cranberries are good, especially with chocolate chips.
  3. Crushed plain potato chips. They add a nice salty bite.
  4. Toffee pieces.
  5. Raisins. I prefer using golden raisin versus the dark raisins.
  6. Chocolate Chips! Dark, semi-sweet, milk, white….anything you want.
  7. Chopped candy bars. Can you imagine a Snickers cookie? Or maybe Twix?!?
  8. Chopped chunks of Hershey bars.
  9. Spices. I love adding cinnamon to cookies. Try any combination you like!
  10. Pretzel pieces. Another salty bite to try!
  11. Bacon? People are adding bacon to everything. Try it out for me and let me know what you think!
  12. Sprinkle a little sea salt on top prior to baking.
  13. Malted Milk Balls
  14. Caramel chunks
  15. Butterscotch
  16. Pumpkin seeds. Roast and salt them then add them to the dough along with some pumpkin pie spice. OMG!
  17. Freeze-dried fruits. Maybe strawberries?
  18. Graham Cracker pieces, mini marshmallows and milk chocolate chips – S’Mores YES!
  19. Peanut Butter, Almond Butter,  and/or NUTELLA!
  20. Oatmeal!
  21. The possibilities are endless!

Cookies & Milk anyone?

White Chocolate Macadamia Nut cookies & milk anyone?

Anyone got milk to go with these White Chocolate Macadamia Nut cookies?

Doesn't this just make you want to dive head first into this platter of Chocolate Chip cookies?

Milk Chocolate Chip cookies made with Ghirardelli chocolate chips!

These are some of the most photogenic cookies I've ever baked!

These are some of the most photogenic cookies I’ve ever baked! I’ll share the oatmeal raisin cookie recipe later this week. Don’t these cookies look so good in my Milk Glass and Whiteware Platters!

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