Cookie Dough With Variations |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This is a great time-saver to have this cookie dough ready in your freezer! Ingredients:
1/2 cup crisco shortening |
1/2 cup butter, softened |
1 cup packed light brown sugar |
1/2 cup white sugar |
1/2 teaspoon baking soda |
2 large eggs |
1 teaspoon vanilla |
2 1/2 cups all-purpose flour |
Directions:
1. In a mixing bowl; beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds.
2. Add in the sugars and baking soda; beat until fluffy.
3. Add in eggs and vanilla; beat until well combined.
4. Beat in flour.
5. Use immediately, or cover and chill for up to 24 hours (dough may be placed in a freezer bag and frozen for up to 6 months.
6. Thaw out overnight in refrigerator before baking).
7. Drop by slightly rounded tablespoon 2-inches apart onto ungreased cookie sheet.
8. Bake at 375°F for 10-12 minutes or until edges are light brown.
9. Cool on wire racks.
10. FOR PEANUT BUTTER BUDDIES: Add 1/2 cup peanut butter with the eggs and vanilla, after flour, stir in 2 cups Reeses Pieces into dough.
11. FOR SUPER-CHUNK CHIPPERS: Sir in 1 cup coarsely chopped semi-sweet chocolate, 1 cup coarsley chopped milk chocolate, and 1-1/2 cups chopped pecans into dough Drop dough from 1/4 cup measuring cup, about 4-inches apart onto cookie sheet; flatten cookies slightly with a spoon Bake for 13-15 minutes or until edges are light brown.
|
|