Description

Learn how to make one cookie dough with seven possible flavors to satisfy all tastes. From classic chocolate chip to indulgent white chocolate macadamia nut, these cookies are sure to please everyone.

Ingredients

Scale

Base Cookie Dough

1 and 1/2 cups (3 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar (light or dark)
2 large eggs
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Chocolate Chip

1/3 cup chocolate chips

Peanut Butter

2 tablespoons peanut butter

Oatmeal Cranberry Pecan

3 tablespoons rolled oats
2 tablespoons dried cranberries
1/4 teaspoon cinnamon
2 tablespoons chopped pecans

White Chocolate Macadamia Nut

3 tablespoons chopped macadamia nuts
3 tablespoons white chocolate chips

Monster Cookies

3 tablespoons rolled oats
2 tablespoons mini M&Ms
2 tablespoons peanut butter
2 tablespoons chocolate chips

Snickerdoodle

1 and 1/2 tablespoons sugar
1/4 teaspoon cinnamon

Chocolate Chocolate Chip

1 and 1/2 tablespoons unsweetened cocoa powder
1/4 cup chocolate chips

Instructions

Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the 1 and 1/2 cups butter and sugars until well combined. Beat in the eggs and vanilla.
With the mixer on low speed, beat in the flour, baking soda and salt until combined.
Follow directions for how many different cookie flavors you would like to bake to get the correct mix-in measurements based on the number of flavors to equally divided dough ratios. Stir together cookie dough and mix-ins until well combined.
For all 7 cookie flavors, divide the dough base evenly into seven bowls (1/2 cup plus 1 tablespoon per bowl). Then mix one flavor’s mix-ins into each bowl.
Use a cookie scoop and scoop dough onto the parchment-lined cookie sheets a few inches apart. For small cookies, scoop 1 tablespoon of dough per cookie (84 small cookies). For medium cookies, scoop 2 tablespoons dough per cookie (42 medium cookies). For large cookies, scoop 3 tablespoons dough per cookie (21 large cookies).
Garnish each cookie dough scoop with additional toppings for that flavor, if desired.
Bake for 8-10 minutes, rotating cookie sheets halfway through, until cookies are starting to crisp around the edges and are just set on top. Try not to over-bake them if you want them to be chewy.
Remove cookies from the oven and let them cool on the cookie sheets for 5 minutes before transferring to a cooling rack to let cool completely.

Notes

Experiment with other mix-ins or create your own unique flavors!
Store cookies in an airtight container for up to one week.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: Approximately 120 calories
Sugar: 7g
Sodium: 80mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg

Keywords: cookie dough, cookie flavors, chocolate chip, peanut butter, oatmeal cranberry pecan, white chocolate macadamia nut, monster cookies, snickerdoodle, chocolate chocolate chip