One Cookie Dough Seven Possible Flavors lets you create a crowd-pleasing array of delicious cookies in one baking session. Just pick your favorite mix-ins and create a custom batch of cookies!
One Dough Seven Possible Flavors
My One Cookie Dough with Seven Possible Flavors recipe is the answer to your cookie dilemmas! One perfect cookie dough base with seven scrumptious flavor options bakes up customized cookies to please any crowd! Pick your favorite, perfectly-measured mix-ins and create a custom batch of cookies. So easy, so fun!
Like my Mix Your Own Cookie Magic and my 6-in-1 Sheet Pan Cookie Bars, everyone gets what they want. My kids love mixing up their favorite flavors and everybody gets exactly what they want. All the flavors taste amazing! If you’re looking for edible cookie dough I have a snack safe recipe for you!
Watch Me Make 1 Cookie Dough with 7 Flavors!
Step into the kitchen with me to make a batch of these scrumptious cookies.
More Cookies You’ll Love
- Perfect Chocolate Chip Cookies: Crispy, chewy, sweet, salty, nutty and oh-so chocolatey! My Perfect Chocolate Chip Cookies are cookie perfection!
- Flourless Peanut Butter Cookies: Chewy with a slight crunch, these 4-Ingredient Flourless Peanut Butter Cookies have even more peanut butter flavor than classic peanut butter cookies. One bite and you’ll be hooked!
- Coconut Pecan Chocolate Chip Oatmeal Chocolate: Coconut, pecans, oatmeal and chocolate chips add tons of texture and flavor to these super chewy Coconut Pecan Chocolate Chip Oatmeal Cookies. They’re irresistible!
What Do I Need to Make One Cookie Dough with Seven Possible Flavors?
To make all of the flavors, you’ll need the following (see recipe card for details and measurements):
- Unsalted butter, softened
- Granulated sugar
- Brown sugar (light or dark)
- Cinnamon
- Eggs
- Vanilla
- All-purpose flour
- Baking soda
- Salt
- Chocolate chips
- Peanut butter
- Rolled oats
- Dried cranberries
- Chopped pecans
- White chocolate chips
- Chopped macadamia nuts
- Mini M&Ms
- Unsweetened cocoa powder
- Stand mixer
- Cookie scoop
- Cookie sheet
- Parchment paper
- Cooling rack
How to Make the Perfect Cookie Dough Base
- First, preheat the oven to 350°F and line cookie sheets with parchment paper. Now let’s mix up the cookie dough base!
- In the bowl of an stand 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 extract.
- With the mixer on low speed, beat in the flour, baking soda, and salt until combined.
Note: The base recipe makes about 4 cups of cookie dough. You should be able to get 84 small cookies (1 tablespoon sized scoops) or 42 medium cookies (2 tablespoon sized scoops) or 21 large cookies (3 tablespoon sized scoops).
Choose Between Seven Possible Flavors
With seven delicious flavors to choose from, you can make a single flavor or all seven. Your choose-your-own cookie adventure starts with these yummy options:
- Chocolate Chip
- Peanut Butter
- Oatmeal Cranberry Pecan
- White Chocolate Macadamia Nut
- Monster Cookies
- Snickerdoodle
- Chocolate Chocolate Chip
How to Measure the Mix-Ins
I’ve done all the cookie math. Once you know how many flavors you’ll be making, simply follow directions below. You’ll get the correct mix-in measurements based on number of flavors to equally divided dough ratios.
How to Make One Flavor
Simple, easy, and delicious! Choose one flavor from below, add the mix-ins to the prepared dough for that flavor only, and get right to baking!
- Chocolate Chip – 3 cups chocolate chips
- Peanut Butter – 1 cup peanut butter
- Oatmeal Cranberry Pecan – 1 and 1/2 cups rolled oats, 1 cup dried cranberries, 2 teaspoons cinnamon and 1 cup chopped pecans
- White Chocolate Macadamia Nut – 1 and ½ cups macadamia nuts and 1 and ½ cups white chocolate chips
- Monster Cookies – 1 and 1/2 cups rolled oats, 1 cup mini M&Ms, 1 cup peanut butter, and 1 cup. mini chocolate chips
- Snickerdoodle – ¾ cup sugar and 3 teaspoons cinnamon (combine sugar and cinnamon, stir half into the dough and use the rest to roll the cookie dough balls in before baking)
- Chocolate Chocolate Chip – ¾ cup unsweetened cocoa powder and 2 cups chocolate chips
Two Flavors
First, pick two flavors from below. Divide the dough base evenly into two mixing bowls (2 cups dough per bowl), then mix one flavor’s mix-ins into one of the bowls of dough and the other flavor’s mix-ins into the other bowl of dough:
- Chocolate Chip – 1 and ½ cups chocolate chips
- Peanut Butter – 1/2 cup peanut butter
- Oatmeal Cranberry Pecan – ¾ cup rolled oats, 1/2 cup dried cranberries, 1 teaspoon cinnamon, and 1/2 cup chopped pecans
- White Chocolate Macadamia Nut – ¾ cup macadamia nuts and ¾ cup white chocolate chips
- Monster Cookies – 3/4 cup rolled oats, 1/2 cup mini M&Ms, 1/2 cup peanut butter, and ½ cup chocolate chips
- Snickerdoodle – 6 tablespoons sugar and 1 and ½ teaspoons cinnamon (combine sugar and cinnamon, stir half into the dough and use the rest to roll the cookie dough balls in before baking)
- Chocolate Chocolate Chip – 6 tablespoons unsweetened cocoa powder and 1 cup chocolate chips
Three Flavors
Choose three flavors from below. Next, divide the dough base evenly into three mixing bowls (1 and 1/3 cups dough per bowl), then mix one flavor’s mix-ins into one bowl, another flavor’s mix-ins into another bowl and so on:
- Chocolate Chip – 1 cup chocolate chips
- Peanut Butter – ⅓ cup peanut butter
- Oatmeal Cranberry Pecan – 1/2 cup rolled oats, ⅓ cup dried cranberries, 3/4 teaspoon cinnamon and ⅓ cup chopped pecans
- White Chocolate Macadamia Nut – ½ cup macadamia nuts and ½ cup white chocolate chips
- Monster Cookies – 1/2 cup rolled oats, ⅓ cup mini M&Ms, ⅓ cup peanut butter, and ⅓ cup chocolate chips
- Snickerdoodle – ¼ cup sugar and 1 teaspoons cinnamon (combine sugar and cinnamon, stir half into the dough and use the rest to roll the cookie dough balls in before baking)
- Chocolate Chocolate Chip – ¼ cup unsweetened cocoa powder and 2/3 cup chocolate chips
Four Flavors
After you select four flavors from below, divide the dough base evenly into four mixing bowls (1 cup dough per bowl). Then mix one flavor’s mix-ins into one bowl, another flavor’s mix-ins into another bowl of the dough and so on:
- Chocolate Chip – ¾ cup chocolate chips
- Peanut Butter – ¼ cup peanut butter
- Oatmeal Cranberry Pecan – 6 tablespoons rolled oats, 1/4 cup dried cranberries, ½ teaspoon cinnamon and 1/4 cup chopped pecans
- White Chocolate Macadamia Nut – 6 tablespoons macadamia nuts and 6 tablespoons white chocolate chips
- Monster Cookies – 6 tablespoons rolled oats, ¼ cup mini M&Ms, ¼ cup peanut butter, and ¼ cup chocolate chips
- Snickerdoodle – 3 tablespoons sugar and ¾ teaspoon cinnamon (combine sugar and cinnamon, stir half into the dough and use the rest to roll the cookie dough balls in before baking)
- Chocolate Chocolate Chip – 3 tablespoons unsweetened cocoa powder and ½ cup chocolate chips
Five Flavors
Choose five flavors from below. Next, divide the dough base evenly into five mixing bowls (3/4 cup plus 1 tablespoon dough per bowl), then mix one flavor’s mix-ins into one bowl, another flavor’s mix-ins into another bowl and so on:
- Chocolate Chip – 1/2 cup chocolate chips
- Peanut Butter – 3 tablespoons peanut butter
- Oatmeal Cranberry Pecan – ⅓ cup rolled oats, 3 tablespoons dried cranberries, 1/2 teaspoon cinnamon and 3 tablespoons chopped pecans
- White Chocolate Macadamia Nut – ⅓ cup macadamia nuts and ⅓ cup white chocolate chips
- Monster Cookies – ⅓ cup rolled oats, 3 tablespoons mini M&Ms, 3 tablespoons peanut butter, and 3 tablespoons chocolate chips
- Snickerdoodle – 2 and ½ tablespoons sugar and 1/2 teaspoon cinnamon (combine sugar and cinnamon, stir half into the dough and use the rest to roll the cookie dough balls in before baking)
- Chocolate Chocolate Chip – 2 and ½ tablespoons unsweetened cocoa powder and 6 tablespoons chocolate chips
Six Flavors
First, pick six flavors from below. Divide the dough base evenly into six small bowls (2/3 cup dough per bowl), then mix one flavor’s mix-ins into one bowl, another flavor’s mix-ins into another bowl and so on:
- Chocolate Chip – ½ cup chocolate chips
- Peanut Butter – 2 and ½ tablespoons peanut butter
- Oatmeal Cranberry Pecan – 1/4 cup rolled oats, 2 and ½ tablespoons dried cranberries, 1/4 teaspoon cinnamon and 2 and ½ tablespoons chopped pecans
- White Chocolate Macadamia Nut – ¼ cup macadamia nuts and ¼ cup white chocolate chips
- Monster Cookies – ¼ cup rolled oats, 2 and ½ tablespoons mini M&Ms, 2 and ½ tablespoons peanut butter, and 2 and ½ tablespoons chocolate chips
- Snickerdoodle – 2 tablespoons sugar and 1/2 teaspoon cinnamon (combine sugar and cinnamon, stir half into the dough and use the rest to roll the cookie dough balls in before baking)
- Chocolate Chocolate Chip – 2 tablespoons unsweetened cocoa powder and 1/3 cup chocolate chips
How to Make All Seven 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:
- Chocolate Chip – 1/3 cup chocolate chips
- Peanut Butter – 2 tablespoons peanut butter
- Oatmeal Cranberry Pecan – 3 tablespoons rolled oats, 2 tablespoons dried cranberries, ¼ teaspoon cinnamon and 2 tablespoons chopped pecans
- White Chocolate Macadamia Nut – 3 tablespoons chopped macadamia nuts and 3 tablespoons white chocolate chips
- Monster Cookies – 3 tablespoons rolled oats, 2 tablespoons mini M&Ms, 2 tablespoons peanut butter, and 2 tablespoons chocolate chips
- Snickerdoodle – 1 and ½ tablespoons sugar and 1/4 teaspoon cinnamon (combine sugar and cinnamon, stir half into the dough and use the rest to roll the cookie dough balls in before baking)
- Chocolate Chocolate Chip – 1 and ½ tablespoons unsweetened cocoa powder and ¼ cup chocolate chips
Quick Tips!
A few quick tips for each flavor before we get baking:
- Chocolate Chip Cookie Dough: There’s no need to press down on the cookie dough balls before baking. Just scoop and bake!
- Peanut Butter: Before baking, use a long pronged fork to flatten each cookie dough ball slightly, then turn the fork going the opposite direction and flatten just slightly again. This will create that classic criss cross pattern on the peanut butter cookies as they bake.
- Oatmeal Cranberry Pecan: Gently press down with your hand to flatten each ball of cookie dough slightly before baking. If desired, sprinkle each cookie with a little flaky sea salt right baking for a fabulous sweet and salty flavor.
- White Chocolate Macadamia Nut: Press down gently with your hand to flatten each ball of cookie dough slightly before baking.
- Monster Cookies: Before baking, gently press down with your hand to flatten each ball of cookie dough slightly.
- Snickerdoodle: With the cinnamon and sugar mix-ins recommended, combine them first and then just mix half of the cinnamon sugar mixture into the cookie dough. Reserve the other half to roll the cookie dough balls in before placing them on the cookie sheet to bake. No need to press down on the cookie dough balls before baking.
- Chocolate Chocolate Chip Cookie Dough: Gently press down with your hand to flatten each ball of cookie dough slightly before baking.
How to Mix Flavors and Bake
- Once you have your dough divided into separate mixing bowls, add the mix-ins for each flavor and combine.
- You can use a spoon or rubber spatula, but I’ve found that clean, dry hands work best at blending the dry ingredients with the dough.
- After your mix-ins and dough are well combined, scoop dough onto the parchment-lined cookie sheets a few inches apart.
- Garnish each cookie dough scoop with additional toppings for that flavor, if desired.
Get the Scoop!
If you’re making small cookies, scoop 1 tablespoon of dough per cookie. Scoop 2 tablespoons dough per cookie for medium cookies. To make large cookies, scoop 3 tablespoons of dough per cookie. My favorite cookie scoop set makes it easy.
- Bake for 8-10 minutes, rotating cookie sheets halfway through, until cookies are starting to crisp around the edges are just set on top. Try not to over-bake them if you want them to be chewy.
- Finally, remove cookies from the oven and let them cool on the cookie sheets for 5 minutes before transferring to a cooling rack. Let cool completely and enjoy!
How to Store Leftover Cookies
Store leftovers in an airtight container on the counter for up to five days.
To freeze, place in a freezer safe container for up to three months.
More Cookie Recipes
I am crazy about cookies! So I could not be more excited to share My Favorite Cookie Recipes. Crafted by a true cookie-lover, these treats are absolute cookie perfection.
I hope you and your loved ones enjoy this One Cookie Dough, Seven Possible Flavors recipe as much as we do. When you make it, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! 
I just love seeing how inspired and creative y’all get with the recipes and ideas I share.
xoxo,
One Cookie Dough, Seven Possible Flavors
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 84 small cookies
Description
One Cookie Dough, Seven Possible Flavors lets you create a crowd-pleasing array of delicious cookies in one baking session. Just pick your favorite mix-ins and create a custom batch of cookies!
Ingredients
Cookie Dough Base (measures out to 4 cups 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
Flavor Mix-Ins:
The following measurements are for making all seven flavors. For other options and measurements, please see the blog post!
- Chocolate Chip – 1/3 sup chocolate chips
- Peanut Butter – 2 tablespoons peanut butter
- Oatmeal Cranberry Pecan – 3 tablespoons rolled oats, 2 tablespoons dried cranberries, ¼ teaspoon cinnamon and 2 tablespoons chopped pecans
- White Chocolate Macadamia Nut – 3 tablespoons chopped macadamia nuts and 3 tablespoons white chocolate chips
- Monster Cookies – 3 tablespoons rolled oats, 2 tablespoons mini M&Ms, 2 tablespoons peanut butter, and 2 tablespoons chocolate chips
- Snickerdoodle – 1 and ½ tablespoons sugar and 1/4 teaspoon cinnamon (combine sugar and cinnamon, stir half into the dough and use the rest to roll the cookie dough balls in before baking)
- Chocolate Chocolate Chip – 1 and ½ tablespoons unsweetened cocoa powder and ¼ 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 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. For the snickerdoodle cookies, combine sugar and cinnamon, stir half into the dough and use the rest to roll the cookie dough balls in before placing them on the baking sheet.
- 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 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
Chocolate Chip Cookies: There’s no need to press down on the cookie dough balls before baking. Just scoop and bake!
Peanut Butter Cookies: Before baking, use a long pronged fork to flatten each cookie dough ball slightly, then turn the fork going the opposite direction and flatten just slightly again. This will create that classic criss cross pattern on the peanut butter cookies as they bake.
Oatmeal Cranberry Pecan Cookies: Gently press down with your hand to flatten each ball of cookie dough slightly before baking. If desired, sprinkle each cookie with a little flaky sea salt right baking for a fabulous sweet and salty flavor.
White Chocolate Macadamia Nut Cookies: Press down gently with your hand to flatten each ball of cookie dough slightly before baking.
Monster Cookies Cookies: Before baking, gently press down with your hand to flatten each ball of cookie dough slightly.
Snickerdoodle Cookies: With the cinnamon and sugar mix-ins recommended, combine them first and then just mix half of the cinnamon sugar mixture into the cookie dough. Reserve the other half to roll the cookie dough balls in before placing them on the cookie sheet to bake. No need to press down on the cookie dough balls before baking.
Chocolate Chocolate Chip Cookies: Gently press down with your hand to flatten each ball of cookie dough slightly before baking
Yields: 84 small cookies (1 tablespoon sized scoops), 42 medium cookies (2 tablespoon sized scoops), 21 large cookies (3 tablespoon sized scoops)
Can I freeze the raw cookie dough with the flavours in rolled up into a tube and baked another day?
Many thanks 💗
Hi Flora! Absolutely! Just wrap each ball of mixed cookie dough tightly in plastic wrap and then place in a freezer-safe container or plastic bag in the freezer for up to 3 months. When you’re ready to bake the dough, let it defrost in the refrigerator for several hours so you can then scoop it into smaller balls to bake. OR you can go ahead and scoop the mixed cookie dough into smaller balls and place them on a parchment-lined baking sheet in the freezer for about an hour to flash freeze them before placing them in a freezer-safe container or plastic bag and freezing the smaller cookie dough balls for dip to 3 months. When you’re ready to enjoy the already scooped frozen cookie dough balls, you can just bake them from frozen and increase the instructed baking time by about 3-5 minutes. I hope this helps. Enjoy!
I used this recipe and never fails. I usually make for different kinds of cookies and ratios for the amount work I wonder is there a gluten-free dough that could be used the same way? Would it be enough to substitute on one gluten-free flour mix for the flour?
Hi, CM! I’m so glad you love it! I wish I could give advice on a GF version, but that’s not my specialty by any means.
I just made this with bobs red mill gluten free 1:1 BAKING FLOUR. All the cookies came out perfect! You just need to replace the all purpose flour with this GF flour in a 1:1 ratio. dont need to do anything else!
Hi, Jon! Thank you for sharing that. I’m sure many people will find that helpful!
Hi! I’m updating my post. I asked a question, but now I’ve made the cookies all but the chocolate chocolate chip. And everyone was a hit! I’ve shared your recipe with several others. So deelish and super easy when you end up with 6 doughs. Thanks!!
Hi Frances! That is so great to hear! Thank you for sharing with us. I hope y’all continue to enjoy them for years to come!
hi the add ins proportions is if you made 7 different cookies? meaning if I wanted to make 3 kinds would I then add more of that add in?
Hi, Frances! Exactly! For each kind of cookie, follow the measurements for the ingredients. If you plan to make 2x one kind, just double the add ins!
Hi Maegan I made this recipe. 6 flavours (did not do the chocolate chip chocolate) It was delicious, just a bit sweet for us. Can I reduce the sugar and which one should I reduce. How do you store these cookies to keep them fresh over a long period.
Hi Esther! So happy to hear you baked and enjoyed these cookies! You can reduce both the granulated sugar and brown sugar by 1/3 cup. By reducing the sugar, the texture of the cookies will be a bit crisper once baked. If you want to bake the cookies far in advance, you can let them cool completely and then store them in a freezer-safe airtight container or baggie in the freezer for up to 3 months or in the refrigerator for up to 2 weeks. Let set at room temperature when ready to enjoy! If you want to prep the cookie dough in advance, you can store it in an airtight container in the refrigerator for up to a week or in the freezer for up to 2 months (let defrost in the refrigerator overnight before baking). I hope this helps and that y’all enjoy these cookies over and over again!
Hi Maegan Thanks for responding to my comment. I only reduced the granulated sugar with a 1/3 cup and the cookies tasted fantastic. Thanks for the info on the storage. I appreciate it and yes it definitely will help, especially knowing I can keep the dough in the refrigarator for a week.
You a star.
I made these for my cookie trays for Thanksgiving, I noticed that they spread a lot then a normal cookie recipe. Is that normal for these cookies? Should I add more baking soda so that they don’t spread as much?
Hi, Paige! Spreading usually happens when butter is too warm, a baking tray is too hot or oily, or the oven temp is off. I haven’t had a problem with these spreading so I’m wondering if one of these is the culprit. Softened butter should still be cool to the touch. If you started with warm butter, try refrigerating the cookie dough for 30 minutes before baking. Hope this helps! Enjoy!
Hi from OZ. I am making a massive amount of cookies for a school fair. Can I refrigerate the dough before shaping it into balls? I’m planning to make 5 or 6 batches over the next few days then roll them all into balls on Friday and bake them.
Hi, Ophelia! You sure can!
Thanks, will 4 days in the fridge be OK?
Hi, Ophelia! I try to keep it to three days, but four should probably be okay.
Hi Maegan, I am excited to make this recipe for a bake sale this weekend. I wanted to prep today but only have salted butter. Will this be too much much salt if I add the 1/2 tsp the recipe calls for?
Thank you for sharing and love your site.
Hi Tina! This is such a great recipe to make for a bake sale! If you use salted butter, I would recommend omitting the 1/2 teaspoon salt just to be sure you don’t over-salt the dough. Hope this helps and best wishes for a successful bake sale!
for your 7 flavour cookie how would I make 1 part gingersnap flavored ( as an example if I want to make 4 flavours & one of them would be gingersnap? & is thier any way I could get a crispy cookie of any of these flavours? thank you
Hi Monica! To make one of the flavors gingersnap, I would recommend following the instructions for the 4 Flavors and on the snickerdoodle option, I would recommend using 1/2 teaspoon ground ginger and 1/4 teaspoon ground cinnamon instead of the 3/4 teaspoon cinnamon that the instructions currently call for. I hope this helps! Enjoy!
What a great idea. Do you think you could freeze all of these doughs? If so, would you cook them frozen or thawed? Thank you for the help.
Hi, Jessica! Yes, they should freeze just fine! After your mix-ins and dough are well combined, scoop dough, roll into balls and place onto the parchment-lined cookie sheets a few inches apart. Freeze cookie dough balls in a single layer for about 1 hour and then transfer to a freezer-safe container or baggie for up to 3 months. Bake at 350°F for 9-11 minutes or until cookies start to brown and crisp around the edges. Keep a close eye on them!
hey hunny! I’d love to try this recipe but I’m uk and conversions are so ever changing on where people are in the US. Do you happen to have a conversion for grams at all? Or just what your sticks of butter weigh haha. Can’t wait to try they look delish! Thank you x
Hi, Beth! Here’s a great guide to convert the measurements in a recipe to grams: https://www.allrecipes.com/article/cup-to-gram-conversions/ Hope this helps! ❤️
Great mix love being able to make 3 types of cookies with 1 mix
Hi, Sue! I’m so happy you enjoy them! Which flavors did you try??
Love this recipe! Thanks for sharing!
Can’t wait to try! Do you think I could sub 1:1 gluten free flour?
Hi Olga! If it’s an all-purpose gluten free flour, it should work great. I hope they turn out just as delicious for you. Enjoy!
These are so good! Took awhile to prep all different kinds but they all tasted great. One and done. These would be good for Christmas time. Thank you!
This is such a genius recipe! However I noticed for me, the snickerdoodle cookies came out very thin, almost flat. I followed the recipe to a T and I will try again. I know i added the same amount of flour, has this happened to anyone else? Any tips/tricks would be helpful. Thanks!
Tasty recipe but it spreads a lot more than I was expecting.
Oh no! I’m wondering if it’s the elevation you live in or if your butter was too warm to start with or if you over-beat the dough when mixing it?
Love this! Thanks so much for doing all the calculations for different number of varieties. This is now my go-to cookie recipe. I make the full recipe and divide into 4 1-cup containers to freeze. Fresh baked cookies whenever we want them. And they are so good, perfect taste and texture. Using your measurements I’ve make up varieties based on what we have on had. Chocolate cookie with butterscotch or peanut butter chips. Maple-pecan with maple extract , chopped pecans and a maple glaze. The possibilities are endless.
Love these cookies haven’t baked in a really long time and was trying to find a universal cookie dough so i could make a few different kinds as I have a grown cookie monster in my house and cookies do not last .I baked 48 cookies and they lasted 2 days . These are so good i made another batch and they are baking right now. Thanks for sharing the recipe this will be my go to cookie dough recipe from now on.
Hi there, the cookies look absolutely stunning! Can’t wait to try them out. Are these cookies the soft chewy kind or are they the crispy crunchy ones?
Hi Angelina! They’re chewy on the inside with a slight crisp on the outside. If you want them softer and chewier, reduce the baking time. Enjoy!
These tasted great! I made six of the flavors (I didn’t have the mix-ins for the chocolate macadamia cookies) and loved the oatmeal cranberry best of all! My cookies all spread thinner than I would have liked, BUT I have to convert the measurements to grams so I think it was “user error” and will just add more flour next time around. 🙂 Also, all the cookies baked perfectly at 180°C for 8 minutes, so the bake time and temps didn’t need to be adjusted at all. Thanks for the great recipe!
Hi, this looks so great! I’m gonna try this but I’m also trying to go a little healthier so I was wondering if I can mix or substitute coconut flour to this. Do you have any tips and what is the ratio? Thank you so much. 🙂
Hi Gena! I bet the coconut flour would add great flavor and texture to the dough. I don’t have experience baking with it so I couldn’t say for sure how the cookie dough would come together or bake up, but it’s certainly worth a try. I hope they turn out just as great! Enjoy!
I tried this one last September and it turns out soooo goood! This time I’m trying to go a little healthier. Can I mix or substitute coconut flour to this? If yes, how much? Thank yoouu 🙂
Hi Gena! I haven’t tested the recipe with coconut flour so I couldn’t say for sure how they would turn out. The general rule for replacing all-purpose flour with coconut flour is: 1 cup all-purpose flour = ¼-1/3 cup coconut flour. Coconut flour can be baked at the same temperature as other recipes, no need for adjustment. Hope this helps. Enjoy!
Hi there, could you possibly provide measurements for this recipe in grams please? I would love to try it but cannot convert I’m afraid.
Thank you very much 🙂
Hi Mandy! Here’s a great conversion calculator I would recommend using: https://www.thecalculatorsite.com/cooking/cooking-calculator.php Hope this helps! Enjoy!
Hello Meagan,
I love you basic cookie dough!
I was looking for something I could add my own touch to make savory cookie cups.
I also reduced the sugar half the two sugars and changed them out for 1/2 cup each applesauce and maple sryup and 3 tbsp of gr. flax in place of 1 egg.
To 1/7 of the dough my add ins were
1/8 gr. rosemary
1/8 gr. oregano
1/8 gr. Basil
1 tbsp.cooked chopped
2 tbsp. chopped dried cranberries
2 tbsp. chopped walnuts
needed to cook full 10 min. then made an indent and cooked 2 mins longer.
the filling, a peice of Brie and some red pepper jelly. I popped them cooled in the oven till till the cheese melts.
They were great. looking forward to trying some more variations.
Does this dough freeze well for “make now bake later”?
Hi Lindsay! Yes, it freezes so great! You can freeze the dough all together or already divided into balls. If you freeze the dough all together, just let it defrost in the refrigerator before scooping into balls. If frozen into balls, you can bake them from frozen. Enjoy!
Can this dough be made ahead of time and refrigerated before baking? How many days?
Hi Darian! Absolutely, you can make the dough up to 5 days in advance and just store it, tightly wrapped, in the refrigerator. Hope this helps. Enjoy!
I really want to make up a giant batch of these and keep them in our deep freezer for a quick treat! I plan on making the balls and freezing them that way. How would I need to adjust cooking times and temps for frozen balls? Thanks!
Hi Jessica! I would recommend sticking with 350°F to maintain the thickness to the cookie. They will take a few minutes longer to bake until golden and crisp around the edges yet still soft and chewy in the center. The cookies that require sugaring on the outside (snickerdoodle and peanut butter) would need to defrost a bit before baking so the sugar will stick. The peanut butter cookies would need to be defrosted completely to be able to create the crisscross lines on them. Overall, they would freeze great and bake up nicely at 350°F for about 10-12 minutes. I would recommend pressing down slightly on each ball of dough before freezing in a single layer on a cookie sheet until solid and then transferring to a freezer-safe resealable container or baggie. Hope this helps! Enjoy!