Create-a-Cookie

Here's an easy way to get a variety of cookies from one batch of dough. Choose your three favorite toppings for a personalized combination!

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter or margarine, softened
  • 1 1/2 cups packed brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1/2 teaspoon Double-Strength Vanilla
  • Toppings (see Variations)

Directions

  1. Preheat oven to 375°F. Combine flour, baking soda and salt in Classic Batter Bowl; mix well. In Stainless (4-qt.) Mixing Bowl, beat butter, brown sugar and granulated sugar until creamy. Add eggs and vanilla; beat well. Gradually beat in flour mixture.

  2. Choose three Toppings; place into separate 1-cup Prep Bowls. Using Medium Scoop, drop level scoops of dough 2 inches apart onto Rectangle Stone. (Cookies will spread during baking.) Flatten scoops slightly with palm of hand. Lightly press toppings into tops of cookies.

  3. Bake 10-16 minutes or until cookies are almost set. (Centers will be soft. Do not overbake.) Remove from oven; cool 2 minutes on baking stone. Using Mini-Serving Spatula, remove cookies to Stackable Cooling Rack. Cool completely. Repeat with remaining dough.

Yield:

  • 3 dozen  servings of 1 cookie

Nutrients per serving:

Calories 240, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 25 mg, Carbohydrate 45 g, Protein 2 g, Sodium 125 mg, Fiber 0 g  

U.S. Diabetic exchanges per serving:

1 starch, 2 fruit, 1 fat (3 carb) 

Cook's Tips:

If desired, 1 teaspoon vanilla can be substituted for the Double-Strength Vanilla.

The first batch of cookies baked on a baking stone may require 1-2 more minutes of bake time. After the first batch, the time range indicated in the recipe should yield good results.

Cool cookies for 2-3 minutes before transferring them from the baking stone to the Stackable Cooling Rack. This will prevent broken or "wrinkled" cookies.

If you have only one baking stone, portion the cookie dough onto Parchment Paper, cut to the diameter of the baking stone. As you remove one batch of cookies from the oven, place another parchment sheet of dough on the baking stone and into the oven.

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