If you have a sweet tooth and love baking, then making cookie bases is something you should try. Cookie bases are a versatile and delicious treat that can be used for a variety of desserts. They can be simple or elaborate, depending on your preferences and skill level. The basic ingredients in a cookie base are flour, butter, sugar, and eggs. From there, you can add mix-ins like chocolate chips, nuts, or dried fruit. This article will explore the different ways to make a cookie base, as well as provide tips and tricks for creating perfect cookies every time. So gather your ingredients, preheat your oven, and let's get started on creating the perfect cookie base!
Here are our top 6 tried and tested recipes!
BASIC COOKIE DOUGH WITH 6 VARIATIONS
From Woman's Day mag 10/7/03. Tightly wrapped dough for each variation can be refrigerated up to 5 days or frozen up to 3 months. Thaw frozen dough in refrigerator overnight. Once baked, cookies may be stored in an airtight container with wax paper between layers up to 1 week at room temperature or frozen up to 2 months.
Provided by hungrykitten
Categories Dessert
Time 27m
Yield 16-44 serving(s)
Number Of Ingredients 8
Steps:
- Put butter, granulated and light brown sugar, the baking soda and salt in a large bowl. Beat with mixer on medium speed 3 minutes or until fluffy. Beat in eggs and vanilla until well blended.
- Reduce mixer speed to low; gradually beat in flour until blended. Divide dough in half (about 1 3/4 cups per portion). Prepare each portion as directed in recipes.
- Chocolate Chunk Cookies: Heat oven to 350 degrees. Have baking sheets ready. Put 1 portion (1/2 recipe) basic cookie dough, 1 cup semisweet chocolate chunks, 1/2 cup each pecans and walnuts, toasted and coarsely chopped, and 1/4 cup semisweet or milk chocolate mini M & Ms baking bits in a large bowl; stir until blended. Drop heaping measuring tablespoons dough 2 inches apart on ungreased baking sheets. Bake 12 to 14 minutes until golden brown. Cool on baking sheet on a wire rack 2 minutes before removing to rack to cool completely.
- Lemon Wedges: Heat oven to 350 degrees. Have baking sheets ready. Put 1 portion (1/2 recipe) basic cookie dough, 1/4 cup all-purpose flour, 1 tablespoon finely grated lemon peel and 1/4 teaspoon lemon extract in a large bowl; stir until blended. Roll 1/4 cup portions into balls. Place 4 inches apart on ungreased baking sheets. Press into 4 inch circles. Bake 13 to 15 minutes until light brown. While hot, remove circles with a broad spatula to a cutting board. Cut each circle into 6 wedges. Transfer wedges to a rack to cool completely. Whisk 3/4 cup confectioners sugar and 1 tablespoon water until smooth, adding more water if needed until just thin enough to drizzle. Place a piece of wax paper under cookies on rack. Drizzle cookies with sugar mixture; let stand until drizzle sets.
- Berry Crumb Bars: Heat oven to 350 degrees. Line a 9 inch square baking pan with foil, letting foil extend above pan on opposite sides. With floured fingers, pat 1 1/4 cups dough (from 1/2 recipe chilled basic cookie dough) over bottom of prepared pan. Put 1/2 cup dried cranberries, chopped and 1/3 cup raspberry preserves in a small bowl; stir until well blended. Spread on dough to within 1/2 inch of edges of pan. Add coconut to remaining dough; stir until blended. Break off small pieces and place randomly on cranberry mixture. Bake 25 to 30 minutes until top is browned. Cool in pan on wire rack. Holding foil ends, lift onto cutting board. Cut into 18 bars.
- Peanut Butter Oatmeal Cookies: Heat oven to 350 degrees. Have baking sheets ready. Put 1 portion (1/2 recipe) basic cookie dough, 1 1/4 cups old-fashioned oatmeal, 1/2 cup honey-roasted peanuts, coarsely chopped and 1/3 cup creamy or chunky peanut butter in a large bowl; stir until blended. Drop level measuring tablespoons 2 inches apart on ungreased baking sheets. Bake 12 to 15 minutes until golden brown. Cool on sheet on wire racks 2 minutes before removing to racks to cool completely.
- Spicy Snickerdoodles: Heat oven to 350 degrees. Have baking sheets ready. Put 1 portion (1/2 recipe) basic cookie dough, 3 tablespoons cornmeal, 2 tablespoons molasses, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ginger in a large bowl; stir until blended. Cover and refrigerate about 2 hours or until firm. Place 1/4 cup granulated sugar in a shallow bowl. Shape scant tablespoons dough into 1 inch balls. Roll in sugar to coat. Place 3 inches apart on ungreased baking sheets. Sprinkle with decorating sugar. Bake 8 to 10 minutes until edges are browned. Cool on sheet on wire racks 2 minutes before removing to racks to cool completely.
- Chocolate Toffee Brownies: Heat oven to 350 degrees. Line an 8 inch square baking pan with foil, letting foil extend above pan at opposite sides. Put 1 portion (1/2 recipe) basic cookie dough and 6 ounces semisweet baking chocolate, melted, and cooled in a large bowl; stir until blended. Coarsely chop three 1.4 ounce Skor bars. Add 2/3 of the chopped candy bars to dough mixture; stir to combine. Spoon into lined pan; spread to cover bottom. Combine remaining candy bars, 1/3 cup milk chocloate chips, 1/3 cup pecans, chopped and 1/4 cup mini marshmallows in a small bowl. Sprinkle over dough; then press lightly to adhere. Bake 20 to 25 minutes until a wooden pick inserted in center comes out with a few moist crumbs attached. Cool in pan on a wire rack. Holding foil ends, lift onto cutting board. Cut square brownies using a serrated knife.
Nutrition Facts : Calories 257.9, Fat 12.3, SaturatedFat 7.5, Cholesterol 56.9, Sodium 170.6, Carbohydrate 34.4, Fiber 0.5, Sugar 19.4, Protein 2.9
BASIC COOKIE DOUGH
Skip the store-bought cookie dough and learn how to make cookies from scratch-it's easy! Thanks to this basic cookie dough recipe, you can turn everyday ingredients into five sensational sweets. Bake some right away, then pop the extra dough in the freezer for later. -Gloria McBride, Payson, Utah
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 cups.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk 7-1/2 cups flour, baking powder and salt; gradually beat into creamed mixture, adding more flour if necessary. Divide dough into four 2-cup portions. Refrigerate, covered, until needed., Basic Cookie Dough may be used to prepare the following recipes: Crumb-Topped Date Bars, Cherry Surprise Cookies, Chocolate Mallow Cookies or Jelly Sandwich Cookies.
Nutrition Facts : Calories 98 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 91mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE CHIP COOKIE BASE
Depending on which dessert you make, you'll need to vary the size of the cookies as described at the end of this recipe. Needless to say, you can also bake a traditional batch. If you do, we recommend the four-inch ones for the best texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Sift flour, baking soda, and 1 1/4 teaspoons salt into a bowl. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 3 minutes. On low speed, beat in eggs, 1 at a time. Add flour mixture in 3 additions. Beat in vanilla. Mix in chocolate chips.
- Preheat oven to 350 degrees. Scoop dough onto baking sheets, using the measurements listed below. Bake until edges are dark gold but centers are pale gold and look a bit underdone (for chewy) or until centers are set (for crisp), according to times listed below. Transfer sheets to wire racks. Let cool for 5 minutes. Transfer cookies to racks. Let cool completely.For 4-inch cookies: Use a 2 1/4-inch ice cream scoop (1/4 cup). Bake for 14 to 15 minutes for chewy or 18 to 20 minutes for crisp. (Makes 2 dozen)For 3-inch cookies: Use a 1 1/2-inch scoop (2 tablespoons). Bake for about 11 minutes for chewy or 14 to 16 minutes for crisp. (Makes 4 dozen)For 2 1/4-inch cookies: Use a 1 1/4-inch scoop (1 tablespoon). Bake for about 10 minutes for chewy or 14 to 16 minutes for crisp. (Makes 8 dozen)For 1 1/2-inch cookies: Use 1/2 teaspoon dough. Bake for about 10 minutes for chewy or 14 to 16 minutes for crisp. (Makes 12 dozen)
SHORTBREAD BASE
Categories Cookies Dairy Dessert Bake Vegetarian Quick & Easy Gourmet
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.
BASIC COOKIE MIX
Mix up this basic mix and you will be able to have cookies whenever you want. I gave a couple examples following the mix recipe to give ideas what can be done!
Provided by TishT
Categories Dessert
Time 22m
Yield 72 cookies
Number Of Ingredients 13
Steps:
- In a large bowl, combine all the ingredients.
- Sift the mixture twice.
- Store in a tightly covered, labeled container for up to 3 months in a cool, dry place.
- For Sugar Cookies use: Preheat the oven to 350°F.
- In a large bowl, combine all ingredients.
- With lightly floured hands, shape the dough into 1" balls; arrange them about 2" apart on 2 lightly greased 13" X 9" baking sheets Bake for 12-15 minutes or until golden.
- Let cool for 1-2 minutes on the baking sheets; using a spatula, transfer to wire racks to cool completely.
- The cookies can be stored in a tightly covered container at room temperature for up to 1 wk.
- For Chocolate Chip Cookies use: Preheat the oven to 350°F.
- In a large bowl, combine the Basic Cookie Mix, butter, egg, and vanilla.
- Stir in chocolate chips and nuts, distributing them well.
- With lightly floured hands, shape the dough into 1" balls; arrange them about 2" apart on 2 lightly greased 13" X 9" baking sheets Bake for 12-15 minutes or until golden.
- Let cool for 1-2 minutes on the baking sheets; using a spatula, transfer to wire racks to cool completely.
- The cookies can be stored in a tightly covered container at room temperature for up to 1 wk.
BASIC COOKIES
Bake a batch of these easy cookies with just five ingredients - or fewer. A perfect partner to a cup of tea, you can whip them up in no time
Provided by bendickson
Categories Afternoon tea, Treat
Time 32m
Yield Makes 25
Number Of Ingredients 5
Steps:
- Heat the oven to 190C/170C fan/gas 5. Cream the butter in a large bowl with a wooden spoon or in a stand mixer until it is soft. Add the sugar and keep beating until the mixture is light and fluffy. Sift in the flour and add the optional ingredients, if you're using them. Bring the mixture together with your hands in a figure-of-eight motion until it forms a dough. You can freeze the dough at this point.
- Roll the dough into walnut-sized balls and place them slightly apart from each other on a baking sheet (you don't need to butter or line it). Flatten the balls a little with the palm of your hand and bake them in the oven for around 10-12 mins until they are golden brown and slightly firm on top. Leave the cookies on a cooling rack for around 15 mins before serving.
Nutrition Facts : Calories 125 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 4 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
Tips:
- Use high-quality ingredients: The better the ingredients, the better the cookies will taste. This means using real butter, sugar, flour, and eggs.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, which will make the cookies lighter and more tender.
- Don't overmix the batter: Overmixing can make the cookies tough. Mix just until the ingredients are combined.
- Chill the dough before baking: This will help to prevent the cookies from spreading too much in the oven.
- Bake the cookies at the correct temperature: The temperature will vary depending on the recipe, so be sure to check the recipe carefully.
- Let the cookies cool completely before frosting or decorating: This will help to prevent the frosting or decorations from melting.
Conclusion:
- Use high-quality ingredients: The better the ingredients, the better the cookies will taste. This means using real butter, sugar, flour, and eggs.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, which will make the cookies lighter and more tender.
- Don't overmix the batter: Overmixing can make the cookies tough. Mix just until the ingredients are combined.
- Chill the dough before baking: This will help to prevent the cookies from spreading too much in the oven.
- Bake the cookies at the correct temperature: The temperature will vary depending on the recipe, so be sure to check the recipe carefully.
- Let the cookies cool completely before frosting or decorating: This will help to prevent the frosting or decorations from melting.
Conclusion:
With so many delicious cookie recipes to choose from, you're sure to find one that you love. Whether you prefer classic chocolate chip cookies, chewy oatmeal cookies, or soft and fluffy sugar cookies, there's a recipe out there for everyone. So get baking and enjoy the sweet taste of homemade cookies!
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