Cookies: One Recipe, Seven Variations -

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Cookies: One Recipe, Seven Variations

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By Marnie Pehrson

Posted July 23rd, 2007

FabulousFoods.com Recommends: The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook, by King Arthur Flour, (2004, Countryman Press)

The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook

Servings:	24-36
Author Notes:	This is a wonderful recipe to have in your repertoire because you can use it to make all kinds of different cookies. This clever concept comes from our friend Marnie Pehrson, owner and editor of PWGroup.com, a wonderful resource for webmasters.
Ingredients:	2 1/2 to 3 cups flour 3/4 cup sugar 3/4 cup brown sugar 1/2 cup butter 2 eggs 1 teaspoon baking soda 1 teaspoon salt
Instructions:	The Basic Instructions: Cream all the ingredients but the flour and then gradually mix in the flour. Put in enough flour to make the cookies easily handled and rolled into a ball, which makes soft cookies. You can put in less flour if you want thinner, crispier cookies., or you can add a little more butter if you want thinner, chewier cookies. Bake the cookies at 350Â°F. 10-12 minutes, cool on a wire rack. Now for the fun part, take this basic and recipe and try these variations: Cookie Variations: Peanut butter Cookies Add 1/2 cup peanut butter to make peanut butter cookies -- you may need to add a little extra flour as well. Chocolate Chip Cookies Simply add chocolate chips and/or nuts to the basic recipe. Butterscotch Cookies You guessed it, add butterscotch chips. Oatmeal Raisin Cookies Substitute 1 cup oatmeal for 1 cup of the flour, add 1 tsp cinnamon, 1 tsp milk and some raisins. chocolate Cookies Add 1/2 cup cocoa to make chocolate cookies -- add chocolate chips too if you really want to get devilish about it. Snickerdoodles Add 1 tsp cinnamon to the batter and then roll them into little balls and roll the balls in cinnamon-sugar moisture before baking. Peanut Butter Chocolate Pinwheel Cookies Make 1 batch of peanut butter and one batch of chocolate dough, roll them each out in a 1/4" layer and place one layer on top of the other. Roll the layers up like a jelly-roll and slice them into 1/4" slices to make peanut-butter chocolate pinwheel cookies. Refrigerating the dough to makes it easier to work with. (Note: You can bake the cookies on an ungreased sheet or lightly grease or spray with cooking spray.)